The effect of carrageenan on the acid-induced aggregation and gelation conditions of quinoa proteins

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dc.creator Montellano Durán, Natalia
dc.creator Galante, Micaela
dc.creator Spelzini, Darío
dc.creator Boeris, Valeria
dc.date.accessioned 2018-11-20T12:52:28Z
dc.date.available 2018-11-20T12:52:28Z
dc.date.issued 2018-05-05
dc.identifier.issn 0963-9969 es
dc.identifier.uri http://hdl.handle.net/2133/13455
dc.description This work aimed to study the effect of the presence of Carrageenan (Carr) on the quinoa proteins (QP) structure and acid-induced aggregation. Carr significantly influenced the pH-solubility profile, the effect of the thermal treatment of QP, the fluorescence emission spectra. The QP dispersions were acidified by the addition of glucono-δ-lactone (GDL); the initial soluble aggregates became into smaller structures that close to the isoelectric point, formed larger aggregates due to the neutralization of QP charges. The QP acid-induced aggregation process as well as the size of the aggregates was affected differentially depending on the Carr concentration added. The QP concentration and pH required to form gels were determined by a qualitative procedure absence and presence of different Carr concentrations. The least QP concentration to form gels was decreased by the presence of Carr; in addition, the pH range of gelation was more acid. Acid-induced aggregation process seems to be a competition between QP-QP and QP-Carr interaction, and both biopolymers are synergically responsible for the formation of the gel matrix. es
dc.description.sponsorship Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET) es
dc.description.sponsorship Agencia Nacional de Promoción Científica y Tecnológica (ANPCyT): PICT 2014 – 1571 es
dc.description.sponsorship Universidad Nacional de Rosario: Project BIO 385 es
dc.description.sponsorship Universidad Nacional de Rosario: Project BIO 430 es
dc.format application/pdf
dc.format.extent 683-690 es
dc.language.iso eng es
dc.publisher Elsevier es
dc.rights embargoedAccess es
dc.rights.uri https://creativecommons.org/licenses/by-nc-nd/4.0/legalcode.es *
dc.subject Quinoa Proteins es
dc.subject Carrageenan es
dc.subject Acid – induced Aggregation/gelation es
dc.title The effect of carrageenan on the acid-induced aggregation and gelation conditions of quinoa proteins es
dc.type article
dc.type artículo
dc.type publishedVersion
dc.rights.holder Montellano Duran, Natalia es
dc.rights.holder Galante, Micaela es
dc.rights.holder Spelzini, Darío es
dc.rights.holder Boeris, Valeria es
dc.rights.holder Elsevier es
dc.rights.holder Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. es
dc.relation.publisherversion http://dx.doi.org/10.1016/j.foodres.2018.03.015 es
dc.relation.publisherversion https://www.sciencedirect.com/science/article/pii/S0963996918301820#ac0005 es
dc.rights.text Creative Commons Atribución/Reconocimiento-NoComercial-SinDerivados 4.0 Licencia Pública Internacional — CC BY-NC-ND 4.0 es
dc.citation.title Food Research International es
dc.citation.volume 107 es
dc.description.fil Fil: Montellano Duran, Natalia. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Área Fisicoquímica; Argentina. es
dc.description.fil Fil: Montellano Duran, Natalia. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); Argentina. es
dc.description.fil Fil: Galante, Micaela. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Área Fisicoquímica; Argentina. es
dc.description.fil Fil: Galante, Micaela. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); Argentina. es
dc.description.fil Fil: Galante, Micaela. Universidad Católica Argentina. Facultad Católica de Química e Ingeniería del Rosario; Argentina. es
dc.description.fil Fil: Spelzini, Darío. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Área Fisicoquímica; Argentina. es
dc.description.fil Fil: Spelzini, Darío. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); Argentina. es
dc.description.fil Fil: Spelzini, Darío. Universidad Católica Argentina. Facultad Católica de Química e Ingeniería del Rosario; Argentina. es
dc.description.fil Fil: Boeris, Valeria. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Área Fisicoquímica; Argentina. es
dc.description.fil Fil: Boeris, Valeria. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); Argentina. es
dc.description.fil Fil: Boeris, Valeria. Universidad Católica Argentina. Facultad Católica de Química e Ingeniería del Rosario; Argentina. es
dc.type.collection articulo
dc.type.version publishedVersion es
lom.educational.context Secundario es
lom.educational.context Superior no universitario es
lom.educational.context Grado es
lom.educational.context Posgrado es
lom.educational.context ONGs es
lom.educational.context Otros es
lom.educational.difficulty Mediana Dificultad es
lom.educational.interactivity mixta es
lom.educational.typicalAgeRange todas las edades es


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