Reciprocal interacting effects of proteins and lipids during ex vivo digestion of bovine milk

被引：21

作者：

Devle, Hanne ^{[1
]}

Ulleberg, Ellen Kathrine ^{[1
]}

Naess-Andresen, Carl Fredrik ^{[1
]}

Rukke, Elling-Olav ^{[1
]}

Vegarud, Gerd ^{[1
]}

Ekeberg, Dag ^{[1
]}

机构：

[1] Norwegian Univ Life Sci, Dept Chem Biotechnol & Food Sci, N-1432 As, Norway

来源：

INTERNATIONAL DAIRY JOURNAL | 2014年 / 36卷 / 01期

关键词：

IN-VITRO DIGESTION; BETA-LACTOGLOBULIN; HYDROLYSIS; LIPOLYSIS; LIPASES;

D O I：

10.1016/j.idairyj.2013.11.008

中图分类号：

TS2 [食品工业];

学科分类号：

100403 [营养与食品卫生学];

摘要：

Human gastrointestinal enzymes were used to study the interacting effects of ex vivo protein and lipid digestion of skimmed bovine milk, homogenised full fat bovine milk and ultrafiltrate permeate reconstituted with bovine milk fat (UFMF). The beta-lactoglobulin protein was resistant to digestion in homogenised full fat milk, but readily digested in skimmed milk. During digestion, 37% of the neutral lipids in full fat milk and 16% in UFMF underwent lipolysis. Lipolysis of unsaturated fatty acids in both homogenised full fat milk and UFMF was 30% higher than for saturated fatty acids. (C) 2013 Elsevier Ltd. All rights reserved.

引用

页码：6 / 13

页数：8

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