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

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

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

ISSN: 2049-1891