The behavior of apricot kernel oil body and proteins during in vitro gastric and intestinal digestion

Küçük Resim Yok

Tarih

2022

Dergi Başlığı

Dergi ISSN

Cilt Başlığı

Yayıncı

Codon Publications

Erişim Hakkı

info:eu-repo/semantics/openAccess

Özet

In this study, an apricot kernel milk suspension was prepared, for which Hacihaliloglu-type raw and roasted apricot kernels were used. Protein, total lipid, and ash contents of apricot kernels and apricot kernel milk were determined. Palmitic acid, oleic acid, and linoleic acid were considered as major fatty acids according to gas chromatography. During in vitro gastrointestinal digestion, the proteins of raw and roasted apricot kernel milk were hydrolyzed and pepsin-resistant proteins were determined. No difference was recorded between the pancreatic lipase penetration in the oil-water interface of oil bodies of both milk types.

Açıklama

Anahtar Kelimeler

fatty acids, oil body, protein hydrolysis, vegetable milk, vegetable protein, waste by-products, Fatty-Acid-Composition, Antioxidant Activity, Bodies, Milk, Impact, Purification, Extraction, Emulsions, Amygdalin, Globules

Kaynak

Italian Journal Of Food Science

WoS Q Değeri

Q3

Scopus Q Değeri

N/A

Cilt

34

Sayı

1

Künye