High Protein Yangyu jiaotuan (洋芋搅团): In Vitro Oral-Gastro-Small Intestinal Starch Digestion and Some Physico-Chemical, Textural, Microstructural, and Rheological Properties
Author:
Zeng Fankui12ORCID,
Abhilasha Abhilasha2,
Chen Yufan2,
Zhao Yuci1,
Liu Gang1,
Kaur Lovedeep2ORCID,
Singh Jaspreet2
Affiliation:
1. Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences, Lanzhou 730000, China
2. Riddet Institute and School of Food and Advanced Technology, Massey University, Palmerston North 4442, New Zealand
Abstract
Biomimetic foods are expected to have potential health benefits for the management and prevention of chronic diseases, such as diabetes and cardiovascular disease. In the current research, two commercially available and affordable plant proteins (soy protein isolate—SPI and pea protein isolate—PPI) at two levels (5%, 10%) were added to the Yangyu jiaotuan with the objective of developing a product with reduced glycaemic properties and high protein content while maintaining its original taste and texture. The results showed that several important textural properties such as hardness and chewiness did not change significantly during the refrigerated storage. The storage modulus G′ increased with refrigerated storage time for different samples, but there were significant differences among the five samples (with and without protein addition) with respect to frequency dependence during rheological measurements. The in vitro starch digestion experiments showed that the starch hydrolysis of Yangyu jiaotuan decreased considerably (by up to 42.08%) with the increase in PPI content and during refrigerated storage due to starch retrogradation. Protein has protected the microstructure and there was less damage when compared to samples without protein. The bimodal peaks of the particle size distribution curves showed that the newly developed Yangyu jiaotuan contains two different sizes of particles; the smaller particles (~30 μm) corresponded to PPI and starch granules, while the larger particles corresponded to the fragments of the gel network of the starch matrix. Based on the above results, Yangyu jiaotuan mixed with pea protein is a convenient potato staple food product, which complies with the biomimetic potato food very well.
Funder
Special Fund Project for High-Tech Industrialization of Science and Technology Cooperation Between Jilin Province and the Chinese Academy of Sciences
China Agriculture Research System
Key Research and Development Plan of Ningxia Hui Autonomous Region
Government-sponsored study abroad Program of the Chinese Academy of Sciences
SFAT and Ridder CoRE for hosting Fankui Zeng
Subject
Plant Science,Health Professions (miscellaneous),Health (social science),Microbiology,Food Science
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