Impact of the Structural Modifications of Potato Protein in the Digestibility Process under Semi-Dynamic Simulated Human Gastrointestinal In Vitro System

The raising consumer demand for plant-derived proteins has led to an increased production of alternative protein ingredients with varying processing histories. In this study, we used a commercially available potato protein ingredient with a nutritionally valuable amino acid profile and high technolo...

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Bibliographic Details
Published in:Nutrients 2022-06, Vol.14 (12), p.2505
Main Authors: Jiménez-Munoz, Luis, Tsochatzis, Emmanouil D, Corredig, Milena
Format: Article
Language:English
Subjects:
amino acid digestibility
Carbohydrates
Chemical properties
Confocal microscopy
Digestibility
Digestion
Digestive system
Electrophoresis
Emptying
Enzymes
Food
Food matrix
Food research
Functional foods
Gastric emptying
Gastrointestinal system
Gastrointestinal tract
Heat
Heat treatment
Ingredients
Liquid chromatography
Mass spectrometry
Mass spectroscopy
Membrane separation
Motility
patatin
Peptides
Physiological aspects
Plant proteins
Plants
potato protein isolate
Potatoes
Precipitation
Protein structure
Proteins
Scanning microscopy
semi-dynamic in vitro digestion
Structure
structuring
Sulfur
Trypsin
Valine
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Summary:The raising consumer demand for plant-derived proteins has led to an increased production of alternative protein ingredients with varying processing histories. In this study, we used a commercially available potato protein ingredient with a nutritionally valuable amino acid profile and high technological functionality to evaluate if the digestibility of a suspension with the same composition is affected by differences in the structure. Four isocaloric (4% protein, w/w) matrices (suspension, gel, foam and heat-set foam) were prepared and their gastrointestinal fate was followed utilizing a semi-dynamic in vitro digestion model. The microstructure was observed by confocal laser scanning microscopy, protein breakdown was tested by electrophoresis and free amino acids after intestinal digestion was estimated using liquid chromatography/triple-quadruple-mass spectrometry (LC-TQMS). The heat-treated samples showed a higher degree of hydrolysis and lower trypsin inhibitory activity than the non-heat-treated samples. An in vitro digestible indispensable amino acid score was calculated based on experimental data, showing a value of 0.9 based on sulfur amino acids/valine as the limiting amino acids. The heated samples also showed a slower gastric emptying rate. The study highlights the effect of the food matrix on the distribution of the peptides created during various stages of gastric emptying.
ISSN:2072-6643
2072-6643
DOI:10.3390/nu14122505