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Table 2 Ingredients used in the test beverages (g/portion)

From: Crosslinking with transglutaminase does not change metabolic effects of sodium caseinate in model beverage in healthy young individuals

  Cas Cas-TG Wh
Protein powder (g) 33.15* 34.05 32.26
Glucose (g)§ 40.0 40.0 40.0
Aroma (g) 4.0 4.0 4.0
13 C acetic acid (mg) 50 50 50
Water up to 500 g    
  1. Cas, caseinate; Cas-TG, transglutaminase treated Cas; Wh, whey protein.
  2. *Non-enzyme-treated sodium caseinate powder prepared for the study, composition: 86.3% protein from sodium caseinate, 6.1% maltodextrin + lactose (from TG and sodium caseinate powder), 3.8% ash, 2.9% moisture, 0.8% fat, 0.06% TG-enzyme (inactivated), DMV International, Veghel, The Netherlands.
  3. TG-treated sodium caseinate powder prepared for the study, composition: 84.0% sodium caseinate, 5.0% maltodextrin + lactose (from TG powder), 5.5% moisture, 3.7% ash, 0.8% fat, 0.06% TG-enzyme.
  4. Whey protein isolate (mainly beta-lactoglobulin), BiPRO®, composition: 92.9% protein, 5% moisture, 1.9% ash, 0.4% fat and 0.5% lactose, Davisco Foods International, Inc., USA.
  5. §Anhydrous glucose, composition 100% dextrose anhydre CF, moisture 0.5%, Oriola, Espoo, Finland.
  6. Orange aroma, Spice Aroma Finland Ky, Kuopio, Finland.
  7. ¶13 C labeled acetic acid for measuring gastric emptying, Wagner Analysen Technik GmbH, Bremen, Germany.