A comparative in vitro study of the digestibility of heat- and high pressure-induced gels prepared from industrial milk whey proteins

文献类型： 外文期刊

第一作者： He, Jin-Song

作者： He, Jin-Song;Mu, Tai-Hua;Wang, Juan;He, Jin-Song

作者机构：

关键词： high pressure treatment;heat treatment;whey protein gel;in vitro protein digestibility

期刊名称：HIGH PRESSURE RESEARCH （ 影响因子：1.431； 五年影响因子：2.243 ）

ISSN： 0895-7959

年卷期： 2013 年 33 卷 2 期

页码：

收录情况： SCI

摘要： We undertook this study to compare the digestibility of heat- and high pressure-induced gels produced from whey protein isolate (WPI). To simulate in vivo gastrointestinal digestion of WPI gels, a pepsin-trypsin digestion system was used. The in vitro protein digestibility of WPI gels induced by high pressure (400 MPa and 30min; P-gel) and those induced by heat (80 degrees C and 30min; H-gel) was compared using a protein concentration of 0.14gmL(-1). The in vitro protein digestibility of P-gels was significantly greater than that of H-gels (p<0.05). The size-exclusion chromatography profiles of the hydrolysates showed that the P-gel generated more and smaller peptides than natural WPI and H-gels. Furthermore, Sodium dodecyl sulfate-polyacrylamide gel electrophoresis analysis showed some soluble disulfide-mediated aggregation in the P-gel, while there was more insoluble aggregation in the H-gel than the P-gel. The P-gel was more sensitive to proteinase than the H-gel, which was related to the content of S-S bonds, and this in turn could be attributed to the differences in the gelation mechanism between the H-gel and P-gel.

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