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Adding neutral or anionic hydrocolloids to dairy proteins underin vitro gastric digestion conditions

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Adding neutral or anionic hydrocolloids to dairy proteins underin vitro gastric digestion conditions

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dc.contributor.author Borreani, Jennifer Alexandra Audrey es_ES
dc.contributor.author Llorca Martínez, Mª Empar es_ES
dc.contributor.author Larrea Santos, Virginia es_ES
dc.contributor.author Hernando Hernando, Mª Isabel es_ES
dc.date.accessioned 2017-03-28T06:32:39Z
dc.date.available 2017-03-28T06:32:39Z
dc.date.issued 2016-06
dc.identifier.issn 0268-005X
dc.identifier.uri http://hdl.handle.net/10251/79126
dc.description.abstract The effect of adding uncharged polysaccharides such as konjac glucomannan (KGM) or negatively charged polysaccharides such as alginate to dairy protein ingredients - milk, whey proteins and calcium caseinate - was investigated through simulated in vitro gastric digestion. The apparent viscosity, microstructure (light microscopy), particle size distribution and degradation (SDS-PAGE) of the proteins were monitored after different in vitro gastric digestion times (0, 30, 60 and 120 min). The addition of KGM increased the viscosity values of the samples during gastric digestion, which probably would increase gastric distention affecting satiety. The microstructure and particle size distribution results showed that the aggregates formed in the dairy protein-konjac glucomannan mixtures at the start of gastric digestion were broken down into smaller ones over time. However, the aggregates formed with the addition of alginate were larger and remained almost unchanged throughout gastric digestion, due to the strong interaction between the opposite charges of the protein and alginate. The SDS-PAGE results showed that whey proteins were more resistant to pepsin digestion than caseins and that the alginate slowed down protein degradation. These findings suggest that a combination of whey proteins and alginate could be used to delay gastric emptying and promote satiety. (C) 2016 Elsevier Ltd. All rights reserved. es_ES
dc.description.sponsorship The authors are grateful to the Spanish Ministry of the Economy and Competitiveness for financial support (AGL2012-36753-C02) and gratefully acknowledge the financial support of EU FEDER funds. They would also like to thank Mary Georgina Hardinge for assistance in correcting the English manuscript. en_EN
dc.language Inglés es_ES
dc.publisher Elsevier es_ES
dc.relation Ministerio de Economía y Competitividad, Spain [AGL 2012-36753-C02] es_ES
dc.relation.ispartof Food Hydrocolloids es_ES
dc.rights Reconocimiento - No comercial - Sin obra derivada (by-nc-nd) es_ES
dc.subject Dairy proteins es_ES
dc.subject Konjac glucomannan es_ES
dc.subject Alginate es_ES
dc.subject In vitro gastric digestion es_ES
dc.subject SDS-PAGE es_ES
dc.subject Microstructure es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Adding neutral or anionic hydrocolloids to dairy proteins underin vitro gastric digestion conditions es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1016/j.foodhyd.2016.01.030
dc.rights.accessRights Abierto es_ES
dc.contributor.affiliation Universitat Politècnica de València. Escuela Técnica Superior de Ingenieros Industriales - Escola Tècnica Superior d'Enginyers Industrials es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments es_ES
dc.contributor.affiliation Universitat Politècnica de València. Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural - Escola Tècnica Superior d'Enginyeria Agronòmica i del Medi Natural es_ES
dc.description.bibliographicCitation Borreani, JAA.; Llorca Martínez, ME.; Larrea Santos, V.; Hernando Hernando, MI. (2016). Adding neutral or anionic hydrocolloids to dairy proteins underin vitro gastric digestion conditions. Food Hydrocolloids. 57:169-177. doi:10.1016/j.foodhyd.2016.01.030 es_ES
dc.description.accrualMethod Senia es_ES
dc.relation.publisherversion http://dx.doi.org/10.1016/j.foodhyd.2016.01.030 es_ES
dc.description.upvformatpinicio 169 es_ES
dc.description.upvformatpfin 177 es_ES
dc.type.version info:eu repo/semantics/publishedVersion es_ES
dc.description.volume 57 es_ES
dc.relation.senia 304172 es_ES
dc.identifier.eissn 1873-7137


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