Dynamic In Vitro Gastric Digestion of Sheep Milk: Influence of Homogenization and Heat Treatment

Simple item page
dc.citation.issue8
dc.citation.volume10
dc.contributor.authorPan Z
dc.contributor.authorYe A
dc.contributor.authorLi S
dc.contributor.authorDave A
dc.contributor.authorFraser K
dc.contributor.authorSingh H
dc.contributor.editorVelickovic TC
dc.coverage.spatialSwitzerland
dc.date.accessioned2024-05-09T21:03:50Z
dc.date.available2024-05-09T21:03:50Z
dc.date.issued2021-08-20
dc.description.abstractMilk is commonly exposed to processing including homogenization and thermal treatment before consumption, and this processing could have an impact on its digestion behavior in the stomach. In this study, we investigated the in vitro gastric digestion behavior of differently processed sheep milks. The samples were raw, pasteurized (75 °C/15 s), homogenized (200/20 bar at 65 °C)-pasteurized, and homogenized-heated (95 °C/5 min) milks. The digestion was performed using a dynamic in vitro gastric digestion system, the human gastric simulator with simulated gastric fluid without gastric lipase. The pH, structure, and composition of the milks in the stomach and the emptied digesta, and the rate of protein hydrolysis were examined. Curds formed from homogenized and heated milk had much looser and more fragmented structures than those formed from unhomogenized milk; this accelerated the curd breakdown, protein digestion and promoted the release of protein, fat, and calcium from the curds into the digesta. Coalescence and flocculation of fat globules were observed during gastric digestion, and most of the fat globules were incorporated into the emptied protein/peptide particles in the homogenized milks. The study provides a better understanding of the gastric emptying and digestion of processed sheep milk under in vitro gastric conditions.
dc.description.confidentialfalse
dc.edition.editionAugust 2021
dc.format.pagination1938-
dc.identifier.author-urlhttps://www.ncbi.nlm.nih.gov/pubmed/34441714
dc.identifier.citationPan Z, Ye A, Li S, Dave A, Fraser K, Singh H. (2021). Dynamic In Vitro Gastric Digestion of Sheep Milk: Influence of Homogenization and Heat Treatment.. Foods. 10. 8. (pp. 1938-).
dc.identifier.doi10.3390/foods10081938
dc.identifier.eissn2304-8158
dc.identifier.elements-typejournal-article
dc.identifier.issn2304-8158
dc.identifier.numberARTN 1938
dc.identifier.piifoods10081938
dc.identifier.urihttps://mro.massey.ac.nz/handle/10179/69541
dc.languageeng
dc.publisherMDPI (Basel, Switzerland)
dc.publisher.urihttps://www.mdpi.com/2304-8158/10/8/1938
dc.relation.isPartOfFoods
dc.rights(c) The author/sen
dc.rights.licenseCC BY 4.0en
dc.rights.licensehttps://creativecommons.org/licenses/by/4.0/en
dc.subjectfat
dc.subjectgastric digestion
dc.subjectheat treatment
dc.subjecthomogenization
dc.subjectpepsin
dc.subjectprotein
dc.subjectprotein coagulation
dc.subjectsheep milk
dc.subjectstructure
dc.titleDynamic In Vitro Gastric Digestion of Sheep Milk: Influence of Homogenization and Heat Treatment
dc.typeJournal article
pubs.elements-id448329
pubs.organisational-groupOther
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