Ex vivo digestion of proteins and fat in buffalo milk

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• 作者：Mohammad Ashiqul Islam ; ¹ ; ^{mohammad.islam0@nmbu.no" class="auth_mail" title="E-mail the corresponding author} ; ^{m.a.islam@bau.edu.bd" class="auth_mail" title="E-mail the corresponding author} ; Dag Ekeberg ; Elling-Olav Rukke ; Gerd Elisabeth Vegarud
• 刊名：International Dairy Journal
• 出版年：2016
• 出版时间：January 2016
• 年：2016
• 卷：52
• 期：Complete
• 页码：82-91
• 全文大小：3393 K

文摘

Ex vivo digestion of proteins and fat in whole buffalo milk (WBM) and skimmed buffalo milk (SBM) was studied. Proteolysis, generation of peptides, lipolysis and generation of fatty acids were monitored. In both types of milk, β- and κ-caseins were hydrolysed almost completely after 20 min of gastric digestion. Residual α_S-caseins were digested completely on 5 min of duodenal digestion. Of the main whey proteins, α-lactalbumin was only partially hydrolysed and β-lactoglobulin seemed to be resistant during 40 min of gastric digestion. However, by 5 min of duodenal digestion, both α-lactalbumin and β-lactoglobulin were fully hydrolysed in both WBM and SBM. Only small variations between WBM and SBM were found for the release of peptides. In the WBM, 30% lipolysis was observed after 30 min of duodenal digestion. Different extents of lipolysis of fatty acids among/within different groups, based on carbon number and double bond(s), were observed.