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Altering the level of calcium changes the physical properties and digestibility of casein-based emulsion gels

Content Provider	Royal Society of Chemistry (RSC)
Author	O′Sullivan, Michael O′Riordan, Dolores McIntyre, Irene
Copyright Year	2017
Abstract	Casein-based emulsion gels prepared with different types of lipid (i.e. milk fat or rapeseed oil) were formulated with high (774 mg Ca per 100 g) or low (357 mg Ca per 100 g) calcium levels by blending acid and rennet casein. Their physicochemical characteristics (i.e. composition, texture, microstructure & water mobility) and in vitro digestibility were compared to conventionally formulated high-calcium (723 mg Ca per 100 g) emulsion gels made from rennet casein with calcium chelating salts (CCS). CCS-free, high-calcium emulsion gels were significantly (p ≤ 0.05) softer than those with low calcium levels (possibly due to their shorter manufacture time and higher pH) and showed the highest rates of disintegration during simulated gastric digestion. Despite having a higher moisture to protein ratio, the high-calcium emulsion gels containing CCS had broadly similar hardness values to those of high-calcium concentration prepared without CCS, but had higher cohesiveness. The high-calcium matrices containing CCS had quite a different microstructure and increased water mobility compared to those made without CCS and showed the slowest rate (p ≤ 0.05) of disintegration in the gastric environment. Gastric resistance was not affected by the type of lipid phase. Conversely, fatty acid release was similar for all emulsion gels prepared from milk fat, however, high-calcium emulsion gels (CCS-free) prepared from rapeseed oil showed higher lipolysis. Results suggest that food matrix physical properties can be modified to alter resistance to gastric degradation which may have consequences for the kinetics of nutrient release and delivery of bioactives sensitive to the gastric environment.
Starting Page	1641
Ending Page	1651
Page Count	11
File Format	HTM / HTML PDF
ISSN	20426496
Volume Number	8
Issue Number	4
Journal	Food & Function
DOI	10.1039/c6fo01719c
Language	English
Publisher	Royal Society of Chemistry
Access Restriction	Open
Subject Keyword	CCS Emulsion Lipid Fat Rapeseed Calcium Acid Rennet Casein PH Protein Hardness Fatty acid Lipolysis Extracellular matrix
Content Type	Text
Resource Type	Article
Subject	Medicine Food Science

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