Publicación: INFLUENCE OF STARCH-PROTEIN INTERACTIONS ON THE DIGESTIBILITY AND CHEMICAL PROPERTIES OF A 3D-PRINTED FOOD MATRIX BASED ON SALMON BY-PRODUCT PROTEINS
Fecha
2024
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Editor
FOOD RESEARCH INTERNATIONAL
Resumen
THIS 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.
Descripción
Palabras clave
Starch-protein interactions, Salmon proteins isolate, Digestibility, Chemical properties, 3D printing
