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Impact of the Structural Modifications of Potato Protein in the Digestibility Process under Semi-Dynamic Simulated

Luis Jiménez-Munoz1, Emmanouil D Tsochatzis1,2, Milena Corredig1

  • 1Department of Food Science, CiFOOD Center for Innovative Foods, Aarhus University, Agro Food Park 48, 8200 Aarhus, Denmark.

Nutrients
|June 24, 2022
PubMed
Summary

Food matrix structure significantly impacts potato protein digestibility. Heat treatment enhances protein breakdown and alters gastric emptying, influencing nutrient availability for plant-based diets.

Keywords:
amino acid digestibilitypatatinpotato protein isolatesemi-dynamic in vitro digestionstructuring

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