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- W2001096917 abstract "Ground Great Northern and pinto bean (Phaseolus vulgaris) samples were processed under varying conditions of time, temperature and pressure and then hydrolyzed in vitro using a mixture of trypsin, chymotrypsin and amino peptidase. The hydrolyzed samples were ultrafiltrated and the peptides (< 10,000 daltons) were collected and analyzed for their sulfur amino acid content (methionine, cysteine, and cystine). From 48% to 100% of the cysteine/cystine residues in the protein were released after 6 hr of enzymatic hydrolysis, whereas only 10% to 40.2% of the methionine residues were released during the same time period. The maximum rate of peptide release occurred at 3 hr of proteolysis, while the maximum rate of methionine and cysteine release occurred at 2 hr of proteolysis." @default.
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- W2001096917 date "1988-03-01" @default.
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- W2001096917 title "Enzymatic Release of Peptides, Methionine and Cystine from Dry Beans Following Various Heat Treatments" @default.
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- W2001096917 doi "https://doi.org/10.1111/j.1365-2621.1988.tb07732.x" @default.
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