Protein Oxidation and In Vitro Gastric Digestion of Processed Soy-Based Matrices,Journal of Agricultural and Food Chemistry

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Protein Oxidation and In Vitro Gastric Digestion of Processed Soy-Based Matrices
Journal of Agricultural and Food Chemistry ( IF 5.7 ) Pub Date : 2019-08-15 00:00:00 , DOI: 10.1021/acs.jafc.9b02423
Patrícia Duque-Estrada ₁ , Claire C. Berton-Carabin ₁ , Matthijs Nieuwkoop ₁ , Birgit L. Dekkers ₁ , Anja E. M. Janssen ₁ , Atze Jan van der Goot ₁

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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.

中文翻译：

大豆基质的蛋白质氧化和体外胃液消化

用于制造结构化大豆蛋白基食品的加工条件通常包括高温。这些条件可以诱导蛋白质氧化，导致它们对消化酶进行蛋白水解的敏感性降低。我们旨在研究热机械加工对商业大豆蛋白成分的氧化和体外胃消化的影响。样品在100至140°C剪切，并进行酸吸收，羰基含量，电泳和表面疏水性表征。在模拟的胃条件下测定酶促水解。与经过处理的基质相比，蛋白质成分已经被氧化，并显示出更高的表面疏水性和水解速率。然而，在羰基的含量和水解速率之间没有发现明显的相关性。所以，

更新日期：2019-08-15

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