Relationship between digestibility and secondary structure of raw and thermally treated legume proteins: a Fourier transform infrared (FT-IR) spectroscopic study-Reference-Cited by-同舟云学术

Relationship between digestibility and secondary structure of raw and thermally treated legume proteins: a Fourier transform infrared (FT-IR) spectroscopic study

Published:2011-11-20 Issue:2 Volume:43 Page:911-921
ISSN:0939-4451
Container-title:Amino Acids
language:en
Short-container-title:Amino Acids

Author:

Carbonaro M.,Maselli P.,Nucara A.

Publisher

Springer Science and Business Media LLC

Subject

Organic Chemistry,Clinical Biochemistry,Biochemistry

Link

http://link.springer.com/content/pdf/10.1007/s00726-011-1151-4.pdf

Reference44 articles.

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4. Bodwell CE, Satterlee LD, Hackler LR (1980) Protein digestibility of the same protein preparations by human and rat assays and by in vitro enzymic digestion methods. Am J Clin Nutr 33:677–686

5. Carbonaro M, Cappelloni M, Nicoli S, Lucarini M, Carnovale E (1997) Solubility-digestibility relationship of legume proteins. J Agric Food Chem 45:3387–3394

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