Journal
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 60, Issue 34, Pages 8257-8263Publisher
AMER CHEMICAL SOC
DOI: 10.1021/jf301160m
Keywords
Brassica napus; in vitro digestion; fermentability; carbohydrate degradability; water binding capacity; viscosity; processing; animal nutrition
Funding
- European Union
- European Regional Development Fund
- Ministry of Economic Affairs, Agriculture and Innovation, Peaks in the Delta
- Municipality of Groningen
- Province of Groningen
- Dutch Carbohydrate Competence Center (CCC WP7),
- Duynie Holding
- Nutreco Nederland B.V.
- Wageningen University
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Rapeseed meal (RSM) was subjected to different physical or Chemical pretreatments to decrease residual, hard to degrade carbohydrates and to improve fermentability of RSM polysaccharides. Next, these pretreated samples were in,Vitro: digested and fermented, with or without the addition of commercial pectinolytic, enzymes. Remaining. carbohydrates were quantified, and two physical characteristics were analyzed: (1) water-binding capacity. (WBC) of the insoluble residue and.(2):, viscosity;of the soluble fraction. Mild acid pretreatment in combination With commercial pectinolytic enzyme mixtures showed best digestion of RSM carbohydrates; only 32% of the total carbohydrate:content remained. For most pretreatments, addition of commercial pectinolytic enzymes had the strongest effect on lowering the WBC of the in vitro incubated RSM. In the Cases that less carbohydrate remained after in vitro digestion, the WBC of the residue decreased, and less gas seems to be produced during fermentation.
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