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International journal of molecular sciences, v.10 no.12, 2009년, pp.5224 - 5238
Mohamed, Tabita Kamara (State Key Laboratory of Food Science and Technology, Jiangnan University, No 1800, Lihu Road, Wuxi, 214122 Jiangsu, China) , Zhu, Kexue (State Key Laboratory of Food Science and Technology, Jiangnan University, No 1800, Lihu Road, Wuxi, 214122 Jiangsu, China) , Issoufou, Amadou (State Key Laboratory of Food Science and Technology, Jiangnan University, No 1800, Lihu Road, Wuxi, 214122 Jiangsu, China) , Fatmata, Tarawalie (Milton Margai College of Education and Technology, Njala University, Goderich Campus, Freetown, Sierra Leone) , Zhou, Huiming (State Key Laboratory of Food Science and Technology, Jiangnan University, No 1800, Lihu Road, Wuxi, 214122 Jiangsu, China)
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Two varieties of foxtail millet protein concentrates (white and yellow) were characterized for in vitro trypsin digestibility, functional and physicochemical properties. Millet protein concentrate was easily digested by trypsin in vitro. Essential amino acids were above the amounts recommended by th...
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