Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 536471
Title The Effect of Gel Microstructure on Simulated Gastric Digestion of Protein Gels
Author(s) Opazo-Navarrete, Mauricio; Altenburg, Marte D.; Boom, Remko M.; Janssen, Anja E.M.
Source Food Biophysics 13 (2018)2. - ISSN 1557-1858 - p. 124 - 138.
DOI https://doi.org/10.1007/s11483-018-9518-7
Department(s) Food Process Engineering
VLAG
Publication type Refereed Article in a scientific journal
Publication year 2018
Keyword(s) Pea protein concentrate - Plant proteins - Protein gel structure - Simulated gastric digestion - Soy protein isolate
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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