FOOD SCIENCE ›› 2022, Vol. 43 ›› Issue (18): 69-75.doi: 10.7506/spkx1002-6630-20210908-104

• Food Chemistry • Previous Articles    

Evaluation the Gastric Digestion Properties of Soy Protein in Different in Vitro Simulation Systems

WU Kaiyun, XU Zihui, GUO Jian, YANG Xiaoquan, MENG Hecheng   

  1. (Research Center of Food Proteins and Colloids, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China)
  • Published:2022-09-28

Abstract: In this study, the gastric digestibility of dialyzed and non-dialyzed soybean protein was investigated using a static digestion model and a semi-dynamic digestion model. The results from the static model suggested that dialysis had no effect on the gastric digestion process of soy protein. However, in the semi-dynamic model, the pH, dry matter mass of emptied digesta and free amino group content of the non-dialyzed soy protein (SP-ND) differed somewhat from those of the dialyzed soy protein (SP-D) indicating that the SP-ND retained more components in soybeans, resulting in a greater buffering capacity, delayed gastric emptying and slower protein digestion. In addition, the static and semi-dynamic digestion models had different advantages, so they can be used for different research purposes. This work could provide new insights into the development and health effects of soy protein-based products.

Key words: soy protein; dialysis; static digestion model; semi-dynamic digestion model; digestibility

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