Protease inhibitors in various flours and breads: Effect of fermentation, baking and in vitro digestion on trypsin and chymotrypsin inhibitory activities

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• 作者：Mine Kostekli^a ; ^{mine.kostekli@gmail.com} ; Sibel Karakaya^b ; ^{sibel.karakaya@ege.edu.tr}
• 关键词：Wheat ; Rye ; Mixed cereals ; Trypsin inhibitors ; Chymotrypsin inhibitors
• 刊名：Food Chemistry
• 出版年：2017
• 出版时间：1 June 2017
• 年：2017
• 卷：224
• 期：Complete
• 页码：62-68
• 全文大小：393 K
• 卷排序：224

文摘

Aqueous protein extracts of whole wheat flour, dough and bread did not display TIA. Baking does not have any reducing effect on TIA while fermentation decreases TIA. The cluster diagram showed that samples were grouped into two main clusters. Gastric and intestinal digests of the breads showed higher TIA than those of CIA. Digestion caused a decrease in TIA of rye bread, and CIA of wheat and rye breads.