Identification and Characterization of a Pepsin- and Chymotrypsin-Resistant Peptide in the α Subunit of the 11S Globulin Legumin from Common Bean (<i>Phaseolus vulgaris</i> L.)-Reference-Cited by-同舟云学术

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Identification and Characterization of a Pepsin- and Chymotrypsin-Resistant Peptide in the α Subunit of the 11S Globulin Legumin from Common Bean (Phaseolus vulgaris L.)

Published:2024-06-17 Issue:26 Volume:72 Page:14844-14850
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Santamaria Liliana¹,Pajak Aga¹,House James D.²,Marsolais Frédéric¹^ORCID

Affiliation:

1. Genomics and Biotechnology, London Research and Development Centre, Agriculture and Agri-Food Canada, 1391 Sandford Street, London, Ontario N5V 4T3, Canada

2. Department of Food and Human Nutritional Sciences, Faculty of Agricultural and Food Sciences, University of Manitoba, 204 Richardson Centre, 196 Innovation Drive, Winnipeg, Manitoba R3T 2N2, Canada

Funder

Agriculture and Agri-Food Canada

Publisher

American Chemical Society (ACS)

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.3c08744

Reference23 articles.

1. Neglecting legumes has compromised human health and sustainable food production

2. The role of pulses in sustainable and healthy food systems

3. Grain Legumes

4. Introduction to the Special Issue: Legumes as Food Ingredient: Characterization, Processing, and Applications

5. Plant-based meat analogs and fat substitutes, structuring technology and protein digestion: A review

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