The behavior of apricot kernel oil body and proteins during in vitro gastric and intestinal digestion
Makaleler > Tam Makale · 2022
Yazarlar: Aslı Kancabaş Kılınç, Sibel KARAKAYA
Italian Journal of Food Science, SCI Expanded İndekslerine Giren Dergi, Uluslararası, Wos, 2022, cilt 34, ss 33-43
Özet
In this study, an apricot kernel milk suspension was prepared, for which Hacıhaliloğlu-type raw and roasted apricot kernels were used. Protein, total lipid, and ash contents of apricot kernels and apricot kernel milk were determined. Palmitic acid, oleic acid, and linoleic acid were considered as major fatty acids according to gas chromatography. During in vitro gastrointestinal digestion, the proteins of raw and roasted apricot kernel milk were hydrolyzed and pepsin-resistant proteins were determined. No difference was recorded between the pancreatic lipase penetration in the oil–water interface of oil bodies of both milk types.