Effects of pH variation and NaCl on in vitro digestibility of cow's milk proteins in commercially available infant formulas

Journal of Nutritional Science and Vitaminology

Volumn 46, Issue 6, 2000, Pages 325-328

  Sakai, K ^a   Yoshino, K ^a   Satter, M A ^a   Ota, F ^a   Nii, Y ^a   Fukuta, K ^a   Ueda, N ^a   Shimizu, Y ^a   Yamamoto, S ^a  

^a UNIVERSITY OF TOKUSHIMA   (Japan)

Author keywords

Cow's milk; Digestibility; Infant formula; Pepsin

Indexed keywords

ALPHA LACTALBUMIN; BETA LACTOGLOBULIN; CASEIN; MILK PROTEIN; PEPSIN A; SODIUM CHLORIDE;

ALLERGENICITY; ANTIGENICITY; ARTICLE; ARTIFICIAL MILK; DIGESTION; IMMUNOBLOTTING; MILK; PH; POLYACRYLAMIDE GEL ELECTROPHORESIS; PROTEIN INTAKE;

EID: 0034522187     PISSN: 03014800     EISSN: 18817742     Source Type: Journal    
DOI: 10.3177/jnsv.46.325     Document Type: Article

References (11)

1. Cow's milk allergy in infant
2. Allergenicity of cow's milk proteins
3. Structural and conformational basis of the resistance of β-lactoglobulin to peptic and chymotryptic digestion
4. Diurnal variation in intragastric pH in children with and without peptic ulcers
5. Pharmacokinetics and pharmacodynamics of famotidine in children with gastroduodenal ulcers
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7. Electrophoretic transfer of proteins from polyacrylamide gels to nitrocellulose sheets: Procedure and some applications
8. Peptic digestibility of proteins in different heat-treated commercial cow's milk
9. Digestibility and antigenicity of β-lactoglobulin in different heat pasteurized commercial cow's milks digested by pepsin and pancreatin
10. Influence of the protein conformation on the interaction between α-lactalbumin and dimyristoylphosphatidylcholine vesicles
11. Effects of pH and salt environment on the association of β-lactoglobulin revealed by intrinsic fluorescence studies