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Effect of Gelation pH on the Entrapment and In Vitro Gastrointestinal Digestion of Plant Proteins in Alginate Beads
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DOI：10.3390/gels12080717.png)
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Abstract
En 中文
The development of plant protein-based delivery systems is often limited by poor stability and low retention efficiency under gastrointestinal conditions. This study investigated how pH (4 and 7) during external gelation influences the physicochemical properties, entrapment efficiency (EE), and in vitro gastrointestinal behaviour of alginate beads loaded with hemp protein concentrate (HPC), pea protein concentrate (PPC), or soy protein isolate (SPI). Zeta potential and Fourier transform infrared (FTIR) analyses suggested that at pH 4, the charge profiles of plant proteins favoured electrostatic association with anionic alginate, which was associated with higher EE values, with HPC achieving the maximum of 89.5% at pH 4. Conversely, at pH 7, electrostatic repulsion between biopolymers was associated with reduced EE. During in vitro digestion, beads formulated at pH 4 exhibited greater protein release than those prepared at pH 7, consistent with the expansion of the polymeric network under intestinal conditions. Size exclusion chromatography showed that released proteins underwent extensive proteolysis, generating low-molecular-weight fractions smaller than 300 Da. These results indicate that gelation pH is a relevant processing parameter for modulating protein retention and the extent of protein release of simulated digestion in alginate-based systems, with potential applications in protein-enriched food formulations.
Keywords:
alginate beads
plant proteins
gelation pH
in vitro digestion
colloidal delivery systems
plant-based gel matrices
sustainable functional foods
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