Investigating the impact of egg white gel structure on peptide kinetics profile during in vitro digestion
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- 作者：Ké ; ra Nyemb-Diopa ; b ; David Causeurc ; david.causeur@agrocampus-ouest.fr" class="auth_mail" title="E-mail the corresponding author ; Julien Jardina ; b ; julien.jardin@rennes.inra.fr" class="auth_mail" title="E-mail the corresponding author ; Valé ; rie Briard-Biona ; b ; valerie.briard@rennes.inra.fr" class="auth_mail" title="E-mail the corresponding author ; Catherine Gué ; rin-Dubiarda ; b ; catherine.guerin@agrocampus-ouest.fr" class="auth_mail" title="E-mail the corresponding author ; Shane M. Rutherfurdd ; S.M.Rutherfurd@massey.ac.nz" class="auth_mail" title="E-mail the corresponding author ; Didier Duponta ; b ; didier.dupont@rennes.inra.fr" class="auth_mail" title="E-mail the corresponding author ; Franç ; oise Naua ; b ; francoise.nau@agrocampus-ouest.fr" class="auth_mail" title="E-mail the corresponding author
- 关键词：Quantitative mass spectrometry ; Peptidomics ; Protein gelation ; In vitro digestion ; Statistical analysis
- 刊名：Food Research International
- 出版年：2016
- 出版时间：October 2016
- 年：2016
- 卷：88
- 期：part_PB
- 页码：302-309
- 全文大小：769 K
文摘
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A focus was made on the “Gel structure × Digestion time” interaction effects.
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The clustering analysis summarized the 3231 identified peptides into 7 clusters.
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The egg white gel structural properties influenced the peptide release kinetics.
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The influence of the egg white gel structure depended on the protein in question.
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The molecular properties of ovalbumin were related to the peptide release kinetics.