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Effect of irradiation and other processing methods on in‐vitro digestibility of rapeseed protein
Author(s) -
Badshah Amal,
Sattar Aurangzeb, A,
Bibi Nizakat
Publication year - 1993
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740610222
Subject(s) - rapeseed , sprouting , protein digestibility , irradiation , chemistry , food science , in vitro , zoology , biology , botany , biochemistry , physics , nuclear physics
Abstract. Effect of irradiation (1 kGy), autoclaving (121°C at 103.5 kPa for 5, 10, 15, 20, 25 and 30 min), dry heating (121°C for 5, 10, 15, 20, 25, 30 and 60 min), sprouting (36 h) and their combination on in‐vitro digestibility of rapeseed protein was studied. Digestibility was significantly affected by processing methods ( P < 0.05). Digestibility of untreated rapeseed protein was 85.7%. Irradiation alone and irradiation plus dry heating showed no effect on the digestibility, while irradiation plus autoclaving markedly improved (88.9%) the digestibility. The digestibility was influenced by the time of autoclaving and dry heating. Maximum value for in‐vitro digestibility was recorded for 60 min of dry heating (91.8%). Sprouting of rapeseed exhibited a significant decrease (82.8%) in the digestibility.