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Table 5 Degradation rate constants and half-life (first order reactions) of parameters measured after toasting of rapeseed meala

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

Parameter Degradation rate constant, ×10−3/min Half-life, min
Enthalpy of denaturation 6.1 114
NSI 4.8 144
PDI 10.6 65
Alkenyl glucosinolates 20.4 34
Indolyl glucosinolates 44.3 16
Total glucosinolates 22.3 31
Arginine 0.7 990
Lysine 2.1 330
OMIU-reactive lysine 3.8 182
  1. a NSI nitrogen solubility index, PDI protein dispersibility index