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Emulsification alters simulated gastrointestinal proteolysis of β-casein and β-lactoglobulin

Macierzanka, Adam, Sancho, Ana I., Mills, E. N. Clare, Rigby, Neil M., Mackie, Alan R.·2009·Soft Matter
DOI 10.1039/b811233a
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Abstract

We have studied the effect of the adsorption of milk proteins at the oil-water interface on their digestibility in simulated gastrointestinal environment. The investigations aimed to characterize how both the breakdown of the adsorbed proteins and the interactions with physiological surfactants, phosphatidylcholine (PC) and bile salts (BS), influence structural transformations of model, protein-stabilized food emulsions in the gastrointestinal track. Proteolysis of two contrasting proteins, β-casein (β-Cas) and β-lactoglobulin (β-Lg), was compared between the protein presented in solution or in emulsion, after adsorption at the oil-water interface. Digestion of β-Cas was faster when presented as an emulsion and led to the persistence of a 6 kD peptide not seen when the protein was presented in solution. Adsorption gave rise to a pepsin-susceptible form of β-Lg. Complex interactions were observed with PC introduced to the system in the vesicular form. Measurements of interfacial tension revealed that PC displaced the proteins from the oil droplets after only 30 s for β-Lg and 12 min for β-Cas, so that the gastric digestion largely took place in solution. Pepsinolysis of adsorbed β-Cas played a dominant role in emulsion destabilization. In contrast, collapse of β-Lg-stabilized emulsion under gastric conditions was mainly dependent on protein-PC interactions. β-Lg was significantly protected through simulated duodenal digestion as a result of a complex formed with the PC. In the absence of PC, the proteins were completely broken down after duodenal digestion, during which the duodenal surfactants, BS, displaced any remaining protein from the interface and governed the final structure of emulsion.

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Metadata

Authors
Macierzanka, A., Sancho, A. I., Mills, E. N. C., Rigby, N. M., & Mackie, A. R.
Venue
Soft Matter
Publisher
Royal Society of Chemistry (RSC)
Published
2009
Volume
5
Issue
3
Pages
538-550
ISSN
  • 1744-683X (ISSN-L)
  • 1744-6848
DOI
10.1039/b811233a
OpenAlex
W1978147337
Cited by
227
References
0
FWCI
19.34
Type
journal article
Language
en
Open access
closed

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CoChat. (2026). Citation check: Emulsification alters simulated gastrointestinal proteolysis of β-casein and β-lactoglobulin. https://app.cochat.ai/papers/10.1039/b811233a
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Macierzanka, A., Sancho, A. I., Mills, E. N. C., Rigby, N. M., & Mackie, A. R. (2009). Emulsification alters simulated gastrointestinal proteolysis of β-casein and β-lactoglobulin. Soft Matter. https://doi.org/10.1039/b811233a

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