Giulia D’Alessio (University of Teramo, Italia) y Natalia Lozinska (Gdansk University of Technology, Polonia) expondrán los seminarios titulados «Pea protein characterization and modulation of their technological properties by high dynamic pressures» y «Effect of bile salts and their conjugation on the mechanism of lipolysis», respectivamente.
Resúmenes:
«Pea protein characterization and modulation of their technological properties by high dynamic pressures»: We try to modulate the technological and functional properties of pea protein with a mild technology (in this case high dynamic pressures) in order to find the best way to produce and obtain emulsified products. I’ll present also some of the results obtained in the research stay I’m performing at UGR.
«Effect of bile salts and their conjugation on the mechanism of lipolysis»: Digestion process begin when bile salts are transported to the small intestine. Bile salts play a crucial role in lipid digestion process named lipolysis and in respect to their form they may demonstrate different properties, which appear to influence on the final rate of lipolysis, measured by FFA release. The influence of of two different forms of BS present in our gastrointestinal track: sodium taurocholate and sodium deoxycholate on the lipolysis process would be investigated to observe the difference in action between primary conjugated and secondary unconjugated BS. The main aim is to determine the importance of the conjugation of the bile salts in our gastrointestinal track and its influence on the digestion process.
- Fecha: Miércoles 22 de junio de 2022
- Lugar: Facultad de Ciencias – Aula B02.
- Horario: de 12:30 a 13:30
- Organiza: Grupo de Física de Fluidos y Biocoloides – Departamento de Física Aplicada
- Más información:
Miguel Ángel Fernández Rodríguez
Departamento de Física Aplicada
Correo: mafernandez@ugr.es