Effect of initial protein concentration and pH on in vitro gastric digestion of heated whey proteins

Food Chemistry

Volumn 145, Issue , 2014, Pages 473-480

  Zhang, Sha ^a   Vardhanabhuti, Bongkosh ^a  

^a UNIVERSITY OF MISSOURI   (United States)

Author keywords

Aggregates; Digestion; Heat; In vitro; Whey protein

Indexed keywords

IN-VITRO; IN-VITRO DIGESTIONS; ISO-ELECTRIC POINTS; PHYSICOCHEMICAL PROPERTY; PROTEIN CONCENTRATIONS; SIMULATED GASTRIC CONDITIONS; WHEY PROTEIN ISOLATE; WHEY PROTEINS;

AGGREGATES; BIOLOGICAL MATERIALS; DEGRADATION; HEATING; SLUDGE DIGESTION;

PROTEINS;

MILK PROTEIN; OLIGOMER; PEPSIN A; WHEY PROTEIN;

ARTICLE; CONCENTRATION (PARAMETERS); COVALENT BOND; DIGESTION; DISULFIDE BOND; ELECTROPHORESIS; IN VITRO STUDY; ISOELECTRIC POINT; LIGHT SCATTERING; PARTICLE SIZE; PH; PHYSICAL CHEMISTRY; PROTEIN DEGRADATION; PROTEIN QUATERNARY STRUCTURE; WHEY; CHEMISTRY; HEATING; METABOLISM; PHYSIOLOGY; STOMACH JUICE;

DIGESTION; GASTRIC JUICE; HEATING; HYDROGEN-ION CONCENTRATION; IN VITRO TECHNIQUES; MILK PROTEINS; PEPSIN A;

EID: 84883679901     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.08.076     Document Type: Article

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