THE IMPORTANCE OF PEPTIDE LENGTHS IN HYPOALLERGENIC INFANT FORMULAS

被引：83

作者：

SIEMENSMA, AD ^{[1
]}

WEIJER, WJ ^{[1
]}

BAK, HJ ^{[1
]}

机构：

[1] EUROSEQUENCE BV,9747 AG GRONINGEN,NETHERLANDS

来源：

TRENDS IN FOOD SCIENCE & TECHNOLOGY | 1993年 / 4卷 / 01期

关键词：

D O I：

10.1016/S0924-2244(05)80006-8

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Dietary proteins are broken down to free amino acids in three phases: in the gut lumen, at the brush border of the enterocyte and in the cytoplasm of the enterocyte. The digestion and/or absorption of di- and tripeptides is more rapid than that of an equivalent amount of free amino acids. Therefore, control and knowledge of the lengths of peptides in a hydrolysate is important for the development of physiologically optimal hydrolysates for use in peptide-based hypoallergenic infant formulae. A new method to determine peptide lengths has been used to develop 'third-generation' hypoallergenic infant formulae - short-chain hydrolysates that imitate the intestinal lumenal digest very closely and that have an improved taste profile.

引用

页码：16 / 21

页数：6

共 21 条

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