Effect of a Whey Protein Network Formed by Cold Gelation on Starch Digestibility

摘要: Composite gels of whey protein isolate (WPI) and potato starch (PS) were formed by calcium chloride induced cold gelation to obtain microstructures where native granules encased in the WPI network. Gels then subjected heat treatment PS gelatinized inside In vitro digestibility was investigated using INFOGEST protocol explore if gel able protect from enzymatic attack during digestion. This study focused on impact particle size concentration glucose release matrix. Mechanical rheological properties composite also evaluated after treatment. Glucose matrix reduced until intestinal step simulated digestion when ground a ~1 mm. When cut ~5 mm decreased end test. this case, at 15.5 20.5% for with 8 10% respectively, whereas no significant reduction observed 6% WPI. Therefore, effect network depended concentration. related digestibility: hydrolysis rate increasing hardness elasticity gels. work contributes better understanding soft food matrices.