Relationship between digestibility and secondary structure of raw and thermally treated legume proteins: A Fourier transform infrared (FT-IR) spectroscopic study

Amino Acids

Volumn 43, Issue 2, 2012, Pages 911-921

  Carbonaro, M ^a   Maselli, P ^b   Nucara, A ^b  

^a ISTITUTO NAZIONALE DELLA NUTRIZIONE   (Italy)

^b SAPIENZA UNIVERSITY OF ROME   (Italy)

Author keywords

Diffuse reflectance; Digestibility; Food protein structure; FT IR; Legumes; Thermal aggregation

Indexed keywords

AMIDE; LEGUME PROTEIN; MILK PROTEIN; UNCLASSIFIED DRUG; VEGETABLE PROTEIN;

ALPHA HELIX; ANIMAL TISSUE; ARTICLE; AUTOCLAVE; BETA SHEET; CEREAL; CHICKEN MEAT; CONTROLLED STUDY; CORRELATION ANALYSIS; DIGESTION; IN VITRO STUDY; INFRARED SPECTROSCOPY; LEGUME; NONHUMAN; PRIORITY JOURNAL; PROTEIN DEGRADATION; PROTEIN MODIFICATION; PROTEIN SECONDARY STRUCTURE;

AMIDES; ANIMALS; AVIAN PROTEINS; CATTLE; CHEESE; CHICKENS; DIETARY PROTEINS; FABACEAE; HORDEUM; HOT TEMPERATURE; MEAT; MILK PROTEINS; PEPTIDE HYDROLASES; PLANT PROTEINS; PROTEIN DENATURATION; PROTEIN STABILITY; PROTEIN STRUCTURE, SECONDARY; PROTEOLYSIS; SOYBEAN PROTEINS; SPECTROSCOPY, FOURIER TRANSFORM INFRARED; TRITICUM;

EID: 84864765300     PISSN: 09394451     EISSN: 14382199     Source Type: Journal    
DOI: 10.1007/s00726-011-1151-4     Document Type: Article

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