Abstract
It is now accepted that peptides, and not amino acids, are the main degradation products of protein digestion. Moreover, it is becoming increasingly evident that a consideration of protein value must take into account the relationship between protein structure and the amount and composition of peptides released during digestion in the gastrointestinal tract. In particular, interactions with other nutrients, transport functions, and biological activities of peptides liberated from dietary protein might be of significance to its nutritive value.
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© 1989 Dr. Dietrich Steinkopff Verlag GmbH & Co. KG, Darmstadt
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Meisel, H., Frister, H. (1989). Isolation and Chemical Characterization of a Phosphopeptide from In Vivo Digests of Casein. In: Barth, C.A., Schlimme, E. (eds) Milk Proteins. Steinkopff. https://doi.org/10.1007/978-3-642-85373-9_21
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DOI: https://doi.org/10.1007/978-3-642-85373-9_21
Publisher Name: Steinkopff
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