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- W3201400570 abstract "This study investigated the influences of heating sequence (one-stage vs. two-stage heating processes) and Ca lactate concentration (0-100 mM) on protein digestibility and oil released from reconstituted oil-in-water (o/w) emulsions under in vitro peptic and tryptic digestion. The high-calorie emulsions contained 1.0 kcal/mL. Caloric distributions from a carbohydrate:protein:lipid ratio of 55:15:30 were prepared by fabricating protein matrices with different characteristics at the oil-water interface and in the bulk aqueous phase, using heated mixed sodium caseinate (SCN) and soy protein isolate (SPI) at a ratio of 0.7:0.3. The preheating step prior to emulsification resulted in the adsorption of 7S globulins, phosphorylated caseins, and acidic 11S globulins at the oil-water interface. The reheating applied to the emulsion resulted in the disappearance of 7S globulins and the adsorption of protein aggregates with high molecular weight (>250 kDa) at the interface during peptic digestion. This did not occur in the emulsion prepared by the one-stage heating process. The two-stage heating process thus resulted in a slow release of peptides in the aqueous phase, and a long lag phase for oil release during peptic digestion. The study indicated that the rate of nutrient release can be controlled by fabricating different protein matrix characteristics at the interface." @default.
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- W3201400570 date "2010-01-01" @default.
- W3201400570 modified "2023-09-27" @default.
- W3201400570 title "Heating Sequence and Calcium Lactate Concentration Effects on in Vitro Protein Digestibility and Oil Release in Emulsion Stabilized by Preheated Soy Protein and Caseinate" @default.
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- W3201400570 doi "https://doi.org/10.1021/bk-2010-1059.ch003" @default.
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