Two-step digestion pathways of hydrogels from pea proteins
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| Název: | Two-step digestion pathways of hydrogels from pea proteins |
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| Autoři: | Schirone, Davide, Maischberger, Anna, Dessì, Francesca, Merten, Lena, Rahdar, Negar, Herranz-Trillo, Fátima, Matsarskaia, Olga, Jeffries, Cy M., Del Giudice, Rita, Roosen-Runge, Felix |
| Zdroj: | Journal of Colloid and Interface Science. 703 |
| Témata: | Digestion, Hydrogel, Pea protein, Structure |
| Popis: | Hypothesis: Digestion pathways of plant proteins are of high relevance to optimize bioavailability and allergenicity profiles of sustainable and vegan food products. Understanding the structural breakdown of solid food presents a particular challenge, due to the complexity to realize a good model system suitable for comprehensive multi-technique characterization under realistic conditions. Experiments: We used a microfluidic chip to study the structural evolution during in-vitro digestion of solid gels from pea proteins. The gel structure was probed in-situ combining confocal microscopy, small-angle neutron and X-ray scattering using the same experimental platform. SDS-PAGE analysis was performed on related solution and gel samples subjected to different digestion times. Findings: Combining multiple techniques we reach a multi-scale picture of gel digestion, revealing the breakdown of a more homogeneous gel into more open connected domains with hierarchical internal structures. SDS-PAGE outlines effects of processing on resulting digestion pathways. As central result, we observe a clear two-step digestion process across techniques, switching at about 8-10 min from the initial response to long-term digestion. Overall, the presented methodology holds promise for detailed structural information in future studies aimed at developing new foods with optimized mechanical, nutritional value, and reduced allergenicity. |
| Popis souboru: | electronic |
| Přístupová URL adresa: | https://urn.kb.se/resolve?urn=urn:nbn:se:mau:diva-80173 https://doi.org/10.1016/j.jcis.2025.139215 |
| Databáze: | SwePub |
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Nájsť tento článok vo Web of Science | Abstrakt: | Hypothesis: Digestion pathways of plant proteins are of high relevance to optimize bioavailability and allergenicity profiles of sustainable and vegan food products. Understanding the structural breakdown of solid food presents a particular challenge, due to the complexity to realize a good model system suitable for comprehensive multi-technique characterization under realistic conditions. Experiments: We used a microfluidic chip to study the structural evolution during in-vitro digestion of solid gels from pea proteins. The gel structure was probed in-situ combining confocal microscopy, small-angle neutron and X-ray scattering using the same experimental platform. SDS-PAGE analysis was performed on related solution and gel samples subjected to different digestion times. Findings: Combining multiple techniques we reach a multi-scale picture of gel digestion, revealing the breakdown of a more homogeneous gel into more open connected domains with hierarchical internal structures. SDS-PAGE outlines effects of processing on resulting digestion pathways. As central result, we observe a clear two-step digestion process across techniques, switching at about 8-10 min from the initial response to long-term digestion. Overall, the presented methodology holds promise for detailed structural information in future studies aimed at developing new foods with optimized mechanical, nutritional value, and reduced allergenicity. |
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| ISSN: | 00219797 10957103 |
| DOI: | 10.1016/j.jcis.2025.139215 |