Dry and moist heating-induced changes in protein molecular structure, protein subfraction, and nutrient profiles in soybeans

Journal of Dairy Science

Volumn 94, Issue 12, 2011, Pages 6092-6102

  Samadi, ^a,b   Yu, P ^a  

^a UNIVERSITY OF SASKATCHEWAN   (Canada)

^b SYIAH KUALA UNIVERSITY   (Indonesia)

Author keywords

Heat processing method; Intestinal digestibility; Nutrient availability; Protein molecular structure

Indexed keywords

SOYBEAN PROTEIN;

ANIMAL; ANIMAL FOOD; ARTICLE; BIOAVAILABILITY; CATTLE; CHEMICAL STRUCTURE; CHEMISTRY; FOOD HANDLING; FRACTIONATION; HEAT; INFRARED SPECTROSCOPY; METABOLISM; METHODOLOGY; NUTRITIONAL VALUE; RUMINANT STOMACH; SOYBEAN;

ANIMAL FEED; ANIMALS; BIOLOGICAL AVAILABILITY; CATTLE; CHEMICAL FRACTIONATION; FOOD HANDLING; HOT TEMPERATURE; MOLECULAR STRUCTURE; NUTRITIVE VALUE; RUMEN; SOYBEAN PROTEINS; SOYBEANS; SPECTROSCOPY, FOURIER TRANSFORM INFRARED;

EID: 82155171336     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2011-4619     Document Type: Article

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