Guan Yufang, Toommuangpak Watcharaporn, Zhao Guohua, Thaiudom Siwatt
School of Food Technology, Institute of Agricultural Technology, Suranaree University of Technology, Nakhon Ratchasima 30000, Thailand.
The Food Processing Research Institute of Guizhou Province, Guizhou Academy of Agricultural Sciences, Potato Engineering Research Center of Guizhou Province, Guizhou Key Laboratory of Agricultural Biotechnology, Guiyang 550006, China.
Foods. 2023 Jun 22;12(13):2451. doi: 10.3390/foods12132451.
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.
研究了与乳蛋白和大豆油相互作用的马铃薯淀粉基食品的体外消化率。测定了消化过程中的微观结构和流变学变化。结果表明，添加乳蛋白（酪蛋白和乳清蛋白）促进了糊化马铃薯淀粉的消化，而大豆油减缓了糊化马铃薯淀粉的消化。大豆油和乳蛋白的混合物促进了乳蛋白的消化，而糊化马铃薯淀粉和乳蛋白的混合物抑制了乳蛋白的消化。乳蛋白和/或糊化马铃薯淀粉与大豆油的混合物促进了大豆油中游离脂肪酸的释放。乳蛋白和大豆油的混合物实现了最高的游离脂肪酸释放率。对混合样品进行消化并用共聚焦激光扫描显微镜观察。用流变仪测定消化物的粘度。总体而言，结果表明，添加乳蛋白和大豆油对糊化马铃薯淀粉的体外消化率及其微观结构有影响。
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