Protease inhibitors in various flours and breads: Effect of fermentation, baking and in vitro digestion on trypsin and chymotrypsin inhibitory activities

Author:

Kostekli Mine,Karakaya Sibel

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference25 articles.

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2. The effect of fermentation on the primary nutrients in foxtail millet (Setaria italica);Antony;Food Chemistry,1996

3. Boisen, S. (1989). Comparative studies on trypsin inhibitors in legumes and cereals. In J. Huisman, T.F.B. van der Poel, & I.E. Liener (Eds), Recent Advances of Research in Antinutritional Factors in Legume Seeds, Proceedings of the First International Workshop on Antinutritional Factors (ANF) in Legume Seeds (pp. 118–120). Wageningen.

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

5. Bowman-Birk inhibitors in lentil: Heterologous expression, functional characterisation and anti-proliferative properties in human colon cancer cells;Caccialupi;Food Chemistry,2010

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