Changes in allergenic and antinutritional protein profiles of soybean meal during solid-state fermentation with Bacillus subtilis

Author:

Seo Sang-Hyun,Cho Seong-JunORCID

Funder

Ministry of Agriculture, Food and Rural Affairs

Publisher

Elsevier BV

Subject

Food Science

Reference28 articles.

1. Proteolytic activity of Lactobacillus strains on soybean proteins;Aguirre;LWT – Food Science and Technology,2014

2. Compositional changes in trypsin inhibitors, phytic acid, saponins and isoflavones related to soybean processing;Anderson;The Journal of Nutrition,1995

3. Genomic organization of glycinin genes in soybean;Beilinson;Tag Theoretical and Applied Genetics – Theoretische Und Angewandte Genetik,2002

4. A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding;Bradford;Analytical Biochemistry,1976

5. Ileal digestibility of amino acids in conventional, fermented, and enzyme-treated soybean meal and in soy protein isolate, fish meal, and casein fed to weanling pigs;Cervantes-Pahm;Journal of Animal Science,2010

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