Stability of trypsin inhibitor isolated from potato fruit juice against pH and heating treatment and in vitro gastrointestinal digestion

Author:

Li Qimeng,Huang Lei,Luo Zhigang,Tamer Tamer Mahmoud

Funder

National Natural Science Foundation of China

Fundamental Research Funds for the Central Universities

SCUT

National International Science and Technology Cooperation Base for Tropical Health Food

111 Project

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference41 articles.

1. Ausich, R., Sheabar, F. Z., Stomp, R., Ryan, C., & Davidson, B. (2004).Method for the elimination of Kunitz and Bowman-Birk trypsin inhibitors and carboxypeptidase inhibitor from potato proteins. U.S. Patent No. 6,686,456.

2. Chemical composition and nutritional value of protein concentrates isolated from potato (Solanum tuberosum L.) fruit juice by precipitation with ethanol and ferric chloride;Bártova;Journal of Agricultural and Food Chemistry,2009

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

4. Active bowman-birk inhibitors survive gastrointestinal digestion at the terminal ileum of pigs fed chickpea-based diets;Clemente;Journal of the Science of Food and Agriculture,2008

5. The protective role of the Bowman-Birk protease inhibitor in soybean lunasin digestion: The effect of released peptides on colon cancer growth;Cruz-Huerta;Food & Function,2015

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