Impact of gastric pH profiles on the proteolytic digestion of mixed βlg-Xanthan biopolymer gels.

@article{Dekkers2016ImpactOG,
  title={Impact of gastric pH profiles on the proteolytic digestion of mixed βlg-Xanthan biopolymer gels.},
  author={Birgit L Dekkers and Eric Kolodziejczyk and Simone Acquistapace and Jan Engmann and Tim J. Wooster},
  journal={Food & function},
  year={2016},
  volume={7 1},
  pages={58-68}
}
The understanding of how foods are digested and metabolised is essential to enable the design/selection of foods as part of a balanced diet. Essential to this endeavour is the development of appropriate biorelevant in vitro digestion tools. In this work, the influence of gastric pH profile on the in vitro digestion of mixtures of β-lactoglobulin (βlg) and xanthan gum prior to and after heat induced gelation was investigated. A conventional highly acidic (pH 1.9) gastric pH profile was compared… CONTINUE READING