Improving digestibility of soy flour by reducing disulfide bonds with thioredoxin

Journal of Agricultural and Food Chemistry

Volumn 56, Issue 16, 2008, Pages 7146-7150

  Faris, Richard J ^a   Wang, Hui ^a   Wang, Tong ^a  

^a IOWA STATE UNIVERSITY   (United States)

Author keywords

Digestibility; Disulfide bond; Pancreatin; pH stat; Soy; Thioredoxin; Trypsin

Indexed keywords

DISULFIDE; NICOTINAMIDE ADENINE DINUCLEOTIDE PHOSPHATE; PANCREATIN; SOYBEAN PROTEIN; THIOL DERIVATIVE; THIOREDOXIN; TRYPSIN;

ARTICLE; CHEMISTRY; DIGESTION; FOOD HANDLING; METABOLISM; OXIDATION REDUCTION REACTION; SOYBEAN;

DIGESTION; DISULFIDES; FOOD HANDLING; NADP; OXIDATION-REDUCTION; PANCREATIN; SOYBEAN PROTEINS; SOYBEANS; SULFHYDRYL COMPOUNDS; THIOREDOXINS; TRYPSIN;

GLYCINE MAX;

EID: 51649118669     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf801136n     Document Type: Article

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