Results 261 to 270 of about 114,506,481 (291)
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[Stability of protein to digestion in vitro].
Wei sheng yan jiu = Journal of hygiene research, 2006To establish test model of stability of different protein to digestion in simulated gastric fluid (SGF) and simulated intestinal fluid (SIF).The component of SGF and SIF being from the United States Pharmacopeia, the stability of various proteins were tested. The concentration of protein in SGF/SIF was 0.5mg/ml. At intervals of 0s, 15s, 30s, 60s, 2min,
Yinghua, Li +5 more
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In vitro amino acid digestibility of food proteins as measured by the digestion cell technique
Plant Foods for Human Nutrition, 1989The digestibility of proteins and individual amino acids of nineteen selected foods was determined by an in vitro assay. Samples were hydrolysed with pepsin for 30 minutes in an acidic medium; the pH was then raised to 7.5 and the mixture poured into the dialysis bag (molecular weight cut-off 1000) of a digestion cell with pancreatin.
L, Savoie, R, Charbonneau, G, Parent
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In Vitro Digestibility of Rapeseed and Bovine Whey Protein Mixtures
Journal of Agricultural and Food Chemistry, 2018Partial replacement of animal protein sources with plant proteins is highly relevant for the food industry, but potential effects on protein digestibility need to be established. In this study, the in vitro protein digestibility (IVPD) of four protein sources and their mixtures (50:50 w/w ratio) was investigated using a transient pepsin hydrolysis (1 h)
Marcel Skejovic Joehnke +5 more
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Effect of protein oxidation on the in vitro digestibility of soy protein isolate
Food Chemistry, 2013Soy protein isolate (SPI) was modified by 2,2'-azobis (2-amidinopropane) dihydrochloride (AAPH) oxidation pretreatment, and the in vitro digestibility of oxidised SPI was investigated. Results indicated that oxidation induced amino acid modification.
Nannan, Chen +2 more
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Influence of nanocellulose on in vitro digestion of whey protein isolate
Carbohydrate Polymers, 2019Three types of nanocellulose (NC), namely cellulose nano-fibrils (CNF), TEMPO-oxidized CNF and cellulose nanocrystals (CNC), were studied in terms of their effects on in vitro digestion of whey protein isolate (WPI). The behavior of NC itself during digestion was monitored by particle size, confocal microscopy imaging, viscosity, and zeta potential. 1%
Lingling Liu, Fanbin Kong
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Effect of fermentation on sorghum protein fractions and in vitro protein digestibility
Plant Foods for Human Nutrition, 2001Changes in pH, titratable acidity, total soluble solids and proteins of Dabar sorghum (Sorghum bicolor (Linn) Moench.) during natural fermentation at 37 degreesC for up to 36 h were monitored. The pH of the fermenting material decreased sharply with a concomitant increase in the titratable acidity.
N E, Yousif, A H, El Tinay
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The American Journal of Clinical Nutrition, 1980
The apparent and true digestibilities of the same preparations of six proteins (spray dried whole egg, cottage cheese, canned tuna, peanut flour, soy isolate, and wheat gluten) were estimated in four to five men and in rats and compared to estimates of digestibility from three different in vitro enzymic digestion procedures.
C E, Bodwell +2 more
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The apparent and true digestibilities of the same preparations of six proteins (spray dried whole egg, cottage cheese, canned tuna, peanut flour, soy isolate, and wheat gluten) were estimated in four to five men and in rats and compared to estimates of digestibility from three different in vitro enzymic digestion procedures.
C E, Bodwell +2 more
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In Vitro Digestibility of Legume Proteins
Canadian Institute of Food Science and Technology Journal, 1986openaire +1 more source