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

Table 6 Coefficients of in vitro digestibility and hydrolysis of rapeseed meal samples toasted for different times^a

Toasting time	Two-step enzymatic digestibility		pH-STAT enzymatic hydrolysis
Toasting time	CDMD	CCPD	DH 120 min	k (/s)
0 min	0.382	0.752	0.186	0.029
20 min	0.393	0.758	0.173	0.032
40 min	0.406	0.773	0.179	0.027
60 min	0.418	0.776	0.175	0.024
80 min	0.415	0.764	0.183	0.018
100 min	0.411	0.753	0.179	0.017
120 min	0.415	0.750	0.185	0.013
SEM	0.005	0.003	0.002	0.002
P-value
Linear	0.08	0.32	0.23	<0.001
Quadratic	0.19	0.005	0.18	0.47

^a CDMD coefficient of dry matter digestibility, CCPD coefficient of crude protein digestibility, DH degree of hydrolysis, SEM standard error of the mean

ISSN: 2049-1891