Fermented blend from sunflower seed press-cake and bovine sweet whey: Protein breakdown during in vitro gastrointestinal digestion
Year: 2024
Type: article
Abstract: static gastrointestinal digestion, RSWP and SSPP proteins were highly proteolyzed and the soluble nitrogen content was 69-71% of total nitrogen. In digests, 42-75 unique peptides were identified, and most of them weighed 500-1000 Da. Free amino acids accounted for 202-228 mg/g protein in digests. Few bioactive peptides derived from RSWP were identified. These findings demonstrated strong degradability of RSWP and SSPP proteins during digestion and shed light on nutritional properties exploitable for food applications of the developed fermented blend.
Source: Food Chemistry X
Institution: University of Milan
Language: English
Subfield: Molecular Biology
Domain: Life Sciences
SDG: Zero hunger
Open Access status: gold
Estimated APC paid: $2,236
Funders: European Commission, European Geosciences Union, Ministero dell’Istruzione, dell’Università e della Ricerca, Ministero delle Politiche Agricole Alimentari e Forestali, Ministry of Science,Technology and Research, Coordination of European Transnational Research in Organic Food and Farming Systems, Horizon 2020 Framework Programme, Center for Risk-Based Community Resilience Planning, Ministero dell'Istruzione e del Merito, Unilever's Foods Innovation Centre, NextGenerationEU
OpenAlex ID: W4401598848