The effect of protein-to-alginate ratio on in vitro gastric digestion of nanoparticulated whey protein. (February 2018)

• Record Type: Journal Article
• Authors: Koutina, Glykeria; Ray, Colin A.; Lametsch, Rene; Ipsen, Richard
• Is Part Of: International dairy journal. Volume 77(2018)
• Page Start: 10
• Page End: 18
• Publication Date: 2018-02
• Subjects: Dairying -- Periodicals; Industrie laitière -- Périodiques; Electronic journals; 338.1762142
• DOI: 10.1016/j.idairyj.2017.09.001
• Languages: English
• ISSNs: 0958-6946

Abstract

Abstract: The in vitro digestion of particles composed of nanoparticulated whey protein (unheated and heated for 85 °C for 10 min) and two types of alginate [low (40 kDa) and high (280 kDa) molecular mass] at ratios of 20:1 and 2:1 were evaluated under simulated gastric conditions at pH 3.0. The in vitro digestibility of nanoparticulated whey protein without addition of alginate was used as a control. The in vitro digestibility was characterised in terms of the amount of soluble peptide released in the supernatant after trichloroacetic acid precipitation, sodium dodecylsulphate-polyacrylamide electrophoresis and liquid chromatography-mass spectrometry. In addition, the zeta potential values of all mixtures at pH 3.0 were measured. Under simulated gastric conditions the nanoparticulated whey protein and alginate at a ratio of 2:1 showed the highest protection of whey proteins against pepsin digestion. Peptides derived from β-lactoglobulin 55–66 and 109–123 regions were resistant to 120 min of in vitro gastric digestion.