Effect of irradiation and other processing methods on in‐vitro digestibility of rapeseed protein

Abstract

Abstract. Effect of irradiation (1 kGy), autoclaving (121°C at 103-5 kPa for 5, 10, 15, 20, 25 and 30 min), dry heating (121°C for 5, 10, 15, 20, 25, 30 and 60 min), sprouting (36 h) and their combination on in-vitro digestibility of rapeseed protein was studied. Digestibility was significantly affected by processing methods (P < 0.05). Digestibility of untreated rapeseed protein was 85.7 %. Irradiation alone and irradiation plus dry heating showed no effect on the digestibility, while irradiation plus autoclaving markedly improved (88.9 %) the digestibility. The digestibility was influenced by the time of autoclaving and dry heating. Maximum value for in-vitro digestibility was recorded for 60 min of dry heating (91.8 %). Sprouting of rapeseed exhibited a significant decrease (82.8 %) in the digestibility.