Phaseolin in vitro pepsin digestibility: Role of acids and phenolic compounds

Journal of Agricultural and Food Chemistry

Volumn 51, Issue 11, 2003, Pages 3466-3472

  Venkatachalam, Mahesh ^a   Sathe, Shridhar K ^a  

^a FLORIDA STATE UNIVERSITY   (United States)

Author keywords

Acid; In vitro digestibility; Phaseolin; Phenolic compounds; SDS PAGE

Indexed keywords

HYDROCHLORIC ACID; PEPSIN A; PHASEOLIN; PHENOL DERIVATIVE; UNCLASSIFIED DRUG; VEGETABLE PROTEIN;

ARTICLE; CONCENTRATION RESPONSE; CONFORMATIONAL TRANSITION; DIGESTION; NONHUMAN; PHASEOLUS VULGARIS; PROTEIN DEGRADATION; PROTEIN SECONDARY STRUCTURE; PROTEIN TERTIARY STRUCTURE; REACTION TIME; STOMACH ACID;

CHROMATOGRAPHY; CIRCULAR DICHROISM; DIGESTION; ELECTROPHORESIS, GEL, TWO-DIMENSIONAL; ELECTROPHORESIS, POLYACRYLAMIDE GEL; FOOD ANALYSIS; GASTRIC ACID; HEAT; HYDROCHLORIC ACID; HYDROLYSIS; OXALIC ACID; PEPSIN A; PHENOLS; PLANT PROTEINS; PROTEIN CONFORMATION; PROTEIN DENATURATION; SPECTROPHOTOMETRY, ULTRAVIOLET;

PHASEOLUS (ANGIOSPERM); PHASEOLUS VULGARIS;

EID: 0037947595     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf026105y     Document Type: Article

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