Abstract:Casein (CS), whey protein isolate (WPI), soybean protein isolate (SPI), pea protein isolate (PPI) and mung bean protein isolate (MPI) were used to prepare liquid total nutrient emulsion foods for special medical purpose (FSMP), and their preparation, digestion characteristics, influences of the sterilization process, and added nutrients were systematically explored. Furthermore, the in vitro gastrointestinal digestion characteristics of the thermally stable model emulsion (without vitamins and minerals) and FSMP emulsion (with the addition of vitamins and minerals) were evaluated. The main results are as follows: The total nutrient FSMP emulsions prepared by CS, WPI, SPI and PPI remained stable, while the MPI emulsion exhibited slight flocculation. Following sterilization, gelation and flocculation occurred in the WPI and MPI FSMP emulsions, respectively. In contrast, CS, SPI and PPI FSMP emulsions maintained a uniform appearance and exhibited good stability, with unchanged particle sizes and zeta potentials after 30 days of storage. Further, the model and FSMP emulsions prepared with CS, SPI and PPI were selected for in vitro gastrointestinal digestion. The analysis of the digestive products of the emulsions exhibited no significant differences in gastrointestinal digestion behaviors, and the released free amino groups of SPI- and PPI-based FSMP emulsions were 21.095 and 19.524 mmol/L, respectively. This study helps to elucidate the performance of different types of protein formulas in liquid total nutrient emulsions, and provides technical support for the development of liquid high-protein FSMPs.
