Which casein in sodium caseinate is most resistant to in vitro digestion? Effect of emulsification and enzymatic structuring - Publication - Bridge of Knowledge

Your account

login

Search

Which casein in sodium caseinate is most resistant to in vitro digestion? Effect of emulsification and enzymatic structuring

Abstract

We investigated the resistance of individual constituent casein epitopes (αS1-, αS2-, β- and κ-CN) in food-grademilk protein sodium caseinate (NaCN) to simulated human gastro-duodenal digestion. The influence of NaCNadsorption to the surface of oil-in-water emulsion droplets and the effect of crosslinking of the protein withenzyme transglutaminase (TG) on the proteolysis were studied by indirect ELISA. TG crosslinking renderedfragments of casein molecules significantly resistant to digestion. However, it depended on the type of casein andwhether NaCN was presented in solution or emulsion. The crosslinking was found to considerably hinder thedigestion of several amino acid regions in one of the major caseins of NaCN, β-CN. For αS1- and αS2-CN, onlylimited resistance to digestive enzymes was observed after NaCN had been crosslinked in solution but not (or to alimited extent) in emulsion. κ-CN proved to be the least resistant to the enzymatic hydrolysis regardless of the TGtreatment. Our work shows for the first time how the digestibility of individual components of important food-grade protein ingredients can differ in a complex, colloidal food system. It also shows an example of how thedigestibility can be modulated by chemical and physical structuring.

Citations

  • 2 4

    CrossRef

  • 0

    Web of Science

  • 2 2

    Scopus

Authors (6)

Cite as

Full text

download paper
downloaded 57 times
Publication version
Accepted or Published Version
License
Creative Commons: CC-BY-NC-ND open in new tab

Keywords

Details

Category:
Articles
Type:
artykuł w czasopiśmie wyróżnionym w JCR
Published in:
FOOD HYDROCOLLOIDS no. 88, pages 114 - 118,
ISSN: 0268-005X
Language:
English
Publication year:
2019
Bibliographic description:
Franziska B., Didier D., Dulko D., Balazs B., Mackie A., Macierzanka A.: Which casein in sodium caseinate is most resistant to in vitro digestion? Effect of emulsification and enzymatic structuring// FOOD HYDROCOLLOIDS. -Vol. 88, (2019), s.114-118
DOI:
Digital Object Identifier (open in new tab) 10.1016/j.foodhyd.2018.09.042
Verified by:
Gdańsk University of Technology

seen 190 times

Recommended for you

Emulsification alters simulated gastrointestinal proteolysis of β-casein and β-lactoglobulin

2009

Proteolysis of whey protein isolates in nanoemulsion systems: impact of nanoemulsification and additional synthetic emulsifiers

2021

Cross-linking of sodium caseinate-structured emulsion with transglutaminase alters postprandial metabolic and appetite responses in healthy young individuals

2015

The bile salt/phospholipid ratio determines the extent of in vitro intestinal lipolysis of triglycerides: Interfacial and emulsion studies

  • K. Kłosowska,
  • T. Del Castillo Santaella,
  • J. Maldonado-Valderrama
  • + 1 authors
2024
Meta Tags