In vitro and in vivo protein hydrolysis of beans (Phaseolus vulgaris) genetically modified to express different phaseolin types

Food Chemistry

Volumn 106, Issue 3, 2008, Pages 1225-1233

  Montoya, Carlos A ^a,b   Gomez, Arturo S ^a   Lallès, Jean Paul ^b   Souffrant, Wolfgang B ^c   Beebe, Stephen ^d   Leterme, Pascal ^a,e  

^a UNIVERSIDAD NACIONAL DE COLOMBIA   (Colombia)

^b CEMAGREF   (France)

^c LEIBNIZ INSTITUTE FOR FARM ANIMAL BIOLOGY FBN   (Germany)

^d INTERNATIONAL CENTER FOR TROPICAL AGRICULTURE CIAT   (Colombia)

^e PRAIRIE SWINE CENTRE INC   (Canada)

Author keywords

In vitro hydrolysis; Nutritional value; Phaseolin; Phaseolus vulgaris

Indexed keywords

GLYCOPROTEIN; PANCREATIN; PEPSIN A; PROTEIN PHASEOLIN; UNCLASSIFIED DRUG;

ANIMAL EXPERIMENT; ARTICLE; AUTOCLAVE; BEAN; CONTROLLED STUDY; CULTIVAR; DIETARY INTAKE; DIGESTION; FEEDING; GENETICALLY MODIFIED FOOD; IN VITRO STUDY; IN VIVO STUDY; MALE; NONHUMAN; NUTRIENT CONTENT; NUTRITIONAL VALUE; PHASEOLUS VULGARIS; PROTEIN DEGRADATION; PROTEIN EXPRESSION; PROTEIN HYDROLYSIS; RAT;

PHASEOLUS VULGARIS; RATTUS;

EID: 34548569201     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2007.07.016     Document Type: Article

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