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The effect of alginates on in vitro gastric digestion of particulated whey protein
Author(s) -
Koutina Glykeria,
Ioannidi Eleni,
Melo Nogueira Bárbara M,
Ipsen Richard
Publication year - 2018
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/1471-0307.12458
Subject(s) - pepsin , chemistry , digestion (alchemy) , zeta potential , particle size , in vitro , whey protein , chromatography , degradation (telecommunications) , food science , chemical engineering , biochemistry , enzyme , nanoparticle , telecommunications , computer science , engineering
The aim of the study was to investigate how microparticulated and nanoparticulated whey proteins mixed with alginate respond to simulated in vitro gastric digestion conditions at pH 3.0. Initially, particle size distributions and zeta potential were measured in all mixtures at pH 3.0. Particle size distributions as well as SDS ‐ PAGE were used to investigate the rate of protein degradation by pepsin during simulated in vitro gastric digestion. The complexation of nanoparticulated and microparticulated whey protein with alginates causes formation of insoluble and soluble complexes, which can resist pepsin degradation to a different degree. These results highlight the potential of developing new food products, which can enhance satiety.