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Updated: Jun 19, 2025

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探索蛋白质结构适应和多相互作用:在热和发芽条件下对豆豆和全谷物的消化能力的影响

Minakshi Dutta1, R Dineshkumar1, C R Nagesh1

  • 1Division of Biochemistry, ICAR-Indian Agricultural Research Institute, New Delhi 110012, India.

Food chemistry
|July 26, 2024
PubMed
概括

用热处理处理豆的加工,特别是自封,显著提高了它的蛋白质消化能力和营养质量. 这使豆类成为健康食品开发的更好的成分.

关键词:
反营养因素是什么自动封锁是指自动封锁.发芽 发芽 发芽 发芽豆豆和谷物 豆豆和谷物聚烯相互作用 聚烯相互作用蛋白质的消化性 蛋白质的消化性热处理是一种热处理.

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