1. Yellow and Black Soybean Pellet Degradation and Nutrients Hydrolysis During In Vitro Gastrointestinal Digestion.
- Author
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Zhang, Chenxi, Ritzoulis, Christos, Jin, Zixuan, Cui, Weining, Li, Xiangyan, Han, Jianzhong, and Liu, Weilin
- Abstract
Pellet degradation and nutrients hydrolysis of yellow and black soybeans during in vitro digestion was monitored by particle size, microstructure, protein, starch and fat hydrolysis measurements. Similar changes were recorded in the particle sizes of both soybeans, with a slight increase in the gastric stage and a substantial increase in the intestinal phase, compared to the oral phase. Microscopy showed yellow soybeans were damaged more severely than black soybeans after digestion. Yellow soybeans released proteins at a higher rate during simulated gastric fluid digestion, while proteins from both sources were rapidly hydrolyzed at simulated intestinal fluid. The degree of starch hydrolysis was low (~ 25–35%), and free fatty acids rapidly accumulated during the first 15 min at simulated intestinal fluid (SIF), while the rate of release slowed down at the end. Small differences were found in the main components between two soybeans, as measured after soaking and steaming: protein, starch and lipid contents corresponded to 18.7 ± 1.0%, 7.3 ± 0.1%, 9.6 ± 0.6% (black soybean) and 16.3 ± 0.4%, 6.5 ± 0.1%, 8.7 ± 0.3% (yellow soybean) respectively; this explained their similar digestion behavior. This study adds insight on the fate of soybean particles in the digestive tract, and could provide reference for the structural and functional design of relevant plant-based foods. [ABSTRACT FROM AUTHOR]
- Published
- 2022
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