The effect of gel structure on the kinetics of simulated gastrointestinal digestion of bovine β-lactoglobulin

Food Chemistry

Volumn 134, Issue 4, 2012, Pages 2156-2163

  MacIerzanka, Adam ^a   Böttger, Franziska ^a   Lansonneur, Laura ^b   Groizard, Rozenn ^c   Jean, Anne Sophie ^c   Rigby, Neil M ^a   Cross, Kathryn ^a   Wellner, Nikolaus ^a   MacKie, Alan R ^a  

^a INSTITUTE OF FOOD RESEARCH   (United Kingdom)

^b INSTITUT POLYTECHNIQUE LASALLE BEAUVAIS   (France)

^c UNIVERSITÉ D'ANGERS   (France)

Author keywords

Digestion; Gel; Protein; Proteolysis; Resistance

Indexed keywords

GASTROINTESTINAL DIGESTION; GEL STRUCTURES; GI TRACT; HEATING REGIMES; ISO-ELECTRIC POINTS; LACTOGLOBULIN; PROTEIN GEL; STRUCTURE AND PROPERTIES; WEAK GEL; WHEY PROTEIN ISOLATE;

ELECTRIC RESISTANCE; GELS; MAMMALS; PROTEOLYSIS; SLUDGE DIGESTION;

PROTEINS;

BETA LACTOGLOBULIN; MILK PROTEIN;

ARTICLE; CHEMICAL STRUCTURE; CONTROLLED STUDY; DIGESTION; DUODENUM; GEL; GELATION; HEATING; IN VITRO STUDY; INFRARED SPECTROSCOPY; ISOELECTRIC POINT; KINETICS; PH; POLYACRYLAMIDE GEL ELECTROPHORESIS; PROTEIN DEGRADATION; PROTEIN PURIFICATION; PROTEIN STRUCTURE; SCANNING ELECTRON MICROSCOPY; STOMACH; VISCOELASTICITY; ZETA POTENTIAL;

ANIMALS; CATTLE; DIGESTION; GASTROINTESTINAL TRACT; GELS; HOT TEMPERATURE; HUMANS; KINETICS; LACTOGLOBULINS; MODELS, BIOLOGICAL;

BOVINAE;

EID: 84861577631     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.04.018     Document Type: Article

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