Post-heat treatment and pectin addition affect protein digestion and absorption release kinetics in pigs through microstructural and rheological modifications.

The effect of yogurt processing on protein digestion and absorption remains unclear. This study utilized a double cannula model of duodenum and ileum in Bama minipigs to investigate how post-heat treatment and pectin addition alter yogurt structure and influence protein digestion and amino acid appearance kinetics. Three yogurt types-untreated (NTY), pasteurized (PY), and pasteurized with pectin (PYP)-were tested. Plasma amino acids were monitored over 7 h, and yogurt structure and digestion were assessed using rheology, SDS-PAGE, and peptide profiling. Results indicated that PY increased plasma amino acid appearance compared to NTY, while PYP had no further effect. PY enhanced casein digestion, while PYP improved β-lactoglobulin hydrolysis. Peptide accumulation rose by 10.2 % in PY and 19.6 % in PYP. Overall, post-heat treatment modulates digestive dynamics and pectin selectively regulates protein hydrolysis. This study sheds light on yogurt processing methods' role in influence protein digestion and amino acid release.