Increased in Vitro and in Vivo Digestibility of Soy Proteins by Chemical Modification of Disulfide Bonds

JAOCS, Journal of the American Oil Chemists' Society

Volumn 86, Issue 11, 2009, Pages 1093-1099

  Wang, H ^a   Faris, R J ^a   Wang, Tong ^a   Spurlock, M E ^a   Gabler, N ^a  

^a IOWA STATE UNIVERSITY   (United States)

Author keywords

Anti nutritional factors; Digestibility; Disulfide bond; Pancreatin; PH Stat; Sodium metabisulfite; Sodium sulfite; Soy protein; Trypsin

Indexed keywords

ANTI-NUTRITIONAL FACTORS; DIGESTIBILITY; DISULFIDE BOND; PANCREATIN; PH-STAT; SODIUM METABISULFITE; SODIUM SULFITE; SOY PROTEIN; TRYPSIN;

CHEMICAL MODIFICATION; DIALYSIS; HYDROLYSIS; PH; PROTEINS;

SODIUM;

ANIMALIA; GLYCINE MAX;

EID: 70350194733     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-009-1449-5     Document Type: Article

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