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Which casein in sodium caseinate is most resistant to in vitro digestion? Effect of emulsification and enzymatic structuring
Abstrakt
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.
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Autorzy (6)
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Böttger Franziska
- STLO, INRA, Rennes, France
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Dupont Didier
- STLO, INRA, Rennes, France
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Bajka Balazs
- King's College London, UK
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Alan Mackie
- University of Leeds, UK
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- Wersja publikacji
- Accepted albo Published Version
- Licencja
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Informacje szczegółowe
- Kategoria:
- Publikacja w czasopiśmie
- Typ:
- artykuł w czasopiśmie wyróżnionym w JCR
- Opublikowano w:
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FOOD HYDROCOLLOIDS
nr 88,
strony 114 - 118,
ISSN: 0268-005X - Język:
- angielski
- Rok wydania:
- 2019
- Opis bibliograficzny:
- 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:
- Cyfrowy identyfikator dokumentu elektronicznego (otwiera się w nowej karcie) 10.1016/j.foodhyd.2018.09.042
- Weryfikacja:
- Politechnika Gdańska
wyświetlono 190 razy
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