Publicación:
EFFECTS OF CONCENTRATION BY BLOCK FREEZING AND VACUUM EVAPORATION ON THE PHYSICOCHEMICAL PROPERTIES AND DIGESTIBILITY OF WHEY

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dc.creatorJORGE JOSÉ MORENO CUEVAS
dc.date2023
dc.date.accessioned2025-01-10T15:40:19Z
dc.date.available2025-01-10T15:40:19Z
dc.date.issued2023
dc.description.abstractWHEY IS A SOURCE OF PROTEIN OF HIGH NUTRITIONAL VALUE. IN THIS WORK, THE EFFECTS OF BLOCK CRYOCONCENTRATION ASSISTED BY CENTRIFUGATION AND VACUUM EVAPORATION ON THE PHYSICOCHEMICAL PROPERTIES AND IN VITRO DIGESTIBILITY OF WHEY WERE DETERMINED. IN VITRO DIGESTIBILITY ANALYSIS WAS PERFORMED BY EVALUATING THE DEGREES OF PROTEIN HYDROLYSIS OF THE FRESH, EVAPORATED AND CRYOCONCENTRATED WHEY PROTEIN SAMPLES FROM THE THIRD CYCLE. THE RESULTS SHOWED THAT THE SAMPLES AFTER THE SECOND AND THIRD CRYOCONCENTRATION CYCLES HAD NO SIGNIFICANT DIFFERENCES IN PROTEIN OR LACTOSE CONTENT. THE IN VITRO DIGESTIBILITY ANALYSIS INDICATED THAT THE PROTEIN OBTAINED BY CRYOCONCENTRATION SHOWED BETTER GASTROINTESTINAL DIGESTIBILITY THAN THAT OBTAINED BY EVAPORATION, WITH VALUES OF 68.2% AND 55.4%, RESPECTIVELY. THIS STUDY DEMONSTRATES THAT BLOCK CRYOCONCENTRATION ASSISTED BY CENTRIFUGATION IS AN EFFICIENT AND NOVEL TECHNIQUE THAT ENABLES THE PREPARATION OF CONCENTRATED PROTEIN SOLUTIONS OF HIGH NUTRITIONAL AND BIOLOGICAL VALUE.
dc.formatapplication/pdf
dc.identifier.doi/10.1080/19476337.2023.2196321
dc.identifier.issn1947-6345
dc.identifier.issn1947-6337
dc.identifier.urihttps://repositorio.ubiobio.cl/handle/123456789/13116
dc.languagespa
dc.publisherCyTA-Journal of Food
dc.relation.uri/10.1080/19476337.2023.2196321
dc.rightsPUBLICADA
dc.subjectwhey
dc.subjectphysicochemical properties
dc.subjectdigestibility
dc.subjectCryoconcentration
dc.titleEFFECTS OF CONCENTRATION BY BLOCK FREEZING AND VACUUM EVAPORATION ON THE PHYSICOCHEMICAL PROPERTIES AND DIGESTIBILITY OF WHEY
dc.typeARTÍCULO
dspace.entity.typePublication
ubb.EstadoPUBLICADA
ubb.Otra ReparticionDEPARTAMENTO DE INGENIERIA EN ALIMENTOS
ubb.SedeCHILLÁN
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