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 543780
Title Analysis and modeling of enhanced green fluorescent protein diffusivity in whey protein gels
Author(s) Luo, Qi; Sewalt, Erik; Borst, Jan Willem; Westphal, Adrie H.; Boom, Remko M.; Janssen, Anja E.M.
Source Food Research International 120 (2019). - ISSN 0963-9969 - p. 449 - 455.
DOI https://doi.org/10.1016/j.foodres.2018.10.087
Department(s) Food Process Engineering
VLAG
Biochemistry
Publication type Refereed Article in a scientific journal
Publication year 2019
Keyword(s) Diffusion - FCS - Gastric digestion - GFP - Modeling - Pepsin - Whey protein gel
Abstract

During gastric digestion, hydrolysis of proteins by pepsin contributes largely to the breakdown of protein-rich food. We hypothesized that the effect of pepsin is limited by its diffusivity, which is co-determined by the food structure and the local pH in the food during digestion. To investigate the principle mechanism of enzyme diffusion in food matrices, we used enhanced green fluorescent protein (EGFP) as probe to study the diffusivity of proteins in whey protein isolate gels, using fluorescence correlation spectroscopy (FCS). Gels made with different ionic strength showed distinctive elastic moduli but did not show differences in diffusivity of EGFP. Some models for diffusion in hydrogels yield good description of the obtained data, and can approximate the enzyme diffusion in diverse food matrices. However, the enzyme pepsin is more complicated than the probe EGFP, to yield more accurate predictions, electrostatic and enzyme-substrate interaction also need to be considered.

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