Chemical and functional properties of cereal and legume proteins

Agricultura y biología

• cereal proteins 100%
• legume protein 92%
• functional properties 55%
• physicochemical properties 47%
• peptides 41%
• sports drinks 19%
• narcotic antagonists 17%
• anticarcinogenic activity 16%
• infant foods 16%
• antihypertensive agents 15%
• narcotics 13%
• clinical trials 12%
• food processing 12%
• dietary protein 12%
• essential amino acids 12%
• proteins 12%
• cell structures 11%
• bioactive compounds 11%
• plant tissues 10%
• transporters 10%
• seed germination 10%
• growth and development 9%
• ingredients 9%
• legumes 9%
• anti-infective agents 9%
• digestion 9%
• hydrolysis 8%
• antioxidant activity 8%
• amino acid sequences 8%
• ions 8%
• fermentation 8%
• antioxidants 7%
• glucose 7%
• nitrogen 7%
• seeds 6%
• diet 6%
• animals 5%