ISSN:
1573-9104
Keywords:
nutritive value
;
rapeseed flour
;
protein hydrolysis
;
chemical modification
;
acetylation
;
rat
Source:
Springer Online Journal Archives 1860-2000
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
Notes:
Abstract Acetylated, hydrolysed and unmodified rapeseed proteins were compared to casein for nutritive value as determined by net protein ratio (NPR) and nitrogen apparent digestibility coefficient (ADC). The NPR and nitrogen ADC values of rapeseed proteins did not change significantly (P〈0.05) after hydrolysis but decreased significantly (P〈0.05) after 30% and 70% acetylation. Acetylation (30%) followed by protein hydrolysis decreased significantly (P〈0.05) the NPR value but increased significantly (P〈0.05) the nitrogen digestibility compared to the control and unmodified rapeseed proteins. Casein gave the highest value (P〈0.05) for NPR and nitrogen ADC. Modification of rapeseed proteins significantly (P〈0.05) decreased the nutritive value, and the effect was more pronounced with increasing level of acetylation.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1007/BF01091792
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