The behavior of apricot kernel oil body and proteins during in vitro gastric and intestinal digestion
ITALIAN JOURNAL OF FOOD SCIENCE(2022)
摘要
In this study, an apricot kernel milk suspension was prepared, for which Hacihaliloglu-type raw and roasted apricot kernels were used. Protein, total lipid, and ash contents of apricot kernels and apricot kernel milk were determined. Palmitic acid, oleic acid, and linoleic acid were considered as major fatty acids according to gas chromatography. During in vitro gastrointestinal digestion, the proteins of raw and roasted apricot kernel milk were hydrolyzed and pepsin-resistant proteins were determined. No difference was recorded between the pancreatic lipase penetration in the oil-water interface of oil bodies of both milk types.
更多查看译文
关键词
fatty acids, oil body, protein hydrolysis, vegetable milk, vegetable protein, waste by-products
AI 理解论文
溯源树
样例
![](https://originalfileserver.aminer.cn/sys/aminer/pubs/mrt_preview.jpeg)
生成溯源树,研究论文发展脉络
Chat Paper
正在生成论文摘要