Solid-state fermentation alters the fate of red kidney bean protein during buccal and gastrointestinal digestion: Relationship with cotyledon cell wall integrity.

Sun, Wenjing; He, Jie; Wang, Haijun; Zhang, Qiuqin; Li, Wei; Rui, Xin

Sun, Wenjing; He, Jie; Wang, Haijun; Zhang, Qiuqin; Li, Wei; Rui, Xin.

Afiliação

Sun W; College of Food Science and Technology, Nanjing Agricultural University, Jiangsu Province 210095, PR China.
He J; Agro-products Quality Safety and Testing Technology Research Institute, Guangxi Academy of Agricultural Sciences, Guangxi Province 530007, PR China.
Wang H; Agro-products Quality Safety and Testing Technology Research Institute, Guangxi Academy of Agricultural Sciences, Guangxi Province 530007, PR China.
Zhang Q; College of Food Science and Technology, Nanjing Agricultural University, Jiangsu Province 210095, PR China.
Li W; College of Food Science and Technology, Nanjing Agricultural University, Jiangsu Province 210095, PR China.
Rui X; College of Food Science and Technology, Nanjing Agricultural University, Jiangsu Province 210095, PR China; Whole Grain Food Engineering Research Center, Nanjing Agricultural University, Nanjing, Jiangsu 210095, PR China. Electronic address: ruix@njau.edu.cn.

Food Chem ; 410: 135370, 2023 Jun 01.

Article em En | MEDLINE | ID: mdl-36608545

Assuntos

Cotilédone; Phaseolus; Cotilédone/química; Phaseolus/química; Fermentação; Parede Celular/química; Digestão

Palavras-chave

Buccal digestion; Cotyledon cell; Gastrointestinal digestion; Protein digestibility; Red kidney bean; Solid-state fermentation

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Cotilédone / Phaseolus Idioma: En Revista: Food Chem Ano de publicação: 2023 Tipo de documento: Article

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