INFLUENCE OF FAT HYDROLYSATES ON CHANGES IN THE DIGESTABILITY OF STARCH IN THE COMPOSITION OF STARCH- FAT SUBSTRATES
Abstract
The work studied in vitro changes in starch digestibility when interacting with sunflower oil hydrolyzate as part of starch-fat substrates. As a result of the study, it was found that with increasing time of the joint presence and interaction of corn, rice or wheat starch with sunflower oil hydrolysate, there is a significant decrease in digestibility under the influence of salivary amylase of starch and an increase in its content in the composition of starch substrates and sunflower oil hydrolysates. In addition, using a substrate containing corn, rice or wheat starch together with sunflower oil hydrolysate and increasing the interaction time between salivary amylase and sunflower oil hydrolysate, there is no decrease in digestibility under the influence of salivary amylase of starch and an increase in its content in the composition of starch substrates and sunflower hydrolysates oils These changes are due to the fact that the interaction of salivary amylase with sunflower oil hydrolysates are factors that prevent starch hydrolysis. They may be associated with the formation of complexes between starch and fatty acids, mono and diglycerides in the composition of sunflower oil hydrolysates, and the inhibitory ability of salivary amylase with sunflower oil hydrolysates is not noted.
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