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

• Main Authors: Natasha Yang, John Ashton, Elisabeth Gorczyca, Stefan Kasapis
• Format: Article
• Language: English
• Published: Elsevier 2017-10-01
• Series: Heliyon
• Subjects: Food science
• Online Access: http://www.sciencedirect.com/science/article/pii/S2405844017321175

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.