Aggregability and digestibility study of fruit juice fortified camel milk powder proteins

Autor: Tanja Cirkovic Velickovic, Urmila Khulal, Sami Ghnimi, Andreja Rajkovic, Nikola Stevanovic
Přispěvatelé: ISARA-Lyon, Laboratoire d'automatique, de génie des procédés et de génie pharmaceutique (LAGEPP), Université Claude Bernard Lyon 1 (UCBL), Université de Lyon-Université de Lyon-École Supérieure Chimie Physique Électronique de Lyon-Centre National de la Recherche Scientifique (CNRS)
Rok vydání: 2021
Předmět:
Agriculture and Food Sciences
Whey protein
PH
Sodium
FABRICATION
chemistry.chemical_element
FUNCTIONAL-PROPERTIES
0404 agricultural biotechnology
Pepsin
ANTIOXIDANT
Casein
[SDV.IDA]Life Sciences [q-bio]/Food engineering
Camel milk
[SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering
Food science
Simulated gastrointestinal digestion
Bradford protein assay
ComputingMilieux_MISCELLANEOUS
Chymotrypsin
STABILITY
biology
Camel milk fortification
SEQUENCE-ANALYSIS
0402 animal and dairy science
IN-VITRO
04 agricultural and veterinary sciences
WHEY-PROTEIN
040401 food science
040201 dairy & animal science
COW MILK
chemistry
Protein solubility
Simulated in vitro gastrointestinal digestion
biology.protein
Protein aggregation
BOVINE WHEY
Digestion
[SDV.AEN]Life Sciences [q-bio]/Food and Nutrition
SDS-PAGE
Food Science
Zdroj: LWT
LWT-Food Science and Technology
LWT-Food Science and Technology, Elsevier, 2021, 152, pp.112250. ⟨10.1016/j.lwt.2021.112250⟩
LWT-FOOD SCIENCE AND TECHNOLOGY
ISSN: 0023-6438
1096-1127
DOI: 10.1016/j.lwt.2021.112250
Popis: In this work, we observed the effect of grape juice (% concentrated juice/% concentrated camel milk: GJ20/80, GJ50/50) and pomegranate juice (PJ20/80, PJ40/60) fortification on camel milk (CM) protein solubility and digestibility. Proteins were dissolved in sodium phosphate buffer to 50 mg/ml and defatted prior Bradford assay of protein concentration, then analyzed by Size Exclusion-Ultra High-Performance Liquid chromatography (SE-UHPLC). The CM protein aggregation and their stability were further monitored at different pH 2.0, 4.0, and 7.5 via sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS-PAGE). Freeze dried CM (FDCM) was the reference sample and our results showed that GJ50/50 and PJ40/60 with the highest fruit juice ratio had the lowest protein content in the supernatant, hence the decreased solubility. SE-UHPLC of supernatants showed a slight decrease in retention times of 11 kDa and 62 kDa proteins for GJ50/50 and PJ40/60 suggesting a possibility of adduct formation due to fortification leading to higher molecular weight. The simulated static in vitro gastrointestinal digestion of samples revealed that most soluble proteins were readily digested by pepsin, trypsin and chymotrypsin enzymes leading to small peptides. However, the SDS PAGE of pellets showed the partial resistance of casein and α-lactalbumin against peptic digestion. Supplementary material: [https://cherry.chem.bg.ac.rs/handle/123456789/4747]
Databáze: OpenAIRE
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