Addition of Anionic Polysaccharide Stabilizers Modulates In Vitro Digestive Proteolysis of a Chocolate Milk Drink in Adults and Children

There is a need to better understand the possible anti-nutritional effect of food stabilizers on the digestibility of important macronutrients, like proteins. This study hypothesized that the anionic nature of κ-, ι-, λ-, Carrageenan (CGN) and xanthan gum directs their interactions with food protein...

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Detalles Bibliográficos
Autores principales: David, Shlomit, Magram Klaiman, Maya, Shpigelman, Avi, Lesmes, Uri
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7555934/
https://www.ncbi.nlm.nih.gov/pubmed/32906813
http://dx.doi.org/10.3390/foods9091253

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7555934/
https://www.ncbi.nlm.nih.gov/pubmed/32906813
http://dx.doi.org/10.3390/foods9091253

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