The behavior of apricot kernel oil body and proteins during in vitro gastric and intestinal digestion
Küçük Resim Yok
Tarih
2022
Yazarlar
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