Digestibility and structural parameters of spray-dried casein clusters under simulated gastric conditions

摘要: Abstract The digestibility of casein clusters prepared from sodium caseinate solution (plain or pH-adjusted (pH = 6.0)) was studied. solutions were spray-dried at different inlet air temperatures (150 °C and 180 °C), the properties (i.e. encapsulation efficiency, surface hydrophobicity, digestibility) resultant powders investigated. specimens obtained had higher efficiencies than plain solution. A spray-drying temperature resulted in lower hydrophobicities. Simulated gastric digestion tests carried out to study clusters, which analyzed terms reaction kinetics structural changes during digestion. effects drying pH on amount digested not significant; that is, approximately 30% 120 min for all specimens. Small-angle ultra-small-angle X-ray scattering measurements used analyze structure their results suggested with an average size 428 nm, a rough, fractal-structured many dense primary clusters. These structures changed digestion; specifically, cluster increased both overall diameter scale. fractal characteristics mass fractals, simultaneously, density decreased. affected digestion, trends solutions. could be useful design protein-based systems desirable bioavailability.