1995
DOI: 10.1016/0260-8774(94)00038-b
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The influence of screw configuration on the in vitro digestibility and protein solubility of soybean and rapeseed meals

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Cited by 37 publications
(30 citation statements)
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“…SME values for expander processing at these treatments were also slightly higher, which indicates that the higher energy consumption may have accounted for the decrease in PDI-values. NSI was not a †ected by the increase in SME since SME values found in this study were to low to induce lower NSI-values, compared to those in the study of Marsman et al (1995). Overall, the e †ect of water and steam addition resulted in the largest decrease in protein quality parameters, with the largest e †ect on changes in protein quality parameters found directly after conditioner treatment with respect to the starting material.…”
Section: Discussioncontrasting
confidence: 50%
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“…SME values for expander processing at these treatments were also slightly higher, which indicates that the higher energy consumption may have accounted for the decrease in PDI-values. NSI was not a †ected by the increase in SME since SME values found in this study were to low to induce lower NSI-values, compared to those in the study of Marsman et al (1995). Overall, the e †ect of water and steam addition resulted in the largest decrease in protein quality parameters, with the largest e †ect on changes in protein quality parameters found directly after conditioner treatment with respect to the starting material.…”
Section: Discussioncontrasting
confidence: 50%
“…Assuming a linear relation and extrapolating beyond the experimental range, temperatures of at least 123¡C are necessary to lower TIA below threshold levels of 4 mg g~1 on the low water level (1É9% added water) used in this experiment. From Table 4 it follows that SME is low (\110 kJ kg~1) when compared to values of 1000È 1700 kJ kg~1, at 28% moisture, found by Marsman et al (1995) for single screw extrusion of soybean meal. Using these high amounts of SME, PDI was found not to be a suitable parameter to discriminate between processing conditions, since values on all treatments remained almost constant (between 6É6 and 8É0%).…”
Section: Discussionmentioning
confidence: 71%
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“…However, within certain limits, heat treatment can improve the digestibility of proteins. Marsman et al (1995) determined that raw, unprocessed SBM had in vitro protein digestibility of ≈61% and that extrusion processing the SBM could produce digestibility values of 73-85%, which is a substantial increase in the protein quality. They further stated that a digestibility range of ≈67-85% is ideal for livestock nutritional requirements.…”
Section: Proximate Analysismentioning
confidence: 99%
“…Between all other treatment combinations, increased speed and temperature appeared to produce somewhat lower SME values. Typically, SME is an indication of the viscous dissipation of mechanical energy, which is provided by the screw drive shaft, into the dough due to frictional resistance (Marsman et al 1995). The SME, in fact, quantifies the competing effects of viscosity changes due to changes in screw speed (pseudoplastic behavior) and the resulting change in the torque that is required to convey the dough through the extruder.…”
Section: Specific Mechanical Energymentioning
confidence: 99%