Comparison of the digestion of caseins and whey proteins in equine, bovine, caprine and human milks by human gastrointestinal enzymes

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Table III.

Remaining protein content (%) of heated milks (95 °C for 1 min) before digestion (start), after step 1 digested with HGJ at pH 2.5/37 °C for 30 min and after steps 1 and 2 further digested with HDJ at pH 8.0/37 °C for 30 min. Values are obtained by ImageQuant.

	Bovine					Caprine					Human					Equine
	Start	Step 1	SD	Step 2	SD	Start	Step 1	SD	Step 2	SD	Start	Step 1	SD	Step 2	SD	Start	Step 1	SD	Step 2	SD
LF	100	104	± 0	5	± 2	100	68	± 9	3	± 3	100	64	± 3	2	± 2	100	50	± 14	5	± 8
SA	100	82	± 7	25	± 7	100	66	± 12	7	± 2	100	85	± 9	8	± 6	100	45	± 4	8	± 6
lgHc	100	107	± 21	46	± 6	100	69	± 4	35	± 11						100	71	± 18	21	± 3
CNs	100	73	± 4	6	± 0	100	82	± 3	5	± 3	100	41	± 1	7	± 2	100	27	± 20	5	± 0
β-LG	100	96	± 1	53	± 4	100	139	± 1	76	± 20						100	98	± 31	45	± 3
LZ																100	112	± 6	67	± 14
α-LA	100	118	± 26	71	± 10	100	104	± 1	57	± 8	100	102	± 5	81	± 1	100	118	± 15	79	± 5