Delivering Phenolic Acids in Soy Protein Gels: Noncovalent Interactions Control Gastrointestinal Bioaccessibility

被引：1

作者：

Marinea, Marina ^{[1
,2
]}

Ellis, Ashling ^{[1
,2
]}

Golding, Matt ^{[1
,2
]}

Loveday, Simon M. ^{[1
,3
]}

机构：

[1] Massey Univ, Riddet Inst, Private Bag 11 222, Palmerston North 4474, New Zealand

[2] Massey Univ, Sch Food & Adv Technol, Tennent Dr, Palmerston North 4474, New Zealand

[3] Agcy Sci Technol & Res, Singapore Inst Food & Biotechnol Innovat, Singapore 138673, Singapore

来源：

FOOD BIOPHYSICS | 2023年 / 18卷 / 02期

关键词：

Silken tofu; Soy protein gel; Phenolic acids; Functional foods; Phenolics' bioaccessibility; CAFFEIC ACID; ANTIOXIDANT ACTIVITY; FERULIC ACID; POLYPHENOLS; DIGESTION; STABILITY; GELATIN; IMPACT; FOOD; FUNCTIONALITY;

D O I：

10.1007/s11483-022-09763-6

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

This study aimed to explore how the delivery of added phenolic acids was affected by the soy protein gel matrix using the INFOGEST static in vitro digestion protocol. Gels were prepared by two consecutive heating steps and by adding glucono-delta-lactone (GDL) as an acidifier or magnesium sulphate (MgSO4) as a salt coagulant. The addition of phenolic acids in GDL gels doubled their elastic modulus (G') (p<0.05), without showing the same effect on MgSO4 gels. Nevertheless, the bioaccessibility of phenolic acids was not significantly different between the gel matrices (p>0.05). The release of all phenolics was almost complete (>80%) at the oral phase (pH 7) and significantly lower at gastric phase (pH 3), then at intestinal phase, the release was either increased or significantly reduced depending on the phenolic acid structure. The results of this study suggest that the bioaccessibility of the added phenolic acids is controlled by their interactions with the soy protein gels rather than the protein digestion kinetics of the gels.

引用

页码：218 / 227

页数：10