Hydrolysis of plant proteins at the molecular and supra-molecular scales during in vitro digestion.

Food Research International
Yohan ReynaudDidier Dupont

Abstract

The digestion of plant protein is highly dependent on multiple factors, with two of the most important being the protein source and the food matrix. The present study investigated the effects of these two factors on the digestion of seitan (a wheat-based food), tofu, soya juice, and a homemade emulsion of soy oil and water that was stabilised with pea protein. The four plant matrices and their respective protein isolates/concentrates (wheat gluten, soya protein, pea protein) were subjected to in vitro static digestion following the INFOGEST consensus protocol. We monitored the release of α-amino groups during digestion. We found that food matrix had a strong influence on protein digestion: soya juice was more hydrolysed than fresh tofu (51.1% versus 33.1%; P = 0.0087), but fresh tofu was more hydrolysed than soya protein isolate (33.1% versus 17.9%; P < 0.0001). Likewise, the pea-protein emulsion was better hydrolysed than the pea-protein isolate (P = 0.0033). Differences were also detected between the two solid foods investigated here: a higher degree of hydrolysis was found for tofu compared to seitan (33.1% versus 11.8%), which was perhaps a function of the presence of numerous dense protein aggregates in the latter but not ...Continue Reading

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Aug 21, 2016·Food Chemistry·Maria Esperanza DalmauSusana Simal

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Citations

Jul 22, 2020·Food & Function·Amelia Torcello-GómezAlan Mackie
Feb 7, 2021·Comprehensive Reviews in Food Science and Food Safety·Lutz GrossmannDavid Julian McClements
Nov 26, 2020·Food Research International·Marta Santos-HernándezIsidra Recio

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