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

Serqio Salazar-Villanea; Erik M.A.M.Bruininx; Harry Gruppen; Wouter H.Hendriks; Patrick Carré; Alain Quinsac; Antonius F.B.van der Poel

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

机译：油菜籽粉烘烤过程中的理化变化及其对体外消化率的影响

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Background:Toasting during the production of rapeseed meal (RSM) decreases ileal crude protein (CP) and amino acid (AA) digestibility.The mechanisms that determine the decrease in digestibility have not been fully elucidated.A high protein quality,low-denatured,RSM was produced and toasted up to 120 min,with samples taken every 20 min.The aim of this study was to characterize secondary structure and chemical changes of proteins and glucosinolates occurring during toasting of RSM and the effects on its in vitro CP digestibility.Results:The decrease in protein solubility and the increase of intermolecular p-sheets with increasing toasting time were indications of protein aggregation.The contents of NDF and ADIN increased with increasing toasting time.Contents of arginine,lysine and O-methylisourea reactive lysine (OMIU-RL) linearly decreased with increasing toasting time,with a larger decrease of OMIU-RL than lysine.First-order reactions calculated from the measured parameters show that glucosinolates were degraded faster than lysine,OMIU-RL and arginine and that physical changes to proteins seem to occur before chemical changes during toasting.Despite the drastic physical and chemical changes noticed on the proteins,the coefficient of in vitro CP digestibility ranged from 0.776 to 0.750 and there were no effects on the extent of protein hydrolysis after 120 min.In contrast,the rate of protein hydrolysis linearly decreased with increasing toasting time,which was largely correlated to the decrease in protein solubility,lysine and OMIU-RL observed.Rate of protein hydrolysis was more than 2-fold higher for the untoasted RSM compared to the 120 min toasted material.Conclusions:Increasing the toasting time for the production of RSM causes physical and chemical changes to the proteins that decrease the rate of protein hydrolysis.The observed decrease in the rate of protein hydrolysis could impact protein digestion and utilization.

机译：背景：在菜籽粉（RSM）的生产过程中烘烤会降低回肠粗蛋白（CP）和氨基酸（AA）的消化率。决定消化率降低的机理尚未完全阐明。蛋白质质量高，变性低，制作并烘烤RSM的时间长达120分钟，每20分钟取样一次。本研究的目的是表征RSM烘烤过程中蛋白质和芥子油苷的二级结构和化学变化及其对体外CP消化率的影响。：烘烤时间增加，蛋白质溶解度降低和分子间p-sheets增加表明蛋白质聚集; NDF和ADIN含量随烘烤时间增加而增加;精氨酸，赖氨酸和O-甲基异脲活性赖氨酸（OMIU- RL）随烘烤时间的增加而线性下降，OMIU-RL的下降幅度大于赖氨酸。由测量参数计算出的一阶反应表明：芥子油苷的降解速度要比赖氨酸，OMIU-RL和精氨酸快，并且在烘烤过程中，蛋白质的物理变化似乎发生在化学变化之前。尽管蛋白质发生了剧烈的物理和化学变化，但体外CP消化系数的范围为0.776至0.776。 0.750,120分钟后对蛋白质水解的程度没有影响。相反，蛋白质水解速度随烘烤时间的增加而线性降低，这与观察到的蛋白质溶解度，赖氨酸和OMIU-RL的降低密切相关。与120分钟烘烤的原料相比，未烘烤的RSM的蛋白质水解率高出2倍以上。结论：增加烘烤时间以生产RSM会导致蛋白质的物理和化学变化，从而降低蛋白质的水解速率。观察到蛋白质水解速度的降低可能会影响蛋白质的消化和利用。

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《畜牧与生物技术杂志(英文版)》 |2017年第2期|417-427|共11页
作者
Serqio Salazar-Villanea; Erik M.A.M.Bruininx; Harry Gruppen; Wouter H.Hendriks; Patrick Carré; Alain Quinsac; Antonius F.B.van der Poel;
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作者单位

Wageningen Livestock Research, P.O.Box 338, 6700 AH Wageningen, The Netherlands;

Animal Nutrition Group, Wageningen University & Research, P.O.Box 338, 6700 AH Wageningen, The Netherlands;

Animal Nutrition Group, Wageningen University & Research, P.O.Box 338, 6700 AH Wageningen, The Netherlands;

Agrifirm Innovation Center, Royal Dutch Agrifirm Group, P.O.Box 20018, 7302 HA Apeldoorn, The Netherlands;

Laboratory of Food Chemistry, Wageningen University & Research, P.O.Box 17, 6700 AA Wageningen, The Netherlands;

Animal Nutrition Group, Wageningen University & Research, P.O.Box 338, 6700 AH Wageningen, The Netherlands;

CREOL/OLEAD, 11 rue Monge, Parc Industriel, 33600 Pessac, France;

Terres Inovia,11 rue Monge, Parc Industriel, 33600 Pessac, France;

Animal Nutrition Group, Wageningen University & Research, P.O.Box 338, 6700 AH Wageningen, The Netherlands;

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

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