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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Dettagli Bibliografici
Pubblicato in:Mol Nutr Food Res
Autori principali: 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
Natura: Artigo
Lingua:Inglês
Pubblicazione: John Wiley and Sons Inc. 2015
Soggetti:
Research Articles
Accesso online: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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