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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Detalles Bibliográficos
Publicado en: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
Formato: Artigo
Idioma:Inglês
Publicado: John Wiley and Sons Inc. 2015
Assuntos:
Research Articles
Acceso en liña: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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