Comparative Study of in Vitro Digestibility of Food Proteins and Effect of Preheating on the Digestion
Author:
Affiliation:
1. Division of Biochemistry and Immunochemistry, National Institute of Health Sciences, Japan
Publisher
Pharmaceutical Society of Japan
Subject
Pharmaceutical Science,Pharmacology,General Medicine
Link
http://www.jstage.jst.go.jp/article/bpb/26/7/26_7_969/_pdf
Reference21 articles.
1. Degradation sequence of glycinin by tryptic hydrolysis.
2. Limited proteolysis of soybean beta-conglycinin.
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5. Allergenicity of peanut and soybean extracts altered by chemical or thermal denaturation in patients with atopic dermatitis and positive food challenges
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