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  • Title: [Study on digestive stability and heat stability of food proteins].
    Author: Xiang Q, Zhang X, Wang W, Li N.
    Journal: Wei Sheng Yan Jiu; 2009 Jan; 38(1):53-6. PubMed ID: 19267076.
    Abstract:
    OBJECTIVE: To establish the in vitro evaluation method in vitro on digestive stability and heat stability of food proteins and ascertain the reference proteins of each test. METHODS: With SDS-PAGE method, digestive stability of five food proteins with known allergenicity was assessed in vitro in simulated gastric and intestinal fluid and heat stability of them was determined by heat treatment. RESULTS: OVA and beta-LG were stable within 60 min in SGF (simulated gastric fluid). beta-LG was digested within 30 min in SIF (simulated intestinal fluid). BSA was digested within 30 min in SGF and partly digested within 60 min in SIF. In SGF, PAP was digested within 15s and LPE within 30s. But in SIF, PAP was stable within 60 min and most LPE was digested within 60 min. Heat-treated OVA, beta-LG and BSA were stable within 60 min while PAP was totally disappeared within 60 min. CONCLUSION: The methods established in this study can be applied to evaluate the digestive stability and heat stability of food proteins.
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