Influence of starch-protein interactions on the digestibility and chemical properties of a 3D-printed food matrix based on salmon by-product proteins

Carvajal-Mena, Nailin; Tabilo-Munizaga, Gipsy; Perez-Won, Mario; Herrera-Lavados, Carolina; MORENO-OSORIO, LUIS EDUARDO

Abstract

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 alpha-helix/beta-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 digestibility of 3D-printed food matrices as an alternative source of nutrients with a high nutritional quality.

Más información

Título según WOS: ID WOS:001170687000001 Not found in local WOS DB
Título según SCOPUS: ID SCOPUS_ID:85182889721 Not found in local SCOPUS DB
Título de la Revista: FOOD RESEARCH INTERNATIONAL
Volumen: 179
Editorial: Elsevier
Fecha de publicación: 2024
Página de inicio: 1
Página final: 16
Idioma: ENGLISH
DOI:

10.1016/J.FOODRES.2024.114035

Notas: ISI, SCOPUS - WOS