Influence of soy and whey protein, gelatin and sodium caseinate on carotenoid bioaccessibility.

@article{Iddir2020InfluenceOS,
  title={Influence of soy and whey protein, gelatin and sodium caseinate on carotenoid bioaccessibility.},
  author={Mohammed Iddir and Giulia Dingeo and Juan Felipe Porras Yaruro and Faiza Hammaz and Patrick Borel and Thomas Schleeh and Charles Desmarchelier and Yvan Larondelle and Torsten Bohn},
  journal={Food \& function},
  year={2020}
}
Proteins could alter carotenoid bioaccessibility through altering their fate during digestion, due to emulsifying properties of resulting peptides, or influencing access of digestion enzymes to lipid droplets. In this investigation, we studied whether whey protein isolate (WPI), soy protein isolate (SPI), sodium caseinate (SC) and gelatin (GEL), added at various concentrations (expressed as percentage of recommended dietary allowance (RDA): 0, 10, 25 and 50%) would influence the… Expand
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