The pattern of peptides released from dairy and egg proteins is highly dependent on the simulated digestion scenario-Reference-Cited by-同舟云学术

The pattern of peptides released from dairy and egg proteins is highly dependent on the simulated digestion scenario

Published:2020 Issue:6 Volume:11 Page:5240-5256
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Torcello-Gómez Amelia¹²³⁴^ORCID,Dupont Didier⁵⁶⁷⁸^ORCID,Jardin Julien⁵⁶⁷⁸,Briard-Bion Valérie⁵⁶⁷⁸,Deglaire Amélie⁵⁶⁷⁸^ORCID,Risse Kerstin¹²³⁴⁹,Mechoulan Elodie¹²³⁴¹⁰,Mackie Alan¹²³⁴^ORCID

Affiliation:

1. School of Food Science and Nutrition

2. University of Leeds

3. Leeds LS2 9JT

4. UK

5. INRAE Institut Agro

6. STLO

7. 35042 Rennes

8. France

9. Institute of Food Technology and Food Chemistry

10. Institut Universitaire de Technologie

Abstract

Dairy and egg proteins either isolated or within the food matrix were subjected to different staticin vitrodigestion models (infant, fed and fasted adult). Proteolysis differed across models and regarding the effect of the matrix/processing.

Funder

European Food Safety Authority

University of Leeds

Erasmus+

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2020/FO/D0FO00744G

Reference45 articles.

1. Food Allergens: Is There a Correlation between Stability to Digestion and Allergenicity?