β-Glucan Interaction with Lentil (Lens culinaris) and Yellow Pea (Pisum sativum) Proteins Suppresses Their In Vitro Digestibility-Reference-Cited by-同舟云学术

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β-Glucan Interaction with Lentil (Lens culinaris) and Yellow Pea (Pisum sativum) Proteins Suppresses Their In Vitro Digestibility

Published:2021-09-02 Issue:36 Volume:69 Page:10630-10637
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Boachie Ruth T.¹²,Commandeur Mieke M. B.¹²,Abioye Raliat O.³,Capuano Edoardo²,Oliviero Teresa²,Fogliano Vincenzo²^ORCID,Udenigwe Chibuike C.¹³^ORCID

Affiliation:

1. School of Nutrition Sciences, Faculty of Health Sciences, University of Ottawa, Ottawa, Ontario K1H 8M5, Canada

2. Food Quality and Design Group, Wageningen University and Research, P.O. Box 8129, 6700 EV Wageningen, The Netherlands

3. Department of Chemistry and Biomolecular Sciences, Faculty of Science, University of Ottawa, Ottawa, Ontario K1N 6N5, Canada

Funder

University of Ottawa

Natural Sciences and Engineering Research Council of Canada

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.1c03022

Reference33 articles.

1. Pulse proteins: Processing, characterization, functional properties and applications in food and feed

2. Functional attributes of pea protein isolates prepared using different extraction methods and cultivars

3. Lentil protein: a review of functional properties and food application. An overview of lentil protein functionality

4. Pea proteins: A review of chemistry, technology of production, and utilization

5. Factors affecting sorghum protein digestibility

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