Effect of a Whey Protein Network Formed by Cold Gelation on Starch Digestibility
Abstract
Composite gels of whey protein isolate (WPI) and potato starch (PS) were formed by calcium chloride induced cold gelation to obtain microstructures where native starch granules were encased in the WPI network. Gels were then subjected to heat treatment and PS gelatinized inside the protein network. In vitro starch digestibility was investigated using the INFOGEST protocol to explore if the protein gel was able to protect gelatinized starch...
Paper Details
Title
Effect of a Whey Protein Network Formed by Cold Gelation on Starch Digestibility
Published Date
Mar 15, 2019
Journal
Volume
14
Issue
2
Pages
214 - 224
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