Improving the in vitro protein digestibility of sorghum with reducing agents

We have shown in previous reports that cooked sorghum protein is less digestible than other cooked cereal proteins. The pepsin-indigestible proteins in sorghum were found to be mainly prolamin proteins. Cooking sorghum in the presence of 2-mercaptoethanol increased protein digestibility (in vitro wi...

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Detalhes bibliográficos

Publicado no:	Proc Natl Acad Sci U S A
Principais autores:	Hamaker, B. R., Kirleis, A. W., Butler, L. G., Axtell, J. D., Mertz, E. T.
Formato:	Artigo
Idioma:	Inglês
Publicado em:	National Academy of Sciences 1987
Assuntos:	Biological Sciences: Applied Biology
Acesso em linha:	https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC304267/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/16593805/ https://ncbi.nlm.nih.govhttps://doi.org/10.1073/pnas.84.3.626
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