Effect of in vitro hydrolysis on coconut milk digestibility

Autor:	Omar Kheroua, S. Benhatchi, S. Addou, Y. Benaissa, Djamel Saidi, A. Mehidi, W. Dib
Rok vydání:	2019
Předmět:	Chymotrypsin biology Chemistry food and beverages Pepsin digestion Trypsin In vitro Gastrointestinal digestion Hydrolysis fluids and secretions Pepsin medicine biology.protein Immunology and Allergy Composition (visual arts) Food science medicine.drug
Zdroj:	Revue Française d'Allergologie. 59:380-384
ISSN:	1877-0320
DOI:	10.1016/j.reval.2019.01.012
Popis:	Coconut milk has high nutritive value. In this study, we attempted to assess the gastrointestinal digestion of coconut milk proteins in vitro. Cow's milk and coconut milk proteins were subjected to two successive hydrolyses with pepsin then with a mixture of trypsin/chymotrypsin. The kinetics of degradation were determined and SDSPAGE was carried out to evaluate specific protein composition before and after α-NH2 free-function analysis. Determination of α-NH2 free functions showed coconut milk proteins to be more susceptible to both pepsin digestion (***p
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::44c6447a7fa3547758ffa5bc8d542c30 https://doi.org/10.1016/j.reval.2019.01.012 Zobrazit plný text záznamu Full Text from ScienceDirect