EFFECT OF IRRADIATION AND OTHER PROCESSING METHODS ON INVITRO DIGESTIBILITY OF RAPESEED PROTEIN

Effect of irradiation (1 kGy), autoclaving (121-degrees-C at 103.5 kPa for 5, 10, 15, 20, 25 and 30 min), dry heating (121-degrees-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. Digestibil ity was significantly affected by processing methods (P < 0.05). Diges tibility of untreated rapeseed protein was 85.7%. Irradiation alone an d irradiation plus dry heating showed no effect on the digestibility, while irradiation plus autoclaving markedly improved (88.9%) the diges tibility. 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.