The impact of heating and soaking on the in vitro enzymatic hydrolysis of protein varies in different species of tropical legumes

Author:

Torres Julieta,Rutherfurd Shane M.,Muñoz Luz S.,Peters Michael,Montoya Carlos A.

Funder

Federal Ministry for Economic Cooperation and Development

COLCIENCIAS

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference32 articles.

1. Nutritional composition of chickpea (Cicer arietinum L.) as affected by microwave cooking and other traditional cooking methods;Alajaji;Journal of Food Composition and Analysis,2006

2. Solubility–digestibility relationship of legume proteins;Carbonaro;Journal of Agricultural and Food Chemistry,1997

3. Spectrophotometric assay using o-phthaldialdehyde for determination of proteolysis in milk and isolated milk proteins;Church;Journal of Dairy Science,1983

4. Cook, B. G., Pengelly, B. C., Brown, S. D., Donnelly, J. L., Eagles, D. A., Franco, M. A., et al. (2005). Tropical forages: An interactive selection tool. Brisbane, Australia: CSIRO, DPI & F (Qld), CIAT and ILRI. .

5. Heat-induced conformational changes in phaseolin and its relation to proteolysis;Deshpande;Biochimica et Biophysica Acta,1989

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