Selenoamino Acid-Enriched Green Pea as a Value-Added Plant Protein Source for Humans and Livestock

Author:

Garousi Farzaneh,Domokos-Szabolcsy Éva,Jánószky Mihály,Kovács Andrea Balláné,Veres Szilvia,Soós Áron,Kovács Béla

Publisher

Springer Science and Business Media LLC

Subject

Chemistry (miscellaneous),Food Science

Reference28 articles.

1. Acikgoz E, Katkat V, Omeroglu S, Okan B (1985) Mineral elements and amino acid concentrations in field pea and common vetch herbages and seeds. J Agron Crop Sci 55:179–185

2. Amweg EL, Stuart DL, Weston DP (2003) Comparative bioavailability of selenium to aquatic organisms after biological treatment of agricultural drainage water. Aquat Toxicol 63:13–25. doi: 10.1016/s0166-445x(02)00110-8

3. Behne D, Kyriakopoulos A, Kalcklösch M, Weiss-Nowak C, Pfeifer H, Gessner H et al (1997) Two new selenoproteins found in the prostatic glandular epithelium and the spermatid nuclei. Biomed Environ Sci 10(2–3):340–345

4. Birringer M, Pilawa S, Flohe L (2003) Trends in selenium biochemistry. Nat Prod Rep 19:693–718. doi: 10.1002/chin.200314290

5. Bradford M (1976) A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding. Anal Biochem 72:248–254. doi: 10.1016/0003-2697(76)90527-3

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