Heat-induced changes in microstructure of spray-dried plant protein isolates and its implications on in vitro gastric digestion

Andrea Rivera del Rio*, Mauricio Opazo-Navarrete, Yamira Cepero-Betancourt, Gipsy Tabilo-Munizaga, Remko M. Boom, Anja E.M. Janssen

*Corresponding author for this work

Research output: Contribution to journalArticleAcademicpeer-review

Abstract

The quickly expanding field of plant-based food, generally uses protein concentrates or isolates as protein source. It is however not clear to what extent the intensive processing of these raw materials affects their digestibility. We here report on the in vitro gastric digestibility of the structures present in unheated and heated dispersions of spray-dried protein isolates of soybean and yellow pea. Unheated dispersions consist primarily of insoluble individual spray-dried particles, agglomerates of these and only a small fraction of soluble protein. Pepsin activity was followed in real-time through microscopic observations, showing the disassociation of agglomerates and inward-breakdown of individual particles, which are otherwise stable at gastric pH and ionic strength. This demonstrates that solubility is not necessarily an incentive for gastric protein digestion. Heating does not significantly affect the overall digestibility of protein isolate dispersions. Nevertheless, heating disrupts the structure of spray-dried particles, increasing the amount of smaller and better digestible particles that remain suspended after centrifugation. Conversely, heat-induced aggregates remain in the pellet and are up to 50% less digestible than their unheated counterparts. This impaired digestibility is counterbalanced by a reduced proportion of poorly-digestible species in the full system (up to 11% for soy and 23% for pea).

Original languageEnglish
Article number108795
JournalLWT
Volume118
DOIs
Publication statusPublished - Jan 2020

Fingerprint

Plant Proteins
protein isolates
plant proteins
microstructure
Digestion
Stomach
stomach
Hot Temperature
digestibility
digestion
heat
Peas
Heating
peas
Proteins
plant-based foods
Edible Plants
Soybean Proteins
protein concentrates
Pepsin A

Keywords

  • Gastric digestion
  • In vitro digestion
  • Pea protein isolate
  • Protein digestibility
  • Soy protein isolate
  • Spray-dried protein isolates

Cite this

Rivera del Rio, Andrea ; Opazo-Navarrete, Mauricio ; Cepero-Betancourt, Yamira ; Tabilo-Munizaga, Gipsy ; Boom, Remko M. ; Janssen, Anja E.M. / Heat-induced changes in microstructure of spray-dried plant protein isolates and its implications on in vitro gastric digestion. In: LWT. 2020 ; Vol. 118.
@article{2e0b33c9f6f04ca187f1460ac4be76ad,
title = "Heat-induced changes in microstructure of spray-dried plant protein isolates and its implications on in vitro gastric digestion",
abstract = "The quickly expanding field of plant-based food, generally uses protein concentrates or isolates as protein source. It is however not clear to what extent the intensive processing of these raw materials affects their digestibility. We here report on the in vitro gastric digestibility of the structures present in unheated and heated dispersions of spray-dried protein isolates of soybean and yellow pea. Unheated dispersions consist primarily of insoluble individual spray-dried particles, agglomerates of these and only a small fraction of soluble protein. Pepsin activity was followed in real-time through microscopic observations, showing the disassociation of agglomerates and inward-breakdown of individual particles, which are otherwise stable at gastric pH and ionic strength. This demonstrates that solubility is not necessarily an incentive for gastric protein digestion. Heating does not significantly affect the overall digestibility of protein isolate dispersions. Nevertheless, heating disrupts the structure of spray-dried particles, increasing the amount of smaller and better digestible particles that remain suspended after centrifugation. Conversely, heat-induced aggregates remain in the pellet and are up to 50{\%} less digestible than their unheated counterparts. This impaired digestibility is counterbalanced by a reduced proportion of poorly-digestible species in the full system (up to 11{\%} for soy and 23{\%} for pea).",
keywords = "Gastric digestion, In vitro digestion, Pea protein isolate, Protein digestibility, Soy protein isolate, Spray-dried protein isolates",
author = "{Rivera del Rio}, Andrea and Mauricio Opazo-Navarrete and Yamira Cepero-Betancourt and Gipsy Tabilo-Munizaga and Boom, {Remko M.} and Janssen, {Anja E.M.}",
year = "2020",
month = "1",
doi = "10.1016/j.lwt.2019.108795",
language = "English",
volume = "118",
journal = "Food Science and Technology = Lebensmittel-Wissenschaft und Technologie",
issn = "0023-6438",
publisher = "Elsevier",

}

Heat-induced changes in microstructure of spray-dried plant protein isolates and its implications on in vitro gastric digestion. / Rivera del Rio, Andrea; Opazo-Navarrete, Mauricio; Cepero-Betancourt, Yamira; Tabilo-Munizaga, Gipsy; Boom, Remko M.; Janssen, Anja E.M.

In: LWT, Vol. 118, 108795, 01.2020.

Research output: Contribution to journalArticleAcademicpeer-review

TY - JOUR

T1 - Heat-induced changes in microstructure of spray-dried plant protein isolates and its implications on in vitro gastric digestion

AU - Rivera del Rio, Andrea

AU - Opazo-Navarrete, Mauricio

AU - Cepero-Betancourt, Yamira

AU - Tabilo-Munizaga, Gipsy

AU - Boom, Remko M.

AU - Janssen, Anja E.M.

PY - 2020/1

Y1 - 2020/1

N2 - The quickly expanding field of plant-based food, generally uses protein concentrates or isolates as protein source. It is however not clear to what extent the intensive processing of these raw materials affects their digestibility. We here report on the in vitro gastric digestibility of the structures present in unheated and heated dispersions of spray-dried protein isolates of soybean and yellow pea. Unheated dispersions consist primarily of insoluble individual spray-dried particles, agglomerates of these and only a small fraction of soluble protein. Pepsin activity was followed in real-time through microscopic observations, showing the disassociation of agglomerates and inward-breakdown of individual particles, which are otherwise stable at gastric pH and ionic strength. This demonstrates that solubility is not necessarily an incentive for gastric protein digestion. Heating does not significantly affect the overall digestibility of protein isolate dispersions. Nevertheless, heating disrupts the structure of spray-dried particles, increasing the amount of smaller and better digestible particles that remain suspended after centrifugation. Conversely, heat-induced aggregates remain in the pellet and are up to 50% less digestible than their unheated counterparts. This impaired digestibility is counterbalanced by a reduced proportion of poorly-digestible species in the full system (up to 11% for soy and 23% for pea).

AB - The quickly expanding field of plant-based food, generally uses protein concentrates or isolates as protein source. It is however not clear to what extent the intensive processing of these raw materials affects their digestibility. We here report on the in vitro gastric digestibility of the structures present in unheated and heated dispersions of spray-dried protein isolates of soybean and yellow pea. Unheated dispersions consist primarily of insoluble individual spray-dried particles, agglomerates of these and only a small fraction of soluble protein. Pepsin activity was followed in real-time through microscopic observations, showing the disassociation of agglomerates and inward-breakdown of individual particles, which are otherwise stable at gastric pH and ionic strength. This demonstrates that solubility is not necessarily an incentive for gastric protein digestion. Heating does not significantly affect the overall digestibility of protein isolate dispersions. Nevertheless, heating disrupts the structure of spray-dried particles, increasing the amount of smaller and better digestible particles that remain suspended after centrifugation. Conversely, heat-induced aggregates remain in the pellet and are up to 50% less digestible than their unheated counterparts. This impaired digestibility is counterbalanced by a reduced proportion of poorly-digestible species in the full system (up to 11% for soy and 23% for pea).

KW - Gastric digestion

KW - In vitro digestion

KW - Pea protein isolate

KW - Protein digestibility

KW - Soy protein isolate

KW - Spray-dried protein isolates

U2 - 10.1016/j.lwt.2019.108795

DO - 10.1016/j.lwt.2019.108795

M3 - Article

VL - 118

JO - Food Science and Technology = Lebensmittel-Wissenschaft und Technologie

JF - Food Science and Technology = Lebensmittel-Wissenschaft und Technologie

SN - 0023-6438

M1 - 108795

ER -