The objective of this study was to analyse the impact of the gel structure obtained by different heat-induced temperatures on the in vitro gastric digestibility at pH 2. To achieve this, gels were prepared from soy protein, pea protein, albumin from chicken egg white and whey protein isolate at varying temperatures (90, 120 and 140 °C) for 30 min. Gels were characterised prior to digestion via microstructure and SDS-PAGE analysis. Subsequently, the gastric digestion process was followed via the protein hydrolysis and HPSEC analysis up to 180 min. Peptides of different sizes (<5 kDa) were gradually formed during the digestion. Our results showed that gels induced at 140 °C were digested faster. The protein source and gelation temperature had great influence on the in vitro gastric protein digestibility.

中文翻译：

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凝胶微结构对蛋白质凝胶模拟胃消化的影响。

这项研究的目的是分析在2 pH值下不同热诱导温度获得的凝胶结构对体外胃消化率的影响。为此，从大豆蛋白，豌豆蛋白，鸡蛋白中的白蛋白制备凝胶和乳清蛋白在不同温度（90、120和140°C）下分离30分钟。在消化之前，通过微结构和SDS-PAGE分析对凝胶进行表征。随后，通过蛋白质水解和HPSEC分析进行胃消化过程，直至180分钟。在消化过程中逐渐形成不同大小（<5 kDa）的肽。我们的结果表明，在140°C诱导的凝胶消化得更快。蛋白质来源和胶凝温度对体外胃蛋白质消化率有很大影响。