{"id":36357,"date":"1997-12-19T12:29:50","date_gmt":"1997-12-19T12:29:50","guid":{"rendered":"https:\/\/www.etap-lab.com\/?p=11192"},"modified":"2026-04-15T22:54:14","modified_gmt":"2026-04-15T20:54:14","slug":"in-vivo-and-in-vitro-digestibility-of-soybean-lupine-and-rapeseed-meal-proteins-after-various-technological-processes","status":"publish","type":"ressource","link":"https:\/\/www.etap-lab.com\/en\/ressource\/in-vivo-and-in-vitro-digestibility-of-soybean-lupine-and-rapeseed-meal-proteins-after-various-technological-processes\/","title":{"rendered":"In Vivo and in Vitro Digestibility of Soybean, Lupine, and Rapeseed Meal Proteins after Various Technological Processes"},"content":{"rendered":"\n<p>Anti-nutritional factors and technological processes may modify the nutritional quality of plant proteins. Heated rapeseed meal, soybean, and lupine proteins dried by various processes were used to compare <em>in vivo<\/em>&nbsp;methods of nutritional quality measurement such as protein efficiency ratio and true digestibility (TD) to&nbsp;<em>in&nbsp;vitro<\/em>&nbsp;methods such as pH-stat giving degree of hydrolysis (DH) and digestion cell giving nitrogen digestibility (ND). Combined methods taking into account amino acid score were as follows:\u2009 PDCAAS (protein digestibility-corrected amino acid score) derived from TD, NDCAAS (nitrogen digestibility-corrected amino acid score), and DHCAAS (degree of hydrolysis-corrected amino acid score). Correlations (<em>p&nbsp;<\/em>&lt; 0.001) were 0.81 (TD vs DH) and 0.88 (TD vs ND). PDCAAS was significantly (<em>p&nbsp;<\/em>&lt; 0.001) correlated with DHCAAS or NDCAAS (<em>r<\/em>&nbsp;= 0.92 and 0.98, respectively). Time-consuming and expensive TD determination could be supplanted by both<em>&nbsp;in vitro<\/em>&nbsp;methods; DHCAAS and NDCAAS could replace PDCAAS. <\/p>\n\n\n\n<p><a href=\"https:\/\/pubs.acs.org\/doi\/abs\/10.1021\/jf960723v\">Link to the article<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Discover In Vivo and in Vitro Digestibility of Soybean, Lupine, and Rapeseed Meal Proteins after Various Technological Processes: Anti-nutritional factors and technological processes\u2026<\/p>\n","protected":false},"featured_media":0,"template":"","meta":{"_acf_changed":false},"categorie-de-ressource":[235],"marque-de-ressource":[],"class_list":["post-36357","ressource","type-ressource","status-publish","hentry","categorie-de-ressource-publications"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>In Vivo and in Vitro Digestibility of Soybean, Lupine, and Rapeseed Meal Proteins after Various Technological Processes - ETAP-LAB<\/title>\n<meta name=\"description\" content=\"Discover In Vivo and in Vitro Digestibility of Soybean, Lupine, and Rapeseed Meal Proteins after Various Technological Processes: Anti-nutritional factors and technological processes\u2026\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.etap-lab.com\/en\/ressource\/in-vivo-and-in-vitro-digestibility-of-soybean-lupine-and-rapeseed-meal-proteins-after-various-technological-processes\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"In Vivo and in Vitro Digestibility of Soybean, Lupine, and Rapeseed Meal Proteins after Various Technological Processes - ETAP-LAB\" \/>\n<meta property=\"og:description\" content=\"Discover In Vivo and in Vitro Digestibility of Soybean, Lupine, and Rapeseed Meal Proteins after Various Technological Processes: Anti-nutritional factors and technological processes\u2026\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.etap-lab.com\/en\/ressource\/in-vivo-and-in-vitro-digestibility-of-soybean-lupine-and-rapeseed-meal-proteins-after-various-technological-processes\/\" \/>\n<meta property=\"og:site_name\" content=\"ETAP-LAB\" \/>\n<meta property=\"article:modified_time\" content=\"2026-04-15T20:54:14+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.etap-lab.com\/wp-content\/uploads\/2026\/04\/OpenGraph-defaut-Etap-Lab-3.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1800\" \/>\n\t<meta property=\"og:image:height\" content=\"1200\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data1\" content=\"1 minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/www.etap-lab.com\\\/en\\\/ressource\\\/in-vivo-and-in-vitro-digestibility-of-soybean-lupine-and-rapeseed-meal-proteins-after-various-technological-processes\\\/\",\"url\":\"https:\\\/\\\/www.etap-lab.com\\\/en\\\/ressource\\\/in-vivo-and-in-vitro-digestibility-of-soybean-lupine-and-rapeseed-meal-proteins-after-various-technological-processes\\\/\",\"name\":\"In Vivo and in Vitro Digestibility of Soybean, Lupine, and Rapeseed Meal Proteins after Various Technological Processes - 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