Comparative study of in vitro digestibility of food proteins and effect of preheating on the digestion.

@article{Takagi2003ComparativeSO,
  title={Comparative study of in vitro digestibility of food proteins and effect of preheating on the digestion.},
  author={Kayoko Takagi and R Teshima and Haruyo Okunuki and Jun-ichi Sawada},
  journal={Biological & pharmaceutical bulletin},
  year={2003},
  volume={26 7},
  pages={969-73}
}
Information on the comparative digestibility of food allergens and non-allergenic proteins is crucial when stability to digestion is to be used as a criterion to assess the allergenic potential of novel proteins. Preheating effect on in vitro digestibility has not been fully examined. In this study we investigated the preheating effect of in vitro digestibility of several proteins and their proteolytic fragments in simulated gastric fluid (SGF) and simulated intestinal fluid (SIF). Five major… CONTINUE READING