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Video

Protein and Co-Products

Session:: Protein Biofunctions

A comparison of select approaches used for in-vitro digestion of protein-based model food systems

Tuesday, May 2, 2023
12:40 PM – 1:00 PM MDT
Room: 207
Abstract: The analysis of structured food systems is incomplete without an understanding of how the foods disassemble and breakdown as they are digested. However clinical or animal studies are often inhibitive due to ethical considerations and cost, and do not allow for easy sampling at different time points of the digestive process. Progressively realistic in-vitro methods for the analysis of food digestion have been developed over recent decades to replicate physiological conditions in-body. This presentation will discuss recent advancement in the literature, and compare a series of different methods utilised within the CSIRO AIM Future Science Platform for the examination of digestive behaviour. With an end-goal of developing personalised foods for specific consumer segments, differing meat-protein and dairy-protein systems were designed and analysed under simulated conditions for gastric digestion using; the INFOGEST static model for semi-solid/gelled samples, a modified static method for solid food samples, a semi-dynamic ‘glass stomach’ model, and a dynamic ‘DIDGI’ model. The characterisation (e.g. texture and visualisation) and analysis of samples as they are digested (e.g. protein hydrolysis) will be discussed in relation to breakdown kinetics in-mouth and in-stomach, as well as nutrient (e.g. iron) delivery/bio-accessibility.