Digestibility of gluten proteins is reduced by baking and enhanced by starch digestion

SCOPE: Resistance of proteins to gastrointestinal digestion may play a role in determining immune‐mediated adverse reactions to foods. However, digestion studies have largely been restricted to purified proteins and the impact of food processing and food matrices on protein digestibility is poorly u...

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Shranjeno v:
Bibliografske podrobnosti
izdano v:Mol Nutr Food Res
Main Authors: Smith, Frances, Pan, Xiaoyan, Bellido, Vincent, Toole, Geraldine A., Gates, Fred K., Wickham, Martin S. J., Shewry, Peter R., Bakalis, Serafim, Padfield, Philip, Mills, E. N. Clare
Format: Artigo
Jezik:Inglês
Izdano: John Wiley and Sons Inc. 2015
Teme:
Research Articles
Online dostop:https://ncbi.nlm.nih.gov/pmc/articles/PMC4949995/
https://ncbi.nlm.nih.gov/pubmed/26202208
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/mnfr.201500262
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