Nutritional and Toxicological Significance of Enzyme Inhibitors in Foods

Table of Contents

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   Book Overview
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   Chapter 1 Protein Inhibitors of Serine Proteinases — Mechanism and Classification
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   Chapter 2 The Biological Functions and Physiological Effects of Ingested Inhibitors of Digestive Reactions
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   Chapter 3 Safety of trypsin inhibitors in the diet: effects on the rat pancreas of long-term feeding of soy flour and soy protein isolate.
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   Chapter 4 Dose Effects of Raw Soyabean Flour on Pancreatic Growth
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   Chapter 5 Enhancement of pancreatic carcinogenesis by raw soy protein isolate: quantitative rat model and nutritional considerations.
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   Chapter 6 Pancreatic carcinogenesis--the potential of cholecystokinin as a cocarcinogen in the hamster-nitrosamine model.
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   Chapter 7 Interaction of dietary protein and trypsin inhibitor on plasma cholecystokinin and pancreatic growth in rats.
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   Chapter 8 Gastrin and Cholecystokinin Levels in Rats Fed Soya Bean Trypsin Inhibitor
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    Chapter 9 Negative Feedback Inhibition of Pancreatic Exocrine Secretion in Humans
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    Chapter 10 Protease inhibitors: their role as modifiers of carcinogenic processes.
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    Chapter 11 Nutritional and Metabolic Response to Plant Inhibitors of Digestive Enzymes
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    Chapter 12 Pancreatic Response to Dietary Trypsin Inhibitor: Variations Among Species
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    Chapter 13 The Effect of the Long-Term Feeding of Raw Soyflour on the Pancreas of the Mouse and Hamster
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    Chapter 14 Accentuated response to soybean inhibitors by meal-feeding in various species.
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    Chapter 15 Effect of long-term feeding of soy-based diets on the pancreas of Cebus monkeys.
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    Chapter 16 Inhibition of Human Proteinases by Grain Legumes
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    Chapter 17 Regulation of Proteinase Inhibitor Genes in Food Plants
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    Chapter 18 Genetics and Breeding of Soybeans Lacking the Kunitz Trypsin Inhibitor
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    Chapter 19 Protease Inhibitors in Plant Foods: Content and Inactivation
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    Chapter 20 Preparation of Unheated Soy Protein Isolates with Low Trypsin Inhibitor Content
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    Chapter 21 Nutritional Improvement of Legume Proteins through Disulfide Interchange
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    Chapter 22 Relevance of Multiple Soybean Trypsin Inhibitor Forms to Nutritional Quality
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    Chapter 23 Antinutritional and Biochemical Properties of Winged Bean Trypsin Inhibitors
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    Chapter 24 Protease Inhibitors of the Marama Bean
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    Chapter 25 Trypsin/Chymotrypsin Inhibitors from Millets
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    Chapter 26 Antigenicity of Native and Modified Kunitz Soybean Trypsin Inhibitors
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    Chapter 27 Photoreactive, Active Derivatives of Trypsin and Chymotrypsin Inhibitors from Soybeans and Chickpeas
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    Chapter 28 Biochemical, Nutritional and Toxicological Aspects of Alpha-Amylase Inhibitors from Plant Foods
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    Chapter 29 The Inhibition of Digestive Enzymes by Polyphenolic Compounds
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    Chapter 30 Effect of Severely Alkali-Treated Casein on Gastrointestinal Transit and Selected Intestinal Enzyme Activities
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    Chapter 31 Inactivation of Metalloenzymes by Lysinoalanine, Phenylethylaminoalanine, Alkali-Treated Food Proteins, and Sulfur Amino Acids