El próximo martes, 06 de junio, tendrá lugar la Defensa de tesis "Starch-based matrices: viscoelastic behavior and their effect on starch digestibility by using different methodologies", por Maria Santamaria Arnal, investigadora predoctoral del grupo de Cereales.
Resumen del trabajo: Gluten-free foods, known for their high carbohydrate content and starch, have been linked to elevated glucose levels after consumption. While various methods have been employed to reduce starch enzymatic hydrolysis, limited attention has been given to modulating enzyme accessibility to starch. This doctoral thesis aimed to investigate the impact of starch system viscosity on its enzymatic hydrolysis rate, demonstrating that higher viscosity led to a more compact structure and reduced hydrolysis. The study also highlighted the importance of viscosity in predicting enzymatic hydrolysis and suggested rapid rheological methods for assessing this process in starch-based foods.
También se puede seguir el acto de defensa a distancia a través de este enlace de Zoom: https://dicv-csic-es.zoom.us/j/89527784951?pwd=YUI0eTkyd2dCQ2loakxPdFo2S...