Effects of gum arabic, low methoxy pectin and xylan on in vitro digestibility of peanut protein

• Published in: Food research international Vol. 37; no. 8; pp. 777 - 783
• Main Authors: Mouécoucou, Justine, Villaume, Christian, Sanchez, Christian, Méjean, Luc
• Format: Journal Article
• Language: English
• Published: Oxford Elsevier Ltd 2004; Elsevier
• Subjects: Arachis hypogaea; Biological and medical sciences; chymotrypsin; dialysis; Dialysis bag; Digestibility; enzymatic hydrolysis; Food industries; Fundamental and applied biological sciences. Psychology; Gum arabic; in vitro digestibility; in vitro digestion; N release; nitrogen; nitrogen release; peanut protein; Peanut protein isolate; peanuts; Pectin; pectins; pepsin; protein isolates; trypsin; Xylan; Dialysis bag; Peanut protein isolate; MW, molecular weight; MWCO, molecular weight cut-off; N release; Xylan; DE, degree of esterification; Pectin; p I, isoelectric point; Gum arabic; PPI, peanut protein isolate; Digestibility; Peanut; Arachis hypogaea; In vitro; Protein; Leguminosae; Dicotyledones; Angiospermae; Spermatophyta; Polysaccharide
• ISSN: 0963-9969; 1873-7145
• DOI: 10.1016/j.foodres.2004.04.002

The effects of different levels of gum arabic, low methoxy (LM) pectin or xylan on peanut protein isolate (PPI) digestibility were evaluated. PPI was hydrolysed in a two-step hydrolysis in vitro, first by pepsin followed by a trypsin/chymotrypsin mixture in dialysis bags with MW cut-offs (MWCOs) of 1000 and 8000 Da. A significant reduction of N release (
P<0.001) across the membrane with a MWCO of 1000 Da appeared with 10% gum arabic or LM pectin or 20% xylan. With the dialysis bag with a MWCO of 8000 Da, only 50% LM pectin reduced significantly (
P<0.001) the N release. The electrophoresis patterns suggested that gum arabic and xylan reduced PPI digestibility mainly by interaction with some proteins. LM pectin did not reduce PPI hydrolysis, suggesting that the decrease of N release was due to interactions with peptides and amino acids from PPI hydrolysis.