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
Autores principales: 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: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2015
Materias:
Research Articles
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4949995/
https://www.ncbi.nlm.nih.gov/pubmed/26202208
http://dx.doi.org/10.1002/mnfr.201500262

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4949995/
https://www.ncbi.nlm.nih.gov/pubmed/26202208
http://dx.doi.org/10.1002/mnfr.201500262

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