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Digestibility of Transglutaminase Cross-Linked Caseinate versus Native Caseinate in an In Vitro Multicompartmental Model Simulating Young Child and Adult Gastrointestinal Conditions

Author:
Havenaar, Robert, de Jong, Aard, Koenen, Marjorie E., van Bilsen, Jolanda, Janssen, Armand M., Labij, Erik, Westerbeek, Hans J. M.
Source:
Journal of agricultural and food chemistry 2013 v.61 no.31 pp. 7636-7644
ISSN:
1520-5118
Subject:
adults, caseinates, cheese spreads, children, crosslinking, digestibility, digestion, food matrix, gel electrophoresis, pepsin, peptides, protein-glutamine gamma-glutamyltransferase, simulation models, small intestine, stomach
Abstract:
Aim of this study was to investigate the digestion of transglutaminase cross-linked caseinate (XLC) versus native caseinate (NC) in solution and in cheese spread under digestive conditions for adults and children mimicked in a gastrointestinal model. Samples were collected for gel electrophoresis and nitrogen analysis. The results showed no relevant differences between XLC and NC for total and α-amino nitrogen in digested fraction under adult and child conditions. However, the rate of digestion was depending on the food matrix. Gel electrophoresis showed the gastric breakdown of XLC without formation of pepsin resistant peptides larger than 4 kDa. NC was slowly digested in the stomach with formation of pepsin resistant fragments and was still detectable in the stomach after 90 min. In the small intestine the proteins were rapidly digested. XLC was digested to small peptides, while NC was resistant against pepsin digestion under gastric conditions of adults and children.
Agid:
322214