Comparative study of in vitro digestibility of food proteins and effect of preheating on the digestion

Biological and Pharmaceutical Bulletin

Volumn 26, Issue 7, 2003, Pages 969-973

  Takagi, Kayoko ^a   Teshima, Reiko ^a   Okunuki, Haruyo ^a   Sawada, Jun Ichi ^a  

^a NATIONAL INSTITUTE OF HEALTH SCIENCES   (Japan)

Author keywords

Digestion; Food allergen; Preheating; Simulated gastric fluid; Simulated intestinal fluid

Indexed keywords

BETA LACTOGLOBULIN; BOVINE SERUM ALBUMIN; CONCANAVALIN A; HORSERADISH PEROXIDASE; LECTIN; OVALBUMIN; OVOMUCOID; PHOSPHINOTHRICIN DERIVATIVE; RIBULOSEBISPHOSPHATE CARBOXYLASE; TRYPSIN; ZEIN; ALLERGEN; PROTEIN;

ALLERGENICITY; ARTICLE; COMPARATIVE STUDY; CORN; DIGESTION; HEAT TREATMENT; HEATING; IN VITRO STUDY; INTESTINE FLUID; PROTEIN DEGRADATION; PROTEIN INTAKE; SIMULATION; STOMACH JUICE; TEMPERATURE DEPENDENCE; FOOD; FOOD ALLERGY; HEAT; METABOLISM; PHYSIOLOGY;

ALLERGENS; DIGESTION; FOOD; FOOD HYPERSENSITIVITY; HEAT; PROTEINS;

EID: 1542497819     PISSN: 09186158     EISSN: 13475215     Source Type: Journal    
DOI: 10.1248/bpb.26.969     Document Type: Article

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