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Characterisation of in vitro gastrointestinal digests from low fat caprine kefir enriched with inulin
KTH, School of Biotechnology (BIO), Proteomics and Nanobiotechnology. KTH, Centres, Science for Life Laboratory, SciLifeLab. Inst Invest Ciencias Alimentac, Spain.
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2017 (English)In: International Dairy Journal, ISSN 0958-6946, E-ISSN 1879-0143, Vol. 75, p. 68-74Article in journal (Refereed) Published
Abstract [en]

In vitro gastrointestinal digests from low fat caprines' milk kefir were characterised. The impact of the addition of different types of inulin (native, short-chain and long-chain) as a fat replacer on the subsequent release of peptides during digestion was also studied. A total of 52 peptides were identified, mainly from b-casein, following digestion. The gastrointestinal digests possessed angiotensin-converting enzyme (ACE)-inhibitory activity with IC50 values ranging from 190.71 +/- 2.91 to 364.68 +/- 31.27 mu g protein mL(-1). Among the identified peptides, four of them have been previously described as ACEinhibitors (LHLPLP, HLPLP, DKIHP, MAIPPK), and the presence of these sequences can explain the moderate ACE-inhibitory activity found in the samples. Rheological analysis revealed that all manufactured kefirs exhibited shear-thinning behaviour. No significant effect of viscosity on protein degradation during simulated gastrointestinal digestion was found under the working conditions.

Place, publisher, year, edition, pages
ELSEVIER SCI LTD , 2017. Vol. 75, p. 68-74
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Food Engineering
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URN: urn:nbn:se:kth:diva-215430DOI: 10.1016/j.idairyj.2017.07.004ISI: 000411460100008OAI: oai:DiVA.org:kth-215430DiVA, id: diva2:1150943
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QC 20171020

Available from: 2017-10-20 Created: 2017-10-20 Last updated: 2017-10-20Bibliographically approved

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Sanchez-Rivera, Laura

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