View clinical trials related to Protein Digestion.
Filter by:There are different types of casein on the market, which differ according to their chemical or physical process of obtaining. The processes will impact structural differences in the macromolecular assembly. The majority of caseins marketed in nutrition are casein in the form of Na caseinate or Ca caseinate. The micellar caseins obtained by membrane filtration (physical process) are more and more used in the nutrition market. The development of casein extraction with different structures on an industrial scale opens up other perspectives for these proteins, particularly in terms of health. The main objective of this project is to study the postprandial kinetics of the plasma concentrations of the essential amino acids of three structurally different types of caseins. The secondary objective is to study the speed of gastric emptying and the nutritional properties of different proteins.