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

Food Biophysics
Mauricio Opazo-NavarreteAnja E M Janssen

Abstract

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.

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Citations

Jan 21, 2020·Critical Reviews in Food Science and Nutrition·Geeshani SomaratneJaspreet Singh
Sep 12, 2020·Current Research in Food Science·R G M van der SmanAnja Janssen
Aug 16, 2019·Journal of Agricultural and Food Chemistry·Patrícia Duque-EstradaAtze Jan van der Goot

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Methods Mentioned

BETA
electrophoresis
size-exclusion chromatography
intermolecular exchange

Software Mentioned

Statgraphics Centurion XVI

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