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Bayrak M, Mata J, Raynes JK, Greaves M, White J, Conn CE, Floury J, Logan A. Investigating casein gel structure during gastric digestion using ultra-small and small-angle neutron scattering. J Colloid Interface Sci 2021; 594:561-574. [PMID: 33780761 DOI: 10.1016/j.jcis.2021.03.087] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2020] [Revised: 02/24/2021] [Accepted: 03/15/2021] [Indexed: 11/25/2022]
Abstract
This study aimed to understand the structural devolution of 10% w/w rennet-induced (RG) and transglutaminase-induced acid (TG) gels in H2O and D2O under in vitro gastric conditions with and without pepsin. The real-time devolution of structure at a nano- (e.g. colloidal calcium phosphate (CCP) and micelle) and micro- (gel network) level was determined using ultra-small (USANS) and small-angle neutron scattering (SANS) with electron microscopy. Results demonstrate that gel firmness or elasticity determines disintegration behaviour during simulated mastication and consequently the particle size entering the stomach. Shear of mixing in the stomach, pH, and enzyme activity will also affect the digestion process. Our results suggest that shear of mixing primarily results in erosion at the particle surface and governs gel disintegration behaviour during the early stages of digestion. Pepsin diffusivity, and hence action, occur more readily in the latter stages of gastric digestion via access to the particle interior. This occurs via the progressively larger pores of the looser gel network and channels created within the larger, less dense casein micelles of the RG gels. Gel firmness and brittleness were greater in the D2O samples compared to H2O, facilitating gel disintegration. Despite the higher strength and elasticity of RG compared to TG, the protein network strands of the RG gels become more compact when exposed to the acidic gastric environment with comparatively larger pores observed through SEM imaging. This led to a higher degree of digestibility in RG gels compared to TG gels. This is the first study to examine casein gel structure during simulated gastric digestion using scattering and highlights the benefits of neutron scattering to monitor structural changes during digestion at multiple length scales.
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Affiliation(s)
- Meltem Bayrak
- CSIRO Agriculture and Food, 671 Sneydes Road, Werribee, Victoria 3030, Australia; School of Science, STEM College, RMIT University, 124 La Trobe Street, Melbourne, VIC 3000, Australia.
| | - Jitendra Mata
- Australian Centre for Neutron Scattering, Australian Nuclear Science and Technology Organisation, Lucas Heights, NSW 2234, Australia.
| | - Jared K Raynes
- CSIRO Agriculture and Food, 671 Sneydes Road, Werribee, Victoria 3030, Australia.
| | - Mark Greaves
- CSIRO Manufacturing, Bayview Avenue, Clayton, VIC 3168, Australia.
| | - Jacinta White
- CSIRO Manufacturing, Bayview Avenue, Clayton, VIC 3168, Australia.
| | - Charlotte E Conn
- School of Science, STEM College, RMIT University, 124 La Trobe Street, Melbourne, VIC 3000, Australia.
| | | | - Amy Logan
- CSIRO Agriculture and Food, 671 Sneydes Road, Werribee, Victoria 3030, Australia.
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Combined effect of microbial transglutaminase and ethanolic coconut husk extract on the gel properties and in-vitro digestibility of spotted golden goatfish (Parupeneus heptacanthus) surimi gel. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.106107] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
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Voron’ko NG, Derkach SR, Vovk MA, Tolstoy PM. Formation of κ-carrageenan–gelatin polyelectrolyte complexes studied by 1H NMR, UV spectroscopy and kinematic viscosity measurements. Carbohydr Polym 2016; 151:1152-1161. [DOI: 10.1016/j.carbpol.2016.06.060] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2016] [Revised: 06/12/2016] [Accepted: 06/15/2016] [Indexed: 11/27/2022]
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Buamard N, Benjakul S. Improvement of gel properties of sardine (Sardinella albella) surimi using coconut husk extracts. Food Hydrocoll 2015. [DOI: 10.1016/j.foodhyd.2015.05.011] [Citation(s) in RCA: 85] [Impact Index Per Article: 9.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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de Faria JT, Minim VPR, Minim LA. Evaluating the effect of protein composition on gelation and viscoelastic characteristics of acid-induced whey protein gels. Food Hydrocoll 2013. [DOI: 10.1016/j.foodhyd.2012.12.006] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Cavallieri AL, Fialho NAV, Cunha RL. Sodium Caseinate and κ-Carrageenan Interactions in Acid Gels: Effect of Polysaccharide Dissolution Temperature and Sucrose Addition. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2011. [DOI: 10.1080/10942910903176345] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Angelo L.F. Cavallieri
- a Department of Food Science, School of Agriculture and Food Engineering , Federal University of Goiás (UFG) , Goiânia, GO, Brazil
| | - Natalia Amanda Vieira Fialho
- b Department of Food Engineering, Faculty of Food Engineering , University of Campinus (UWCAMP) , Campinas, SP, Brazil
| | - Rosiane L. Cunha
- b Department of Food Engineering, Faculty of Food Engineering , University of Campinus (UWCAMP) , Campinas, SP, Brazil
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Cavallieri ÂLF, Garcez MM, Takeuchi KP, Cunha RLD. Heat-induced gels of soy protein and κ-carrageenan at different pH values. Int J Food Sci Technol 2010. [DOI: 10.1111/j.1365-2621.2010.02247.x] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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