Protein Solubility, Digestibility and Fractionation after Germination of Sorghum Varieties

The changes in crude protein, free amino acids, amino acid composition, protein solubility, protein fractionation and protein digestibility after germination of sorghum were investigated. Sorghum varieties (Dorado, Shandaweel-6, Giza-15) were soaked for 20 h followed by germination for 72 h; the res...

Descripción completa

Detalles Bibliográficos
Autores principales: Afify, Abd El-Moneim M. R., El-Beltagi, Hossam S., Abd El-Salam, Samiha M., Omran, Azza A.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Public Library of Science 2012
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3272039/
https://www.ncbi.nlm.nih.gov/pubmed/22319611
http://dx.doi.org/10.1371/journal.pone.0031154

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3272039/
https://www.ncbi.nlm.nih.gov/pubmed/22319611
http://dx.doi.org/10.1371/journal.pone.0031154

Ejemplares similares