Susceptibility of phaseolin to in vitro proteolysis is highly variable across common bean varieties (Phaseolus vulgaris)

Journal of Agricultural and Food Chemistry

Volumn 56, Issue 6, 2008, Pages 2183-2191

  Montoya, Carlos A ^a,b   Leterme, Pascal ^b,c   Victoria, Nestor F ^b   Toro, Orlando ^d   Souffrant, Wolfgang B ^e   Beebe, Stephen ^d   Lallès, Jean Paul ^a  

^a CEMAGREF   (France)

^b UNIVERSIDAD NACIONAL DE COLOMBIA   (Colombia)

^c PRAIRIE SWINE CENTRE INC   (Canada)

^d INTERNATIONAL CENTER FOR TROPICAL AGRICULTURE CIAT   (Colombia)

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

Author keywords

Nutritional value; Phaseolin; Phaseolus vulgaris; Proteolysis

Indexed keywords

AMINO ACID; PANCREATIN; PEPSIN A; PEPTIDE HYDROLASE; PHASEOLIN PROTEIN, PHASEOLUS VULGARIS; UNCLASSIFIED DRUG; VEGETABLE PROTEIN;

ARTICLE; BEAN; CHEMISTRY; COMPARATIVE STUDY; HEAT; METABOLISM; NUTRITIONAL VALUE;

AMINO ACIDS; HEAT; NUTRITIVE VALUE; PANCREATIN; PEPSIN A; PEPTIDE HYDROLASES; PHASEOLUS; PLANT PROTEINS;

PHASEOLUS VULGARIS;

EID: 41849092668     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf072576e     Document Type: Article

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