Role of the bolus degree of structure on the protein digestibility during in vitro digestion of a pea protein-fortified sponge cake chewed by elderly.
INFOGEST
bolus viscosity
digestibility
oral processing
proteolysis
Journal
Journal of texture studies
ISSN: 1745-4603
Titre abrégé: J Texture Stud
Pays: England
ID NLM: 0252052
Informations de publication
Date de publication:
02 2020
02 2020
Historique:
received:
14
05
2019
revised:
26
07
2019
accepted:
02
10
2019
pubmed:
12
10
2019
medline:
5
6
2021
entrez:
12
10
2019
Statut:
ppublish
Résumé
This study investigated the digestibility of proteins in a pea protein-fortified sponge cake, as well as the impact of the degree of structure of the bolus produced by elderly subjects on the digestibility of proteins by combining ex vivo and in vitro approaches via the standardized protocol INFOGEST. The sponge cakes were consumed by a group of 20 elderly subjects with contrasting physiology, their boli were recovered just before swallowing, and their apparent viscosity was measured to delineate the bolus degree of structure. According to this criterion, two pools were formed with boli from subjects selected at the extremes: low viscosity and high viscosity, with apparent viscosity values (at 120 s
Substances chimiques
Pea Proteins
0
Starch
9005-25-8
Types de publication
Journal Article
Research Support, Non-U.S. Gov't
Langues
eng
Sous-ensembles de citation
IM
Pagination
134-143Informations de copyright
© 2019 Wiley Periodicals, Inc.
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