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Pepsin diffusivity in whey protein gels and its effect on gastric digestion
Open accessAbstract
Protein is essential to human health, but its digestion kinetics in varied structures are not yet well understood. We previously found different kinetics of protein hydrolysis in solution and in gels, and we hypothesized that the difference stemmed from the steric hindrance of gel structure to the diffusion of pepsin and its hydrolysates. To better understand the pepsin diffusivity in food matrices and its effect on digestion, we determined the diffusivity of pepsin in water and in whey protein isolate (WPI) gels by fluorescence correlation spectroscopy (FCS). We estimated the pepsin concentration gradient during digestion based on the determined diffusivity, which showed that the pepsin is constrained within a thin layer from the gel surface. Gel composition analysis confirmed this constraint: peptides as protein fragments were observed only in the first 2 mm of the WPI gels after 6 h of in vitro gastric digestion. Scanning electron microscopy indicated that pepsin loosened the microstructure of whey protein gel surfaces, which may accelerate pepsin diffusion and consequently gel surface disintegration. We conclude that the mode of whey protein gel digestion is determined by the summed effect of diffusion limitation, hydrolysis rate and microstructure transformation.
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In the citing paper
“Increased gel texture at higher protein content delayed the gastric empty and the breakdown of gels during digestion, further reducing digestibility.”
From Designing Protein Gels for Nutrient Delivery: From Formulation to Digestion (2026) · cites this paper as Luo et al. 2017
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“The denser microstructure and less porosity of protein gels could delay the diffusion of pepsin into gel matrix, showing slower protein hydrolysis (Luo et al. 2017; Opazo‐Navarrete et al. 2018).”
From Designing Protein Gels for Nutrient Delivery: From Formulation to Digestion (2026) · cites this paper as Luo et al. 2017
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Metadata
- Authors
- Luo, Q., Borst, J. W., Westphal, A. H., Boom, R. M., & Janssen, A. E. M.
- Affiliations
- Wageningen University & Research (NL)
- Corresponding author
- Janssen, Anja E.M.
- Venue
- Food Hydrocolloids
- Publisher
- Elsevier BV
- Published
- 2017-05
- Volume
- 66
- Pages
- 318-325
- ISSN
- 0268-005X (ISSN-L)
- OpenAlex
- W2558991208
- Cited by
- 123
- References
- 34
- Citations by year
- 2026: 18 · 2025: 11 · 2024: 12 · 2023: 17 · 2022: 8 · 2021: 17 · 2020: 14 · 2019: 16 · 2018: 9 · 2017: 1
- FWCI
- 10.92
- Type
- journal article
- Language
- en
- Open access
- green
- research.wur.nl
- Licence
- cc-by-nc-nd
- www.elsevier.com/tdm/userlicense/1.0/ (tdm)
- Locations
- Food Hydrocolloids (publishedVersion)
- Socio-Environmental Systems Modeling (acceptedVersion, cc-by-nc-nd)
- Data Archiving and Networked Services (DANS) (submittedVersion, cc-by-nc-nd)
- 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
- gastric digestion, steric hindrance, diffusion limitation, gel microstructure, in vitro digestion
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