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UID:946@biotech.technion.ac.il
DTSTART;TZID=Asia/Jerusalem:20200722T160000
DTEND;TZID=Asia/Jerusalem:20220202T164952
DTSTAMP:20220512T124720Z
URL:https://biotech.technion.ac.il/events/dairy-proteins-impact-of-process
 ing-on-functionality-and-gastro-intestinal-digestion-2/
SUMMARY:Dairy Proteins: Impact of processing on functionality and gastro-in
 testinal digestion
DESCRIPTION:In this talk\, several examples are given on how to understand\
 , control and modify the structure of milk proteins\, and modulate their d
 igestibility\, thereby adding value to foods. Rapid pilot scale\, pre-heat
  treatments of whey proteins can improve the standard processability and/o
 r efficiency of the enzymatic hydrolysis of protein products. This will be
 nefit down-stream production of nutritional products such as infant formul
 a\, sports nutrition and nutrition for the elderly. Changes in processing 
 conditions can also affect the gastro-intestinal transit of dairy proteins
  and accelerate or delay the bioaccessibility of nutrients\, as demonstrat
 ed by static (Brodkorb et al. Nature Protocols 2019) or semi-dynamic in vi
 tro digestion methods (Mulet-Cabero et al. Food Hydrocolloids\, 2019\, Foo
 d Chemistry 2020). In particular heat treatment and homogenisation can hav
 e a profound effect on the mechanism and kinetics of in vitro and in vivo 
 gastro-intestinal digestion of dairy proteins\, due to gastric restructuri
 ng. Dairy proteins can also act as carriers for labile\, bioactive compone
 nts of food to protect or encapsulate them during food production\, storag
 e or the harsh environment of the gastro-intestinal tract (in vivo and in 
 vitro\, Doherty et al. Int. Dairy J. 2012).\n\n \n\nAbstract
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