Non-invasive monitoring of in vitro gastric milk protein digestion kinetics by 1H NMR magnetization transfer

•The amount of semi-solid protein detected by NMR magnetization transfer decreases during protein digestion.•NMR magnetization transfer can be used to study the breakdown of the milk protein coagulum.•Heat-treatment of skim milk results in slower breakdown of the protein coagulum.•Magnetization tran...

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Veröffentlicht in:	Food chemistry 2022-07, Vol.383, p.132545-132545, Article 132545
Hauptverfasser:	Mayar, Morwarid, Miltenburg, Julie L., Hettinga, Kasper, Smeets, Paul A.M., van Duynhoven, John P.M., Terenzi, Camilla
Format:	Artikel
Sprache:	eng
Schlagworte:	1H NMR Casein coagulation coagulum digestibility digestion food chemistry heat Magnetization transfer milk milk proteins nuclear magnetic resonance spectroscopy protein content Protein digestion Skim milk Two-pool exchange
Online-Zugang:	Volltext
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