Simulated gastrointestinal digestion of protein alginate complexes: effects of whey protein cross-linking and the composition and degradation of alginate-Reference-Cited by-同舟云学术

Simulated gastrointestinal digestion of protein alginate complexes: effects of whey protein cross-linking and the composition and degradation of alginate

Published:2022 Issue:16 Volume:13 Page:8375-8387
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Madsen Mikkel¹^ORCID,Rønne Mette E.¹^ORCID,Li Ruifen²,Greco Ines²^ORCID,Ipsen Richard²^ORCID,Svensson Birte¹^ORCID

Affiliation:

1. Enzyme and Protein Chemistry, Department of Biotechnology and Biomedicine, Technical University of Denmark, Søltofts Plads, Building 224, DK-2800 Kgs. Lyngby, Denmark

2. Department of Food Science, University of Copenhagen, DK-1958 Frederiksberg, Denmark

Abstract

Alginate effectively protects whey protein from gastric digestion at pH 3. Complexes dissolve under intestinal conditions (pH 7) where whey protein is degraded by trypsin and alginate can be degraded by bacterial lyases.

Funder

China Scholarship Council

Danmarks Tekniske Universitet

Novo Nordisk Fonden

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2022/FO/D2FO01256A

Reference70 articles.

1. Differences in satiety effects of alginate- and whey protein-based foods