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Food Research International, 2023
Yeast protein concentrate, a by-product of the fermentation industry waste, is a potential alternative protein source with high nutritional quality, environmental sustainability, and functional properties. However, its digestibility and digestion behavior are poorly understood. In this study, we compared the in vitro digestion behavior of yeast protein
Songyu Wang +8 more
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Yeast protein concentrate, a by-product of the fermentation industry waste, is a potential alternative protein source with high nutritional quality, environmental sustainability, and functional properties. However, its digestibility and digestion behavior are poorly understood. In this study, we compared the in vitro digestion behavior of yeast protein
Songyu Wang +8 more
openaire +2 more sources
Digestibility of glycated milk proteins and the peptidomics of their in vitro digests
Journal of the Science of Food and Agriculture, 2019AbstractBACKGROUNDMilk proteins are widely used in food production and are often glycated by reducing sugar. Although many studies have reported the digestibility of glycated milk protein, most have focused on measuring degree of hydrolysis (DH), showing sodium dodecyl sulfate–polyacrylamide gel electrophoresis (SDS‐PAGE) image of digests.
Di Zhao +8 more
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Protein Digestibility: In Vitro Methods of Assessment
1991Publisher Summary This chapter describes those changes in protein structure that lead to change in the digestibility of the protein and discusses several methods for assaying protein digestibility The biological utilization of a protein is primarily dependent on its digestibility by gastric, pancreatic, and intestinal peptidases; its composition ...
H E, Swaisgood, G L, Catignani
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Increased protein digestibility of beef with aging in an infant in vitro digestion model
Meat Science, 2020This study investigated the protein digestibility of aged beef using an infant in vitro digestion model. Semitendinosus muscles were vacuum-packed and aged for 0, 7, and 14 days at 4°C. Malondialdehyde content of raw and cooked beef increased with aging (P
Seonmin, Lee +6 more
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Understanding protein digestion in infants and the elderly: Current in vitro digestion models
Critical Reviews in Food Science and Nutrition, 2021The last decades have witnessed a surge of interest in the fate of dietary proteins during gastrointestinal (GI) digestion. Although several in vitro digestion models are available as alternatives to clinical experiments, most of them focus on the digestive conditions of healthy young adults.
Seonmin Lee +5 more
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Effects of endogenous proteins on rice digestion during small intestine (in vitro) digestion
Food Chemistry, 2021Rices with higher protein contents are nutritionally desirable. This study investigates the effects of endosperm proteins on starch in vitro digestibility in cooked and uncooked rice, and the mechanisms underlying any changes. The composition of rice endosperm proteins and the morphologies of proteins and starch granules were determined by SDS-PAGE and
Changfeng Li +5 more
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In vitro digestibility and immunoreactivity of bovine milk proteins
Food Chemistry, 2016Current models of digestibility solely utilize pepsin stability to assess the safety of allergenic food proteins. However, in vivo complete protein digestion requires acid denaturation and pepsin, trypsin, and/or chymotrypsin cleavage. This study aimed to identify the immunoreactivity and allergenicity of stable bovine milk proteins, using an improved ...
Andrew B. Do +2 more
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Effect of pH treatment on egg white protein digestion and the peptidomics of their in vitro digests
Food Research International, 2023The pH treatment significantly enhanced the functional properties of egg white protein (EWP), but little is known about the relationship between pH treatment and in vitro digestion of EWP. In this paper, we explored the effect of pH treatment (pH 2, pH 2-7, pH 12 and pH 12-7) on the digestibility of egg white protein and peptide profiling using the ...
Ting, Zhang +6 more
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In Vitro Digestion of Cry1Ab Proteins and Analysis of the Impact on Their Immunoreactivity
Journal of Agricultural and Food Chemistry, 2010A pepsin resistance test performed at pH 1.2 and with high pepsin to protein ratio is one of the steps of the weight-of-evidence approach used for assessment of allergenicity of new proteins. However, the use of other in vitro digestibility tests, performed in more physiologically relevant conditions and in combination with immunological assays so as ...
Guimaraes, Valeria +11 more
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In vitro digestion of interfacial protein structures
Soft Matter, 2013It is important to understand how interfacial composition influences the digestion of coated interfaces in order to rationally design emulsion based food products with specific digestion profiles. This study has been designed to investigate the effects of gastrointestinal digestion on protein covered interfaces.
J. Maldonado-Valderrama +3 more
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