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Influences of grain and protein characteristics on in vitro protein digestibility of modern and ancient wheat species.

Fengyun MaByung-Kee Baik
Published in: Journal of the science of food and agriculture (2021)
The results of the present study demonstrate that KH, non-protein components and albumin proportion have a major influence on protein digestion and need to be considered when developing wheat cultivars with higher protein digestibility.
Keyphrases
  • protein protein
  • amino acid
  • binding protein