Effect of Heating Method on Alteration of Protein Molecular Structure in Flaxseed: Relationship with Changes in Protein Subfraction Profile and Digestion in Dairy Cows-Reference-Cited by-同舟云学术

Effect of Heating Method on Alteration of Protein Molecular Structure in Flaxseed: Relationship with Changes in Protein Subfraction Profile and Digestion in Dairy Cows

Published:2015-01-21 Issue:4 Volume:63 Page:1057-1066
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Ahmad Khan Nazir¹²,Booker Helen³,Yu Peiqiang¹⁴

Affiliation:

1. Department of Animal and Poultry Science, University of Saskatchewan, 51 Campus Drive, Saskatoon S7N 5A8, Saskatchewan, Canada

2. Department Animal Nutrition, The University of Agriculture Peshawar, Peshawar, Pakistan

3. Department of Plant Sciences, University of Saskatchewan, Saskatoon S7N 5A8, Saskatchewan, Canada

4. College of Animal Science and Veterinary Medicine, Tianjin Agricultural University, 22 Jinjin Road, Tianjin 300384, China

Funder

Natural Sciences and Engineering Research Council of Canada

University Innovation Team Veterinary Biotechnology in Tianjin

Thousand Talent-People Program, Tianjin

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf503575y

Reference43 articles.

1. Molecular Structures and Metabolic Characteristics of Protein in Brown and Yellow Flaxseed with Altered Nutrient Traits

2. Flax Council of Canada (FCC). Canadian Flax.http://www.flaxcouncil.ca/english/index.jsp?p=what2&mp=what. Winnipeg, Manitoba, Canada, 2013. (Accessed February 05, 2014.)

3. FAOSTAT. Production and Trade. Food and Agriculture Organization Statistical Database.http://faostat.fao.org/site/339/default.aspx.FAO:Rome, Italy, 2012. (Accessed February 05, 2014.)

4. Flaxseed proteins—a review

5. Functional properties and chemical composition of fractionated brown and yellow linseed meal (Linum usitatissimum L.)

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