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dc.contributor.authorMulet-Cabero, Ana Isabel*
dc.contributor.authorMackie, Alan R.*
dc.contributor.authorWilde, Peter J.*
dc.contributor.authorFenelon, Mark A.*
dc.contributor.authorBrodkorb, Andre*
dc.date.accessioned2018-10-18T14:06:57Z
dc.date.available2018-10-18T14:06:57Z
dc.date.issued2018-03-20
dc.identifier.citationMulet-Cabero, A.-I., Mackie, A.R., Wilde, P.J., Fenelon, M., Brodkorb, André., Structural mechanism and kinetics of in vitro gastric digestion are affected by process-induced changes in bovine milk, Food Hydrocolloids, 2019, 86, 172-183. doi: 10.1016/j.foodhyd.2018.03.035.en_US
dc.identifier.urihttp://hdl.handle.net/11019/1612
dc.descriptionpeer-revieweden_US
dc.description.abstractBovine milk is commonly exposed to processing, which can alter the structure, biochemical composition, physico-chemical properties and sensory quality. While many of these changes have been studied extensively, little is known about their effect on digestive behaviour. In this study, heat treatments of pasteurisation at 72 °C for 15 s or Ultra-High-Temperature (UHT) treatment at 140 °C for 3 s and homogenisation at pilot-plant scale were applied to whole milk. The gastric behaviour was investigated using a recently developed semi-dynamic adult in vitro model. The emptied digesta were analysed to assess the nutrient delivery kinetics, changes in microstructure and protein digestion. All samples showed protein aggregation and coagulum formation within the first 15 min of gastric digestion at which time the pH ranged from 5.5 to 6. Homogenised samples creamed regardless of heat treatment, whereas all non-homogenised samples exhibited sedimentation. The consistency of the coagulum of the heated samples was more fragmented compared to those of the non-heated samples. Rheological analysis showed that the higher the temperature of the heat treatment, the softer the obtained coagulum and the higher the protein hydrolysis at the end of digestion. The study also confirmed that gastric emptying of caseins from milk is delayed due to coagulation in the stomach, while β-lactoglobulin was emptied throughout the gastric phase, except for UHT-treated milk. The gastric behaviour also had an impact on the lipid and protein content of the emptied chyme. The homogenised samples seemed to release more nutrients at the end of gastric digestion.en_US
dc.description.sponsorshipThis work has funded by the Irish Dairy Levy Research Trust (project number MDDT6261). Ana-Isabel Mulet-Cabero was funded under Teagasc Walsh Fellowship scheme and BBSRC in the UK (grant BB/J004545/1).
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.relation.ispartofseriesFood Hydrocolloids;vol 86
dc.rightsAttribution-NonCommercial-ShareAlike 3.0 United States*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-sa/3.0/us/*
dc.subjectMilken_US
dc.subjectHomogenisationen_US
dc.subjectHeat treatmenten_US
dc.subjectGastric behaviouren_US
dc.subjectNutrient deliveryen_US
dc.subjectProtein digestionen_US
dc.titleStructural mechanism and kinetics of in vitro gastric digestion are affected by process-induced changes in bovine milken_US
dc.typeArticleen_US
dc.embargo.terms2019-03-27en_US
dc.identifier.rmis6261
dc.identifier.doihttps://doi.org/10.1016/j.foodhyd.2018.03.035
dc.contributor.sponsorIrish Dairy Levy Research Trusten_US
dc.contributor.sponsorTeagasc Walsh Fellowship Programmeen_US
dc.contributor.sponsorBBSRCen_US
dc.contributor.sponsorGrantNumber2014029en_US
dc.contributor.sponsorGrantNumberBB/J004545/1en_US


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