Residual Carbohydrates from in Vitro Digested Processed Rapeseed (Brassica napus) Meal

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...

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 2012-08, Vol.60 (34), p.8257-8263
Main Authors: Pustjens, Annemieke M, de Vries, Sonja, Gerrits, Walter J.J, Kabel, Mirjam A, Schols, Henk A, Gruppen, Harry
Format: Article
Language:English
Subjects:
Animal Feed
Biological and medical sciences
Brassica napus - chemistry
Brassica napus - metabolism
Carbohydrates - chemistry
dehulled rapeseed
dietary fiber
Digestion
feed ingredients
Feeding. Feeding behavior
Fermentation
Food industries
Fundamental and applied biological sciences. Psychology
Glucan 1,4-alpha-Glucosidase - chemistry
growth-performance
Molecular Weight
nutrient digestibility
Pancreatin - chemistry
particle-size
pectic substances
Pepsin A - chemistry
pigs
polysaccharides
Polysaccharides - chemistry
Polysaccharides - metabolism
Solubility
soybean-meal
Vertebrates: anatomy and physiology, studies on body, several organs or systems
Viscosity
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Summary: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.
ISSN:0021-8561
1520-5118
DOI:10.1021/jf301160m