WPI Gel Microstructure and Mechanical Behaviour and Their Influence on the Rate of In Vitro Digestion Article Swipe
Stephen Homer
,
Roderick Williams
,
Allison H. Williams
,
Amy Logan
·
YOU?
·
· 2021
· Open Access
·
· DOI: https://doi.org/10.3390/foods10051066
YOU?
·
· 2021
· Open Access
·
· DOI: https://doi.org/10.3390/foods10051066
The influence of microstructure and mechanical properties on the in vitro digestibility of 15% whey protein isolate (WPI) gels was investigated. Gels were prepared via heat set gelation at three pH values (pH 3, 5 and 7), which produced gels with distinct microstructures and mechanical properties. The gels were minced to simulate an oral/chewing phase, which led to the formation particles of various sizes and textures. The minced gels were passed through either an Infogest (pre-set pH of 3) or Glass stomach (dynamic pH) protocol. Gels were digested in the gastric phase for up to 120 min, at which point the extent of digestion was measured by the amount of filterable nitrogen passing through a sieve. The digesta from both gastric methods were passed through an in vitro simulated intestinal phase. A strong link was found between the elasticity of the initial gel and the gel particle size following simulated oral processing, which significantly (p < 0.01) affected the rate of digestion in the gastric phase. A weaker correlation was also found between the pH of the gels and the extent of gastric digestion. This work highlights the differences in the rate of gastric digestion, arising from oral processing, which can be attributed to the material properties of the substrate.
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Metadata
- Type
- article
- Language
- en
- Landing Page
- https://doi.org/10.3390/foods10051066
- https://www.mdpi.com/2304-8158/10/5/1066/pdf?version=1620828160
- OA Status
- gold
- Cited By
- 11
- References
- 53
- Related Works
- 10
- OpenAlex ID
- https://openalex.org/W3162166696
All OpenAlex metadata
Raw OpenAlex JSON
- OpenAlex ID
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https://openalex.org/W3162166696Canonical identifier for this work in OpenAlex
- DOI
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https://doi.org/10.3390/foods10051066Digital Object Identifier
- Title
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WPI Gel Microstructure and Mechanical Behaviour and Their Influence on the Rate of In Vitro DigestionWork title
- Type
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articleOpenAlex work type
- Language
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enPrimary language
- Publication year
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2021Year of publication
- Publication date
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2021-05-12Full publication date if available
- Authors
-
Stephen Homer, Roderick Williams, Allison H. Williams, Amy LoganList of authors in order
- Landing page
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https://doi.org/10.3390/foods10051066Publisher landing page
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https://www.mdpi.com/2304-8158/10/5/1066/pdf?version=1620828160Direct link to full text PDF
- Open access
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YesWhether a free full text is available
- OA status
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goldOpen access status per OpenAlex
- OA URL
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https://www.mdpi.com/2304-8158/10/5/1066/pdf?version=1620828160Direct OA link when available
- Concepts
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Digestion (alchemy), Whey protein isolate, Microstructure, Chemistry, Particle size, Gastric fluid, Whey protein, Chromatography, Phase (matter), Materials science, Chemical engineering, Organic chemistry, Crystallography, Physical chemistry, EngineeringTop concepts (fields/topics) attached by OpenAlex
- Cited by
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11Total citation count in OpenAlex
- Citations by year (recent)
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2025: 3, 2024: 2, 2023: 3, 2022: 3Per-year citation counts (last 5 years)
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53Number of works referenced by this work
- Related works (count)
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10Other works algorithmically related by OpenAlex
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