Relationship between proportion and composition of albumins, and in vitro protein digestibility of raw and cooked pea seeds (Pisum sativum L.)

Journal of the Science of Food and Agriculture

Volumn 90, Issue 10, 2010, Pages 1719-1725

  Park, Sei Joon ^a   Kim, Taewan ^a   Baik, Byung Kee ^b  

^a Hankyong National University   (South Korea)

^b WASHINGTON STATE UNIVERSITY   (United States)

Author keywords

Albumins; Globulins; Pea; Protein digestibility; Proteolytic resistant proteins

Indexed keywords

ALBUMINOID; GLOBULIN; PEPTIDE HYDROLASE; VEGETABLE PROTEIN;

ARTICLE; CHEMISTRY; COOKING; DIGESTION; GENETICS; GENOTYPE; HYDROLYSIS; METABOLISM; PEA; PLANT SEED; POLYACRYLAMIDE GEL ELECTROPHORESIS; PROTEIN INTAKE;

ALBUMINS; COOKING; DIETARY PROTEINS; DIGESTION; ELECTROPHORESIS, POLYACRYLAMIDE GEL; GENOTYPE; GLOBULINS; HYDROLYSIS; PEAS; PEPTIDE HYDROLASES; PLANT PROTEINS; SEEDS;

ANIMALIA; PISUM SATIVUM;

EID: 77954416791     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.4007     Document Type: Article

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