Digestion of animal- and plant-based proteins encapsulated in kappa-carrageenan/protein beads under simulated gastrointestinal conditions

Date

2020-11-01

Author

Özel, Barış
He, Lili
McClements, David Julian

Metadata

Show full item record

This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Item Usage Stats

240
views

0
downloads

In this study, we encapsulated both animal-derived (whey) and plant-derived (soy and pea) proteins within polysaccharide/protein beads and measured the digestion of these beads under simulated gastrointestinal tract (GIT) conditions. Bead dimensions were measured using a digital caliper and found to increase as the shear thinning behavior of the protein/polysaccharide solutions used to form them increased. The hydrolysis of the plant and animal proteins trapped inside the protein/polysaccharide beads was studied using the pH-stat automatic titration method under simulated static GIT conditions. The encapsulated proteins were relatively resistant to digestion under gastric conditions, with only about 10 to 13% of the protein being digested by the end of the stomach phase. Conversely, they were almost fully digested under small intestinal conditions, with around 87 to 97% of the protein being hydrolyzed by the end. Indeed, by the completion of the small intestine phase, only "ghost" beads remained that contained cross-linked polysaccharides. The soy and pea proteins were digested slightly faster than the whey proteins in the stomach phase (p < 0.05), whereas the pea proteins were digested slightly faster than the soy and whey proteins under intestinal conditions (p < 0.05). Raman spectroscopy and scanning electron microscopy showed that there were changes in the composition and structure of the beads throughout the simulated GIT. Our results indicate that the gastrointestinal behavior of proteins can be modulated by encapsulating them in polysaccharide beads, which may be useful for the design of certain types of functional foods. Even so, the beads formed from the plant-based and animal-based proteins behaved fairly similarly, suggesting that animal proteins could be replaced by plant-based ones for this purpose.

Subject Keywords

Food Science

URI

https://hdl.handle.net/11511/70036

Journal

FOOD RESEARCH INTERNATIONAL

DOI

https://doi.org/10.1016/j.foodres.2020.109662

Collections

Graduate School of Natural and Applied Sciences, Article

Suggestions

OpenMETU
Core

Campanian-Maastrichtian planktonic foraminiferal investigation and biostratigraphy (Kokaksu section, Bartın, NW Anatolia) : remarks on the cretaceous paleoceanography based on quantitative data Güray, Alev; Altıner, Sevinç; Department of Geological Engineering (2006) The aim of this study is to delineate the Campanian-Maastrichtian boundary by using planktonic foraminifers. In this manner, Kokaksu Section (Bartın, NW Anatolia) was selected and the Akveren Formation, characterized by a calciturbiditic-clayey limestone and marl intercalation of Campanian-Maastrichtian age, was examined. 59 samples were emphasized for position of boundary. Late Campanian-Maastrichtian planktonic foraminifers were studied in thin section and by washed samples. Two different biostratigraphic...
Evaluation of hemicellulose as a coating material with gum arabic for food microencapsulation Tatar, Feyza; Tunc, Merve Tugce; DERVİŞOĞLU, MUHAMMET; Çekmecelioğlu, Deniz; KAHYAOĞLU, TALİP (Elsevier BV, 2014-03-01) In this study, hemicellulose-based coatings were assessed for use in microencapsulated fish oil. The fish oil emulsions were prepared using the solutions of gum arabic (GA), gum arabic-hemicellulose (GA-HC) and hemicellulose (HC) as the coating materials, amended with maltodextrin as a cheap filler material. The fish oil was then encapsulated with these emulsions using the spray drying method. The effects of the hemicelluloses on the emulsions and the formed microcapsules were evaluated by physical and chem...
Cinnamon oil nanoemulsions by spontaneous emulsification: Formulation, characterization and antimicrobial activity YILDIRIM, Simge Tutku; Öztop, Halil Mecit; Soyer, Yeşim (Elsevier BV, 2017-10-01) The goal of this study was to formulate stable cinnamon oil nanoemulsions (NEs) exhibiting high anti-microbial activity by using the low-energy approach: spontaneous emulsification (SE) and compare it with two high-energy methods. To prepare the nanoemulsions by SE, oil phase containing cinnamon oil (CO) and carrier oil (coconut oil (CNO)) at different ratios (2:8-10:0) and surfactant (Tween 80) at 10% (w/w) was titrated into an aqueous phase (distilled water). For antimicrobial activity, agar disc diffusio...
Substituted quinoxaline and benzimidazole containing monomers as long wavelength photosensitizers for diaryliodonium salt initiators in photopolymerization Çorakçı, Bengisu; Toppare, Levent Kamil; Çırpan, Ali; Department of Chemistry (2013) In this study; ferrocenyl and naphthalenyl substituted quinoxaline derivatives; 5,8- bis (2,3- dihydrothieno [3,4-b] [1,4] dioxin-5-yl)-2- (naphthalen-2-yl)- 3- ferrocenyl- 4a,8a-dihydroquinoxaline; 5,8- bis (2,3-dihydrothieno [3,4-b] [1,4]dioxin-5-yl) -2- (phenyl) -3-ferrocenylquinoxaline; 5,8-bis (2,3-dihydrothieno [3,4-b] [1,4]dioxin-5-yl) -2,3- di(naphthalen-2-yl)quinoxaline and trihexylthiophene and thiophene coupled benzimidazole derivatives; 4-(tert-butyl)-4,7-bis(4-hexylthiophen-2-yl)spiro[benzo[d]i...
Investigation of sensory and instrumental methods to predict shelf-life of jelly gums Tireki, Suzan; Şümnü, Servet Gülüm; Şahin, Serpil; Department of Food Engineering (2017) The main aim of this study was to correlate sensorial changes with instrumental techniques to predict shelf life during storage of jelly gums. Effects of glucose syrup:sucrose ratio, starch and gelatine content on quality and sensorial properties of jellies were investigated. Glucose syrup: sucrose ratio, starch and gelatine contents affected hardness significantly. Moisture content, water activity, total soluble solids, pH, springiness and gumminess was influenced by only glucose syrup:sucrose ratio. Moist...

Citation Formats

B. Özel, L. He, and D. J. McClements, “Digestion of animal- and plant-based proteins encapsulated in kappa-carrageenan/protein beads under simulated gastrointestinal conditions,” FOOD RESEARCH INTERNATIONAL, pp. 0–0, 2020, Accessed: 00, 2021. [Online]. Available: https://hdl.handle.net/11511/70036.