Variations in Bovine Milk Proteins and Processing Conditions and Their Effect on Protein Digestibility in Humans: A Review of In Vivo and In Vitro Studies

被引:0
|
作者
Fitzpatrick, Conor J. [1 ,2 ,3 ]
Freitas, Daniela [1 ]
O'Callaghan, Tom F. [2 ,3 ]
O'Mahony, James A. [2 ,3 ]
Brodkorb, Andre [1 ,3 ]
机构
[1] Teagasc, Moorepark Res Ctr, Cork P61C996, Fermoy, Ireland
[2] Univ Coll Cork, Sch Food & Nutr Sci, Cork T12 K8AF, Ireland
[3] Teagasc, Vistamilk SFI Res Ctr, Cork P61C996, Fermoy, Ireland
基金
爱尔兰科学基金会; 欧盟地平线“2020”;
关键词
caseins; whey proteins; protein polymorphisms; pasteurisation; digestion; CASEIN MICELLE SIZE; COMPUTER-CONTROLLED MODEL; KAPPA-CASEIN; BETA-LACTOGLOBULIN; ALPHA-LACTALBUMIN; GASTRIC DIGESTION; ENZYMATIC-HYDROLYSIS; GENETIC-POLYMORPHISM; BIOACTIVE PEPTIDES; MEAL TEMPERATURE;
D O I
10.3390/foods13223683
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
Bovine milk proteins account for 10% of the global protein supply, which justifies the importance of thoroughly understanding their digestive processes. Extensive research on digestion is being conducted both in vivo and in vitro. However, interpretations and comparisons across different studies require a thorough understanding of the methodologies used. Both the rate and extent of milk protein digestion can be affected by several intrinsic and extrinsic factors with potential implications for overall digestibility and physiological responses. Among intrinsic factors, the impact of genetic variants in native milk proteins has emerged as a growing research area. To these, further complexity is added by the processing conditions frequently applied to milk prior to consumption. The main aim of this work is to provide an overview of the current knowledge on the impact of variations in milk protein profiles (particularly whey: casein ratio and protein polymorphisms), the treatments applied during processing (pasteurisation, homogenisation) and consumption (temperature changes) on protein digestion. To support the interpretation of the current literature, this manuscript also presents a historical perspective into research in this field and summarizes the protocols that are most frequently used, presently, on in vitro digestion studies.
引用
收藏
页数:23
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