Food and Fermentation Industries >

2026 , Vol. 52 >Issue 1: 75 - 83

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.042494

Effects of different ratios of casein and whey protein on in vitro digestive behavior and antioxidation and anti-inflammation indices for the elderly

  • AO Min ,
  • TAO Xiumei ,
  • LIU Changshu ,
  • LIU Jianguo ,
  • LI Kexin ,
  • LIU Ruonan ,
  • LIU Dasong ,
  • ZHOU Peng
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  • 1(School of Food Science and Technology, Jiangnan University, Wuxi 214122, China)
    2(Analysis and Testing Center, Jiangnan University, Wuxi 214122, China)
    3(Standard Food (China) Co.Ltd., Taicang 215400, China)

Received date: 2025-03-20

  Revised date: 2025-05-15

  Online published: 2026-01-22

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Abstract

This study mixed sodium caseinate and whey protein (C∶W) in mass ratios of 10∶0, 8∶2, 6∶4, 4∶6, 2∶8, and 0∶10, and used an in vitro gastrointestinal model for the elderly to simulate the digestive process.We compared the digestion of proteins as well as the anti-inflammation and antioxidation capacities of the digesta.The results showed that in the gastric digestion stage, the release of free amino groups increased significantly with the increase in the proportion of sodium caseinate, while in the intestinal digestion stage, the release of free amino groups was more rapid with the increase in the proportion of whey protein.The bioactive functions of the digesta showed obvious ratio-dependence.The increase in the ratio of sodium caseinate significantly enhanced the calcium bioaccessibility and anti-inflammation capacity of the digesta, whereas the increase in the ratio of whey protein significantly enhanced the antioxidation capacity of the digesta.Taken together, a higher proportion of sodium caseinate favored protein degradation in the gastric phase as well as the calcium bioaccessibility and anti-inflammation capacity, while a higher proportion of whey protein performed better in protein degradation in the intestinal phase as well as in antioxidation capacity.This study provides an important theoretical basis and practical reference for the development of nutritional supplements for the elderly.

Key words： sodium caseinate; whey protein; in vitro gastrointestinal digestion; calcium bioaccessibility; antioxidation; anti-inflammation

Cite this article

AO Min , TAO Xiumei , LIU Changshu , LIU Jianguo , LI Kexin , LIU Ruonan , LIU Dasong , ZHOU Peng . Effects of different ratios of casein and whey protein on in vitro digestive behavior and antioxidation and anti-inflammation indices for the elderly[J]. Food and Fermentation Industries, 2026 , 52(1) : 75 -83 . DOI: 10.13995/j.cnki.11-1802/ts.042494

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