Impact of alfalfa (Medicago sativa L.) galactomannan on the microstructural and physicochemical changes of milk proteins under static in-vitro digestion conditions

Hellebois, Thierry; Gaïani, Claire; Soukoulis, Christos

doi:10.1016/j.fochx.2022.100330

Cited by 4 publications

(17 citation statements)

References 40 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…In keeping with our previous findings [ 21 ], the milk protein food models exhibited a Newtonian flow behaviour with the apparent viscosities of 23.8 and 10.8 mPa s for NaCN and WPI, respectively. Upon FG addition, a proportional increase to the FG concentration increase was observed in the apparent viscosities of the food matrices ( Figure 1 ).…”

Section: Resultssupporting

confidence: 91%

“…It should be noted that the macroviscosity dependence on the FG concentration followed a linear trend, with the highest slopes detected in the WPI-based solutions. Contrary to non-ionic polysaccharides, e.g., alfalfa galactomannan [ 21 ], where the macroviscosity of the milk protein solutions was radically changed at c > c*, in the FG-stabilised protein food models, it was not possible to experimentally justify such a dependence on the critical concentration (c*) i.e., c* GF = 0.53 and c* BF = 0.76% [ 3 ].…”

Section: Resultsmentioning

confidence: 99%

“…The microstructure of the mixed biopolymer systems was characterised using a CLSM microscope (LSM 880 with Airy scan, Zeiss, Jena, Germany) equipped with a ×10 objective. The detailed sample preparation and analysis method is described by Hellebois and co-workers [ 21 ].…”

Section: Methodsmentioning

confidence: 99%

“…The amino acid release throughout the in vitro digestibility was assessed by the o-phthaldialdehyde (OPA) method carefully described by Hellebois and coworkers [ 21 ]. The degree of hydrolysis of the protein, after considering each dilution step, was determined as follows:

where DH is the degree of hydrolysis, and

, and

denote the primary amino group content of the digested samples, food matrix, and hydrolysed FM aliquots, respectively.…”

Section: Methodsmentioning

confidence: 99%

“…Implementing a semi-dynamic in vitro digestion model, Markussen and co-workers [ 20 ] demonstrated that the occurrence of segregative phase separation and complex coacervation phenomena are the major drivers of the intragastric-induced peptic cleavage of milk protein concentrate (MPC). In a recent study, Hellebois and co-workers [ 21 ] demonstrated that alfalfa seed galactomannan modulated the acid-induced aggregation of milk proteins, leading to higher rates of free amino group release in the intestinal digesta.…”

Section: Introductionmentioning

confidence: 99%

See 4 more Smart Citations

Impact of Flaxseed Gums on the Colloidal Changes and In Vitro Digestibility of Milk Proteins

Hellebois

Fortuin

Gaiani

et al. 2022

Foods

Self Cite

View full text Add to dashboard Cite

Flaxseed (Linum usitatissimum L.) mucilage is one of the most studied plant seed gums in terms of its techno-functional and health-promoting properties. Nonetheless, the interplay of flaxseed gum (FG) with other food biopolymers, such as milk proteins, under in vitro digestion conditions remains underexplored. The aim of the present work was to investigate the colloidal interplay between flaxseed gum (golden or brown) and milk proteins (sodium caseinate or whey protein isolate) under simulated in vitro digestion conditions and its relationship with the attained in vitro protein digestibility. The presence of flaxseed gum in the milk protein food models and in the oral food boluses obtained was associated with the occurrence of segregative microphase separation. Flaxseed gum exhibited a prominent role in controlling the acid-mediated protein aggregation phenomena, particularly in the sodium caseinate gastric chymes. The addition of FG in the food models was associated with a higher amount of intact total caseins and β-lactoglobulin at the end of the gastric processing step. Monitoring of the intestinal processing step revealed a very advanced cleavage of the whey proteins (>98%) and caseins (>90%). The degree of the milk protein hydrolysis achieved at the end of the intestinal processing was significantly higher in the systems containing flaxseed gum (i.e., 59–62%) than their gum-free protein counterparts (i.e., 46–47%). It was postulated that the electrostatic milk protein complexation capacity and, to a lesser extent, the thickening effect of flaxseed gum influenced the in vitro digestibility of the milk proteins.

show abstract

Section: Resultssupporting

confidence: 91%

Section: Resultsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

where DH is the degree of hydrolysis, and

, and

denote the primary amino group content of the digested samples, food matrix, and hydrolysed FM aliquots, respectively.…”

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Impact of Flaxseed Gums on the Colloidal Changes and In Vitro Digestibility of Milk Proteins

Hellebois

Fortuin

Gaiani

et al. 2022

Foods

Self Cite

View full text Add to dashboard Cite

show abstract

Milk protein-based cryogel monoliths as novel encapsulants of probiotic bacteria. Part II: Lacticaseibacillus rhamnosus GG storage stability and bioactivity under in vitro digestion

et al. 2024

View full text Add to dashboard Cite

Concentration-Regulated Fibrillation of Soy Protein: Structure and In Vitro Digestion

Zheng

Gao

Chang

et al. 2023

J. Agric. Food Chem.

View full text Add to dashboard Cite

The impact of protein types, heating temperatures, and times on protein fibrillation has been widely studied. However, there is little understanding of the influence of protein concentration (PC) on the protein fibril assembly. In this work, the structure and in vitro digestibility of soy protein amyloid fibrils (SAFs) were investigated at pH 2.0 and different PCs. Significant increases in fibril conversion rate and parallel β-sheets proportion were observed in SAFs upon increasing the PC from 2 to 8% (w/ v). The AFM images showed that curly fibrils were prone to form at 2−6% PCs, while rigid, straight fibrils developed at higher PCs (≥8%). As evidenced in XRD results, increasing PC led to a more stable structure of SAFs with enhanced thermal stability and lower digestibility. Moreover, positive correlations among PC, β-sheet content, persistence length, enthalpy, and total hydrolysis were established. These findings would provide valuable insights into concentration-regulated protein fibrillation.

show abstract

Impact of alfalfa (Medicago sativa L.) galactomannan on the microstructural and physicochemical changes of milk proteins under static in-vitro digestion conditions

Cited by 4 publications

References 40 publications

Impact of Flaxseed Gums on the Colloidal Changes and In Vitro Digestibility of Milk Proteins

Impact of Flaxseed Gums on the Colloidal Changes and In Vitro Digestibility of Milk Proteins

Milk protein-based cryogel monoliths as novel encapsulants of probiotic bacteria. Part II: Lacticaseibacillus rhamnosus GG storage stability and bioactivity under in vitro digestion

Concentration-Regulated Fibrillation of Soy Protein: Structure and In Vitro Digestion

Contact Info

Product

Resources

About