ORCID Profile
0000-0002-8807-3241
Current Organisation
Massey University - Manawatu Campus
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Publisher: Informa UK Limited
Date: 09-01-2023
Publisher: Royal Society of Chemistry (RSC)
Date: 2021
DOI: 10.1039/D0FO02742A
Abstract: The gastric digestion behaviours of blended protein beverages containing different ratios of casein, whey protein and soya protein that were heat-treated at 60 °C or 80 °C were investigated using an in vitro dynamic human gastric simulator.
Publisher: Royal Society of Chemistry (RSC)
Date: 2019
DOI: 10.1039/C8FO01698D
Abstract: As the food matrix is a determinant of the rate of fat digestion and absorption, it is important for the modulation of postprandial triglyceridaemia.
Publisher: American Dairy Science Association
Date: 02-2022
Abstract: Hydrolysis-induced coagulation of casein micelles by pepsin occurs during the digestion of milk. In this study, the effect of pH (6.7-5.3) and pepsin concentration (0.110-2.75 U/mL) on the hydrolysis of κ-casein and the coagulation of the casein micelles in bovine skim milk was investigated at 37°C using reverse-phase HPLC, oscillatory rheology, and confocal laser scanning microscopy. The hydrolysis of κ-casein followed a combined kinetic model of first-order hydrolysis and putative pepsin denaturation. The hydrolysis rate increased with increasing pepsin concentration at a given pH, was pH dependent, and reached a maximum at pH ∼6.0. Both the increase in pepsin concentration and decrease in pH resulted in a shorter coagulation time. The extent of κ-casein hydrolysis required for coagulation was independent of the pepsin concentration at a given pH and, because of the lower electrostatic repulsion between para-casein micelles at lower pH, decreased markedly from ∼73% to ∼33% when pH decreased from 6.3 to 5.3. In addition, the rheological properties and the microstructures of the coagulum were markedly affected by the pH and the pepsin concentration. The knowledge obtained from this study provides further understanding on the mechanism of milk coagulation, occurring at the initial stage of transiting into gastric conditions with high pH and low pepsin concentration.
Publisher: Royal Society of Chemistry (RSC)
Date: 2021
DOI: 10.1039/D1FO00475A
Abstract: The natural structure of fish (salmon) plays an important role in digestion and absorption of bioactive compounds (fish oil) present within the fish, also known as the “matrix effect”.
Publisher: Royal Society of Chemistry (RSC)
Date: 2023
DOI: 10.1039/D3FO01126G
Abstract: The addition of CaCl 2 or NaCl to a micellar casein (MC) solution showed that Ca 2+ had a more significant effect than ionic strength on the coagulation and digestion behavior of casein micelles.
No related grants have been discovered for Harjinder Singh.