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

• Published in: Food research international 2024-03, Vol.179, p.114035-114035, Article 114035
• Main Authors: Carvajal-Mena, Nailín, Tabilo-Munizaga, Gipsy, Pérez-Won, Mario, Herrera-Lavados, Carolina, Moreno-Osorio, Luis
• Format: Article
• Language: English
• Subjects: 3D printing; Animals; byproducts; Chemical properties; corn starch; Digestibility; digestion; enzymatic hydrolysis; fluorescence; food matrix; food research; gels; Gels - chemistry; hydrophobicity; intestines; nutritive value; principal component analysis; Printing, Three-Dimensional; protein isolates; Proteins - chemistry; resistant starch; salmon; Salmon - metabolism; Salmon proteins isolate; Seafood - analysis; Starch - chemistry; Starch-protein interactions
• ISSN: 0963-9969; 1873-7145
• DOI: 10.1016/j.foodres.2024.114035

[Display omitted] •Exogenous proteins (salmon protein isolate, SPI) regulate the hydrolysis of corn starch (CS).•An increase in CS-SPI interactions promotes the rise of resistant starch.•The CS-SPI interactions promote protein nutritional quality.•Antiparallel β-sheet structures modulate the SPI digestibility process.•CS-SPI interactions regulate structural modifications of SPI during gastrointestinal digestion. 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 α-helix/β-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.