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Soy protein pressed gels: gelation mechanism affects the in vitro proteolysis and bioaccessibility of added phenolic acids

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posted on 2023-05-03, 17:41 authored by Marina Marinea, Ashling Ellis, Matt Golding, Simon Loveday
In this study, a model system of firm tofu (pressed gel) was prepared to study how the coagulation mechanism—acidification with glucono δ-lactone (GDL) or coagulation with magnesium sulphate (MgSO4)—affected the physical properties of the gels along with their in vitro proteolysis (or extent of proteolysis). The two types of gels were also fortified with 3.5 mM protocatechuic (PCA) and coumaric acid (CMA) to test whether they can be used as bioactive delivery systems. Texture analysis showed that all MgSO4-induced gels (fortified and control) had a higher hydration capacity and a weaker texture than the GDL-induced gels (p < 0.05). MgSO4 gels had almost double proteolysis percentages throughout the in vitro digestion and showed a significantly higher amino acid bioaccessibility than the GDL gels (essential amino acid bioaccessibility of 56% versus 31%; p < 0.05). Lastly, both gel matrices showed a similar phenolic acid release profile, on a percentage basis (~80% for PCA and ~100% for CMA). However, GDL gels delivered significantly higher masses of bioactives under simulated intestinal conditions because they could retain more of the bioactives in the gel after pressing. It was concluded that the coagulation mechanism affects both the macro- and microstructure of the soy protein pressed gels and as a result their protein digestibility. Both pressed gel matrices are promising delivery systems for bioactive phenolic acids

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Rights statement

Copyright: © 2021 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).

Language

  • English

Does this contain Māori information or data?

  • No

Publisher

MDPI

Journal title

Foods

ISSN

2304-8158

Citation

Marinea, M., Ellis, A., Golding, M., & Loveday, S. M. (2021). Soy protein pressed gels: gelation mechanism affects the in vitro proteolysis and bioaccessibility of added phenolic acids. Foods, 10(1), 154. doi:10.3390/foods10010154

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