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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| Publicado en: | Proc Natl Acad Sci U S A |
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| Principais autores: | , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
National Academy of Sciences
1987
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| Assuntos: | |
| Acceso en liña: | 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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