Chemical characteristics and fractionation of proteins from Moringa oleifera Lam. leaves

Food Chemistry

Volumn 147, Issue , 2014, Pages 51-54

  Teixeira, Estelamar Maria Borges ^a   Carvalho, Maria Regina Barbieri ^a   Neves, Valdir Augusto ^a   Silva, Maraíza Apareci ^a   Arantes Pereira, Lucas ^b  

^a SÃO PAULO STATE UNIVERSITY UNESP   (Brazil)

^b Triângulo Mineiro Federal University   (Brazil)

Author keywords

Antinutritional substances; Carotenoids; In vitro digestibility; Mineral

Indexed keywords

CHEMICAL ATTACK; MINERALS; OXALIC ACID; PIGMENTS; PLANTS (BOTANY); SODIUM DODECYL SULFATE; SULFUR COMPOUNDS;

ANTI-NUTRITIONAL; CAROTENOIDS; CHEMICAL CHARACTERISTIC; CHEMICAL COMPOSITIONS; IN-VITRO; MORINGA OLEIFERA LAMS; NUTRITIONAL CHARACTERISTICS; NUTRITIONAL QUALITIES;

PROTEINS;

ALBUMIN; BETA CAROTENE; CALCIUM; CARBOHYDRATE; DODECYL SULFATE SODIUM; GLOBULIN; GLUTENIN; IRON; MERCAPTOETHANOL; MORINGA OLEIFERA EXTRACT; OXALIC ACID; PROLAMIN; PROTEIN; TANNIN DERIVATIVE; XANTHOPHYLL;

ARTICLE; ASH; BIOLOGICAL ACTIVITY; CHEMICAL COMPOSITION; FRACTIONATION; IN VITRO STUDY; IN VIVO STUDY; MORINGA OLEIFERA; NUTRITIONAL VALUE; PLANT LEAF; PROTEIN ANALYSIS; PROTEIN DEGRADATION; PROTEIN HYDROLYSIS; PROTEIN STRUCTURE; SOLUBILITY;

FABACEAE; MORINGA OLEIFERA;

ANTINUTRITIONAL SUBSTANCES; CAROTENOIDS; IN VITRO DIGESTIBILITY; MINERAL;

BRAZIL; CHEMICAL FRACTIONATION; DIGESTION; HUMANS; MORINGA OLEIFERA; NUTRITIVE VALUE; PLANT LEAVES; PLANT PROTEINS;

EID: 84885513053     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.09.135     Document Type: Review

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