Influence of food matrix and processing on release of almond protein during simulated digestion

Abstract

Understanding how food matrix and processing affect protein digestion is key to determining stability of certain protein which may be involved in allergenic reactions. Here we describe the release of protein from almond during gastrointestinal (GI) digestion and the effects of food structure on the stability of the globulins and the albumins. A dynamic gastric model of digestion (DGM) which provides a realistic and predictive simulation of the physical and chemical processing and accurately mimics both the transit time and the luminal environment within the human stomach was used for the digestion studies. Results showed a rapid protein digestion under the low pH conditions of the stomach, with no differences between blanched almond flour and almond flour with skin. A slower kinetic of protein digestion was observed when almond flour was incorporated within a food matrix, such as chocolate dessert. Food matrix influences almond protein digestibility in relation to different residence time in the gut and effects of food processing.This work has been funded by the Almond Board of California.