In-situ disintegration of egg white gels by pepsin and kinetics of nutrient release followed by time-lapse confocal microscopy
| العنوان: | In-situ disintegration of egg white gels by pepsin and kinetics of nutrient release followed by time-lapse confocal microscopy |
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| المؤلفون: | Didier Dupont, Jaspreet Singh, Juliane Floury, Maria J. Ferrua, Geeshani Somaratne, Aiqian Ye, R. Paul Singh, Françoise Nau |
| المساهمون: | Science et Technologie du Lait et de l'Oeuf (STLO), Institut National de la Recherche Agronomique (INRA)-AGROCAMPUS OUEST, Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro), Riddet Institute, Riddet Institute and Massey Institute of Food Science and Technology, Massey University, Fonterra Research and Development Centre, University of California [Davis] (UC Davis), University of California, Massey Institute of Food Science and Technology |
| المصدر: | Food Hydrocolloids Food Hydrocolloids, Elsevier, 2020, 98, pp.105228. ⟨10.1016/j.foodhyd.2019.105228⟩ |
| بيانات النشر: | HAL CCSD, 2020. |
| سنة النشر: | 2020 |
| مصطلحات موضوعية: | General Chemical Engineering, Confocal, Kinetics, microstructure, microscopie confocale, digestion, confocal microscopy, 01 natural sciences, law.invention, 0404 agricultural biotechnology, Pepsin, Confocal microscopy, law, digestion in vitro, 0103 physical sciences, [SDV.IDA]Life Sciences [q-bio]/Food engineering, désintégration de gel, 010304 chemical physics, biology, blanc d'oeuf, nutriment, Chemistry, nutrient, pepsin A, 04 agricultural and veterinary sciences, General Chemistry, Microstructure, 040401 food science, traitement thermique de l'aliment, désintégration mécanique, microstructure des aliments, Self-healing hydrogels, biology.protein, Biophysics, pepsine, hydrogel, Digestion, [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition, Food Science, Egg white, traitement thermique |
| الوصف: | Digestion behaviour of food protein-based hydrogels is greatly influenced by the gel characteristics and in particular the microstructure. Using egg white gels (EWGs) as a model food, this study aimed to explore the real time disintegration by pepsin of different microstructures and subsequent nutrient release kinetics. Using thermal treatment at 80 °C, EWGs with two different microstructures but similar protein concentration (10%) were produced by varying the pH conditions (pH 5 and pH 9). The in situ spatiotemporal disintegration of the microstructure during static in vitro gastric digestion was followed using a high resolution confocal microscopic technique. Tetramethylrhodamine isothiocyanate (TRITC)-dextran (4400 Da) was incorporated into the gels as a model fluorescent molecule of peptide-like size, to trace its release due to the pepsin action. The looser microstructure of pH5-EWG caused the gel to disintegrate more quickly and to a greater extent, leading to a higher rate of TRITC-dextran release. In contrast, the compact-dense microstructure of the pH9-EWG showed slower kinetics of disintegration and (TRITC)-dextran release, likely due to a reduced accessibility of pepsin to its substrates. Pepsin activity being highly pH-dependent, high local pH and high buffering capacity of pH9-EWG may also play a pivotal role in the slower disintegration observed for this gel. In both EWGs, spatial degradation was mainly observed at the gel surface while the interior area fractions remained unchanged. Thus, surface erosion is possibly the underlying mechanism of EWG disintegration by pepsin in these experimental conditions. |
| اللغة: | English |
| تدمد: | 0268-005X 1873-7137 |
| URL الوصول: | https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1b2bd318a13244400b0f0a3100a533ca https://hal.archives-ouvertes.fr/hal-02264921 |
| حقوق: | CLOSED |
| رقم الأكسشن: | edsair.doi.dedup.....1b2bd318a13244400b0f0a3100a533ca |
| قاعدة البيانات: | OpenAIRE |
| تدمد: | 0268005X 18737137 |
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