Insight of rheology, water distribution and in vitro digestive behavior of starch based-emulsion gel: Impact of potato starch concentration
نویسندگان
چکیده
Potato starch-based emulsion gels were fabricated that consisted of whey protein-coated oil droplets dispersed in a gelatinized starch matrix. The impact potato concentration (0–16%) on the rheological properties, water distribution, and vitro digestive behavior was examined. exhibited shear-thinning viscoelastic properties. apparent viscosity increased with progressing concentration, stronger gel network formed massive starch. In low-field 1H nuclear magnetic resonance, transverse relaxation time significantly reduced matrix, indicating tighter bond between molecules others. gastrointestinal tract used to monitor each phase (oral, stomach, small intestine). Increasing particle size reduction charge found And structure remained 8–16% Overall, slower rate initial free fatty acid release determined system containing starch, greater extent lipid digestion occurred hard gel. results this study may facilitate development for utilization foods, cosmetics, other semi-solid commercial products.
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ژورنال
عنوان ژورنال: Food Hydrocolloids
سال: 2022
ISSN: ['1873-7137', '0268-005X']
DOI: https://doi.org/10.1016/j.foodhyd.2022.107859