Hydrocolloids decrease the digestibility of corn starch, soy protein, and skim milk and the antioxidant capacity of grape juice

Yue Yi, Hyeong Ju Jeon, Sun Yoon, Seung Min Lee

Research output: Contribution to journalArticle

1 Citation (Scopus)

Abstract

Hydrocolloids have many applications in foods including their use in dysphagia diets. We aimed to evaluate whether hydrocolloids in foods affect the digestibility of starch and protein, and their effects on antioxidant capacity. The thickening hydrocolloids: locust bean gum and carboxymethyl cellulose, and the gel-forming agents: agar agar, konjacglucomannan, and Hot & Soft Plus were blended with corn starch and soy protein, skim milk, or grape juice and were examined for their in vitro-digestability by comparing the reducing sugar and trichloroacetic acid (TCA)-soluble peptide, for antioxidant capacity by total polyphenol contents and the 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity. The hydrocolloids resulted in a decrease in starch digestibility with the gel-forming agents. Hydrocolloids diminished TCAsoluble peptides in skim milk compared to soy protein with the exception of locust bean gum and decreased free radical scavenging capacities and total phenolic contents in grape juice. Our findings may provide evidence for the use of hydrocolloids for people at risk of nutritional deficiencies such as dysphagia patients.

Original languageEnglish
Pages (from-to)276-283
Number of pages8
JournalPreventive Nutrition and Food Science
Volume20
Issue number4
DOIs
Publication statusPublished - 2015 Dec

All Science Journal Classification (ASJC) codes

  • Food Science
  • Nutrition and Dietetics

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