Comparison of the effects induced by different processing methods on sorghum proteins |
| |
| Authors: | Isabel Correia,Alexandra NunesAntó nio S. Barros,Ivonne Delgadillo |
| |
| Affiliation: | Campus Universitário de Santiago, Departamento de Química, Universidade de Aveiro, 3810-193 Aveiro, Portugal |
| |
| Abstract: | The effects induced by cooking, dry heating, popping, fermentation and germination on sorghum proteins were studied. Changes promoted by these processing methods were compared via sodium dodecyl sulfate polycrylamide gel electrophoresis (SDS-PAGE), in vitro protein digestibility (IVPD) assay and Fourier Transform Infrared (FT-IR). |
| |
| Keywords: | Sorghum Processing methods Digestibility Prolamins |
| 本文献已被 ScienceDirect 等数据库收录！ |
|
