Improvement of functional properties of rapeseed (Brassica campestris var toria) meal by reducing antinutritional factors employing enzymatic modification

Modified rapeseed meal was prepared using five commercial enzymes namely, pepsin, papain, trypsin, ficin and hemicellulase. These preparations were used for measuring antinutritional factors and functional properties Antinutritional factors declined remarkably with different enzymes. Treatment with ficin improved nitrogen solubility, water and fat absorption capacity, foaming properties and viscosity. Emulsifying properties decreased with enzyme modification. Hemicellulase treated meals showed good emulsifying activity and emulsion stability as compared to proteolytic enzymes.

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