Comparative Study About Some Physical Properties, In vitro Digestibility and Immunoreactivity of Soybean Protein Isolate for Infant Formula

Plant Foods for Human Nutrition

Volumn 68, Issue 2, 2013, Pages 124-130

  Li, Huijing ^a,b   Zhu, Kexue ^a   Zhou, Huiming ^a   Peng, Wei ^a   Guo, Xiaona ^a  

^a JIANGNAN UNIVERSITY   (China)

^b AGRICULTURAL UNIVERSITY OF HEBEI   (China)

Author keywords

Immunoreactivity; In vitro digestibility of protein; Soy protein isolate for infant formula; Thixotropy

Indexed keywords

ALLERGEN; PEPSIN A; SOYBEAN PROTEIN; TRYPSIN;

ARTICLE; ARTIFICIAL MILK; CHEMISTRY; CHINA; DIGESTION; FOOD INDUSTRY; GEL CHROMATOGRAPHY; HUMAN; IMMUNOLOGY; INFANT; METABOLISM; MOLECULAR WEIGHT; POLYACRYLAMIDE GEL ELECTROPHORESIS; PROTEIN DEGRADATION;

ALLERGENS; CHINA; CHROMATOGRAPHY, GEL; DIGESTION; ELECTROPHORESIS, POLYACRYLAMIDE GEL; FOOD INDUSTRY; HUMANS; INFANT; INFANT FORMULA; MOLECULAR WEIGHT; PEPSIN A; PROTEOLYSIS; SOYBEAN PROTEINS; TRYPSIN;

GLYCINE MAX;

EID: 84878014377     PISSN: 09219668     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11130-013-0358-9     Document Type: Article

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