Formation of allysine in β-lactoglobulin and myofibrillar proteins by glyoxal and methylglyoxal: Impact on water-holding capacity and in vitro digestibility

2019 ◽  
Vol 271 ◽  
pp. 87-93 ◽  
Author(s):  
Carolina Luna ◽  
Mario Estévez
Keyword(s):  
Water Holding Capacity ◽  
In Vitro Digestibility ◽  
Myofibrillar Proteins ◽  
Water Holding ◽  
Β Lactoglobulin

Effect of Oxidation on In Vitro Digestibility of Skeletal Muscle Myofibrillar Proteins

2007 ◽  
Vol 55 (13) ◽  
pp. 5343-5348 ◽  
Author(s):  
Veronique Sante-Lhoutellier ◽  
Laurent Aubry ◽  
Philippe Gatellier
Keyword(s):  
Skeletal Muscle ◽  
In Vitro Digestibility ◽  
Myofibrillar Proteins

Effect of Meat Cooking on Physicochemical State and in Vitro Digestibility of Myofibrillar Proteins

2008 ◽  
Vol 56 (4) ◽  
pp. 1488-1494 ◽  
Author(s):  
Veronique Santé-Lhoutellier ◽  
Thierry Astruc ◽  
Penka Marinova ◽  
Eleonore Greve ◽  
Philippe Gatellier
Keyword(s):  
In Vitro Digestibility ◽  
Myofibrillar Proteins ◽  
Meat Cooking ◽  
Physicochemical State

In vitro digestibility of bioactive peptides derived from bovine β-lactoglobulin

2006 ◽  
Vol 16 (4) ◽  
pp. 294-302 ◽  
Author(s):  
Samira Roufik ◽  
Sylvie F. Gauthier ◽  
Sylvie L. Turgeon
Keyword(s):  
Bioactive Peptides ◽  
In Vitro Digestibility ◽  
Β Lactoglobulin

scholarly journals Effects of Young Barley Leaf Powder on Gastrointestinal Functions in Rats and Its Efficacy-Related Physicochemical Properties

2014 ◽  
Vol 2014 ◽  
pp. 1-7 ◽  
Author(s):  
Motoya Ikeguchi ◽  
Masahito Tsubata ◽  
Akira Takano ◽  
Tomoyasu Kamiya ◽  
Kinya Takagaki ◽  
...  
Keyword(s):  
Gastrointestinal Transit ◽  
High Water ◽  
Water Holding Capacity ◽  
Sprague Dawley ◽  
Gastrointestinal Transit Time ◽  
Insoluble Dietary Fiber ◽  
Leaf Powder ◽  
Barley Leaf ◽  
Water Holding

Young barley leaf is consumed as a popular green-colored drink, which is named “Aojiru” in Japan. In the present study, we examined effects of young barley leaf powder (BL) on gastrointestinal transit time (GTT) and fecal moisture and weight in comparison with wheat bran (WB) in male Sprague-Dawley rats. In addition, an attempt was made to identify BL components responsible for these effects by using various fractions of BL. Additionally, we examined the water-holding capacity and setting volume of BLin vitro. We also examined the granular structures of BL with a scanning electron microscope. As a result, BL supplementation in the diet increased the fecal weight and shortened GTT. Our results demonstrate that the active component responsible for the effect on increasing the fecal volume in BL is the water-insoluble dietary fiber fraction and that this effect is thought to be caused by stimulation of the gut tract by the pH lowering. Furthermore, the high laxative action of BL was thought to be ascribable to the high water-holding capacity due to the complicated structures of BL.

scholarly journals Effects of Different Levels of Gum Arabic, Low Methylated Pectin and Xylan on In Vitro Digestibility of β-Lactoglobulin

2003 ◽  
Vol 86 (12) ◽  
pp. 3857-3865 ◽  
Author(s):  
J. Mouécoucou ◽  
C. Sanchez ◽  
C. Villaume ◽  
O. Marrion ◽  
S. Frémont ◽  
...  
Keyword(s):  
Gum Arabic ◽  
In Vitro Digestibility ◽  
Β Lactoglobulin ◽  
Different Levels
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