In vitro digestibility, protein composition and techno-functional properties of Saskatchewan grown yellow field peas (Pisum sativum L.) as affected by processing

Food Research International

Volumn 92, Issue , 2017, Pages 64-78

  Ma, Zhen ^a   Boye, Joyce I ^b   Hu, Xinzhong ^a  

^a SHAANXI NORMAL UNIVERSITY   (China)

^b FOOD RESEARCH AND DEVELOPMENT CENTRE   (Canada)

Author keywords

In vitro digestibility; Pisum sativum; Processing; Protein composition; SDS polyacrylamide gel electrophoresis; Techno functional property

Indexed keywords

CALCINATION; COOKING; CULTIVATION; ELECTROPHORESIS; PROCESSING; STARCH;

FUNCTIONAL PROPERTIES; IN-VITRO; PISUM SATIVUM; PROTEIN COMPOSITION; SDS-POLYACRYLAMIDE GEL ELECTROPHORESIS;

PROTEINS;

AMINO ACID; STARCH; TANNIN DERIVATIVE; TRYPSIN;

ANALYSIS; CHEMISTRY; FOOD ANALYSIS; FOOD HANDLING; GERMINATION; HEAT; HYDROLYSIS; LIQUID CHROMATOGRAPHY; NUTRITIONAL VALUE; PEA; POLYACRYLAMIDE GEL ELECTROPHORESIS; SASKATCHEWAN; SCANNING ELECTRON MICROSCOPY; TANDEM MASS SPECTROMETRY;

AMINO ACIDS; CHROMATOGRAPHY, LIQUID; ELECTROPHORESIS, POLYACRYLAMIDE GEL; FOOD ANALYSIS; FOOD HANDLING; GERMINATION; HOT TEMPERATURE; HYDROLYSIS; MICROSCOPY, ELECTRON, SCANNING; NUTRITIVE VALUE; PEA PROTEINS; PEAS; SASKATCHEWAN; STARCH; TANDEM MASS SPECTROMETRY; TANNINS; TRYPSIN;

EID: 85007560086     PISSN: 09639969     EISSN: 18737145     Source Type: Journal    
DOI: 10.1016/j.foodres.2016.12.012     Document Type: Article

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