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Royal Society of Chemistry, Food and Function, 16(13), p. 8375-8387, 2022

DOI: 10.1039/d2fo01256a

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Simulated gastrointestinal digestion of protein alginate complexes: effects of whey protein cross-linking and the composition and degradation of alginate

Journal article published in 2022 by Mikkel Madsen ORCID, Mette E. Rønne ORCID, Ruifen Li, Ines Greco ORCID, Richard Ipsen ORCID, Birte Svensson ORCID
This paper was not found in any repository, but could be made available legally by the author.
This paper was not found in any repository, but could be made available legally by the author.

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Abstract

Alginate effectively protects whey protein from gastric digestion at pH 3. Complexes dissolve under intestinal conditions (pH 7) where whey protein is degraded by trypsin and alginate can be degraded by bacterial lyases.