Publicación:
INFLUENCE OF STARCH-PROTEIN INTERACTIONS ON THE DIGESTIBILITY AND CHEMICAL PROPERTIES OF A 3D-PRINTED FOOD MATRIX BASED ON SALMON BY-PRODUCT PROTEINS

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dc.creatorNAILÍN CARVAJAL MENA
dc.creatorCAROLINA PAZ HERRERA LAVADOS
dc.creatorLUIS EDUARDO MORENO OSORIO
dc.creatorGIPSY ELIZABETH TABILO MUNIZAGA
dc.creatorMARIO OSVALDO PÉREZ WON
dc.date2024
dc.date.accessioned2025-01-10T15:44:50Z
dc.date.available2025-01-10T15:44:50Z
dc.date.issued2024
dc.description.abstractTHIS STUDY EVALUATED THE INFLUENCE OF STARCH-PROTEIN INTERACTIONS ON THE CHEMICAL PROPERTIES AND DIGESTIBILITY OF A 3D-PRINTED GEL BASED ON SALMON BY-PRODUCT PROTEIN. CHANGES IN THE STARCH-PROTEIN INTERACTIONS OF THE STABLE CORNSTARCH (CS, 15%) AND SALMON PROTEIN ISOLATE (SPI, 4%?12%) PRINTABLE GELS DURING THE IN VITRO GASTROINTESTINAL DIGESTION PROCESS WERE STUDIED BY PRINCIPAL COMPONENT ANALYSIS. PROTEIN-RICH PRINTED GELS INCREASED RESISTANT STARCH CONTENT BY 18.05%. CHANGES IN CHEMICAL PROPERTIES AND THE STARCH-PROTEIN CONCENTRATION OF THE GELS DURING THE DIGESTION PROCESS WERE HIGHLY CORRELATED. THE CS-SPI GELS IN THE GASTRIC AND INTESTINAL PHASES EXHIBITED LOWER ?-HELIX/?-SHEET RATIO AND FLUORESCENCE INTENSITY VALUES, WHEREAS SURFACE HYDROPHOBICITY INCREASED. THIS RESULTED IN MORE ORDERED STRUCTURES WITH A HIGH LEVEL OF MOLECULAR INTERACTION THAT INHIBITED ENZYMATIC HYDROLYSIS. THIS STUDY PROVIDES CRUCIAL INFORMATION ABOUT THE TRANSFORMATIONS OF STARCH-PROTEIN INTERACTIONS DURING THE DI- GESTIBILITY OF 3D-PRINTED FOOD MATRICES AS AN ALTERNATIVE SOURCE OF NUTRIENTS WITH A HIGH NUTRITIONAL QUALITY.
dc.formatapplication/pdf
dc.identifier.doi10.1016/j.foodres.2024.114035
dc.identifier.issn1873-7145
dc.identifier.issn0963-9969
dc.identifier.urihttps://repositorio.ubiobio.cl/handle/123456789/13468
dc.languagespa
dc.publisherFOOD RESEARCH INTERNATIONAL
dc.relation.uri10.1016/j.foodres.2024.114035
dc.rightsPUBLICADA
dc.subjectStarch-protein interactions
dc.subjectSalmon proteins isolate
dc.subjectDigestibility
dc.subjectChemical properties
dc.subject3D printing
dc.titleINFLUENCE OF STARCH-PROTEIN INTERACTIONS ON THE DIGESTIBILITY AND CHEMICAL PROPERTIES OF A 3D-PRINTED FOOD MATRIX BASED ON SALMON BY-PRODUCT PROTEINS
dc.typeARTÍCULO
dspace.entity.typePublication
ubb.EstadoPUBLICADA
ubb.Otra ReparticionDEPARTAMENTO DE CIENCIAS BASICAS
ubb.Otra ReparticionDEPARTAMENTO DE INGENIERIA EN ALIMENTOS
ubb.Otra ReparticionDEPARTAMENTO DE INGENIERIA EN ALIMENTOS
ubb.SedeCHILLÁN
ubb.SedeCHILLÁN
ubb.SedeCHILLÁN
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