Effect of heat, rutin and disulfide bond reduction on in vitro pepsin digestibility of Chinese tartary buckwheat protein fractions

Food Chemistry

Volumn 102, Issue 1, 2007, Pages 118-122

  Guo, Xiaona ^a,b   Yao, Huiyuan ^a,b   Chen, Zhengxing ^a,b  

^a JIANGNAN UNIVERSITY   (China)

^b BEIJING UNIVERSITY OF POSTS AND TELECOMMUNICATIONS   (China)

Author keywords

In vitro pepsin digestibility; Protein fractions; SDS PAGE; Tartary buckwheat

Indexed keywords

ALBUMIN; DISULFIDE; GLOBULIN; GLUTENIN; MERCAPTOETHANOL; PEPSIN A; PROLAMIN; PROTEIN; RUTOSIDE;

ARTICLE; BUCKWHEAT; CHEMICAL BOND; DIGESTION; FLOUR; HEAT TREATMENT; HEATING; MOLECULAR WEIGHT; PROTEIN ANALYSIS; PROTEIN DEGRADATION; PROTEIN HYDROLYSIS;

FAGOPYRUM TATARICUM;

EID: 33751509002     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2006.04.039     Document Type: Article

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