Effect of different moisture of grain products and temperature during extrusion-cooking on protein quality
2006
Lipiec, A. | Matras, J. | Ciowch, A.,Lublin Agricultural University (Poland). Inst. of Animal Nutrition
The changes in amino acid composition of protein of corn gruel and oat bran mix extrudates under the influence of different moisture of raw material and temperature profiles during extrusion-cooking were investigated. Crude protein content remained unchanged. The extrusion process decreased tyrosine and cysteine levels. The extrudates' protein had lower solubility and its soluble fraction was easier hydrolyzed by enzymes in comparison to this mix before extrusion-cooking
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