The Effect of Gel Microstructure on Simulated Gastric Digestion of Protein Gels

被引：0
|
作者：
Mauricio Opazo-Navarrete
Marte D. Altenburg
Remko M. Boom
Anja E. M. Janssen
机构：
[1] Wageningen University,Food Process Engineering Group
来源：
Food Biophysics | 2018年 / 13卷
关键词：
Simulated gastric digestion; Plant proteins; Soy protein isolate; Pea protein concentrate; Protein gel structure;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
The objective of this study was to analyse the impact of the gel structure obtained by different heat-induced temperatures on the in vitro gastric digestibility at pH 2. To achieve this, gels were prepared from soy protein, pea protein, albumin from chicken egg white and whey protein isolate at varying temperatures (90, 120 and 140 °C) for 30 min. Gels were characterised prior to digestion via microstructure and SDS-PAGE analysis. Subsequently, the gastric digestion process was followed via the protein hydrolysis and HPSEC analysis up to 180 min. Peptides of different sizes (<5 kDa) were gradually formed during the digestion. Our results showed that gels induced at 140 °C were digested faster. The protein source and gelation temperature had great influence on the in vitro gastric protein digestibility.
引用
收藏
页码：124 / 138
页数：14
相关论文
共 50 条
  • [1] The Effect of Gel Microstructure on Simulated Gastric Digestion of Protein Gels
    Opazo-Navarrete, Mauricio
    Altenburg, Marte D.
    Boom, Remko M.
    Janssen, Anja E. M.
    FOOD BIOPHYSICS, 2018, 13 (02) : 124 - 138
  • [2] Digestion of protein and protein gels in simulated gastric environment
    Luo, Qi
    Boom, Remko M.
    Janssen, Anja E. M.
    LWT-FOOD SCIENCE AND TECHNOLOGY, 2015, 63 (01) : 161 - 168
  • [3] Effect of gel structure on the gastric digestion of whey protein emulsion gels
    Guo, Qing
    Ye, Aiqian
    Lad, Mita
    Dalgleish, Douglas
    Singh, Harjinder
    SOFT MATTER, 2014, 10 (08) : 1214 - 1223
  • [4] Pepsin diffusivity in whey protein gels and its effect on gastric digestion
    Luo, Qi
    Borst, Jan Willem
    Westphal, Adrie H.
    Boom, Remko M.
    Janssen, Anja E. M.
    FOOD HYDROCOLLOIDS, 2017, 66 : 318 - 325
  • [5] Effect of polyphenols on the rheology, microstructure and in vitro digestion of pea protein gels at various pH
    Chen, Da
    Stone, Shi
    Ilavsky, Jan
    Campanella, Osvaldo
    FOOD HYDROCOLLOIDS, 2024, 151
  • [6] Interplay between microstructure, mechanical properties, macrostructure breakdown and in vitro gastric digestion of whey protein gels
    Liu, Dan
    Janssen, Anja E. M.
    Smeets, Paul A. M.
    Stieger, Markus
    FOOD HYDROCOLLOIDS, 2024, 147
  • [7] Impact of microstructure of whey protein gels on in vitro gastric protein digestion is sustained after oral structural breakdown by mastication
    Liu, Dan
    Janssen, Anja E. M.
    Smeets, Paul A. M.
    Stieger, Markus
    FOOD HYDROCOLLOIDS, 2025, 159
  • [8] Quantitative measurement of protein digestion in simulated gastric fluid
    Herman, RA
    Korjagin, VA
    Schafer, BW
    REGULATORY TOXICOLOGY AND PHARMACOLOGY, 2005, 41 (03) : 175 - 184
  • [9] The importance of swelling for in vitro gastric digestion of whey protein gels
    Deng, Ruoxuan
    Mars, Monica
    Van der Sman, Ruud G. M.
    Smeets, Paul A. M.
    Janssen, Anja E. M.
    FOOD CHEMISTRY, 2020, 330 (330)
  • [10] Microstructure and in vitro digestion of mixed protein gels of soy and whey protein isolates
    Pinho, Samantha C.
    Brito-Oliveira, Thais C.
    Geremias-Andrade, Ivana M.
    Moraes, Izabel C. F.
    Gomez-Mascaraque, Laura G.
    Brodkorb, Andre
    FOOD HYDROCOLLOIDS, 2024, 155
12345