Characterization of Vicia ervilia (bitter vetch) seed proteins, free amino acids, and polyphenols
نویسندگان
چکیده
منابع مشابه
Tuning the Functional Properties of Bitter Vetch (Vicia ervilia) Protein Films Grafted with Spermidine
Bitter vetch protein films containing positively charged spermidine, alone or with low amounts of glycerol, showed high tensile strength that progressively decreased by increasing the plasticizer concentration. Accordingly, lower film elongation at break and higher Young's module values were detected in the presence of the polyamine without or with small amounts of glycerol. These data suggest ...
متن کاملEffect of Extrusion and Conventional Processing Methods on the Levels of Anti-Nutrients Factors and Digestibility of Bitter Vetch (Vicia ervilia) Seeds in Broilers
Comparative effects of extrusion cooking and conventional processing methods (cooking and autoclaving) on anti-nutritional factors and subsequent effects on in vitro and in vivo digestibility of Vicia ervilia in broilers were investigated. Treatments had significant effect (P
متن کاملMetabolizable energy values and amino acid availability of vetch (Vicia sativa) and ervil (Vicia ervilia) seeds soaked in water and acetic acid.
In two experiments we evaluated the effect of water and acetic acid soaking on ME, apparent amino acid (AA) availability, and true AA availability of vetch (V) and ervil (E) seeds. In Experiment 1, the feedstuffs were untreated (U) V or coarsely ground V soaked in water (1:10, wt/vol) at 40 C for 72 h with a water change every 12 h (40WV), vetch soaked in 1% acetic acid for 24 h at 40 C (40AAV)...
متن کاملeffect of extrusion and conventional processing methods on the levels of anti-nutrients factors and digestibility of bitter vetch (vicia ervilia) seeds in broilers
comparative effects of extrusion cooking and conventional processing methods (cooking and autoclaving) on anti-nutritional factors and subsequent effects on in vitro and in vivo digestibility of vicia ervilia in broilers were investigated. treatments had significant effect (p
متن کاملProteins and Amino Acids
Proteins, from the Greek proteios, meaning first, are a class of organic compounds which are present in and vital to every living cell. In the form of skin, hair, callus, cartilage, muscles, tendons and ligaments, proteins hold together, protect, and provide structure to the body of a multi-celled organism. In the form of enzymes, hormones, antibodies, and globulins, they catalyze, regulate, an...
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ژورنال
عنوان ژورنال: Journal of Food Biochemistry
سال: 2020
ISSN: 0145-8884,1745-4514
DOI: 10.1111/jfbc.13271