The influence of pea seed trypsin inhibitors on the in vitro digestibility of casein

Journal of the Science of Food and Agriculture

Volumn 68, Issue 4, 1995, Pages 431-437

  Al‐Wesali, Mohammad ^a   Lambert, Nigel ^a   Welham, Tracey ^b   Domoney, Claire ^a  

^a INSTITUTE OF FOOD RESEARCH   (United Kingdom)

^b NORWICH RESEARCH PARK   (United Kingdom)

Author keywords

in vitro digestion; pea seeds; soya bean; trypsin inhibitors

Indexed keywords

EID: 84988164418     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.2740680406     Document Type: Article

References (22)

1. Trypsin inhibitors in Pisum: variation in amount and pattern of accumulation in developing seed
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3. Genetic variation and heterogeneity in pea trypsin inhibitors
4. Multiple isoforms of Pisum trypsin inhibitors result from modification of two primary gene products
5. Protein quality of legume seeds for monogastric animals
6. Enzymatic conditions of an in vitro method to study protein digestion
7. Effects of pea ANFs and pea carbohydrates on ileal protein digestibility of piglets
8. Comparison of four pea varieties in pig feeding through digestibility and growth performance results
9. Determination of trypsin inhibitor activity of soy products: a collaborative analysis of an improved procedure
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12. Isolation of soybean trypsin inhibitors by affinity chromatography on anhydrotrypsin‐Sepharose 4B
13. Nutritional evaluation of the trypsin (EC 3.4,21.4) inhibitor from cowpea (Vigna unguiculata Walp.)
14. Seed storage proteins: the enzyme inhibitors
15. Dialysis cell for the in vitro measurement of protein digestion
16. Sequential release of amino acids and peptides during in vitro digestion of casein and rapeseed proteins
17. In vitro amino acid digestibility of food proteins as measured by the digestion cell technique
18. Physiological effects of isolated soya trypsin inhibitors (sTI) on pigs
19. Nutritional effects of isolated soya trypsin inhibitor (sTI) on pigs
20. Protein digestibility: in vitro methods of assessment
21. Relationship between in vitro digestion products and protein quality
22. Differences in mode of action of lentil proteinase inhibitors against human and bovine chymotrypsin and trypsin