Detect the sensitivity and response of protein molecular structure of whole canola seed (yellow and brown) to different heat processing methods and relation to protein utilization and availability using ATR-FT/IR molecular spectroscopy with chemometrics

Spectrochimica Acta - Part A: Molecular and Biomolecular Spectroscopy

Volumn 105, Issue , 2013, Pages 304-313

  Samadi, ^a,b   Theodoridou, Katerina ^a   Yu, Peiqiang ^a  

^a UNIVERSITY OF SASKATCHEWAN   (Canada)

^b SYIAH KUALA UNIVERSITY   (Indonesia)

Author keywords

Canola whole seed; Heat processing; Intestinal digestibility; Nutrient availability; Protein molecular structure

Indexed keywords

HEAT PROCESSING; INTESTINAL DIGESTIBILITY; NUTRIENT AVAILABILITY; PROTEIN MOLECULAR STRUCTURES; WHOLE SEEDS;

AMIDES; CALCINATION; HEATING; MOISTURE; MOLECULAR SPECTROSCOPY; MOLECULAR STRUCTURE; PRESSURE VESSELS; PROCESSING; SEPARATION; SPECTRUM ANALYSIS; TISSUE;

PROTEINS;

VEGETABLE PROTEIN;

ANIMAL; ANIMAL FOOD; ARTICLE; BRASSICA; BRASSICA RAPA; CATTLE; CHEMISTRY; HEAT; HUMIDITY; INFRARED SPECTROSCOPY; METABOLISM; MULTIVARIATE ANALYSIS; PLANT SEED; PROTEIN DEGRADATION; PROTEIN INTAKE; PROTEIN SECONDARY STRUCTURE; RAPESEED; RUMINANT STOMACH;

ANIMAL FEED; ANIMALS; BRASSICA; BRASSICA NAPUS; BRASSICA RAPA; CATTLE; DIETARY PROTEINS; HOT TEMPERATURE; HUMIDITY; MULTIVARIATE ANALYSIS; PLANT PROTEINS; PROTEIN STRUCTURE, SECONDARY; PROTEOLYSIS; RUMEN; SEEDS; SPECTROSCOPY, FOURIER TRANSFORM INFRARED;

EID: 84872146329     PISSN: 13861425     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.saa.2012.11.096     Document Type: Article

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