INFLUENCE OF TRANSGLUTAMINASE-INDUCED CROSS-LINKING ON IN VITRO DIGESTIBILITY OF SOY PROTEIN ISOLATE
Author:
Publisher
Wiley
Subject
Cell Biology,Pharmacology,Food Science,Biophysics
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4514.2006.00092.x/fullpdf
Reference41 articles.
1. The effect of heat treatment on the in-vitro multienzyme digestibility of protein of six varieties of African yam bean (Sphenostylis stenocarpa) flour
2. Effect of transglutaminase treatment on the functional properties of native and chymotrypsin-digested soy protein
3. Influence of transglutaminase treatment on the thermoreversible gelation of gelatin
4. Perspectives into Factors Limiting in Vivo Digestion of Legume Proteins: Antinutritional Compounds or Storage Proteins?
5. Heat-induced denaturation impairs digestibility of legume (Phaseolus vulgaris L andVicia faba L) 7S and 11S globulins in the small intestine of rat
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