Article

Effect of food matrix and processing on release of almond protein during simulated digestion

2014-11-01

Abstract excerpt

The aims of the present work were to assess digestibility of almond protein in the upper gastrointestinal tract, evaluate the effects of food matrix on protein release and assess the persistence of immunoreactive polypeptides generated during simulated digestion. Prunin, the most abundant protein in almond flour, was sensitive to pepsin, with complete digestion after 20 min in the gastric phase. Addition of the su...

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Literature Corpus work: 77d15ec3-48e4-59da-8e67-099eb2c0ab36
DOI: 10.1016/j.lwt.2014.05.005

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