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

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dc.authorscopusid57457622500
dc.authorscopusid6602452901
dc.contributor.authorKilinc, Asli Kancabas
dc.contributor.authorKarakaya, Sibel
dc.date.accessioned2023-01-12T20:11:06Z
dc.date.available2023-01-12T20:11:06Z
dc.date.issued2022
dc.departmentN/A/Departmenten_US
dc.description.abstractIn 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.en_US
dc.description.sponsorshipEge University Scientific Research Project Coordination [8295, 13-MUH-015]en_US
dc.description.sponsorshipThis work was supported by the Ege University Scientific Research Project Coordination (Grant Nos. 8295, 13-MUH-015).en_US
dc.identifier.doi10.15586/ijfs.v34i1.2140
dc.identifier.endpage43en_US
dc.identifier.issn1120-1770
dc.identifier.issn2239-5687
dc.identifier.issn1120-1770en_US
dc.identifier.issn2239-5687en_US
dc.identifier.issue1en_US
dc.identifier.scopus2-s2.0-85124833574en_US
dc.identifier.scopusqualityN/Aen_US
dc.identifier.startpage33en_US
dc.identifier.urihttps://doi.org/10.15586/ijfs.v34i1.2140
dc.identifier.urihttps://hdl.handle.net/11454/78026
dc.identifier.volume34en_US
dc.identifier.wosWOS:000771920400004en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherCodon Publicationsen_US
dc.relation.ispartofItalian Journal Of Food Scienceen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectfatty acidsen_US
dc.subjectoil bodyen_US
dc.subjectprotein hydrolysisen_US
dc.subjectvegetable milken_US
dc.subjectvegetable proteinen_US
dc.subjectwaste by-productsen_US
dc.subjectFatty-Acid-Compositionen_US
dc.subjectAntioxidant Activityen_US
dc.subjectBodiesen_US
dc.subjectMilken_US
dc.subjectImpacten_US
dc.subjectPurificationen_US
dc.subjectExtractionen_US
dc.subjectEmulsionsen_US
dc.subjectAmygdalinen_US
dc.subjectGlobulesen_US
dc.titleThe behavior of apricot kernel oil body and proteins during in vitro gastric and intestinal digestionen_US
dc.typeArticleen_US

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