In-vitro starch hydrolysis of chitosan incorporating whey protein and wheat starch composite gels

Yang, N, Ashton, J, Gorczyca, E and Kasapis, S 2017, 'In-vitro starch hydrolysis of chitosan incorporating whey protein and wheat starch composite gels', Heliyon, vol. 3, no. 10, pp. 1-16.


Document type: Journal Article
Collection: Journal Articles

Title In-vitro starch hydrolysis of chitosan incorporating whey protein and wheat starch composite gels
Author(s) Yang, N
Ashton, J
Gorczyca, E
Kasapis, S
Year 2017
Journal name Heliyon
Volume number 3
Issue number 10
Start page 1
End page 16
Total pages 16
Publisher Elsevier
Abstract The study examined the influence of chitosan, incorporated into whey protein and wheat starch thermo gels, on the in-vitro hydrolysis of the polysaccharide. Gels were subjected to the following external conditions containing α-amylase at constant incubation temperature of 37 °C: In the first procedure, they were immersed in phosphate buffer (0.05 M) and maintained at pH 6.9 throughout the entire digestion. In the second instance, they were introduced into a salt solution, with pH and total volume adjusted at times in sync with the human gastrointestinal tract. Results indicate that low and medium molecular weight chitosan, in combination with whey protein, were effective at enhancing the protective barrier against starch degradation. Less maltose was liberated from gels containing medium molecular weight chitosan, as opposed to the low molecular weight counterpart, and results compare favorably with the outcome of the in-vitro digestion of binary whey protein and wheat starch composites.
Subject Food Chemistry and Molecular Gastronomy (excl. Wine)
Keyword(s) Food science
DOI - identifier 10.1016/j.heliyon.2017.e00421
Copyright notice © 2017 Published by Elsevier Ltd. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
ISSN 2405-8440
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