In vitro digestibility of globulins from cowpea (Vigna unguiculata) and xerophitic algaroba (Prosopis juliflora) seeds by mammalian digestive proteinases: a comparative study

Author:

Araüjo Ana H.,Cardoso Patrı́cia C.B.,Pereira Railene A.,Lima Liziane M.,Oliveira Adeliana S.,Miranda Maria Raquel A.,Xavier-Filho José,Sales Maurı́cio P.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference22 articles.

1. Effect of cooking on protein digestibility of sorghum;Agudelo;Archivos Latinoamcricanos de Nutricion,1998

2. The use of enzymatic hydrolysis in vitro to study the digestibility of some Phaseolus vulagaris seed proteins;Bradbear;Qualitus Plantarum-Plant Foods for Human Nutrition,1984

3. A rapid and sensitive method for the quantitation of microgram quantities of protein utilising the principle of protein-dye binding;Bradford;Analytical Biochemistry,1976

4. Legume storage proteins and their genes;Casey,1986

5. In vitro enzymatic hydrolysis of phaseolin, the major storage protein of Phaseolus vulgaris L;Deshpande;Journal of Food Science,1987

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