Designing added-protein yogurts: Relationship between in vitro digestion behavior and structure
Increasing the protein content of a food is an effective way to deliver enhanced satiating signals to the consumer. Protein structures are related to their breakdown properties under gastric conditions and understanding their in vitro proteolysis could provide valuable information on their contribution to satiating ability. Four different yogurts were formulated with double the amount of protein by adding extra skimmed milk powder (MP), whey protein concentrate (WPC), calcium caseinate (CAS) or a blend of whey protein concentrate and calcium caseinate (MIX). Their rheological behavior and light microscopy and SDS-PAGE data were analyzed at different times of oral plus gastric in vitro digestion (0, 30, 60 and 120 min). The yogurts with added whey protein (WPC and MIX) maintained high consistency index values throughout in vitro digestion, which is related to increased gastric distension and to an extended feeling of fullness. In addition, the rapid gastric emptying of whey proteins in a more unaltered form than casein may result in a stronger increase in postprandial plasma amino acid concentration, increasing the satiating signals. Consequently, adding whey protein to the formulation of yogurts can enhance satiety, despite processing steps such as thermal treatment and fermentation.
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Format: | artículo biblioteca |
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Elsevier BV
2017-11
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Subjects: | Added-protein yogurt, In vitro digestion, Rheology, Microstructure, SDS-PAGE, Satiating ability, |
Online Access: | http://hdl.handle.net/10261/333220 |
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dig-iata-es-10261-3332202023-08-14T10:20:03Z Designing added-protein yogurts: Relationship between in vitro digestion behavior and structure Morell, Pere Fiszman, Susana Llorca, Empar Hernando, Isabel Ministerio de Economía y Competitividad (España) European Commission Added-protein yogurt In vitro digestion Rheology Microstructure SDS-PAGE Satiating ability Increasing the protein content of a food is an effective way to deliver enhanced satiating signals to the consumer. Protein structures are related to their breakdown properties under gastric conditions and understanding their in vitro proteolysis could provide valuable information on their contribution to satiating ability. Four different yogurts were formulated with double the amount of protein by adding extra skimmed milk powder (MP), whey protein concentrate (WPC), calcium caseinate (CAS) or a blend of whey protein concentrate and calcium caseinate (MIX). Their rheological behavior and light microscopy and SDS-PAGE data were analyzed at different times of oral plus gastric in vitro digestion (0, 30, 60 and 120 min). The yogurts with added whey protein (WPC and MIX) maintained high consistency index values throughout in vitro digestion, which is related to increased gastric distension and to an extended feeling of fullness. In addition, the rapid gastric emptying of whey proteins in a more unaltered form than casein may result in a stronger increase in postprandial plasma amino acid concentration, increasing the satiating signals. Consequently, adding whey protein to the formulation of yogurts can enhance satiety, despite processing steps such as thermal treatment and fermentation. The authors are grateful to the Spanish Ministry of the Economy and Competitiveness for financial support (AGL2012-36753-C01) and gratefully acknowledge the financial support of EU FEDER funds. They would also like to thank Mary Georgina Hardinge for assistance in correcting the English manuscript. The authors declare no conflicts of interest. 2023-08-14T10:20:03Z 2023-08-14T10:20:03Z 2017-11 2023-08-14T10:20:03Z artículo doi: 10.1016/j.foodhyd.2017.05.026 issn: 0268-005X e-issn: 1873-7137 Food Hydrocolloids 72: 27-34 (2017) http://hdl.handle.net/10261/333220 http://dx.doi.org/10.1016/j.foodhyd.2017.05.026 Sí none Elsevier BV |
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Added-protein yogurt In vitro digestion Rheology Microstructure SDS-PAGE Satiating ability Added-protein yogurt In vitro digestion Rheology Microstructure SDS-PAGE Satiating ability |
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Added-protein yogurt In vitro digestion Rheology Microstructure SDS-PAGE Satiating ability Added-protein yogurt In vitro digestion Rheology Microstructure SDS-PAGE Satiating ability Morell, Pere Fiszman, Susana Llorca, Empar Hernando, Isabel Designing added-protein yogurts: Relationship between in vitro digestion behavior and structure |
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Increasing the protein content of a food is an effective way to deliver enhanced satiating signals to the consumer. Protein structures are related to their breakdown properties under gastric conditions and understanding their in vitro proteolysis could provide valuable information on their contribution to satiating ability. Four different yogurts were formulated with double the amount of protein by adding extra skimmed milk powder (MP), whey protein concentrate (WPC), calcium caseinate (CAS) or a blend of whey protein concentrate and calcium caseinate (MIX). Their rheological behavior and light microscopy and SDS-PAGE data were analyzed at different times of oral plus gastric in vitro digestion (0, 30, 60 and 120 min). The yogurts with added whey protein (WPC and MIX) maintained high consistency index values throughout in vitro digestion, which is related to increased gastric distension and to an extended feeling of fullness. In addition, the rapid gastric emptying of whey proteins in a more unaltered form than casein may result in a stronger increase in postprandial plasma amino acid concentration, increasing the satiating signals. Consequently, adding whey protein to the formulation of yogurts can enhance satiety, despite processing steps such as thermal treatment and fermentation. |
author2 |
Ministerio de Economía y Competitividad (España) |
author_facet |
Ministerio de Economía y Competitividad (España) Morell, Pere Fiszman, Susana Llorca, Empar Hernando, Isabel |
format |
artículo |
topic_facet |
Added-protein yogurt In vitro digestion Rheology Microstructure SDS-PAGE Satiating ability |
author |
Morell, Pere Fiszman, Susana Llorca, Empar Hernando, Isabel |
author_sort |
Morell, Pere |
title |
Designing added-protein yogurts: Relationship between in vitro digestion behavior and structure |
title_short |
Designing added-protein yogurts: Relationship between in vitro digestion behavior and structure |
title_full |
Designing added-protein yogurts: Relationship between in vitro digestion behavior and structure |
title_fullStr |
Designing added-protein yogurts: Relationship between in vitro digestion behavior and structure |
title_full_unstemmed |
Designing added-protein yogurts: Relationship between in vitro digestion behavior and structure |
title_sort |
designing added-protein yogurts: relationship between in vitro digestion behavior and structure |
publisher |
Elsevier BV |
publishDate |
2017-11 |
url |
http://hdl.handle.net/10261/333220 |
work_keys_str_mv |
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