Comparison of different sources and degrees of hydrolysis of dietary protein: Effect on plasma amino acids, dipeptides, and insulin responses in human subjects

Journal of Agricultural and Food Chemistry

Volumn 58, Issue 15, 2010, Pages 8788-8797

  Morifuji, Masashi ^a,b   Ishizaka, Mihoko ^a   Baba, Seigo ^a   Fukuda, Kumiko ^a   Matsumoto, Hitoshi ^a   Koga, Jinichiro ^a   Kanegae, Minoru ^a   Higuchi, Mitsuru ^b  

^a MEIJI SEIKA KAISHA LTD   (Japan)

^b WASEDA UNIVERSITY   (Japan)

Author keywords

insulin response; plasma amino acids; plasma peptides; Whey protein hydrolysates

Indexed keywords

ACID CONCENTRATIONS; DI-PEPTIDES; DIETARY PROTEINS; DIPEPTIDE; HUMAN SUBJECTS; INDISPENSABLE AMINO ACIDS; INSULIN RELEASE; PLASMA CONCENTRATION; PROTEIN FRACTIONATION; PROTEIN HYDROLYSATE; PROTEIN SOURCES; SOY PROTEIN; WHEY PROTEIN HYDROLYSATES; WHEY PROTEINS;

BIOCHEMISTRY; CARBOHYDRATES; HYDROLYSIS; INSULIN; PEPTIDES; PLASMAS;

AMINO ACIDS;

AMINO ACID; DIPEPTIDE; INSULIN; VEGETABLE PROTEIN;

ADULT; ARTICLE; BLOOD; CHEMISTRY; COMPARATIVE STUDY; FEMALE; HUMAN; HYDROLYSIS; MALE; METABOLISM; PROTEIN INTAKE;

ADULT; AMINO ACIDS; DIETARY PROTEINS; DIPEPTIDES; FEMALE; HUMANS; HYDROLYSIS; INSULIN; MALE; PLANT PROTEINS;

GLYCINE MAX;

EID: 77955675378     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf101912n     Document Type: Article

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