Weighing up whey fortification of foods: Implications for kinetics of starch digestion and estimated glycemic index of model high-protein-low-carbohydrate food systems

Yong, L.-Z., Chan, C. H., Garcia, C. and Sopade, P. A. (2011) Weighing up whey fortification of foods: Implications for kinetics of starch digestion and estimated glycemic index of model high-protein-low-carbohydrate food systems. Carbohydrate Polymers, 84 1: 162-172. doi:10.1016/j.carbpol.2010.11.020


Author Yong, L.-Z.
Chan, C. H.
Garcia, C.
Sopade, P. A.
Title Weighing up whey fortification of foods: Implications for kinetics of starch digestion and estimated glycemic index of model high-protein-low-carbohydrate food systems
Journal name Carbohydrate Polymers   Check publisher's open access policy
ISSN 0144-8617
1879-1344
Publication date 2011-02-11
Sub-type Article (original research)
DOI 10.1016/j.carbpol.2010.11.020
Volume 84
Issue 1
Start page 162
End page 172
Total pages 11
Place of publication Oxford, England, U. K.
Publisher Pergamon
Collection year 2012
Language eng
Formatted abstract
Mixtures of whey protein isolate (20 and 50%) and wheat starch, as a model high-protein-low-carbohydrate (HPLC) food, were extruded in a twin-screw extruder by changing moisture, temperature and screw speed. Longitudinal expansion increased with whey, and screw speed enhanced transverse expansion. In vitro starch digestion revealed monophasic digestograms for extrudates and non-extrudates. A modified first-order kinetic model suitably predicted the starch digestograms. Whey concentration of the non-extrudates did not significantly affect the digestion parameters, but extrusion increased these parameters. In the extrudates, whey increased (very) rapidly digested starch and glycemic index (GI), while rate of digestion and glycemic load (GL) reduced. Whey-fortification can increase bioactives in HPLC foods, but there is a need to increase resistant starch in such foods for maximum benefits. Being possibly the first study on the kinetics of starch digestion in whey–starch formulations, the present study highlights ways of increasing resistant starch in HPLC foods.
Keyword In vitro starch digestion
First-order kinetic model
Whey protein isolate
Wheat starch
Digestion model
Glycemic load
Q-Index Code C1
Q-Index Status Confirmed Code
Institutional Status UQ
Additional Notes Received 27 September 2010. Received in revised form 4 November 2010. Accepted 9 November 2010. Available online 18 November 2010

Document type: Journal Article
Sub-type: Article (original research)
Collections: Official 2012 Collection
School of Agriculture and Food Sciences
Centre for Nutrition and Food Sciences Publications
 
Versions
Version Filter Type
Citation counts: TR Web of Science Citation Count  Cited 8 times in Thomson Reuters Web of Science Article | Citations
Scopus Citation Count Cited 10 times in Scopus Article | Citations
Google Scholar Search Google Scholar
Created: Tue, 11 Oct 2011, 18:54:47 EST by System User on behalf of School of Land, Crop and Food Sciences