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September 24, 2024Journal of Agricultural and Food Chemistry

Starch in Emulsion-Type Sausage Reduced the Gastric Digestibility of Meat Protein by Reducing the Stability and Increasing the Viscoelasticity of Gastric Digests

Qingqing Tang Yushuo Sun Ziqi Yao Nanqi Xueyu Bowen Lv Di Zhao Xianming Zeng Chunbao Li

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Abstract

The effect of the addition of native starch (S) and modified starches (distarch phosphate (SP), acetylated distarch phosphate (AP), and starch acetate (SA)) in emulsion-type sausage on the digestion process of meat protein was studied in this work. The addition of native and modified starches reduced the release of -NH

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Tang et al. (2024) studied this question.

synapsesocial.com/papers/68e578a6b6db64358751822f https://doi.org/10.1021/acs.jafc.4c04862

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