Effect of heat, amylase, and disulfide bond cleavage on the in vitro digestibility of soybean proteins.
D000681:Amylases; D055598:Chemical Phenomena; D002621:Chemistry; D004063:Digestion; D004220:Disulfides / Q000378:metabolism; D006358:Hot Temperature; D006863:Hydrogen-Ion Concentration; D010434:Pepsin A; D014674:Plant Proteins, Dietary / Q000302:isolation & purification / Q000378:metabolism; D012995:Solubility; D013025:Glycine max; D014357:Trypsin; D014361:Trypsin Inhibitors / Q000032:analysis
D004220:Disulfides; D014674:Plant Proteins, Dietary; D014361:Trypsin Inhibitors; D000681:Amylases; D014357:Trypsin; D010434:Pepsin A