Protease inhibitors in various flours and breads: Effect of fermentation, baking and in vitro digestion on trypsin and chymotrypsin inhibitory activities

Food Chemistry

Volumn 224, Issue , 2017, Pages 62-68

  Kostekli, Mine ^a   Karakaya, Sibel ^b  

^a Dr Oetker Gida Sanayii ve Ticaret AŞ ^*  (Turkey)

^b EGE UNIVERSITY   (Turkey)

Author keywords

Chymotrypsin inhibitors; Mixed cereals; Rye; Trypsin inhibitors; Wheat

Indexed keywords

FOOD PRODUCTS; PROTEINS;

CHYMOTRYPSIN INHIBITORS; IN-VITRO DIGESTIONS; INHIBITORY ACTIVITY; MIXED CEREALS; PROTEASE INHIBITOR; TRYPSIN INHIBITOR; WHEAT; WHOLE WHEAT FLOURS;

FERMENTATION;

CHYMOTRYPSIN; GLUTEN; PROTEINASE INHIBITOR; TRYPSIN;

ARTICLE; BREAD; DIALYSATE; DIGESTION; DOUGH; ENZYME ACTIVITY; FERMENTATION; FLOUR; IN VITRO STUDY; LINSEED; MALT; RYE; RYE FLOUR; SESAME; SUNFLOWER; WHEAT; WHEAT BRAN; WHEAT FLOUR; ANALYSIS; COOKING; DRUG EFFECTS; FOOD GRAIN; METABOLISM; SECALE;

BREAD; CHYMOTRYPSIN; COOKING; DIGESTION; EDIBLE GRAIN; FERMENTATION; FLOUR; PROTEASE INHIBITORS; SECALE; TRITICUM; TRYPSIN;

EID: 85006988831     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2016.12.048     Document Type: Article

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