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Cited by 82Proteins in Food SystemsProtein Hydrolysis and Bioactive PeptidesFood composition and properties

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The Effect of Gel Microstructure on Simulated Gastric Digestion of Protein Gels

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Opazo-Navarrete, Mauricio, Altenburg, Marte D., Boom, Remko M., Janssen, Anja E. M.·2018·Food Biophysics
DOI 10.1007/s11483-018-9518-7PMC PMC5937947
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Abstract

The objective of this study was to analyse the impact of the gel structure obtained by different heat-induced temperatures on the in vitro gastric digestibility at pH 2. To achieve this, gels were prepared from soy protein, pea protein, albumin from chicken egg white and whey protein isolate at varying temperatures (90, 120 and 140 °C) for 30 min. Gels were characterised prior to digestion via microstructure and SDS-PAGE analysis. Subsequently, the gastric digestion process was followed via the protein hydrolysis and HPSEC analysis up to 180 min. Peptides of different sizes (<5 kDa) were gradually formed during the digestion. Our results showed that gels induced at 140 °C were digested faster. The protein source and gelation temperature had great influence on the in vitro gastric protein digestibility.

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Fig. 1 SDS-PAGE profiles of protein gels: (a) S (soy protein isolate), S90 (soy protein gel made at 90 °C), S120 (soy protein gel made at 120 °C), S140 (soy protein gel made at 140 °C), (b) P (pea protein concentrate), P90 (pea protein gel made at 90 °C), P120 (pea protein gel made at 120 °C), P140 (pea protein gel made at 140 °C), (c) A (albumin from chicken egg white) A90 (albumin from chicken egg white protein gel made at 90 °C), A120 (albumin from chicken egg white protein gel made at 120 °C), A140 (albumin from chicken egg white protein gel made at 140 °C) and (d) W (whey protein isolate), W90 (whey protein gel made at 90 °C), W120 (whey protein gel made at 120 °C), W140 (whey protein gel made at 140 °C)
Fig. 1 SDS-PAGE profiles of protein gels: (a) S (soy protein isolate), S90 (soy protein gel made at 90 °C), S120 (soy protein gel made at 120 °C), S140 (soy protein gel made at 140 °C), (b) P (pea protein concentrate), P90 (pea protein gel made at 90 °C), P120 (pea protein gel made at 120 °C), P140 (pea protein gel made at 140 °C), (c) A (albumin from chicken egg white) A90 (albumin from chicken egg white protein gel made at 90 °C), A120 (albumin from chicken egg white protein gel made at 120 °C), A140 (albumin from chicken egg white protein gel made at 140 °C) and (d) W (whey protein isolate), W90 (whey protein gel made at 90 °C), W120 (whey protein gel made at 120 °C), W140 (whey protein gel made at 140 °C)CC BY · PubMed Central
Fig. 2 SEM images of protein gels made at different temperatures (90, 120 and 140 °C) using different sources. SPI, soy protein isolate; PPC, pea protein concentrate; Alb, albumin from chicken egg white; WPI, whey protein isolate
Fig. 2 SEM images of protein gels made at different temperatures (90, 120 and 140 °C) using different sources. SPI, soy protein isolate; PPC, pea protein concentrate; Alb, albumin from chicken egg white; WPI, whey protein isolateCC BY · PubMed Central
Fig. 3 Hardness prior digestion of the different protein gels. SPI, soy protein isolate; PPC, pea protein concentrate; Albumin, albumin from chicken egg white; WPI, whey protein isolate
Fig. 3 Hardness prior digestion of the different protein gels. SPI, soy protein isolate; PPC, pea protein concentrate; Albumin, albumin from chicken egg white; WPI, whey protein isolateCC BY · PubMed Central
Fig. 4 Hydrolysis profile of proteins solutions (×) and proteins gelled at 90 °C (◆), 120 °C (■) and 140 °C (△). a Soy protein gels, (b) pea protein gels, (c) albumin from chicken egg white gels and (d) whey protein gels
Fig. 4 Hydrolysis profile of proteins solutions (×) and proteins gelled at 90 °C (◆), 120 °C (■) and 140 °C (△). a Soy protein gels, (b) pea protein gels, (c) albumin from chicken egg white gels and (d) whey protein gelsCC BY · PubMed Central
Fig. 5 HPSEC profiles of gastric digestion of soy protein gels made at: (a) 90 °C, (b) 120 °C and (c) 140 °C
Fig. 5 HPSEC profiles of gastric digestion of soy protein gels made at: (a) 90 °C, (b) 120 °C and (c) 140 °CCC BY · PubMed Central
Fig. 6 HPSEC profiles of gastric digestion of pea protein gels made at: (a) 90 °C, (b) 120 °C and (c) 140 °C
Fig. 6 HPSEC profiles of gastric digestion of pea protein gels made at: (a) 90 °C, (b) 120 °C and (c) 140 °CCC BY · PubMed Central
Fig. 7 HPSEC profiles of gastric digestion of albumin from chicken egg white gels made at: (a) 90 °C, (b) 120 °C and (c) 140 °C
Fig. 7 HPSEC profiles of gastric digestion of albumin from chicken egg white gels made at: (a) 90 °C, (b) 120 °C and (c) 140 °CCC BY · PubMed Central
Fig. 8 HPSEC profiles of gastric digestion of whey protein gels made at: (a) 90 °C, (b) 120 °C and (c) 140 °C
Fig. 8 HPSEC profiles of gastric digestion of whey protein gels made at: (a) 90 °C, (b) 120 °C and (c) 140 °CCC BY · PubMed Central
Fig. 9 HPSEC profiles of gastric digestion of different protein sources in solution (5% protein) of: (a) Soy protein isolate (SPI), (b) Pea protein concentrate (PPC), (c) Albumin from chicken egg white; (d) Whey protein isolate (WPI) and (e) Casein
Fig. 9 HPSEC profiles of gastric digestion of different protein sources in solution (5% protein) of: (a) Soy protein isolate (SPI), (b) Pea protein concentrate (PPC), (c) Albumin from chicken egg white; (d) Whey protein isolate (WPI) and (e) CaseinCC BY · PubMed Central

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Metadata

Authors
Opazo-Navarrete, M., Altenburg, M. D., Boom, R. M., & Janssen, A. E. M.
Affiliations
Wageningen University & Research (NL)
Corresponding author
Janssen, Anja E. M.
ORCID
Venue
Food Biophysics
Publisher
Springer Science and Business Media LLC
Published
2018-03-05
Volume
13
Issue
2
Pages
124-138
ISSN
  • 1557-1858 (ISSN-L)
  • 1557-1866
DOI
10.1007/s11483-018-9518-7
PMC
PMC5937947
OpenAlex
W2791903335
Cited by
82
References
4
Citations by year
2026: 8 · 2025: 13 · 2024: 11 · 2023: 12 · 2022: 10 · 2021: 12 · 2020: 6 · 2019: 9 · 2018: 1
FWCI
5.27
Type
journal article
Language
en
Open access
Licence
Locations
  • Food Biophysics (publishedVersion, cc-by)
  • Europe PMC (PubMed Central) (publishedVersion, other-oa)
  • PubMed Central (publishedVersion, cc-by)
  • PubMed (publishedVersion)
  • Socio-Environmental Systems Modeling (acceptedVersion, cc-by)
  • Data Archiving and Networked Services (DANS) (submittedVersion, cc-by)
Funders
Wageningen University
Topics
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Protein Hydrolysis and Bioactive Peptides
  • Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
Keywords
gel microstructure, in vitro gastric digestion, protein gels, heat-induced gelation, gelation temperature, soy protein, pea protein, egg white albumin, whey protein isolate, proteolysis, peptide formation, protein digestibility

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CoChat. (2026). Citation check: The Effect of Gel Microstructure on Simulated Gastric Digestion of Protein Gels. https://app.cochat.ai/papers/10.1007/s11483-018-9518-7
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Opazo-Navarrete, M., Altenburg, M. D., Boom, R. M., & Janssen, A. E. M. (2018). The Effect of Gel Microstructure on Simulated Gastric Digestion of Protein Gels. Food Biophysics. https://doi.org/10.1007/s11483-018-9518-7