首页>
外文期刊>journal of food science
>Effect of Heat Treatments on In Vitro Digestibility of Delactosed Whey Protein as Determined by the Digestion Cell Technique
【24h】
Effect of Heat Treatments on In Vitro Digestibility of Delactosed Whey Protein as Determined by the Digestion Cell Technique
展开▼
机译：Effect of Heat Treatments on In Vitro Digestibility of Delactosed Whey Protein as Determined by the Digestion Cell Technique
ABSTRACTDiafiltered whey protein concentrates (WPC) were heated, in liquid form, under various conditions of time and temperature. Protein and amino acid digestibilities were determined byin vitropepsin and pan‐creatin digestion with continuous dialysis. Whey nitrogen digestibility decreased (P<0.05) after heating at 121°C for 5000 sec. Heating WPC for 5000 set at temperatures below 121°C increased the digestibility of all amino acids except alanine and lysine at 75°C, and methionine and lysine at 100°C. In general, the longer was the heating period at 100°C or 121°C the lower was the amino acid digestibility. These results emphasized the importance of structural modifications brought about by heat treatments on protein digest
展开▼
