Protein Oxidation and in Vitro Gastric Digestion of Processed Soy-Based Matrices

Patrícia Duque-Estrada, Claire C. Berton-Carabin, Matthijs Nieuwkoop, Birgit L. Dekkers, Anja E.M. Janssen, Atze Jan Van Der Goot*

*Corresponding author for this work

Research output: Contribution to journalArticleAcademicpeer-review

1 Citation (Scopus)

Abstract

Process conditions that are applied to make structured soy-protein-based food commonly include high temperatures. Those conditions can induce protein oxidation, leading to a decrease in their susceptibility to proteolysis by digestive enzymes. We aimed to investigate the effects of thermomechanical processing on oxidation and in vitro gastric digestion of commercial soy protein ingredients. Samples were sheared at 100 to 140 °C and characterized for acid uptake, carbonyl content, electrophoresis, and surface hydrophobicity. The enzymatic hydrolysis was determined in simulated gastric conditions. Protein ingredients were already oxidized and showed higher surface hydrophobicity and hydrolysis rate compared with those of the processed matrices. However, no clear correlation between the level of carbonyls and the hydrolysis rate was found. Therefore, we conclude that gastric digestion is mostly driven by the matrix structure and composition and the available contact area between the substrate and proteolytic enzymes.

Original languageEnglish
Pages (from-to)9591-9600
JournalJournal of Agricultural and Food Chemistry
Volume64
Issue number34
DOIs
Publication statusPublished - 15 Aug 2019

Keywords

  • gastric digestion
  • meat analogues
  • processing
  • protein oxidation
  • soy proteins

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