Fast and Slow Proteins: Modulation of the Gastric Behavior of Whey and Casein In Vitro

Autor: Saskia de Jong, Willeke G. van den Bosch, Tim T. Lambers
Rok vydání: 2013
Předmět:
Zdroj: Food Digestion. 4:1-6
ISSN: 1869-1986
1869-1978
Popis: Ingestion of whey protein rather than casein is associated with a number of enhanced physiological benefits including satiety, glycemic control, and muscle synthesis. Many of these differences can be attributed to apparent differences in digestion and absorption kinetics between these proteins. By simulation of gastric phase digestion, we show that casein coagulates and forms a protein network upon gastric acidification, resulting in an enhanced time viscosity profile, whereas whey proteins stay within solution indicating that altered gastric behavior of these proteins underlies the apparent differences in digestion and absorption kinetics. Moreover, by applying industrially relevant protein modification strategies, the behavior during the gastric phase of these protein sources could be modified. By hydrolysis and Maillard-based modification, protein network formation of casein and concomitantly increased viscosity under simulated gastric conditions could be prevented, likely resulting in faster digestion and absorption kinetics in vivo. On the other hand, cold gelling whey protein aggregates could be prepared that coagulated and formed a temporary protein network under simulated gastric conditions, possibly delaying the overall digestion and absorption kinetics in vivo. Furthermore, combinations of whey proteins or whey protein aggregates and polysaccharides displayed an altered behavior under simulated gastric conditions, most likely as a result of complex coacervation. Overall, the results from this study demonstrate the possibilities within food technology to control the gastric behavior of whey and casein determining the overall digestion and absorption kinetics of these protein sources.
Databáze: OpenAIRE
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