In vitro digestion of infant formula model systems: Influence of casein to whey protein ratio

2021 ◽  
Vol 117 ◽  
pp. 105008
Author(s):  
Arissara Phosanam ◽  
Jayani Chandrapala ◽  
Thom Huppertz ◽  
Benu Adhikari ◽  
Bogdan Zisu
Keyword(s):  
Whey Protein ◽  
Infant Formula ◽  
In Vitro Digestion ◽  
Model Systems ◽  
Protein Ratio

scholarly journals Whey protein and phenolic compound complexation: Effects on antioxidant capacity before and after in vitro digestion

2020 ◽  
Vol 133 ◽  
pp. 109104 ◽  
Author(s):  
Francielli P.R. de Morais ◽  
Tássia B. Pessato ◽  
Eliseu Rodrigues ◽  
Luana Peixoto Mallmann ◽  
Lilian R.B. Mariutti ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Whey Protein ◽  
Phenolic Compound ◽  
In Vitro Digestion ◽  
Before And After ◽  
Complexation Effects

In-vitro-digestion and swelling kinetics of whey protein, egg white protein and sodium caseinate aerogels

2020 ◽  
Vol 101 ◽  
pp. 105534 ◽  
Author(s):  
Christian Kleemann ◽  
Raffael Schuster ◽  
Elisabeth Rosenecker ◽  
Ilka Selmer ◽  
Irina Smirnova ◽  
...  
Keyword(s):  
Whey Protein ◽  
Sodium Caseinate ◽  
In Vitro Digestion ◽  
Egg White ◽  
Swelling Kinetics ◽  
Egg White Protein ◽  
Kinetics Of

In vitro digestion of citric acid esters of mono- and diglycerides (CITREM) and CITREM-containing infant formula/emulsions

2014 ◽  
Vol 5 (7) ◽  
pp. 1409-1421 ◽  
Author(s):  
Sawsan Amara ◽  
Amaury Patin ◽  
Francesca Giuffrida ◽  
Tim J. Wooster ◽  
Sagar K. Thakkar ◽  
...  
Keyword(s):  
Citric Acid ◽  
Infant Formula ◽  
In Vitro Digestion ◽  
First Time ◽  
Digestive Lipases ◽  
Acid Esters

The GI lipolysis of CITREM is investigated for the first time using various digestive lipases and a two-stepin vitrodigestion model.

FACTORS INFLUENCING THE NUTRITIONAL VALUE OF FISH FLOUR: II. AVAILABILITY OF LYSINE AND SULPHUR AMINO ACIDS

1963 ◽  
Vol 41 (1) ◽  
pp. 649-655 ◽  
Author(s):  
A. B. Morrison ◽  
Z. I. Sabry
Keyword(s):  
Amino Acids ◽  
Nutritional Value ◽  
Proteolytic Enzymes ◽  
In Vitro Release ◽  
In Vitro Digestion ◽  
Deficient Diet ◽  
Protein Ratio ◽  
Marked Variability ◽  
Sulphur Amino Acids

Measurements of net protein ratio and protein efficiency ratio indicated marked variability in nutritional value of the protein in eight samples of fish flour. The availability of lysine in the samples was examined by in vitro digestion studies, gross protein value determinations, and the dinitrofluorobenzene procedure. One sample, which appeared to be severely heat-damaged, contained unavailable lysine. This sample also contained unavailable methionine, as shown by reduced ability to supplement a methionine-deficient diet, and reduced release of methionine during in vitro digestion with proteolytic enzymes. Another sample also showed reduced ability to supplement a methionine-deficient diet, suggesting that it also contained unavailable sulphur amino acids, although the in vitro release of methionine was not reduced, and the lysine was available.

Edible lecithin, stearic acid, and whey protein bigels enhance survival of probiotics during in vitro digestion

2021 ◽  
Vol 39 ◽  
pp. 100813
Author(s):  
Mark A. Bollom ◽  
Stephanie Clark ◽  
Nuria C. Acevedo
Keyword(s):  
Stearic Acid ◽  
Whey Protein ◽  
In Vitro Digestion

scholarly journals Decreased Citrate Improves Iron Availability from Infant Formula: Application of an In Vitro Digestion/Caco-2 Cell Culture Model

1998 ◽  
Vol 128 (2) ◽  
pp. 257-264 ◽  
Author(s):  
Raymond P. Glahn ◽  
Cindy Lai ◽  
Jean Hsu ◽  
John F. Thompson ◽  
Mingruo Guo ◽  
...  
Keyword(s):  
Cell Culture ◽  
Infant Formula ◽  
In Vitro Digestion ◽  
Iron Availability ◽  
Cell Culture Model ◽  
Culture Model
Sign in / Sign up

Export Citation Format

Share Document