Physical and chemical changes of rapeseed meal proteins during toasting and their effects on in vitro digestibility

Table 2 Content (μmol/g DM) of glucosinolates in rapeseed meal samples toasted for different times^a

Toasting time	PRO	EPRO	GNL	GNA	GBN	SNB	GST	4-OHGBS	GBS	NGBS	Alk	Ara + Ind	Total
0 min	12.62	0.36	0.81	4.83	2.66	0.23	0.63	5.50	0.23	0.11	21.28	6.70	27.98
20 min	10.18	0.28	0.68	4.01	2.08	0.25	nd	2.69	0.18	0.09	17.21	3.20	20.41
40 min	8.15	0.25	0.56	3.22	1.67	0.18	nd	1.39	0.13	0.08	13.83	1.77	15.60
60 min	5.94	0.16	0.41	2.47	1.11	0.16	nd	0.58	0.09	0.06	10.09	0.89	10.97
80 min	3.84	0.06	0.28	1.65	0.71	nd	nd	0.20	0.06	nd	6.52	0.26	6.78
100 min	2.27	nd	0.19	0.99	0.36	0.03	nd	0.06	nd	nd	3.81	0.08	3.89
120 min	1.13	0.02	0.13	0.46	0.20	nd	nd	nd	nd	nd	1.94	0.00	1.94
SEM	1.05	0.04	0.06	0.40	0.23	0.03	-	0.45	0.02	0.01	1.78	0.54	2.28
P-value
Linear	<0.001	<0.001	<0.001	<0.001	<0.001	<0.001	-	<0.001	<0.001	<0.001	<0.001	<0.001	<0.001
Quadratic	0.001	0.19	0.006	0.04	0.003	0.73	-	<0.001	0.01	0.55	0.002	<0.001	<0.001

^a PRO progoitrin, EPRO epi-progoitrin, GNL gluconapoleiferin, GNA gluconapin, GBN glucobrassicanapin, SNB sinalbin, GST gluconasturtin, 4-OHGBS 4-hydroxyglucobrassicin, GBS glucobrassicin, NGBS neoglucobrassicin, Alk alkenyl glucosinolates, Ara + Ind aralkyl plus indolyl glucosinolates, nd not detected, SEM standard error of the means. Alkenyl glucosinolates: PRO, EPRO, GNL, GNA, GBN; aralkyl glucosinolates: SNB, GST; indolyl glucosinolates: 4-OHGBS, GBS, NGBS

ISSN: 2049-1891