Effect of non-protein components on the degradability of proteins.
Two major groups of non-protein components effects the degradability of proteins. The first one includes the major nutrients and their degradation products e.g. of carbohydrates and fats, which may undergo the typical "MAILLARD" reaction with proteins. The second one includes those minor components represented e.g. by the indigenous group of secondary plant metabolites. This paper focuses on protein degradability as effected by interactions of proteins with secondary plant metabolites giving special attention to the group of phenolic compounds.
Rawel
Harshadrai M
HM
Universität Potsdam, Institut für Ernährungswissenschaft, Arthur-Scheunert Allee 114-116, D-14558 Nuthetal, OT Bergholz-Rehbrücke, Germany. rawel@uni-potsdam.de
Kroll
Jürgen
J
Kulling
Sabine
S
D000468:Alkalies / Q000737:chemistry*; D006863:Hydrogen-Ion Concentration; D011506:Proteins / Q000737:chemistry*
D000468:Alkalies; D011506:Proteins