Comparison of cake compositions, pepsin digestibility and amino acids concentration of proteins isolated from black mustard and yellow mustard cakes

As a byproduct of oil production, black and yellow mustard cakes protein are considered as potential source of plant protein for feed applications to poultry, fish and swine industries. The protein contents in black and yellow mustard cakes were 38.17% and 28.80% and their pepsin digestibility was 8...

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Vydáno v:AMB Express
Hlavní autoři: Sarker, Ashish Kumar, Saha, Dipti, Begum, Hasina, Zaman, Asaduz, Rahman, Md Mashiar
Médium: Artigo
Jazyk:Inglês
Vydáno: Springer Berlin Heidelberg 2015
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Original Article
On-line přístup:https://ncbi.nlm.nih.gov/pmc/articles/PMC4387133/
https://ncbi.nlm.nih.gov/pubmed/25859422
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1186/s13568-015-0110-y
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