Monitoring protein hydrolysis by pepsin using pH-stat: In vitro gastric digestions in static and dynamic pH conditions

Monitoring protein hydrolysis by pepsin using pH-stat: In vitro gastric digestions in static and... •It is shown that pepsin activity can be accurately determined using pH-stat at pH≤3.•This was used to monitor the gastric proteolysis of a model food (Infogest protocol).•The approach was then extended to a gastric digestion with an acidifying kinetics.•Degrees of hydrolysis were similar after 2h of digestion with both protocols.•The proposed approach is suitable for complex foods, not only protein solutions. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Food Chemistry Elsevier

Monitoring protein hydrolysis by pepsin using pH-stat: In vitro gastric digestions in static and dynamic pH conditions

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Publisher
Elsevier
Copyright
Copyright © 2017 Elsevier Ltd
ISSN
0308-8146
D.O.I.
10.1016/j.foodchem.2017.06.115
Publisher site
See Article on Publisher Site

Abstract

•It is shown that pepsin activity can be accurately determined using pH-stat at pH≤3.•This was used to monitor the gastric proteolysis of a model food (Infogest protocol).•The approach was then extended to a gastric digestion with an acidifying kinetics.•Degrees of hydrolysis were similar after 2h of digestion with both protocols.•The proposed approach is suitable for complex foods, not only protein solutions.

Journal

Food ChemistryElsevier

Published: Jan 15, 2018

References

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