{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,14]],"date-time":"2026-10-14T12:17:19Z","timestamp":1791980239040,"version":"4.4.0"},"reference-count":41,"publisher":"MDPI AG","issue":"21","license":[{"start":{"date-parts":[[2024,10,31]],"date-time":"2024-10-31T00:00:00Z","timestamp":1730332800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"National Natural Science Foundation","award":["32102009"],"award-info":[{"award-number":["32102009"]}]},{"name":"National Natural Science Foundation","award":["2015021705110608"],"award-info":[{"award-number":["2015021705110608"]}]},{"name":"Wuhan Traditional Food Industrialization Engineering technology Research Center","award":["32102009"],"award-info":[{"award-number":["32102009"]}]},{"name":"Wuhan Traditional Food Industrialization Engineering technology Research Center","award":["2015021705110608"],"award-info":[{"award-number":["2015021705110608"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>The impact of heat treatment, pH and phytic acid (PA) concentration on the aggregation behavior and digestibility of whey protein isolate (WPI) was investigated. The experimental results indicated that below the isoelectric point of WPI, heat treatment and elevated PA levels significantly increased turbidity and particle size, leading to the aggregation of WPI molecules. No new chemical bonds were formed and the thermodynamic parameters \u0394H &lt; 0, \u0394S &gt; 0 and \u0394G &lt; 0 suggested that the interaction between PA and WPI was primarily a spontaneous electrostatic interaction driven by enthalpy. After the small intestine stage, increasing phytic acid levels resulted in a significant decrease in hydrolysis degree from 16.2 \u00b1 1.5% (PA0) to 10.9 \u00b1 1.4% (0.5% PA). Conversely, above isoelectric point of WPI, there was no significant correlation between the presence of PA and the aggregation behavior or digestion characteristics of WPI. These results were attributed to steric hindrance caused by PA-WPI condensates, which prevented protease binding to hydrolysis sites on WPI. In summary, the effect of PA on protein aggregation behavior and digestive characteristics was not simply dependent on its presence but largely on the aggregation degree of PA-WPI induced by heat treatment, pH and PA concentration. The findings obtained here suggested that phytic acid may be utilized as an agent to modulate the digestion characteristics of proteins according to production requirements. Additionally, the agglomerates formed by heating phytic acid and protein below the isoelectric point could also be utilized for nutrient delivery.<\/jats:p>","DOI":"10.3390\/foods13213491","type":"journal-article","created":{"date-parts":[[2024,10,31]],"date-time":"2024-10-31T08:44:04Z","timestamp":1730364244000},"page":"3491","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":17,"title":["Regulation on Aggregation Behavior and In Vitro Digestibility of Phytic Acid\u2013Whey Protein Isolate Complexes: Effects of Heating, pH and Phytic Acid Levels"],"prefix":"10.3390","volume":"13","author":[{"given":"Yaqiong","family":"Pei","sequence":"first","affiliation":[{"name":"College of Food Science and Technology, Wuhan Business University, Wuhan 430056, China"},{"name":"College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ziyu","family":"Deng","sequence":"additional","affiliation":[{"name":"College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Bin","family":"Li","sequence":"additional","affiliation":[{"name":"College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2024,10,31]]},"reference":[{"key":"ref_1","first-page":"82","article-title":"The Role of Dietary Phenolic Compounds in Protein Digestion and Processing Technologies to Improve Their Antinutritive Properties","volume":"17","year":"2017","journal-title":"Compr. 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