Effect of processing on the antinutritive factors and nutritive value of rapeseed products
| Autor: | É. Barna, E. Dworschák, Ö. Gaál, Andrea Lugasi, E. H. Mansour, A. Gergely |
|---|---|
| Rok vydání: | 1993 |
| Předmět: |
chemistry.chemical_classification
Phytic acid Rapeseed digestive oral and skin physiology food and beverages Riboflavin General Medicine Pyridoxine Analytical Chemistry Amino acid chemistry.chemical_compound chemistry Biochemistry Pantothenic acid Tannic acid medicine Food science Essential amino acid Food Science medicine.drug |
| Zdroj: | Food Chemistry. 47:247-252 |
| ISSN: | 0308-8146 |
| DOI: | 10.1016/0308-8146(93)90156-a |
| Popis: | The antinutritive factors and nutritive value of rapeseed products were evaluated. The reductions in antinutritional factors by heat processing ranged from 47 to 94% for glucosinolates, from 9 to 43% for phytic acid and from 41 to 67% for tannic acid after toasting and autoclaving treatments. Isolation of proteins eliminated 72–95% of glucosinolates, 74–92% of phytic acid and 100% of tannic acid for protein concentrate and isolate. All processes destroyed trypsin inhibitor activity completely. Rapeseed products have a balanced amino acid composition and their proteins are relatively high in sulphur-containing amino acids and lysine. The chemical score and limiting amino acids of rapeseed products varied considerably, depending on the type of process. Heat treatment and isolation of proteins improved the in-vitro digestibility of rapeseed proteins. The essential amino acid index of rapeseed products ranged from 66 to 81%. Rapeseed meal has high levels of riboflavin, niacin and pyridoxine. Riboflavin and niacin are more stable to the heat process than thiamine, pyridoxine and pantothenic acid. Many of these vitamins are lost during isolation of proteins. The meals are rich in Ca, K, P and Mg. Some minerals increased and others decreased during the processing. |
| Databáze: | OpenAIRE |
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