By Jennifer E. Norton (ed.), Peter J. Fryer (ed.), Ian T. Norton (ed.)
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Schellekens, H. (2002) Immunogenicity of therapeautic proteins: clinical implications and future prospects. Clinical Therapeutics 24(11), 1720–1740. J. and Raubenheimer, D. (2005) Obesity: the protein leverage hypothesis. Obesity Reviews 6(2), 133–142. , Zhu, K. et al. (2010) Differences in satiety effects of alginate- and whey protein-based foods. Appetite 54(3), 485–491. Swinnen, J. and Pasquamaria, S. (2012) Mixed messages on prices and food security. Science 335(6067), 405–406. Tanford, C. and Reynolds, J.
Heat or alkaline processing products, including Maillard browning products and D-amino acids, have been reported to inhibit protein digestibility by one-quarter in animal models. The antinutritional factors widely distributed in plant foods, such as glucosinolates in cruciferous vegetables, oxalates and goitrogens in vegetables and tree nuts, and trypsin inhibitors in legumes, may decrease nutrient digestibility even more than processing. , 2005). This has led to questions about the high PDCAAS scores for soy protein, which contains trypsin inhibitors.
The British Journal of Nutrition 106(5), 779–788. Grosvenor, M. and Smolin, L. (2010) Proteins and amino acids. , editor. Visualizing Nutrition: Everyday Choices. Danvers, MA: John Wiley & Sons. Guichard, E. (2006) Flavour retention and release from protein solutions. Biotechnology Advances 24, 226–229. A. K. (2000) The role of texture and fat on flavor release from whey protein isolate gels. D. , editors. Flavor Release. Washington, DC: American Chemical Society, pp. 355–367. M. (1996) Methods of Testing Protein Functionality.