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Study on the in vitro digestion process of green wheat protein: Structure characterization and product analysis
In this study, the in vitro digestion process of green wheat protein (GWP) was explored by simulating the gastrointestinal digestion. The digestibility of GWP was 65.23%, and was mainly digested by trypsin. During the digestion process of GWP, large‐size particles are digested by pepsin, and medium‐...
| Autores principales: | , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
John Wiley and Sons Inc.
2022
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9548370/ https://www.ncbi.nlm.nih.gov/pubmed/36249975 http://dx.doi.org/10.1002/fsn3.2947 |