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Intragastric Gelation of Heated Soy Protein Isolate-Alginate Mixtures and Its Effect on Sucrose Release
Journal of Food Science ( IF 3.9 ) Pub Date : 2018-06-15 , DOI: 10.1111/1750-3841.14192
Zhaozhi Huang 1 , Ingolf Gruen 1 , Bongkosh Vardhanabhuti 1
Affiliation  

The goal of our study was to investigate the effect of alginate on in vitro gastric digestion and sucrose release of soy protein isolate (SPI) in model beverages. Model beverages containing 5% w/w SPI, 0% to 0.20% w/w alginate, and 10% w/w sucrose were prepared by heating the mixtures at 85 °C for 30 min at pH 6.0 or 7.0. Characterizations of beverages included determination of zeta potential, particle size and rheological properties. Digestion patterns and sucrose release profiles were determined during 2 hr in vitro gastric digestion using SDS-PAGE and HPLC analysis, respectively. Increasing alginate concentration led to increased negative surface charge, particle size, as well as viscosity and pseudoplastic behavior; however, no phase separation was observed. SPI beverages formed intragastric gel during in vitro gastric digestion when the formulations contained alginate or at pH 6.0 without alginate. Formation of the intragastric gel led to delayed protein digestion and release of sucrose. Higher resistance to digestion and a slower sucrose release rate were exhibited at increased alginate concentration, and to a lesser extent, at pH 6.0. This suggests that electrostatic interaction between SPI and alginate that occurred when the beverages were under gastric condition could be responsible for the intragastric gelation. These results could potentially lead to the formulation of SPI beverages with functionality to lower postprandial glycemic response. PRACTICAL APPLICATION The results could be used to design beverages or semi solid food products with altered digestion properties and lowered or slower glucose release.

中文翻译:

加热的大豆分离蛋白-藻酸盐混合物的胃内凝胶化及其对蔗糖释放的影响

我们研究的目的是研究藻酸盐对模型饮料中大豆分离蛋白 (SPI) 的体外胃消化和蔗糖释放的影响。含有 5% w/w SPI、0% 至 0.20% w/w 藻酸盐和 10% w/w 蔗糖的模型饮料通过在 85 °C 和 pH 6.0 或 7.0 下加热混合物 30 分钟来制备。饮料的表征包括 zeta 电位、粒度和流变特性的测定。消化模式和蔗糖释放曲线分别使用 SDS-PAGE 和 HPLC 分析在 2 小时体外胃消化期间测定。增加藻酸盐浓度导致增加负表面电荷、粒度以及粘度和假塑性行为;然而,没有观察到相分离。当配方中含有海藻酸盐或在 pH 6.0 时不含海藻酸盐时,SPI 饮料在体外胃消化过程中形成胃内凝胶。胃内凝胶的形成导致延迟的蛋白质消化和蔗糖的释放。在藻酸盐浓度增加时表现出更高的消化抗性和较慢的蔗糖释放速率,在 pH 6.0 时表现出较小的程度。这表明当饮料处于胃部条件下时发生的 SPI 和藻酸盐之间的静电相互作用可能是胃内凝胶化的原因。这些结果可能会导致 SPI 饮料的配方具有降低餐后血糖反应的功能。
更新日期:2018-06-15
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