The heat treatment and the gelation are strong determinants of the kinetics of milk proteins digestion and of the peripheral availability of amino acids

Food Chemistry

Volumn 136, Issue 3-4, 2013, Pages 1203-1212

  Barbé, Florence ^a,b,c   Ménard, Olivia ^a,b   Le Gouar, Yann ^a,b   Buffière, Caroline ^d,e   Famelart, Marie Hélène ^a,b   Laroche, Béatrice ^f   Le Feunteun, Steven ^g   Dupont, Didier ^a,b   Rémond, Didier ^d,e  

^a UMR1253   (France)

^b AGROCAMPUS OUEST   (France)

^c UNIVERSITÉ PARIS SACLAY   (France)

^d INRA and University of Auvergne   (France)

^e UNIVERSITÉ CLERMONT AUVERGNE   (France)

^f UR341 National Agronomical Research Institute (INRA)   (France)

^g UMR SayFood   (France)

Author keywords

Amino acid absorption; Food matrix; Gastric emptying; In vivo; Milk proteins

Indexed keywords

FOOD MATRIXES; GASTRIC EMPTYING; GELATION PROCESS; IN-VIVO; LACTOGLOBULIN; LOW LEVEL; MACROSTRUCTURES; MILK PROTEIN; MINIPIGS; PERIPHERAL BLOOD; PLASMA SAMPLES; SKIM MILKS;

AMINO ACIDS; BIOCHEMISTRY; GELATION; HEAT TREATMENT; HYDROLYSIS;

PROTEINS;

AMINO ACID; BETA LACTOGLOBULIN; CASEIN; MILK PROTEIN;

ABSORPTION; ANIMAL EXPERIMENT; ARTICLE; BIOAVAILABILITY; BLOOD SAMPLING; DAIRY PRODUCT; DUODENUM; FEMALE; FOOD INTAKE; GEL; GELATION; HEAT TREATMENT; HYDROLYSIS; KINETICS; MILK; MINIPIG; NONHUMAN; PROTEIN DEGRADATION; STOMACH CONTENT;

AMINO ACIDS; ANIMALS; DIGESTION; HOT TEMPERATURE; KINETICS; MILK PROTEINS; SWINE; SWINE, MINIATURE;

EID: 84867898775     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.09.022     Document Type: Article

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