Digestion of food proteins: the role of pepsin.

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dc.citation.volumeAhead of Print
dc.contributor.authorYang M
dc.contributor.authorYang Z
dc.contributor.authorEverett DW
dc.contributor.authorGilbert EP
dc.contributor.authorSingh H
dc.contributor.authorYe A
dc.coverage.spatialUnited States
dc.date.accessioned2025-01-29T19:36:18Z
dc.date.available2025-01-29T19:36:18Z
dc.date.issued2025-01-21
dc.description.abstractThe nutritive value of a protein is determined not only by its amino acid composition, but also by its digestibility in the gastrointestinal tract. The interaction between proteins and pepsin in the gastric stage is the first step and plays an important role in protein hydrolysis. Moreover, it affects the amino acid release rates and the allergenicity of the proteins. The interaction between pepsin and proteins from different food sources is highly dependent on the protein species, composition, processing treatment, and the presence of other food components. Coagulation of milk proteins under gastric conditions to form a coagulum is a unique behavior that affects gastric emptying and further hydrolysis of proteins. The processing treatment of proteins, either from milk or other sources, may change their structure, interactions with pepsin, and allergenicity. For example, the heat treatment of milk proteins results in the formation of a looser curd in the gastric phase and facilitates protein digestion by pepsin. Heated meat proteins undergo denaturation and conformational changes that enhance the rate of pepsin digestion. This review provides new ideas for the design of food products containing high protein concentrations that optimize nutrition while facilitating low allergenicity for consumers.
dc.description.confidentialfalse
dc.edition.editionJan 2025
dc.format.pagination1-22
dc.identifier.author-urlhttps://www.ncbi.nlm.nih.gov/pubmed/39836113
dc.identifier.citationYang M, Yang Z, Everett DW, Gilbert EP, Singh H, Ye A. (2025). Digestion of food proteins: the role of pepsin.. Crit Rev Food Sci Nutr. Ahead of Print. (pp. 1-22).
dc.identifier.doi10.1080/10408398.2025.2453096
dc.identifier.eissn1549-7852
dc.identifier.elements-typejournal-article
dc.identifier.issn1040-8398
dc.identifier.urihttps://mro.massey.ac.nz/handle/10179/72433
dc.languageeng
dc.publisherTaylor and Francis Group
dc.publisher.urihttp://tandfonline.com/doi/full/10.1080/10408398.2025.2453096
dc.relation.isPartOfCrit Rev Food Sci Nutr
dc.rights(c) 2025 The Author/s
dc.rightsCC BY-NC-ND 4.0
dc.rights.urihttps://creativecommons.org/licenses/by-nc-nd/4.0/
dc.subjectDigestion
dc.subjectegg protein
dc.subjectmeat protein
dc.subjectmilk protein
dc.subjectpepsin
dc.subjectplant protein
dc.titleDigestion of food proteins: the role of pepsin.
dc.typeJournal article
pubs.elements-id499398
pubs.organisational-groupOther
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