脱脂牛奶
消化(炼金术)
化学
酪蛋白
食品科学
乳清蛋白
变性(裂变材料)
色谱法
核化学
作者
Qing Ren,Mattia Boiani,Tao He,Harry J. Wichers,Kasper Hettinga
出处
期刊:Food Chemistry
[Elsevier]
日期:2023-02-01
卷期号:402: 134261-134261
被引量:11
标识
DOI:10.1016/j.foodchem.2022.134261
摘要
The objective of this research was to analyse the effects of heating on digestion of skimmed goat milk proteins. Most previous goat milk digestion studies evaluated the digestion only based on the supernatant. In this study, digestion of skimmed goat milk was studied in both supernatant and gastric clot. The results indicated that, compared to mild temperature heated samples (≤75 °C), samples heated at ≥80 °C showed more extensive gastric clot formation with a higher protein digestion rate, but also resulted in a larger amount of undigested whey proteins due to its severe aggregation. For the peptidome, β-casein was the major source of bioactive peptides. The samples heated at 65 °C showed higher bioactive peptide abundances, whereas at temperatures higher than 75 °C, it was reduced due to cleavage into smaller peptides. Overall, this study showed that different heating temperatures induced different whey protein denaturation degrees, which affected their digestion in skimmed goat milk..
科研通智能强力驱动
Strongly Powered by AbleSci AI