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Effect of non-protein components on the degradability of proteins

Paper ID Volume ID Publish Year Pages File Format Full-Text
14563 1229 2007 3 PDF Available
Title
Effect of non-protein components on the degradability of proteins
Abstract

Two major groups of non-protein components effects the degradability of proteins. The first one includes the major nutrients and their degradation products e.g. of carbohydrates and fats, which may undergo the typical “MAILLARD” reaction with proteins. The second one includes those minor components represented e.g. by the indigenous group of secondary plant metabolites. This paper focuses on protein degradability as effected by interactions of proteins with secondary plant metabolites giving special attention to the group of phenolic compounds.

Keywords
Protein degradability; Browning; Phenols
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Effect of non-protein components on the degradability of proteins
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Publisher
Database: Elsevier - ScienceDirect
Journal: Biotechnology Advances - Volume 25, Issue 6, November–December 2007, Pages 611–613
Authors
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Subjects
Physical Sciences and Engineering Chemical Engineering Bioengineering
Get Full-Text Now
Don't Miss Today's Special Offer
Price was $35.95
You save - $31
Price after discount Only $4.95
100% Money Back Guarantee
Full-text PDF Download
Online Support
Any Questions? feel free to contact us