Wyniki wyszukiwania dla: pepsinolysis

• Analysis of the Factors Affecting Static In Vitro Pepsinolysis of Food Proteins

  Publikacja

  • N. Maeda
  • D. Dulko
  • A. Macierzanka
  • C. Jungnickel

  - MOLECULES - Rok 2022

  In this meta-analysis, we collected 58 publications spanning the last seven decades that reported static in vitro protein gastric digestion results. A number of descriptors of the pepsinolysis process were extracted, including protein type; pepsin activity and concentration; protein concentration; pH; additives; protein form (e.g., ‘native’, ‘emulsion’, ‘gel’, etc.); molecular weight of the protein; treatment; temperature; and...

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• Emulsification alters simulated gastrointestinal proteolysis of β-casein and β-lactoglobulin

  Publikacja

  • A. Macierzanka
  • A. Sancho
  • E. Mills
  • N. Rigby
  • A. Mackie

  - SOFT MATTER - Rok 2009

  We have studied the effect of the adsorption of milk proteins at the oil-water interface on their digestibility in simulated gastrointestinal environment. The investigations aimed to characterize how both the breakdown of the adsorbed proteins and the interactions with physiological surfactants, phosphatidylcholine (PC) and bile salts (BS), influence structural transformations of model, protein-stabilized food emulsions in the...

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