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Effect of heat, amylase, and disulfide bond cleavage on the in vitro digestibility of soybean proteins.

作者信息

Boonvisut S, Whitaker J R

出版信息

J Agric Food Chem. 1976 Nov-Dec;24(6):1130-5. doi: 10.1021/jf60208a033.

DOI:10.1021/jf60208a033
PMID:12199
Abstract
摘要

相似文献

1
Effect of heat, amylase, and disulfide bond cleavage on the in vitro digestibility of soybean proteins.
J Agric Food Chem. 1976 Nov-Dec;24(6):1130-5. doi: 10.1021/jf60208a033.
2
Predigestion of soybean proteins with immobilized trypsin for infant formula.用固定化胰蛋白酶对大豆蛋白进行预处理用于婴儿配方奶粉。
Appl Biochem Biotechnol. 1993 Dec;43(3):199-209. doi: 10.1007/BF02916453.
3
Studies on the processing and properties of soymilk. II. Effect of processing conditions on the trypsin inhibitor activity and the digestibility in vitro of proteins in various soymilk preparations.豆浆的加工与特性研究。II. 加工条件对各种豆浆制品中胰蛋白酶抑制剂活性及蛋白质体外消化率的影响。
J Sci Food Agric. 1971 Oct;22(10):526-31. doi: 10.1002/jsfa.2740221008.
4
Electrolytic reduction of disulfide bonds and biological activity of some proteins.某些蛋白质中二硫键的电解还原及其生物活性
Acta Biochim Biophys Acad Sci Hung. 1969;4(1):15-25.
5
Nutritional improvement of legume proteins through disulfide interchange.通过二硫键交换改善豆类蛋白质的营养特性
Adv Exp Med Biol. 1986;199:357-89. doi: 10.1007/978-1-4757-0022-0_21.
6
Effects of ethanol extraction and duration of heat treatment of soybean flakes on the utilization of soybean protein by growing rats and pigs.大豆片乙醇提取物及热处理时间对生长大鼠和猪利用大豆蛋白的影响。
J Anim Sci. 1990 Oct;68(10):3233-43. doi: 10.2527/1990.68103233x.
7
Soybean trypsin inhibitor activity of soy infant formulas and its nutritional significance for the rat.
J Agric Food Chem. 1976 Mar-Apr;24(2):393-7. doi: 10.1021/jf60204a051.
8
Binding of Zn(II) by the 11S fraction of soybean proteins.锌（II）与大豆蛋白11S组分的结合。
J Agric Food Chem. 1976 May-Jun;24(3):487-90. doi: 10.1021/jf60205a032.
9
Interaction of trypsin and chymotrypsin with a soybean proteinase inhibitor.
Biochem Biophys Res Commun. 1969 Feb 21;34(4):480-7. doi: 10.1016/0006-291x(69)90407-0.
10
Improved separation of the major water-soluble proteins of soya meal by a single-step chromatographic procedure.
J Sci Food Agric. 1976 Nov;27(11):1039-43. doi: 10.1002/jsfa.2740271110.

引用本文的文献

1
Insight Into the Prospects for the Improvement of Seed Starch in Legume-A Review.豆科植物种子淀粉改良前景洞察——综述
Front Plant Sci. 2019 Oct 31;10:1213. doi: 10.3389/fpls.2019.01213. eCollection 2019.
2
Protein Digestion of Baby Foods: Study Approaches and Implications for Infant Health.婴儿食品中的蛋白质消化：研究方法及其对婴儿健康的影响。
Mol Nutr Food Res. 2018 Jan;62(1). doi: 10.1002/mnfr.201700231. Epub 2017 Oct 17.
3
Identification of a low digestibility δ-Conglutin in yellow lupin (Lupinus luteus L.) seed meal for atlantic salmon (Salmo salar L.) by coupling 2D-PAGE and mass spectrometry.
通过二维电泳和质谱联用技术鉴定黄羽扇豆（ Lupinus luteus L.）种子粕中一种低消化率的 δ-羽扇豆球蛋白用于大西洋鲑（ Salmo salar L.）
PLoS One. 2013 Nov 22;8(11):e80369. doi: 10.1371/journal.pone.0080369. eCollection 2013.
4
In vitro starch and protein digestibility and iron availability in weaning foods as affected by processing methods.加工方法对断奶食品中体外淀粉、蛋白质消化率及铁利用率的影响
Plant Foods Hum Nutr. 1994 Feb;45(2):165-73. doi: 10.1007/BF01088474.