Table 2.

N solubility at pH 8.0 of the RSM and kinetic parameters for the hydrolysis curves of RSM toasted for different times and the soluble and insoluble fractions separated from these RSM

Toasting time	N solubility RSM	RSM		Soluble protein fraction		Insoluble protein fraction
	(% of total N)	DHmax (%)	k (/M×s)	DHmax (%)	k (/M×s)	DHmax (%)	k (/M×s)
0 min	31.3	20.0	6.8E−05	14.7	1.2E−04	19.5	4.0E−05
20 min	21.1	18.3	8.0E−05	14.8	1.4E−04	22.8	4.0E−05
40 min	17.7	19.2	7.0E−05	15.3	1.3E−04	21.1	4.3E−05
60 min	15.3	19.0	6.7E−05	14.3	1.5E−04	21.4	2.4E−05
80 min	12.3	20.4	5.0E−05	15.8	1.6E−04	21.9	2.2E−05
100 min	11.4	20.2	4.8E−05	14.5	1.7E−04	21.7	2.4E−05
120 min	9.9	21.7	3.4E−05	15.3	1.4E−04	22.3	1.5E−05
SEM	0.2	0.3	4.5E−06	0.2	6.7E−06	0.3	3.0E−06
P value
Linear	<0.001	0.006b	<0.001c	0.47	0.18	0.34	<0.001d
Quadratic	0.001a	0.06	0.07	0.96	0.34	0.86	0.87

DH _max maximum degree of hydrolysis, k rate of protein hydrolysis, RSM rapeseed meal, SEM standard error of the mean

^aN solubility = 28.84 − 0.33 × time + 0.0015 × time² (R ² = 0.95)

^bRSM DH_max = 18.33 + 0.023 × time (R ² = 0.52)

^cRSM k = 8.30E−05 − 3.71E−07 × time (R ² = 0.80)

^dInsolubles k = 4.46E−05 − 2.40E−07 × time (R ² = 0.78)