Subunit, amino acid composition and in vitro digestibility of protein isolates from Chinese kabuli and desi chickpea (Cicer arietinum L.) cultivars

Food Research International

Volumn 43, Issue 2, 2010, Pages 567-572

  Wang, Xiansheng ^a   Gao, Wenrui ^a   Zhang, Jusong ^b   Zhang, Hua ^b   Li, Jiangui ^b   He, Xiaoling ^a   Ma, Hao ^a  

^a NANJING AGRICULTURAL UNIVERSITY   (China)

^b XINJIANG AGRICULTURAL UNIVERSITY   (China)

Author keywords

Amino acid composition; Cicer arietinum L; In vitro digestibility; Protein isolate; Soybean protein isolate; Subunit composition

Indexed keywords

AMINO ACID COMPOSITIONS; CICER ARIETINUM; IN-VITRO; PROTEIN ISOLATES; SOYBEAN PROTEINS;

AMINO ACIDS; INTERCHANGES; ORGANIC ACIDS; SULFUR;

PROTEINS;

CICER ARIETINUM; GLYCINE MAX;

EID: 75149145871     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2009.07.018     Document Type: Article

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