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Pepsin Diffusion in Dairy Gels Depends on Casein Concentration and Microstructure

Pepsin Diffusion in Dairy Gels Depends on Casein Concentration and Microstructure

J Thévenot, C Cauty, D Legland, D Dupont, J Floury

Food Chem. 2017 May 15;223:54-61.

PMID: 28069123

Abstract:

Fundamental knowledge of gastric digestion had only focused on acid diffusion from the gastric fluid, but no data are available for pepsin diffusion. Using fluorescence recovery after photobleaching technique, diffusion coefficients D of fluorescein isothiocyanate (FITC)-pepsin were measured in rennet gels across a range of casein concentrations allowing to form networks of protein aggregates with different structures. To investigate the microstructural parameters of native gels, electron microscopy image analysis were performed and qualitatively related to diffusion behavior of FITC-pepsin in these dairy gels. This study is the first report on quantification of pepsin diffusion in dairy product. Pepsin diffusion in rennet gels depends on casein concentration and microstructure. Models of polymer science can be used to assess D in dairy gel. Such data should be confronted with pepsin activity in acidic environment, and will be very useful as input parameters in mathematical models of food degradation in the human stomach.

Chemicals Related in the Paper:

Catalog Number	Product Name	Structure	CAS Number	Price
IAR42417991	Casein fluorescein isothiocyanate from bovine milk			Price

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