Article Dans Une Revue Food Chemistry Année : 2018

Monitoring protein hydrolysis by pepsin using pH-stat: In vitro gastric digestions in static and dynamic pH conditions

Résumé

This study intends to demonstrate that acid titration at low pH is very well adapted to the monitoring of pepsin activity. After a description of the underlying principles, this approach was used during in vitro gastric digestions of a model of complex food containing 15 wt% of whey proteins, according to both static (2 h at pH = 3, Infogest protocol) and dynamic pH conditions (from pH 6.3 down to 2 in 1 h). Pepsin activity was quantitatively assessed in all experiments through the calculation of degrees of hydrolysis (DH). Final values of 3.7 and 3.0% were obtained in static and dynamic pH conditions, respectively, and validated using an independent method. Results also show that about 92% of the peptides were detected at pH = 3, and 100% for pH 2.5. Overall, the proposed approach proved to be very worthy to study protein hydrolysis during in vitro gastric digestions.

Fichier principal
Vignette du fichier
Mat_Food_Chem_2018_accepted_version.pdf (707.88 Ko) Télécharger le fichier
Origine Fichiers produits par l'(les) auteur(s)
Licence

Dates et versions

hal-01621904 , version 1 (16-05-2025)

Licence

Identifiants

Citer

Damien J L Mat, Thomas Cattenoz, Isabelle Souchon, Camille Michon, Steven Le Feunteun. Monitoring protein hydrolysis by pepsin using pH-stat: In vitro gastric digestions in static and dynamic pH conditions. Food Chemistry, 2018, 239, pp.268-275. ⟨10.1016/j.foodchem.2017.06.115⟩. ⟨hal-01621904⟩
315 Consultations
754 Téléchargements

Altmetric

Partager

  • More