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Protein changes during malting of buckwheat
B. P. Nic Phiarais
, B. D. Schehl
,
E. K. Arendt
School of Food and Nutritional Sciences
APC Microbiome Ireland
University College Cork
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Food Science
Buckwheat
100%
Malting
100%
Amino Acid
50%
Protein Fractions
33%
Amino Acid Composition
33%
Glutenin
33%
Buckwheat Protein
33%
Total Amino Acids
33%
Brewing Process
16%
Albumin
16%
Globulin
16%
Capillary Electrophoresis
16%
Protein Degradation
16%