文献类型： 外文期刊

作者： Guan, Yufang ¹ ; Toommuangpak, Watcharaporn ¹ ; Zhao, Guohua ³ ; Thaiudom, Siwatt ¹ ;

作者机构： 1.Suranaree Univ Technol, Inst Agr Technol, Sch Food Technol, Nakhon Ratchasima 30000, Thailand

2.Guizhou Acad Agr Sci, Food Proc Res Inst Guizhou Prov, Potato Engn Res Ctr Guizhou Prov, Guizhou Key Lab Agr Biotechnol, Guiyang 550006, Peoples R China

3.Southwest Univ, Coll Food Sci, Chongqing 400715, Peoples R China

关键词： potato starch-based foods; digestibility; rheology; microstructure; milk protein

期刊名称：FOODS （ 影响因子：5.2； 五年影响因子：5.5 ）

ISSN：

年卷期： 2023 年 12 卷 13 期

页码：

收录情况： SCI

摘要： The in vitro digestibility of potato starch-based foods interacting with milk protein and soybean oil was investigated. Microstructures and rheological changes upon digestion were determined. The results showed that the addition of milk proteins (casein and whey protein) promoted gelatinized potato starch digestion, while soybean oil slowed down gelatinized potato starch digestion. A mixture of soybean oil and milk protein promoted the digestion of milk protein, while a mixture of gelatinized potato starch and milk protein inhibited the digestion of milk protein. The mixture of milk protein and/or gelatinized potato starch with soybean oil promoted the release of free fatty acids in soybean oil. The highest release rate of free fatty acids was attained by a mix of milk protein and soybean oil. The mixed samples were digested and observed with a confocal laser scanning microscope. The viscosity of the digestates was determined by a rheometer. Overall, the results demonstrated that the addition of milk protein and soybean oil had an effect on the in vitro digestibility of gelatinized potato starch and its microstructure.