Effects of gum arabic, low methoxy pectin and xylan on in vitro digestibility of peanut protein

Food Research International

Volumn 37, Issue 8, 2004, Pages 777-783

  Mouécoucou, Justine ^a,c   Villaume, Christian ^b   Sanchez, Christian ^a   Méjean, Luc ^a  

^a UNIVERSITÉ DE LORRAINE   (France)

^b INSERM   (France)

^c UNIVERSITÉ DES SCIENCES DE LA SANTÉ   (Gabon)

Author keywords

DE, degree of esterification; Dialysis bag; Digestibility; Gum arabic; MW, molecular weight; MWCO, molecular weight cut off; N release; Peanut protein isolate; Pectin; pI, isoelectric point; PPI, peanut protein isolate; Xylan

Indexed keywords

AMINO ACIDS; DIGESTIVE SYSTEM; HYDROCARBONS; HYDROLYSIS; POLYSACCHARIDES; PROTEINS;

DIGESTIBILITY; PEANUT PROTEIN ISOLATES (PPI);

FOOD PRODUCTS;

ACACIA SENEGAL; ARACHIS HYPOGAEA;

EID: 3142537430     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2004.04.002     Document Type: Article

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