The influence of protein oxidation on structure, pepsin diffusion, and in vitro gastric digestion of SPI emulsion.

Zhao, Jie; Wang, Shuaiqian; Jiang, Diandian; Chen, Chong; Tang, Jie; Tomasevic, Igor; Sun, Weizheng

Zhao, Jie; Wang, Shuaiqian; Jiang, Diandian; Chen, Chong; Tang, Jie; Tomasevic, Igor; Sun, Weizheng.

Afiliación

Zhao J; School of Food and Bio-engineering, Xihua University, Chengdu 610039, China; School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chengdu 610039, China.
Wang S; School of Food and Bio-engineering, Xihua University, Chengdu 610039, China.
Jiang D; School of Food and Bio-engineering, Xihua University, Chengdu 610039, China.
Chen C; School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China.
Tang J; School of Food and Bio-engineering, Xihua University, Chengdu 610039, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chengdu 610039, China.
Tomasevic I; University of Belgrade, Faculty of Agriculture, Nemanjina 6, 11080 Belgrade, Serbia.
Sun W; School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China. Electronic address: fewzhsun@scut.edu.cn.

Food Chem ; 428: 136791, 2023 Dec 01.

Article en En | MEDLINE | ID: mdl-37429241

Asunto(s)

Pepsina A; Estómago; Emulsiones/química; Proteínas; Tamaño de la Partícula; Digestión

Palabras clave

In vitro gastric digestion; Pepsin diffusion; Protein oxidation; SPI emulsion

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Estómago / Pepsina A Idioma: En Revista: Food Chem Año: 2023 Tipo del documento: Article País de afiliación: China Pais de publicación: Reino Unido

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