Breakdown mechanisms of whey protein gels during dynamic in vitro gastric digestion

2021 ◽  
Author(s):  
Yamile A. Mennah-Govela ◽  
Gail M. Bornhorst
Keyword(s):  
Whey Protein ◽  
Protein Hydrolysis ◽  
Gastric Digestion ◽  
Pepsin Activity ◽  
Protein Gels ◽  
Hydrolysis Of ◽  
Particle Geometry

Particle geometry influenced the breakdown mechanisms impacting the pH, pepsin activity, and protein hydrolysis of whey protein gels during dynamic in vitro gastric digestion.

The importance of swelling for in vitro gastric digestion of whey protein gels

2020 ◽  
Vol 330 ◽  
pp. 127182 ◽  
Author(s):  
Ruoxuan Deng ◽  
Monica Mars ◽  
Ruud G.M. Van Der Sman ◽  
Paul A.M. Smeets ◽  
Anja E.M. Janssen
Keyword(s):  
Whey Protein ◽  
Gastric Digestion ◽  
Protein Gels

In vitro dynamic gastric digestion of soya protein/milk protein blended beverages: influence of protein composition and co-processing

2021 ◽  
Vol 12 (6) ◽  
pp. 2605-2616
Author(s):  
Teresa Francis Wegrzyn ◽  
Alejandra Acevedo-Fani ◽  
Simon M. Loveday ◽  
Harjinder Singh
Keyword(s):  
Whey Protein ◽  
Milk Protein ◽  
Protein Composition ◽  
Soya Protein ◽  
Gastric Digestion ◽  
Heat Treated ◽  
Protein Milk

The gastric digestion behaviours of blended protein beverages containing different ratios of casein, whey protein and soya protein that were heat-treated at 60 °C or 80 °C were investigated using an in vitro dynamic human gastric simulator.

In vitro and in vivo protein hydrolysis of beans (Phaseolus vulgaris) genetically modified to express different phaseolin types

2008 ◽  
Vol 106 (3) ◽  
pp. 1225-1233 ◽  
Author(s):  
Carlos A. Montoya ◽  
Arturo S. Gomez ◽  
Jean-Paul Lallès ◽  
Wolfgang B. Souffrant ◽  
Stephen Beebe ◽  
...  
Keyword(s):  
Phaseolus Vulgaris ◽  
Genetically Modified ◽  
Protein Hydrolysis ◽  
Hydrolysis Of

Exploring the breakdown of dairy protein gels during in vitro gastric digestion using time-lapse synchrotron deep-UV fluorescence microscopy

2018 ◽  
Vol 239 ◽  
pp. 898-910 ◽  
Author(s):  
Juliane Floury ◽  
Tiago Bianchi ◽  
Jonathan Thévenot ◽  
Didier Dupont ◽  
Frédéric Jamme ◽  
...  
Keyword(s):  
Fluorescence Microscopy ◽  
Time Lapse ◽  
Gastric Digestion ◽  
Uv Fluorescence ◽  
Protein Gels ◽  
Deep Uv ◽  
Dairy Protein

scholarly journals Pepsin diffusivity in whey protein gels and its effect on gastric digestion

2017 ◽  
Vol 66 ◽  
pp. 318-325 ◽  
Author(s):  
Qi Luo ◽  
Jan Willem Borst ◽  
Adrie H. Westphal ◽  
Remko M. Boom ◽  
Anja E.M. Janssen
Keyword(s):  
Whey Protein ◽  
Gastric Digestion ◽  
Protein Gels

scholarly journals Modulating in vitro gastric digestion of emulsions using composite whey protein-cellulose nanocrystal interfaces

2017 ◽  
Vol 158 ◽  
pp. 137-146 ◽  
Author(s):  
Anwesha Sarkar ◽  
Shuning Zhang ◽  
Brent Murray ◽  
Jessica A. Russell ◽  
Sally Boxal
Keyword(s):  
Whey Protein ◽  
Cellulose Nanocrystal ◽  
Gastric Digestion

scholarly journals Dynamic In Vitro Gastric Digestion of Sheep Milk: Influence of Homogenization and Heat Treatment

Foods ◽  
2021 ◽  
Vol 10 (8) ◽  
pp. 1938
Author(s):  
Zheng Pan ◽  
Aiqian Ye ◽  
Siqi Li ◽  
Anant Dave ◽  
Karl Fraser ◽  
...  
Keyword(s):  
Gastric Fluid ◽  
Simulated Gastric Fluid ◽  
Protein Hydrolysis ◽  
Protein Digestion ◽  
Gastric Digestion ◽  
Fat Globules ◽  
Sheep Milk ◽  
Heated Milk ◽  
Gastric Lipase

Milk is commonly exposed to processing including homogenization and thermal treatment before consumption, and this processing could have an impact on its digestion behavior in the stomach. In this study, we investigated the in vitro gastric digestion behavior of differently processed sheep milks. The samples were raw, pasteurized (75 °C/15 s), homogenized (200/20 bar at 65 °C)–pasteurized, and homogenized–heated (95 °C/5 min) milks. The digestion was performed using a dynamic in vitro gastric digestion system, the human gastric simulator with simulated gastric fluid without gastric lipase. The pH, structure, and composition of the milks in the stomach and the emptied digesta, and the rate of protein hydrolysis were examined. Curds formed from homogenized and heated milk had much looser and more fragmented structures than those formed from unhomogenized milk; this accelerated the curd breakdown, protein digestion and promoted the release of protein, fat, and calcium from the curds into the digesta. Coalescence and flocculation of fat globules were observed during gastric digestion, and most of the fat globules were incorporated into the emptied protein/peptide particles in the homogenized milks. The study provides a better understanding of the gastric emptying and digestion of processed sheep milk under in vitro gastric conditions.

Effect of calcium chloride on the structure and in vitro hydrolysis of heat induced whey protein and wheat starch composite gels

2014 ◽  
Vol 42 ◽  
pp. 260-268 ◽  
Author(s):  
Natasha Yang ◽  
Jie Luan ◽  
John Ashton ◽  
Elisabeth Gorczyca ◽  
Stefan Kasapis
Keyword(s):  
Whey Protein ◽  
Calcium Chloride ◽  
Wheat Starch ◽  
Composite Gels ◽  
In Vitro Hydrolysis ◽  
Hydrolysis Of

scholarly journals Exploring in vitro gastric digestion of whey protein by time-domain nuclear magnetic resonance and magnetic resonance imaging

2020 ◽  
Vol 99 ◽  
pp. 105348 ◽  
Author(s):  
Ruoxuan Deng ◽  
Anja E.M. Janssen ◽  
Frank J. Vergeldt ◽  
Henk Van As ◽  
Cees de Graaf ◽  
...  
Keyword(s):  
Magnetic Resonance Imaging ◽  
Nuclear Magnetic Resonance ◽  
Magnetic Resonance ◽  
Whey Protein ◽  
Time Domain ◽  
Gastric Digestion ◽  
Resonance Imaging ◽  
Nuclear Magnetic
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