Effect of mechanical properties on in vitro dynamic digestion of starch contained in hydrogels.

The gastric disintegration, the gastric emptying and the starch hydrolysis of HCSs are suppressed when fracture strain exceeded 30%. Even with the amount of nutritional components contained in hydrogels being the same, the in vitro gastrointestinal digestion behavior of HCSs depends on their mechanical properties, providing the potential to be used for the design of processed foods with controlled bioaccessibility. This article is protected by copyright. All rights reserved.