Allergenicity, trypsin inhibitor activity and nutritive quality of enzymatically modified soy proteins

International Journal of Food Sciences and Nutrition

Volumn 56, Issue 3, 2005, Pages 203-211

  Calderón de la Barca, Ana María ^a   Wall, Abraham ^a   López Díaz, José Alberto ^a  

^a CENTRO DE INVESTIGACIÓN EN ALIMENTACIÓN Y DESARROLLO   (Mexico)

Author keywords

Allergenicity; Enzymatically modified; Nutritive quality; Soy protein

Indexed keywords

AMINO ACID; CASEIN; CYSTEINE; ISOLEUCINE; LEUCINE; LYSINE; METHIONINE; PHENYLALANINE; PROTEIN HYDROLYSATE; SOYBEAN PROTEIN; THREONINE; TRYPSIN INHIBITOR; TYROSINE; VALINE;

ALLERGENICITY; AMINO ACID ANALYSIS; ARTICLE; CLINICAL ARTICLE; CONTROLLED STUDY; DIGESTION; ENZYME ACTIVITY; ENZYME MODIFICATION; FLOUR; FOOD PROCESSING; HUMAN; HYDROLYSIS; INFANT; NONHUMAN; NUTRIENT CONTENT; PROTEIN ANALYSIS; PROTEIN QUALITY; RAT; ULTRAFILTRATION;

ALLERGENS; AMINO ACIDS; ANIMALS; CATTLE; FOOD HYPERSENSITIVITY; FOOD, FORTIFIED; HUMANS; HYDROLYSIS; INFANT; METHIONINE; MILK PROTEINS; NUTRITIVE VALUE; RATS; RATS, SPRAGUE-DAWLEY; SOYBEAN PROTEINS; TRYPSIN INHIBITORS; VEGETABLE PROTEINS;

EID: 22844445159     PISSN: 09637486     EISSN: None     Source Type: Journal    
DOI: 10.1080/09637480500146762     Document Type: Article

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