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...
সংরক্ষণ করুন:
| প্রকাশিত: | Proc Natl Acad Sci U S A |
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| প্রধান লেখক: | , , , , |
| বিন্যাস: | Artigo |
| ভাষা: | Inglês |
| প্রকাশিত: |
National Academy of Sciences
1987
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| বিষয়গুলি: | |
| অনলাইন ব্যবহার করুন: | 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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