Calcium-induced pea protein gels: Effect of structure on in-vitro protein digestibility and calcium bioaccessibility

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2025-04-22 DOI:10.1016/j.foodhyd.2025.111478

Wenbo Ren , Sarah H.E. Verkempinck , Deniz Z. Gunes , Tara Grauwet , Lilia Ahrné

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Abstract

The importance of plant protein gelation on the nutritional properties of foods is gaining considerable interest. In this study, we hypothesized that differences in the structural properties of calcium-induced pea protein gels would influence the in vitro protein digestibility and calcium bioaccessibility. These gels were created under different heating conditions (45 °C, 1000 min or 95 °C,10 min) and calcium concentrations (20 mM or 100 mM). The structural characteristics of gels showed that, within the testing range of this study, the influence of calcium concentration is more pronounced than that of the heating conditions. Gels with 20 mM calcium concentration had higher storage modulus Gʹ and also a finer, uniform gel network. Contrarily, the microstructure of gels formed at higher calcium concentration (100 mM) exhibited concentrated protein aggregates that shared fragile bonds. During the in vitro gastrointestinal digestion process, the heterogeneous gel network and compact aggregates in 100 mM gels seemed to limit the enzyme action, slowing the hydrolysis rate and resulting in a lower degree of protein hydrolysis. However, higher amounts of calcium in 100 mM gels resulted in higher levels of ionic calcium and soluble calcium, leading to higher calcium bioaccessibility. Interestingly, the bioaccessibility of calcium can be affected by protein hydrolysis due to the interaction between calcium ions and the released peptides. Thus, in the range of 20–100 mM calcium concentration, G′ correlates positively with the degree of proteolysis and negatively with calcium bioaccessibility.

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钙诱导豌豆蛋白凝胶：结构对体外蛋白质消化率和钙生物可及性的影响

植物蛋白凝胶化对食品营养特性的重要性正引起人们极大的兴趣。在本研究中，我们假设钙诱导的豌豆蛋白凝胶结构特性的差异会影响蛋白质的体外消化率和钙的生物可及性。这些凝胶在不同的加热条件（45°C， 1000 min或95°C，10 min）和钙浓度（20 mM或100 mM）下生成。凝胶的结构特征表明，在本研究的测试范围内，钙浓度的影响比加热条件的影响更为明显。当钙浓度为20 mM时，凝胶具有较高的储存模量G′和更细、更均匀的凝胶网络。相反，在高钙浓度（100 mM）下形成的凝胶微观结构表现出集中的蛋白质聚集体，共享脆弱的键。在体外胃肠消化过程中，100 mM凝胶中不均匀的凝胶网络和致密的聚集体似乎限制了酶的作用，减缓了水解速率，导致蛋白质水解程度降低。然而，100mm凝胶中钙的含量越高，离子钙和可溶性钙的含量就越高，从而导致钙的生物可及性越高。有趣的是，由于钙离子和释放的肽之间的相互作用，钙的生物可及性会受到蛋白质水解的影响。因此，在20 ~ 100 mM钙浓度范围内，G′与蛋白质水解程度呈正相关，与钙的生物可及性呈负相关。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food Hydrocolloids 工程技术-食品科技

CiteScore

19.90

自引率

14.00%

发文量

871

审稿时长

37 days

期刊介绍： Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication. The main areas of interest are: -Chemical and physicochemical characterisation Thermal properties including glass transitions and conformational changes- Rheological properties including viscosity, viscoelastic properties and gelation behaviour- The influence on organoleptic properties- Interfacial properties including stabilisation of dispersions, emulsions and foams- Film forming properties with application to edible films and active packaging- Encapsulation and controlled release of active compounds- The influence on health including their role as dietary fibre- Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes- New hydrocolloids and hydrocolloid sources of commercial potential. The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.