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.
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页码：124 / 138
页数：14
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