Effects of heating on protein quality of soybean flour devoid of Kunitz inhibitor and lectin

Food Chemistry

Volumn 107, Issue 2, 2008, Pages 649-655

  Machado, F P P ^a   Queiroz J H ^a   Oliveira, M G A ^a   Piovesan, N D ^a   Peluzio, M C G ^a   Costa, N M B ^a   Moreira, M A ^a  

^a FEDERAL UNIVERSITY OF VIÇOSA   (Brazil)

Author keywords

Glycine max; Heating; Kunitz inhibitor; Lectin; Protein quality

Indexed keywords

APROTININ; LECTIN; TRYPSIN INHIBITOR; UREASE;

ANIMAL CELL; ANIMAL EXPERIMENT; ARTICLE; BODY WEIGHT; CHEMICAL ANALYSIS; CONTROLLED STUDY; DIETARY INTAKE; DIGESTION; ENZYME ACTIVITY; ERYTHROCYTE; FLOUR; FOOD ANALYSIS; FOOD QUALITY; HEATING; HEMAGGLUTINATION; MALE; NONHUMAN; NUTRITIONAL VALUE; POLYACRYLAMIDE GEL ELECTROPHORESIS; PROTEIN ANALYSIS; PROTEIN QUALITY; RABBIT; RAT; SOYBEAN; WEIGHT GAIN;

GLYCINE MAX;

EID: 36148998011     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2007.08.061     Document Type: Article

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