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Volume 24
Issue 5
10.3390/molecules24050839
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Article

Fish Protein and Lipid Interactions on the Digestibility and Bioavailability of Starch and Protein from Durum Wheat Pasta

by
Ajay S. Desai
1,2,3,
Margaret A. Brennan
1,2,
Xinbo Guo
1,4,
Xin-An Zeng
1,4 and
Charles S. Brennan
1,2,3,4,*
1
School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
2
Department of Wine, Food and Molecular Biosciences, Lincoln University, Christchurch 7647, New Zealand
3
Riddet Research Institute, Palmerston North 4442, New Zealand
4
Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510640, China
*
Author to whom correspondence should be addressed.
Academic Editors: Susana M. Cardoso and Alessia Fazio
Molecules 2019, 24(5), 839; https://doi.org/10.3390/molecules24050839
Received: 14 December 2018 / Revised: 18 February 2019 / Accepted: 20 February 2019 / Published: 27 February 2019
(This article belongs to the Special Issue The Antioxidant Capacities of Natural Products 2019)
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Abstract

This research focussed on the utilisation of salmon protein and lipid to manipulate pasta’s glycaemic index and protein digestibility. Salmon fish (Oncorhynchus tschawytscha) powder (SFP) supplemented pasta flour in amounts from 5% to 20% (w/w). Inclusion of SFP lead to a significant reduction in starch digestibility and hence the potential glycaemic values of pasta (experimental pasta being up to 143% lower than control values). SFP addition to pasta increased the release of phenolic compounds from pasta during both gastric digestion (179%) and pancreatic digestion (133%) in comparison to the control sample. At the same time, the antioxidant activity of the digested pasta was increased by up to 263% (gastric) and 190% (pancreatic) in comparison to durum wheat pasta alone. Interestingly, although protein levels increased with incorporation of SFP, the digestibility values of the protein decreased from 86.41% for the control pasta to 81.95% for 20% SFP pasta. This may indicate that there are interactions between phenols and protein in the pasta samples which affect overall protein digestibility levels. View Full-Text
Keywords: pasta; salmon powder; glycaemic index; protein digestibility; polyphenols; antioxidant activity; bioaccessibility pasta; salmon powder; glycaemic index; protein digestibility; polyphenols; antioxidant activity; bioaccessibility
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MDPI and ACS Style

Desai, A.S.; Brennan, M.A.; Guo, X.; Zeng, X.-A.; Brennan, C.S. Fish Protein and Lipid Interactions on the Digestibility and Bioavailability of Starch and Protein from Durum Wheat Pasta. Molecules 2019, 24, 839. https://doi.org/10.3390/molecules24050839

AMA Style

Desai AS, Brennan MA, Guo X, Zeng X-A, Brennan CS. Fish Protein and Lipid Interactions on the Digestibility and Bioavailability of Starch and Protein from Durum Wheat Pasta. Molecules. 2019; 24(5):839. https://doi.org/10.3390/molecules24050839

Chicago/Turabian Style

Desai, Ajay S., Margaret A. Brennan, Xinbo Guo, Xin-An Zeng, and Charles S. Brennan. 2019. "Fish Protein and Lipid Interactions on the Digestibility and Bioavailability of Starch and Protein from Durum Wheat Pasta" Molecules 24, no. 5: 839. https://doi.org/10.3390/molecules24050839

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