β-Glucan Interaction with Lentil (Lens culinaris) and Yellow Pea (Pisum sativum) Proteins Suppresses Their in Vitro Digestibility
| Autor: | Mieke M.B. Commandeur, Ruth T. Boachie, Edoardo Capuano, Chibuike C. Udenigwe, Raliat O. Abioye, Teresa Oliviero, Vincenzo Fogliano |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2021 |
| Předmět: |
protein digestibility
030309 nutrition & dietetics yellow pea protein β-glucan Matrix (biology) fluorescence microscopy lentil protein Pisum 03 medical and health sciences 0404 agricultural biotechnology Sativum simulated gastrointestinal digestion protein-fiber interaction Fluorescence microscope Glucan VLAG chemistry.chemical_classification 0303 health sciences biology Chemistry Pea protein Native Polyacrylamide Gel Electrophoresis 04 agricultural and veterinary sciences General Chemistry biology.organism_classification 040401 food science In vitro Food Quality and Design Biochemistry General Agricultural and Biological Sciences |
| Zdroj: | Journal of Agricultural and Food Chemistry 69 (2021) 36 Journal of Agricultural and Food Chemistry, 69(36), 10630-10637 |
| ISSN: | 0021-8561 |
| DOI: | 10.1021/acs.jafc.1c03022 |
| Popis: | In this study, β-glucan interaction with lentil and yellow pea proteins and the effect on in vitro protein digestibility were investigated. Proteins were mixed with β-glucan at mass ratios of 1:0.5, 1:1, and 1:2. The interaction between β-glucan and the proteins was demonstrated by the decrease in transmittance and surface charge and the increase in particle size of the complexes. Bright-field microscopy showed the formation of aggregates between the biopolymers, although increased molecular size was not observed by discontinuous native polyacrylamide gel electrophoresis. Fluorescence microscopy indicated that β-glucan formed aggregates with lentil proteins, while the interaction with yellow pea proteins appeared as distinct phases of protein within the β-glucan network. The in vitro protein digestibility of lentil and pea protein decreased by 27.3 and 34.5%, respectively, in the presence of a β-glucan mass ratio of 1:2. The findings confirm the possibility to modulate protein digestibility by changing the physical characteristics of a food matrix. |
| Databáze: | OpenAIRE |
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