蛋清凝胶pH和胃内pH的相互作用:对分解动力学和质量运输过程的影响。

Alisha Kar, Alex G Olenskyj, Maria Garcia Guerrero, Riley Graham, Gail M Bornhorst
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引用次数: 0

摘要

基于体外胃消化过程中的物理和生化分解过程,蛋清凝胶已被用作研究蛋白质分解动力学的模型系统。此外,还研究了调节胃内pH对分解动力学过程的影响。本研究评估了凝胶pH(基于在pH 3、5和7.5下制备的蛋白质分散体的pH)和胃内pH调节(在体外胃消化过程中调节或不调节pH 2)对胃液成分(水和HCl)的有效扩散、胃消化过程的凝胶软化动力学,利用显微计算机断层扫描和蛋白水解技术对蛋清凝胶消化液和固体部分的微观结构进行分析。在静态体外胃消化模型中,对蛋清凝胶进行30秒的口服消化和15、30、60、120、180或240分钟的胃消化,同时或不将胃pH调节至pH 2。凝胶pH值影响胃消化过程中测量的所有特性,每个凝胶pH值代表了蛋白质分解的特定驱动机制。较低的凝胶pH(pH 3)表明水分和酸的扩散更高,导致更快的软化(p
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Interplay of egg white gel pH and intragastric pH: Impact on breakdown kinetics and mass transport processes.

Egg white gels have been utilized as a model system to study protein breakdown kinetics based on physical and biochemical breakdown processes during in vitro gastric digestion. Additionally, the impact of regulating intragastric pH on the breakdown kinetic processes was investigated. The present study evaluated the impact of gel pH (based on the pH of protein dispersion prepared at pH 3, 5 and 7.5) and intragastric pH regulation (with or without adjustment to pH 2 during in vitro gastric digestion) on the effective diffusion of gastric juice components (water and HCl), gel softening kinetics during gastric digestion, microstructural analysis using micro- computed tomography and protein hydrolysis in the liquid and solid fraction of egg white gel digesta. Egg white gels were subjected to 30 s oral digestion and 15, 30, 60, 120, 180 or 240 min gastric digestion in a static in vitro gastric digestion model, with or without gastric pH adjustment to pH 2. The gel pH affected all the properties measured during gastric digestion and each gel pH represented a specific driving mechanism for protein breakdown. A lower gel pH (pH 3) demonstrated a higher diffusion of moisture and acid, resulting in faster softening (p < 0.05). An intermediate pH (pH 5) showed greater protein-protein interactions due to the proximity to the isoelectric point of egg white proteins, resulting in very slow softening during digestion (p < 0.05), and a higher pH (pH 7) resulted in higher acid diffusion, intermediate gel hardness and very slow softening kinetics (p < 0.05). The gastric pH adjustment during digestion of egg protein gels affected (p < 0.05) the equilibrium moisture and acid contents as well as protein hydrolysis. The study confirmed that there is an interplay between initial gel pH and the intragastric pH which affected the breakdown kinetics of egg white gels during the gastric digestion process.

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