What is it about?
Phenoic compound are common constituents many plant based foods and are partly responsible for decreasing the plant protein quality. Therefore the present work gives some in sight in the molecular interactions responsible for the poor bioavailability caused by the presence of phenolic compounds in plant foods.
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Why is it important?
The study provides some considerations which should be important while assessing the bioavailability of plant proteins
Perspectives
The study provides the basic work to be considered for more complex protein characterization with regard to modifications occurring during post harvest processing
Professor Harshadrai M. Rawel
University of Potsdam
Read the Original
This page is a summary of: Enzyme activity ofα-chymotrypsin after derivatization with phenolic compounds, Nahrung/Food, October 2003, Wiley,
DOI: 10.1002/food.200390075.
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