True ileal amino acid digestibility and digestible amino acid scores (DIAASs) of the cruciferin and napin fractions of rapeseed: Impact of processing

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-02-01 DOI:10.1016/j.foodchem.2025.143161

Romain Kapel , Celine Niquet-Léridon , Frédéric Tessier , Jean-Luc Mession , Caroline Buffière , Noureddine Hafnaoui , Carole Migné , Bérénice Houinsou-Houssou , Alain Riaublanc , Véronique Solé , Didier Rémond

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Abstract

Processes are being developed to exploit proteins from the residue of rapeseed oil extraction. Two main fractions of proteins can be purified: cruciferin and napin. The present work was carried out to characterize the nutritional quality of these fractions, while exploring the effect of the extraction conditions (neutral or acid), and that of the post extraction process (heating 1 h, 120 °C). The true ileal digestibility (TID) of their amino acids (AA) was measured in minipigs, to calculate the digestible indispensable amino acid score (DIAAS). The TID of cruciferin was high (95 %) compared to that of napin (87 %). The extraction process and the heat treatment had no effect on the TID of napin. The DIAAS for adults was 117 % for cruciferin, and 82–89 % for napin (branched-chain AA being the limiting AA). Improving the TID of napin would enable this interesting source of cysteine and lysine to be better exploited in human nutrition.

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菜籽十字花素和油菜蛋白组分的回肠氨基酸真消化率和可消化氨基酸评分（DIAASs）：加工的影响

目前正在开发从菜籽油提取残渣中提取蛋白质的工艺。两种主要的蛋白质成分可以被纯化：十字花素和蛋白。本研究的目的是表征这些馏分的营养品质，同时探索提取条件（中性或酸性）和提取后工艺（加热1 h， 120 °C）的影响。测定其氨基酸（AA）的真回肠消化率（TID），计算可消化必需氨基酸评分（DIAAS）。十字花素的TID（95 %）高于萘醌（87 %）。提取工艺和热处理对茶皂素的TID没有影响。十字花素的成人DIAAS为117 %，napin的DIAAS为82-89 %（支链AA是限制AA）。改善napin的TID将使这一有趣的半胱氨酸和赖氨酸来源在人类营养中得到更好的利用。

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.