Effect of heat treatment on the digestion behavior of pea and rice protein dispersions and their blends, studied using the semi-dynamic INFOGEST digestion method
Luis Jiménez‐Munoz, André Brodkorb, Laura G. Gómez‐Mascaraque, Milena Corredig
Abstract
In the present study, the structuring and breakdown of a 5% protein dispersion prepared with commercial fractions of pea and rice isolates (PPI and RPI, respectively) were monitored by in vitro digestion.
Topics & Concepts
Digestion (alchemy)Food scienceChemistryChromatographyProteins in Food SystemsFood composition and propertiesFood Chemistry and Fat Analysis