Increased In Vitro and In Vivo Digestibility of Soy Proteins by Chemical Modification of Disulfide Bonds-Reference-Cited by-同舟云学术

Increased In Vitro and In Vivo Digestibility of Soy Proteins by Chemical Modification of Disulfide Bonds

Published:2009-08-25 Issue:11 Volume:86 Page:1093
ISSN:0003-021X
Container-title:Journal of the American Oil Chemists' Society
language:en
Short-container-title:J Am Oil Chem Soc

Author:

Wang H.¹,Faris R. J.²,Wang Tong³,Spurlock M. E.³,Gabler N.²

Affiliation:

1. Department of Food Science and Human Nutrition and Center for Crops Utilization ResearchIowa State University2312 Food Sciences BuildingAmesIA50011‐1061USA

2. Department of Animal ScienceIowa State University201 Kildee HallAmesIA50011USA

3. Department of Food Science and Human NutritionIowa State University2312 Food Sciences BuildingAmesIA50011‐1061USA

Funder

U.S. Department of Agriculture

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1007/s11746-009-1449-5

Reference24 articles.

1. Aqueous extraction-An alternative oilseed milling process

2. Flaking and extrusion as mechanical treatments for enzyme-assisted aqueous extraction of oil from soybeans

3. Comparison of a commercial soybean cultivar and an isoline lacking the Kunitz trypsin inhibitor: composition, nutritional value, and effects of heating

4. Sulfhydryl content of glycinin: effect of reducing agents

5. Disulfide and sulfhydryl groups in glycinin;Draper M;Cereal Chem,1978

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