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Structural changes on a molecular basis of canola meal by conditioning temperature and time during pelleting process in relation to physiochemical (energy and protein) properties relevant to ruminants

The objectives of this study were: (1) To investigate the effects of conditioning temperature (70, 80, 90°C), time (30, 60 sec), and interaction (temperature × time) during the pelleting process on internal protein molecular structure changes of the co-products; (2) To identify differences in protei...

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Detalles Bibliográficos
Autores principales: Huang, Xuewei, Zhang, Huihua, Yu, Peiqiang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Public Library of Science 2017
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5313162/
https://www.ncbi.nlm.nih.gov/pubmed/28207756
http://dx.doi.org/10.1371/journal.pone.0170173