Effects of Processing on the In Vitro Digestibility of Napin Proteins from Rapeseed (Brassica napus L.)

Landbrug og biologi

• amino acids 3%
• assays 3%
• beta-lactoglobulin 7%
• Brassica napus 81%
• brix 6%
• byproducts 5%
• dietary fiber 60%
• digestibility 4%
• digestible protein 90%
• dithiothreitol 6%
• dosage 3%
• dry matter content 6%
• gel chromatography 5%
• glucosinolates 6%
• high performance liquid chromatography 5%
• hulls 6%
• human nutrition 7%
• hydrolysis 4%
• in vitro digestibility 100%
• industry 3%
• ingredients 4%
• isoelectric focusing 6%
• isoelectric point 5%
• lactalbumin 7%
• meals (menu) 6%
• methodology 3%
• milk 4%
• milk proteins 12%
• molecular weight 3%
• monitoring 3%
• nutritive value 4%
• oils 3%
• oilseed cakes 26%
• oilseed crops 7%
• pancreatin 8%
• patents 6%
• pellets 10%
• pepsin 6%
• phenolic compounds 30%
• physicochemical properties 4%
• phytic acid 6%
• polyacrylamide gel electrophoresis 4%
• process control 40%
• process monitoring 8%
• protein composition 5%
• protein concentrates 7%
• protein content 8%
• protein isolates 7%
• protein products 67%
• protein sources 17%
• proteinase inhibitors 6%
• proteins 28%
• purity 33%
• rapeseed 91%
• rapeseed oil 14%
• rapeseed protein 96%
• reducing agents 6%
• reversed-phase liquid chromatography 7%
• sampling 2%
• seeds 3%
• sinapine 20%
• spectroscopy 5%
• sulfur 5%
• total soluble solids 5%
• trypsin inhibitors 19%
• water 7%
• whey protein 19%
• zeta potential 7%