Soy Protein Pressed Gels: Gelation Mechanism Affects the In Vitro Proteolysis and Bioaccessibility of Added Phenolic Acids

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dc.citation.issue1
dc.citation.volume10
dc.contributor.authorMarinea M
dc.contributor.authorEllis A
dc.contributor.authorGolding M
dc.contributor.authorLoveday SM
dc.date.available2021-01
dc.date.available2021-01-11
dc.date.issued2021-01-13
dc.description.abstractIn 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.
dc.description.publication-statusPublished
dc.identifierhttp://gateway.webofknowledge.com/gateway/Gateway.cgi?GWVersion=2&SrcApp=PARTNER_APP&SrcAuth=LinksAMR&KeyUT=WOS:000610233900001&DestLinkType=FullRecord&DestApp=ALL_WOS&UsrCustomerID=c5bb3b2499afac691c2e3c1a83ef6fef
dc.identifierARTN 154
dc.identifier.citationFOODS, 2021, 10 (1)
dc.identifier.doi10.3390/foods10010154
dc.identifier.eissn2304-8158
dc.identifier.elements-id438460
dc.identifier.harvestedMassey_Dark
dc.publisherMDPI (Basel, Switzerland)
dc.relation.isPartOfFOODS
dc.rightsThe Author(s) CC BY 4.0
dc.subjectsoy protein gels
dc.subjectfirm tofu
dc.subjectprotocatechuic acid
dc.subjectcoumaric acid
dc.subjectglucono delta-lactone
dc.subjectmagnesium sulphate
dc.subjectbioaccessibility
dc.subject.anzsrc0908 Food Sciences
dc.titleSoy Protein Pressed Gels: Gelation Mechanism Affects the In Vitro Proteolysis and Bioaccessibility of Added Phenolic Acids
dc.typeJournal article
pubs.notesNot known
pubs.organisational-group/Massey University
pubs.organisational-group/Massey University/College of Sciences
pubs.organisational-group/Massey University/College of Sciences/School of Food and Advanced Technology
pubs.organisational-group/Massey University/Other
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