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Updated: May 11, 2026

In vitro Digestion of Emulsions in a Single Droplet via Multi Subphase Exchange of Simulated Gastrointestinal Fluids
Published on: November 18, 2022
Digestion kinetics of potato protein isolates in vitro and in vivo
Tao He1, Robin E J Spelbrink, Ben J Witteman
1AVEBE U.A. , Veendam , the Netherlands and.
Abstract:
Recently, an industrial process was developed to isolate native protein fractions from potato: a high (HMW) and a low (LMW) molecular weight fraction. Digestion kinetics of HMW and LMW was studied in vitro and in vivo and compared with reference proteins. Under simulated conditions, highest digestion was found for whey protein, followed by soy, pea, HMW, casein and LMW. Ingestion of 20 g of proteins by eight healthy subjects (following a randomized, double-blind, cross-over design) induced a slow and moderate increase with HMW and LMW, while a peaked and high increase with whey protein, in postprandial plasma amino acid levels. Casein gave a similar profile as HMW, with higher levels. Contrary to whey and casein, HMW and LMW did not result in any changes in plasma insulin or glucose levels. This study provides insights in digestion of native potato protein isolates to assist their use as protein sources in food applications.
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