Delivering Phenolic Acids in Soy Protein Gels: Noncovalent Interactions Control Gastrointestinal Bioaccessibility

This study aimed to explore how the delivery of added phenolic acids was affected by the soy protein gel matrix using the INFOGEST static in vitro digestion protocol. Gels were prepared by two consecutive heating steps and by adding glucono– δ –lactone (GDL) as an acidifier or magnesium sulphate (Mg...

Full description

Saved in:
Bibliographic Details
Published in:Food biophysics 2023-06, Vol.18 (2), p.218-227
Main Authors: Marinea, Marina, Ellis, Ashling, Golding, Matt, Loveday, Simon M.
Format: Article
Language:English
Subjects:
Acidification
Acids
Analytical Chemistry
Bioavailability
Biological and Medical Physics
Biophysics
Chemistry
Chemistry and Materials Science
Coagulants
Digestion
Food Science
Gels
Magnesium
Magnesium sulfate
Mechanical properties
Modulus of elasticity
Phenolic acids
Phenols
Proteins
Citations: Items that this one cites
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:This study aimed to explore how the delivery of added phenolic acids was affected by the soy protein gel matrix using the INFOGEST static in vitro digestion protocol. Gels were prepared by two consecutive heating steps and by adding glucono– δ –lactone (GDL) as an acidifier or magnesium sulphate (MgSO 4 ) as a salt coagulant. The addition of phenolic acids in GDL gels doubled their elastic modulus (G’) (p0.05). The release of all phenolics was almost complete (>80%) at the oral phase (pH 7) and significantly lower at gastric phase (pH 3), then at intestinal phase, the release was either increased or significantly reduced depending on the phenolic acid structure. The results of this study suggest that the bioaccessibility of the added phenolic acids is controlled by their interactions with the soy protein gels rather than the protein digestion kinetics of the gels.
ISSN:1557-1858
1557-1866
DOI:10.1007/s11483-022-09763-6