Relationship between digestibility and secondary structure of raw and thermally treated legume proteins: a Fourier transform infrared (FT-IR) spectroscopic study (Articolo in rivista)

Type

• Articolo in rivista (Classe)
• Prodotto della ricerca (Classe)

Label

• Relationship between digestibility and secondary structure of raw and thermally treated legume proteins: a Fourier transform infrared (FT-IR) spectroscopic study (Articolo in rivista) (literal)

Anno

• 2012-01-01T00:00:00+01:00 (literal)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#doi

• 10.1007/s00726-011-1151-4 (literal)

Alternative label

• Carbonaro M1, Maselli P 2, Nucara A 2. (2012)
  Relationship between digestibility and secondary structure of raw and thermally treated legume proteins: a Fourier transform infrared (FT-IR) spectroscopic study
  in Amino acids (Wien, Print)
  (literal)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#autori

• Carbonaro M1, Maselli P 2, Nucara A 2. (literal)

Pagina inizio

• 911 (literal)

Pagina fine

• 921 (literal)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#numeroVolume

• 43 (literal)

Rivista

• Amino acids (Rivista)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#pagineTotali

• 11 (literal)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#numeroFascicolo

• 2 (literal)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#affiliazioni

• 1 Istituto Nazionale di Ricerca per gli Alimenti e la Nutrizione, Via Ardeatina 546, 00178 Rome, Italy 2 Dipartimento di Fisica, Universita` Sapienza di Roma and CNR-SPIN, P.le Aldo Moro 2, 00185 Rome, Italy (literal)

Titolo

• Relationship between digestibility and secondary structure of raw and thermally treated legume proteins: a Fourier transform infrared (FT-IR) spectroscopic study (literal)

Abstract

• The secondary structure of proteins in legumes, cereals, milk products and chicken meat was studied by diffuse reflectance infrared spectroscopy in the region of the amide I band. Major secondary structure components ( ?-sheets, random coil, ?-helix, turns), together with the low- and high-frequency side contributions, were resolved and related to the in vitro digestibility behaviour of the different foods. A strong inverse correlation between the relative spectral weights of the ?-sheet structures and in vitro protein digestibility values was measured. Structural modifications in legume proteins induced by autoclaving were monitored by the changes in the amide I spectra. The results indicate that the ?-sheet structures of raw legume proteins and the intermolecular ?-sheet aggregates, arising upon heating, are primary factors in adversely affecting the digestibility. (literal)

Prodotto di

• Proprietà strutturali, elettroniche e vibrazionali di sistemi a forte correlazione elettronica (MD.P04.025.003) (Modulo)

Autore CNR

• ALESSANDRO NUCARA (Unità di personale esterno)
• PAOLA MASELLI (Unità di personale esterno)

Incoming links:

Autore CNR di

• ALESSANDRO NUCARA (Unità di personale esterno)
• PAOLA MASELLI (Unità di personale esterno)

Prodotto

• Proprietà strutturali, elettroniche e vibrazionali di sistemi a forte correlazione elettronica (MD.P04.025.003) (Modulo)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#rivistaDi

• Amino acids (Rivista)