Digestibility of proteins in buckwheat seed
1993
Ikeda, K. | Kishida, M. (Kobe-Gakuin Univ., Kobe (Japan). Faculty of Nutrition)
The digestibility of proteins in buckwheat seed was studied. There was a difference in susceptibility to proteolytic action between buckwheat proteins and some other proteins, with buckwheat proteins being less digestible by pepsin than hemoglobin and ovalbumin. Electrophoretic analysis indicated that the major component of the albumin in buckwheat seed was less susceptible to pepsin action. The relationship between the digestibility of buckwheat proteins and their molecular structure is discussed
Показать больше [+] Меньше [-]Ключевые слова АГРОВОК
Библиографическая информация
Эту запись предоставил University of Ljubljana