Moist and dry heating-induced changes in protein molecular structure, protein subfractions, and nutrient profiles in camelina seeds – Q. Peng, N. A. Khan, Z. Wang, and P. Yu – Journal of Dairy Science – 2014

Summary: The objectives of the present study were to investigate the nutritive value of camelina seeds (Camelina saliva L. Crantz) in ruminant nutrition and to use molecular spectroscopy as a novel technique to quantify the heat-induced changes in protein molecular structures in relation to protein digestive behavior in the rumen and intestine of dairy cattle. In this study, camelina seeds were used as a model for feed protein. Moist heating improved the nutritive value and utilization of protein in camelina seeds compared with dry heating. Link: http://www.sciencedirect.com/science/article/pii/S0022030213007868