Evaluation of protein digestibility of fermented soybeans and changes in biochemical characteristics of digested fractions
This study evaluated the protein digestibility of fermented soybeans inoculated with Bacillus subtilis var. natto using a simulated in vitro gastrointestinal digestion model. It was found that the total trichloroacetic acid (TCA)-soluble peptide yield increased when the digestion stage progressed an...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2019-01-01
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| Series: | Journal of Functional Foods |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S1756464618306224 |