This study investigated the digestibility of proteins in a pea protein fortified sponge-cake, as well as the impact of the degree of structure of the bolus produced by elderly subjects on the digestibility of proteins by combining ex vivo and in vitro approaches via the standardized protocol INFOGEST. The sponge-cakes were consumed by a group of 20 elderly subjects with contrasting physiology, their boli were recovered just before swallowing, and their apparent viscosity was measured to delineate the bolus degree of structure. According to this criterion, two pools were formed with boli from subjects selected at the extremes: low viscosity (LV) and high viscosity (HV), with apparent viscosity values (at 120s-1 ) of 124 ± 18 Pa∙s and 208 ± 19 Pa∙s, respectively. The sponge-cakes and the two pools underwent in vitro digestion. Protein hydrolysis kinetics was followed by measuring the released primary amino groups (NH2 ) and by SDS-PAGE at different time points. For all samples, the representative bands of pea proteins disappear gradually during digestion, accompanied by the appearance of bands indicating the presence of proteins with MW < 15kDa. In addition, the NH2 concentrations increase over time and do not differ between sponge-cake and pea protein isolate. Moreover, the degree of structure of the food bolus has no significant effect on the concentration of NH2 released. These results showed that pea proteins in a fortified sponge-cake are bioaccessible under standardized conditions, and that the degree of structure of the bolus did not influence protein digestibility for these foods. This article is protected by copyright. All rights reserved.

中文翻译：

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老年人咀嚼的豌豆蛋白强化海绵蛋糕体外消化过程中，大丸剂结构度对蛋白质消化率的影响

本研究通过标准化方案结合离体和体外方法，研究了豌豆蛋白强化海绵蛋糕中蛋白质的消化率，以及老年受试者产生的丸剂的结构程度对蛋白质消化率的影响信息。海绵蛋糕由一组 20 名具有对比生理的老年受试者食用，在吞咽前恢复他们的 boli，并测量它们的表观粘度以描述团块的结构程度。根据这个标准，从极端选择的受试者中形成两个池子：低粘度 (LV) 和高粘度 (HV)，表观粘度值（在 120s-1 时）为 124 ± 18 Pa∙s 和 208 ±分别为 19 Pa∙s。海绵蛋糕和两个池进行体外消化。通过在不同时间点测量释放的伯氨基 (NH2) 和 SDS-PAGE 来跟踪蛋白质水解动力学。对于所有样品，豌豆蛋白的代表性条带在消化过程中逐渐消失，同时出现的条带表明存在 MW < 15kDa 的蛋白质。此外，NH2 浓度随时间增加并且在海绵蛋糕和豌豆分离蛋白之间没有差异。此外，食物丸的结构程度对释放的 NH2 浓度没有显着影响。这些结果表明，强化海绵蛋糕中的豌豆蛋白在标准化条件下是可生物利用的，并且大丸剂的结构程度不会影响这些食物的蛋白质消化率。本文受版权保护。版权所有。