Effect of in vitro hydrolysis on coconut milk digestibility

被引：1

作者：

Benaissa, Y. ^{[1
,2
]}

Addou, S. ^{[1
]}

Dib, W. ^{[1
]}

Benhatchi, S. ^{[1
]}

Mehidi, A. ^{[1
]}

Kheroua, O. ^{[1
]}

Saidi, D. ^{[1
]}

机构：

[1] Univ Oran 1 Ahmed Ben Bella, Fac Sci, Dept Biol, Lab Physiol Nutr & Food Safety, Oran 31000, Algeria

[2] Fac Med, Oran, Algeria

来源：

REVUE FRANCAISE D ALLERGOLOGIE | 2019年 / 59卷 / 05期

关键词：

Coconut milk; Hydrolysis; beta-Lactoglobulin; alpha-Lactalbumin; Pepsin; Trypsin; Chymotrypsin; Digestion; PEPSIN;

D O I：

10.1016/j.reval.2019.01.012

中图分类号：

R392 [医学免疫学];

学科分类号：

100102 ;

摘要：

Coconut milk has high nutritive value. In this study, we attempted to assess the gastrointestinal digestion of coconut milk proteins in vitro. Cow's milk and coconut milk proteins were subjected to two successive hydrolyses with pepsin then with a mixture of trypsin/chymotrypsin. The kinetics of degradation were determined and SDSPAGE was carried out to evaluate specific protein composition before and after alpha-NH2 free-function analysis. Determination of alpha-NH2 free functions showed coconut milk proteins to be more susceptible to both pepsin digestion (*** p <0.001, ***p < 0.01) and combined trypsin/chymotrypsin digestion (***p < 0.05) in relation to bovine proteins. The electrophoretic profile of native coconut milk proteins revealed the presence of beta-Lg and the absence of specific proteins; in addition, no coconut milk proteins were seen in the electrophoretic gels. (C) 2019 Elsevier Masson SAS. All rights reserved.

引用

页码：380 / 384

页数：5

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