Physicochemical and simulated gastric digestion properties of A1/A1, A1/ A2 and A2/A2 yoghurts

被引：2
|
作者：
Daniloski, Davor [1 ,2 ,3 ]
Vasiljevic, Todor [1 ,2 ]
Freitas, Daniela [3 ]
Comunian, Talita A. [3 ]
Brodkorb, Andre [3 ]
Mccarthy, Noel A. [3 ]
机构：
[1] Victoria Univ, Inst Sustainable Ind & Liveable Cities, Adv Food Syst Res Unit, Melbourne, Vic 8001, Australia
[2] Victoria Univ, Coll Sport Hlth & Engn, Melbourne, Vic 8001, Australia
[3] Teagasc Food Res Ctr, Food Chem & Technol Dept, Moorepark, Fermoy P61 C996, Cork, Ireland
来源：
FOOD HYDROCOLLOIDS | 2024年 / 157卷
基金：
爱尔兰科学基金会;
关键词：
Yoghurt; Gelation properties; A1/A1; A1/A2; A2/A2; Structure; Gastric digestion; CHAIN HYDROGEN-BONDS; MILK-PROTEINS; GENETIC-POLYMORPHISM; BOVINE-MILK; RHEOLOGICAL PROPERTIES; PHYSICAL-PROPERTIES; STRUCTURAL-CHANGES; CASEIN VARIANTS; HEAT-TREATMENT; MICROSTRUCTURE;
D O I：
10.1016/j.foodhyd.2024.110430
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
This study aimed to determine the physicochemical properties of yoghurts from skim milk containing either (3-casein A1/A1, A1/A2 or A2/A2 and establish their behaviour during simulated gastric digestion. Yoghurts produced from milk containing (3-casein A1/A1 and A1/A2 had significantly higher storage modulus, water holding capacity, and lower syneresis compared to yoghurt produced from A2/A2 milk. Microscopy images also showed a more porous microstructure and greater pore size in A2/A2 yoghurts. The main conformational variability between the yogurts was approximately 35 % lower levels of aggregated (3-sheets in A2/A2 yoghurt, compared to the other yogurt systems. The A2/A2 sample was also characterised by larger casein micelles, lower levels of x-casein, and higher levels of (3-lactoglobulin in the yoghurt serum phase. During gastric digestion, coagulum formation in all three yoghurts occurred within the first 5 min between the pH ranges of 4.3 to 3.8. However, protein breakdown in A1/A1 and A1/A2 yoghurts occurred faster, with the final gastric clot characterised as a loose protein network, as opposed to that of the A2/A2 digesta. Overall, the use of A2/A2 milk in yoghurt production results in prolonged gelation times, with altered gastric digestion properties compared to yogurts containing (3-casein A1.
引用
收藏
页数：10
相关论文
共 50 条
  • [41] ON THE A1/A2 SPLITTINGS IN METHYL-BROMIDE
    COCHRANE, DL
    OVEREND, J
    SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY, 1985, 41 (1-2): : 35 - 36
  • [42] Asymmetric Total Synthesis of Dragonbloodins A1 and A2
    Guo, Zhen
    Wang, Zhiguo
    Tang, Yefeng
    ORGANIC LETTERS, 2018, 20 (07) : 1819 - 1823
  • [43] Stereoselective synthesis of musclides A1, A2 and B
    Ortiz, J
    Ariza, X
    Garcia, J
    TETRAHEDRON-ASYMMETRY, 2003, 14 (09) : 1127 - 1131
  • [44] Grammar in Dialog A1/A2: Beginner Level
    Godden-Chmielowicz, Samantha
    FRENCH REVIEW, 2020, 94 (01): : 204 - 204
  • [45] The utility of the A1 and A2 criteria in the diagnosis of PTSD
    Bedard-Gilligan, Michele
    Zoellner, Lori A.
    BEHAVIOUR RESEARCH AND THERAPY, 2008, 46 (09) : 1062 - 1069
  • [46] EFFECTS OF ENPROFYLLINE ON A1 AND A2 ADENOSINE RECEPTORS
    UKENA, D
    SCHIRREN, CG
    SCHWABE, U
    EUROPEAN JOURNAL OF PHARMACOLOGY, 1985, 117 (01) : 25 - 33
  • [47] A1Δ(a2) states of BiCl, BiBr, and BiI
    J Mol Spectrosc, 1 (48):
  • [48] Trends: Activity Book, A1, A2 levels
    Cassidy, Virginie
    FRENCH REVIEW, 2018, 91 (03): : 263 - 264
  • [49] The true chemical basis of the A1 and A2 phenotypes
    Svensson, L.
    Rydberg, L.
    Henry, S.
    VOX SANGUINIS, 2006, 91 : 16 - 16
  • [50] 关于“A1呀A2的”格式
    刘颂浩
    汉语学习, 1994, (01) : 23 - 25
12345