Bioaccessible fraction of proteins obtained after in vitro digestion: Impact of the fractionation method on the peptide profile
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Protein digestibility can be determined in vitro from the digesta bioaccessible fraction. Different fractionation methods were compared on casein, ovalbumin, gelatin, lupin and pea globulins digested at high (INFOGEST protocol) or low extent (enzyme reduced 10... ...
