Functional,thermal,and digestive properties of cereal and leguminous proteins from ten crop varieties

[Objective]Protein,next only to starch,is the second-biggest food component that plays a vital role in food structures and properties.Compared with the animal protein,plant protein gets more popular for its lower production cost,higher availability and environment friendliness.However,owning the disadvantages of low solubility,low digestibility and poor elevated temperature resistance,the utilization of plant protein is still insufficient.In view of th…查看全部>>