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The Physical Processes of Digestion pp 47–61Cite as

Physical Aspects of the Digestion of Protein Particles

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Abstract

The microstructures and physical properties of proteins in muscle, plant and dairy products are described. The effects of food processing and the mechanics of denaturation of globular and fibrous proteins are examined. The physical and chemical aspects of enzymatic and microbial digestion of the various types of proteins in the stomach and small intestine and colon are detailed as well as the effects of antinutrients and Maillard reactions on their digestion.

Allan Hardacre

Institute of Food, Nutrition and Human Health, Massey University, Palmerston North, New Zealand

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Authors and Affiliations

  1. Institute of Food Nutrition and Human Health, Massey University, 11-222, Palmerston North, New Zealand

    Roger G. Lentle & Dr. Patrick W. M. Janssen

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  1. Roger G. Lentle
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  2. Dr. Patrick W. M. Janssen
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Correspondence to Patrick W. M. Janssen .

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Lentle, R.G., Janssen, P.W. (2011). Physical Aspects of the Digestion of Protein Particles. In: The Physical Processes of Digestion. Springer, New York, NY. https://doi.org/10.1007/978-1-4419-9449-3_4

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