Impact of the Structural Modifications of Potato Protein in the Digestibility Process under Semi-Dynamic Simulated Human Gastrointestinal In Vitro System

The raising consumer demand for plant-derived proteins has led to an increased production of alternative protein ingredients with varying processing histories. In this study, we used a commercially available potato protein ingredient with a nutritionally valuable amino acid profile and high technolo...

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Detalles Bibliográficos
Autores principales: Jiménez-Munoz, Luis, Tsochatzis, Emmanouil D., Corredig, Milena
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9230451/
https://www.ncbi.nlm.nih.gov/pubmed/35745236
http://dx.doi.org/10.3390/nu14122505

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9230451/
https://www.ncbi.nlm.nih.gov/pubmed/35745236
http://dx.doi.org/10.3390/nu14122505

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