Effects of Whey Protein and Its Hydrolysates on in Vitro Digestibility and Physicochemical Properties of Potato Starch
The effect of whey protein and its hydrolysates on the in vitro digestibility and physicochemical properties of potato starch (PS) was investigated by constructing the co-gelatinization system between the PS and whey protein or whey protein hydrolysates. The results showed that whey protein hydrolys...
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| Format: | Article |
| Language: | zho |
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The editorial department of Science and Technology of Food Industry
2023-03-01
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| Series: | Shipin gongye ke-ji |
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| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022060136 |
| _version_ | 1811162804194902016 |
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| author | Jiasong LIU Qing LIU Yueyue YANG Lulian XU Aiquan JIAO Zhengyu JIN |
| author_facet | Jiasong LIU Qing LIU Yueyue YANG Lulian XU Aiquan JIAO Zhengyu JIN |
| author_sort | Jiasong LIU |
| collection | DOAJ |
| description | The effect of whey protein and its hydrolysates on the in vitro digestibility and physicochemical properties of potato starch (PS) was investigated by constructing the co-gelatinization system between the PS and whey protein or whey protein hydrolysates. The results showed that whey protein hydrolysates hydrolyzed by pepsin-pancreatin (WPP) had the best inhibitory effect on the digestibility of starch. Thereinto, the native PS displayed the highest rapidly digestible starch (RDS) content (94.54%) and lowest resistant starch (RS) content (3.10%). Lower RDS (67.51%) and higher RS (12.69%) contents were found for PS-WPP120 complex. The inhibitory effect of whey protein hydrolysates on the swelling and gelatinization of PS was stronger than that of whey protein. Therefore, the molecular weight of whey protein hydrolysates had a notable influence on both physicochemical properties and in vitro digestibility. And whey protein or its hydrolysates strengthened the hydrogen bonding and increased the order degree of PS structure，indicating that the interactions between PS and whey protein or whey protein hydrolysates could reduce in vitro digestibility of PS. |
| first_indexed | 2024-04-10T06:35:05Z |
| format | Article |
| id | doaj.art-5e71982aed1243c78eb6a85f4243a701 |
| institution | Directory Open Access Journal |
| issn | 1002-0306 |
| language | zho |
| last_indexed | 2024-04-10T06:35:05Z |
| publishDate | 2023-03-01 |
| publisher | The editorial department of Science and Technology of Food Industry |
| record_format | Article |
| series | Shipin gongye ke-ji |
| spelling | doaj.art-5e71982aed1243c78eb6a85f4243a7012023-03-01T01:21:35ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062023-03-01445748110.13386/j.issn1002-0306.20220601362022060136-5Effects of Whey Protein and Its Hydrolysates on in Vitro Digestibility and Physicochemical Properties of Potato StarchJiasong LIU0Qing LIU1Yueyue YANG2Lulian XU3Aiquan JIAO4Zhengyu JIN5State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, ChinaState Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, ChinaState Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, ChinaDepartment of Pediatric Endocrinology, The Affiliated Wuxi Children's Hospital of Nanjing Medical University, Wuxi 214023, ChinaState Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, ChinaState Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, ChinaThe effect of whey protein and its hydrolysates on the in vitro digestibility and physicochemical properties of potato starch (PS) was investigated by constructing the co-gelatinization system between the PS and whey protein or whey protein hydrolysates. The results showed that whey protein hydrolysates hydrolyzed by pepsin-pancreatin (WPP) had the best inhibitory effect on the digestibility of starch. Thereinto, the native PS displayed the highest rapidly digestible starch (RDS) content (94.54%) and lowest resistant starch (RS) content (3.10%). Lower RDS (67.51%) and higher RS (12.69%) contents were found for PS-WPP120 complex. The inhibitory effect of whey protein hydrolysates on the swelling and gelatinization of PS was stronger than that of whey protein. Therefore, the molecular weight of whey protein hydrolysates had a notable influence on both physicochemical properties and in vitro digestibility. And whey protein or its hydrolysates strengthened the hydrogen bonding and increased the order degree of PS structure，indicating that the interactions between PS and whey protein or whey protein hydrolysates could reduce in vitro digestibility of PS.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022060136potato starchwhey proteinprotein hydrolysatesphysicochemical propertiesdigestibility |
| spellingShingle | Jiasong LIU Qing LIU Yueyue YANG Lulian XU Aiquan JIAO Zhengyu JIN Effects of Whey Protein and Its Hydrolysates on in Vitro Digestibility and Physicochemical Properties of Potato Starch Shipin gongye ke-ji potato starch whey protein protein hydrolysates physicochemical properties digestibility |
| title | Effects of Whey Protein and Its Hydrolysates on in Vitro Digestibility and Physicochemical Properties of Potato Starch |
| title_full | Effects of Whey Protein and Its Hydrolysates on in Vitro Digestibility and Physicochemical Properties of Potato Starch |
| title_fullStr | Effects of Whey Protein and Its Hydrolysates on in Vitro Digestibility and Physicochemical Properties of Potato Starch |
| title_full_unstemmed | Effects of Whey Protein and Its Hydrolysates on in Vitro Digestibility and Physicochemical Properties of Potato Starch |
| title_short | Effects of Whey Protein and Its Hydrolysates on in Vitro Digestibility and Physicochemical Properties of Potato Starch |
| title_sort | effects of whey protein and its hydrolysates on in vitro digestibility and physicochemical properties of potato starch |
| topic | potato starch whey protein protein hydrolysates physicochemical properties digestibility |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022060136 |
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