| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10539670 | Food Chemistry | 2012 | 9 Pages |
Abstract
⺠The vicilin 30 kDa and the acidic legumin subunit are the most resistant pea protein. ⺠Intact peptides may be released from pea proteins even after prolonged treatments. ⺠Resistant peptides showed homology with allergenic peptides reported in literature.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Elena Sirtori, Ilena Isak, Donatella Resta, Giovanna Boschin, Anna Arnoldi,