Detoxication of rapeseed meal by Rhizopus oligosporus sp-T3: A first step towards rapeseed protein concentrate

被引：47

作者：

Rozan, P

Villaume, C

Bau, HM

Schwertz, A

Nicolas, JP

Mejean, L

机构：

[1] INSERM U 308, 54000 Nancy

来源：

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | 1996年 / 31卷 / 01期

关键词：

fermentation; glucosinolates; human food; lignin; nutritional quality improvement;

D O I：

10.1111/j.1365-2621.1996.17-315.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

To obtain proteins from OO rapeseed meal for use in human food, a first step was realized by fermentation with Rhizopus oligosporus sp-T3. The meal's fermentation during 40 h resulted in degradation of 84% of carbohydrates, 30% of lignin and other polyphenolic components indigestible by nonruminants, and 47% of total glucosinolates which are responsible for goitre. The fermentation improves the nutritional quality of rapeseed meal by degrading undesirable factors.

引用

页码：85 / 90

页数：6

共 35 条

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