β-Glucan Interaction with Lentil (Lens culinaris) and Yellow Pea (Pisum sativum) Proteins Suppresses Their in Vitro Digestibility

Autor: Mieke M.B. Commandeur, Ruth T. Boachie, Edoardo Capuano, Chibuike C. Udenigwe, Raliat O. Abioye, Teresa Oliviero, Vincenzo Fogliano

Publikováno v: Journal of Agricultural and Food Chemistry 69 (2021) 36
Journal of Agricultural and Food Chemistry, 69(36), 10630-10637

In this study, β-glucan interaction with lentil and yellow pea proteins and the effect on in vitro protein digestibility were investigated. Proteins were mixed with β-glucan at mass ratios of 1:0.5, 1:1, and 1:2. The interaction between β-glucan a

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https://doi.org/10.1021/acs.jafc.1c03022