Effect of Multi-Mode Divergent Ultrasound Pretreatment on Hardness, Microstructure and Digestion of Acid-Induced Whey Protein Gels-Reference-Cited by-同舟云学术

Effect of Multi-Mode Divergent Ultrasound Pretreatment on Hardness, Microstructure and Digestion of Acid-Induced Whey Protein Gels

Published:2024-06-19 Issue:12 Volume:13 Page:1926
ISSN:2304-8158
Container-title:Foods
language:en
Short-container-title:Foods

Author:

Cheng Yu¹²^ORCID,Shi Xiaolong¹³,Yeboah Georgina Benewaa¹⁴^ORCID,Chen Lihong¹,Wu Juan¹²

Affiliation:

1. School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China

2. Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China

3. Faculty of Agricultural Engineering, Jiangsu University, Zhenjiang 212013, China

4. School of Food and Health Sciences, Anglican University College of Technology, Nkoranza P.O. Box 78, Ghana

Abstract

Whey protein was pretreated with multi-frequency ultrasound in mono-, dual-, and tri-frequency modes. The effect of multi-frequency ultrasound pretreatment on the hardness, chemical forces, and microstructure of acid-induced whey protein gel was investigated. Whey protein gels pretreated with dual- and tri-frequency ultrasound showed higher hardness (p < 0.05) and a denser network than mono-frequency ultrasound and control. Moreover, they had higher hydrophobic interaction and lower disulfide bonds than the control (p < 0.05). The effect of gel properties on digestion was evaluated using an in vitro static model. Whey protein gels pretreated with dual- and tri-frequency ultrasound had a higher proportion of large fragments in the oral boluses than in the control. Large fragments (>3.35 mm) in those samples were resistant to gastric digestion. Moreover, the tri-frequency ultrasound pretreatment of whey protein gel released the least free amino group during gastric digestion. In contrast, whey protein gel with the mono-frequency ultrasound pretreatment released the highest amount of free amino acid group during intestinal digestion. Findings from this study suggests that gel hardness and network density could modulate the digestion behaviors of protein gels.

Funder

National Natural Science Foundation of China

Young Backbone Teachers Program of Jiangsu University

Priority Academic Program Development of Jiangsu Higher Education Institutions

Publisher

MDPI AG

Link

https://www.mdpi.com/2304-8158/13/12/1926/pdf

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