In vitro protein digestibility of lathyrus pea (Lathyrus sativus), lentil (Lens culinaris), and chickpea (Cicer arietinum)

被引：53

作者：

Monsoor, MA

Yusuf, HKM

机构：

[1] Univ Arkansas, Dept Food Sci, Fayetteville, AR 72704 USA

[2] Univ Dhaka, Dept Biochem, Dhaka 1000, Bangladesh

来源：

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | 2002年 / 37卷 / 01期

关键词：

in vitro digestibility; legume; protein;

D O I：

10.1046/j.1365-2621.2002.00539.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

A study was performed on the in virto protein digestibility of lathyrus pea, lentil and chickpea. Protein was extracted from the various legumes according to the acid preparation method. It was found that no significant differences existed in the digestibility of the legumes, after the heat treatment.

引用

页码：97 / 99

页数：3

共 11 条

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[2]

Aparna K, 2000, J FOOD SCI TECH MYS, V37, P169

[3]

*BBS, 1999, YB AGR STAT, P302

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