Effect of protein aggregation in wheat-legume mixed pasta diets on their in vitro digestion kinetics in comparison to “rapid” and “slow” animal proteins

The aim of this work was to evaluate the impact of incorporating different legume flours (faba bean, lentil or split pea flours) on the pasta protein network and its repercussion on in vitro protein digestibility, in comparison with reference dairy proteins. Kinetics and yields of protein hydrolysis...

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Detalles Bibliográficos
Autores principales: Berrazaga, Insaf, Bourlieu-Lacanal, Claire, Laleg, Karima, Jardin, Julien, Briard-Bion, Valérie, Dupont, Didier, Walrand, Stéphane, Micard, Valérie
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Public Library of Science 2020
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7197814/
https://www.ncbi.nlm.nih.gov/pubmed/32365065
http://dx.doi.org/10.1371/journal.pone.0232425

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7197814/
https://www.ncbi.nlm.nih.gov/pubmed/32365065
http://dx.doi.org/10.1371/journal.pone.0232425

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