Affiliation:
1. Sanya Institute of Nanjing Agricultural University, College of Food Science and Technology Nanjing Agricultural University Nanjing 210095 Jiangsu China
2. Hangzhou Wahaha Group Co. Ltd. Hangzhou 310018 Zhejiang China
3. Xinyi Ziyuantian Biotechnology Development Co., Ltd Xinyi 221400 Jiangsu China
Abstract
This study analysed the protein bioaccessibility of yoghurt containing different concentrations of pectin, acid‐resistant carboxymethylcellulose (CMC), guar gum and xanthan gum before and during in vitro gastrointestinal digestion, respectively. Soluble protein contents and protein digestion rates of yoghurt with 0.2% (m/v) guar gum, CMC and xanthan gum were significantly higher and faster, whereas other thickeners had slower rates than control yoghurt during gastric digestion phase. In addition, the contents of small peptides and amino acids were higher in yoghurt with 0.2% (m/v) thickeners than those with 1.0% (m/v) thickeners during simulated intestinal digestion in most of the samples.
Funder
Jiangsu Provincial Key Research and Development Program
Natural Science Foundation of Jiangsu Province
Priority Academic Program Development of Jiangsu Higher Education Institutions
Subject
Process Chemistry and Technology,Bioengineering,Food Science
Cited by
1 articles.
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