Inactivation of soybean trypsin inhibitor by dielectric-barrier discharge (DBD) plasma-Reference-Cited by-同舟云学术

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Inactivation of soybean trypsin inhibitor by dielectric-barrier discharge (DBD) plasma

Published:2017-10 Issue: Volume:232 Page:515-522
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Li Junguang,Xiang Qisen,Liu Xiufang,Ding Tian,Zhang Xiangsheng,Zhai Yafei,Bai Yanhong

Funder

Zhengzhou University of Light Industry

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference42 articles.

1. Comparison of protein surface hydrophobicity measured at various pH values using three different fluorescent probes;Alizadeh-Pasdar;Journal of Agricultural and Food Chemistry,2000

2. Contribution of single tryptophan residues to the fluorescence and stability of ribonuclease Sa;Alston;Biophysical Journal,2004

3. The effect of thermal treatment of whole soybean flour on the conversion of isoflavones and inactivation of trypsin inhibitors;Andrade;Food Chemistry,2016

4. Modification of protein surface hydrophobicity and methionine oxidation by oxidative systems;Chao;Proceedings of the National Academy of Sciences of the United States of America,1997

5. Heat-induced inactivation mechanisms of Kunitz trypsin inhibitor and Bowman-Birk inhibitor in soymilk processing;Chen;Food Chemistry,2014

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