{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,8,29]],"date-time":"2026-08-29T04:27:04Z","timestamp":1787977624546,"version":"build-2784847793"},"reference-count":38,"publisher":"Wiley","issue":"14","license":[{"start":{"date-parts":[[2023,7,8]],"date-time":"2023-07-08T00:00:00Z","timestamp":1688774400000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100012003","name":"DSM Research","doi-asserted-by":"publisher","id":[{"id":"10.13039\/501100012003","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["scijournals.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["J Sci Food Agric"],"published-print":{"date-parts":[[2023,11]]},"abstract":"<jats:title>Abstract<\/jats:title><jats:sec><jats:title>BACKGROUND<\/jats:title><jats:p>Rapeseed protein isolate is used in the food industry, and heating is often used during rapeseed processing. However, the digestible indispensable amino acid score (DIAAS) for heat\u2010treated rapeseed protein isolate is unknown. The present study aimed to test the hypothesis that heating rapeseed protein isolate improves protein quality resulting in DIAAS that is greater than for pea and rice protein concentrates, and comparable to that of soy and whey protein isolates.<\/jats:p><\/jats:sec><jats:sec><jats:title>RESULTS<\/jats:title><jats:p>Standardized ileal digestibility (SID) of amino acids (AA), except leucine and methionine, was not different between heat\u2010treated rapeseed protein isolate and soy protein isolate, but SID of most AA was greater (<jats:italic>P<\/jats:italic>\u2009&lt;\u20090.001) for heat\u2010treated rapeseed protein isolate than for brown rice protein concentrate, pea protein concentrate, rapeseed protein isolate and soy protein isolate, but not whey protein isolate. Non\u2010heated rapeseed protein isolate had a reduced (<jats:italic>P<\/jats:italic>\u2009&lt;\u20090.001) DIAAS for 6\u2010month\u2010old to 3\u2010year\u2010old children compared with soy protein isolate, but this was greater (<jats:italic>P<\/jats:italic>\u2009&lt;\u20090.001) than for pea and brown rice protein concentrates. The DIAAS for heat\u2010treated rapeseed protein isolate was greater (<jats:italic>P<\/jats:italic>\u2009&lt;\u20090.001) than for non\u2010heated rapeseed protein isolate for all age groups. Heat\u2010treated rapeseed protein isolate and whey protein isolate had a DIAAS &gt;\u2009100 for individuals older than 3\u2009years.<\/jats:p><\/jats:sec><jats:sec><jats:title>CONCLUSION<\/jats:title><jats:p>Rapeseed protein isolate had a DIAAS comparable to soy protein isolate, but heat\u2010treated rapeseed protein isolate and whey protein isolate had DIAAS \u2265\u2009100, qualifying these proteins as \u2018excellent\u2019. Rice and pea protein concentrates had DIAAS &lt;\u200975. \u00a9 2023 The Authors. <jats:italic>Journal of The Science of Food and Agriculture<\/jats:italic> published by John Wiley &amp; Sons Ltd on behalf of Society of Chemical Industry.<\/jats:p><\/jats:sec>","DOI":"10.1002\/jsfa.12809","type":"journal-article","created":{"date-parts":[[2023,6,26]],"date-time":"2023-06-26T03:49:49Z","timestamp":1687751389000},"page":"7251-7259","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":36,"title":["Effect of heat treatment on protein quality of rapeseed protein isolate compared with non\u2010heated rapeseed isolate, soy and whey protein isolates, and rice and pea protein concentrates"],"prefix":"10.1002","volume":"103","author":[{"given":"Hannah M.","family":"Bailey","sequence":"first","affiliation":[{"name":"Division of Nutritional Sciences University of Illinois  Urbana IL USA"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Natalia S.","family":"Fanelli","sequence":"additional","affiliation":[{"name":"Division of Nutritional Sciences University of Illinois  Urbana IL USA"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-4855-661X","authenticated-orcid":false,"given":"Hans H.","family":"Stein","sequence":"additional","affiliation":[{"name":"Division of Nutritional Sciences University of Illinois  Urbana IL USA"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2023,7,8]]},"reference":[{"key":"e_1_2_10_2_1","doi-asserted-by":"publisher","DOI":"10.1093\/af\/vfaa040"},{"key":"e_1_2_10_3_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2012.12.009"},{"key":"e_1_2_10_4_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ifset.2021.102636"},{"key":"e_1_2_10_5_1","doi-asserted-by":"publisher","DOI":"10.3390\/foods3030394"},{"key":"e_1_2_10_6_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1750-3841.2010.01930.x"},{"key":"e_1_2_10_7_1","doi-asserted-by":"publisher","DOI":"10.1007\/s11947-013-1139-z"},{"key":"e_1_2_10_8_1","unstructured":"Food and Agriculture Organization of the United Nations Dietary Protein Quality Evaluation in Human NutritionReport of an FAO expert consultation (2013). 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