Kinetics of calcium release in the GIT influenced by whey protein structures: an in vitro digestion study using a dynamic model
Abstract
gastric digestion using the Human Gastric Simulator, followed by intestinal digestion of emptied chyme fractions using a static model. Results revealed that the release of both soluble and ionic Ca from whey protein gels was significantly delayed, compared with their liquid counterpart. Slower Ca release patterns from protein gels in the gastric phase led to the release of a higher soluble Ca content in the intestinal phase, especially at early stages of digestion. These findings demonstrated that the physical structure of whey protein gels modulates soluble Ca release rates into the gastrointestinal environment. Further research is required to understand the implications of calcium release modulation in absorption efficiency.
Fields of Study & Subjects
Proteins in Food Systems
Food composition and properties
Protein Hydrolysis and Bioactive Peptides
Publication details
- Journal / source
- Food & Function
- Publisher
- Royal Society of Chemistry (RSC)
- Volume
- 17
- Issue
- 16
- Pages
- 7213–7224
- Publication date
- 1 January 2026
- Language
- EN