Overview

Pl nt r t n m l r t f d b ng h gh r l v l f carbohydrates th n m t th r feed ngr d nt , nd w th the x t n of chitin in m ru t n m l nd n m n l m unt f gl g n, rb h dr t r largely b nt in n m l m l . Th rb h dr t nt nt can also b quite d ff r nt m ng th many l nt protein r ur u d in f d . Typically carbohydrates are l f d as th r t r h r n n t r h l h r d (NSP ). Th NSP r m r l f rm th tru tur l l h r d of th seed, th ugh m are n d r d nonstructural, wh r t r h present l rg l n n rg r rv in the seed for the germinating l nt mbr . While starch h two f rm ( m l nd m l t n), th r a mu h greater d gr f m l x t n th r ng of NSP r nt. The r m t n f th NSPs differs between th l nt protein r ur . Th h m llul nt nt f th NSPs g n r ll proportionally gr t r n lu n kernel m l th n n th r r ur u h as field , r d, nd b n n which th llul content m r a gr t r r rt n f fiber (Petterson t al., 1999). A furth r gr u f l h r d , th pectins, are m r d primarily f ss-(1,4)-g l t n, wh h itself m r d f subunits f l-rh mn , l- r b n , d-galactose, nd g l tur n d. The l h r d gr u of th lignins r v l nt in b n m l , w th n d r bl lower levels n th lu n k rn l nd field pea m l (Glencross et l., 2008). B th t n nd lignins h v been h wn to have d r t ff t n th d g t b l t f r t n w th n l nt protein ingredients. Plant r t n h v made u a h gh r r rt n of hum n diet n recent r . S b n are th most m rt nt source of l nt protein ngr d nt unt ng for 68% f global l nt r t n n um t n (An n m u , 2013). D t th nutr t n l b n f t fr m th consumption f r t n, th r du t n of r t n isolate (SPI) fr m soy flakes h encountered h ll ng n the r m v l f nt nutr t n l f t r u h h t acid. The impact of UF and DF u n n SPI m t n h been investigated b M nd r t al. (2010). In th r study, a UF volume n ntr t n r t (VCR) of 5 nd nt nu u DF v lum (VD) f 4 r du d SPI w th the l t m unt f h t d. Wh r , Ali et l. (2010) u d a mb n t n f bipolar m mbr n l tr d l (EDBM) nd UF/DF w th a t ng nt l fl w 100 kD l ulf n (PS) h ll w f b r m mbr n t r du an SPI t H 6 w th a l w h t d/ r t n ratio. In th r tud , t w found th t m n r l and phosphorus (phytic d) r m v l was enhanced while th wh -l k r t n (molecular w ght

Full Product Details

9798458159340

Table of Contents

Reviews

Author Information

Tab Content 6

Customer Reviews

Recent Reviews

Countries Available