Application of a digital image procedure to evaluate microstructure of caseinate and soy protein acid gels

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dc.contributor.other Brandelli, Adriano
dc.creator Ingrassia, Romina
dc.creator Costa, Juan Pablo
dc.creator Hidalgo, María Eugenia
dc.creator Mancilla Canales, Manuel Arturo
dc.creator Castellini, Horacio
dc.creator Riquelme, Bibiana
dc.creator Risso, Patricia Hilda
dc.date.accessioned 2018-01-24T15:38:08Z
dc.date.available 2018-01-24T15:38:08Z
dc.date.issued 2013-01-21
dc.identifier.issn 0023-6438 es
dc.identifier.uri http://hdl.handle.net/2133/10476
dc.description Acid gelation of proteins is commonly used in the food industry and it can be induced by the addition of glucono-delta-lactone (GDL). The aim of this work was to use textural analysis of images in order to assess possible changes in the microstructure of bovine sodium caseinate (NaCAS) and soy protein isolate (SPI) acid gels. The gelation rate of NaCAS related to the amount of GDL was evaluated. Also, the effect of the presence of NaCAS hydrolyzates obtained at different hydrolysis times by the enzyme of Bacillus sp. P7 was studied. Finally, SPI acid gels were evaluated in the presence of whey soy protein isolate (WSP) in different ratios. The gel images were obtained by conventional optical microscopy and texture parameters were obtained by using specific programs which were developed in Python language. Shannon entropy, smoothness, mean normalized grey level variance and uniformity were analyzed as estimators of the texture of the images obtained. Results obtained in the evaluated systems showed that these parameters were able to represent the structural changes in the gel network, as changes in size of pores or in degree of compactness. Also, these results were contrasted with rheological properties of the systems evaluated. es
dc.description.sponsorship Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET) es
dc.description.sponsorship Universidad Nacional de Rosario es
dc.format application/pdf
dc.format.extent 120-127 es
dc.language.iso eng es
dc.publisher Elsevier es
dc.rights openAccess es
dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/2.5/ar/ *
dc.subject Protein Acid Gels es
dc.subject Microstructure es
dc.subject Conventional Optical Microscopy es
dc.subject Image Textural Analysis es
dc.subject Rheological Properties es
dc.title Application of a digital image procedure to evaluate microstructure of caseinate and soy protein acid gels es
dc.type article
dc.type artículo
dc.type publishedVersion
dc.rights.holder Elsevier es
dc.rights.holder Ingrassia, Romina es
dc.rights.holder Costa, Juan Pablo es
dc.rights.holder Hidalgo, María Eugenia es
dc.rights.holder Mancilla Canales, Manuel Arturo es
dc.rights.holder Castellini, Horacio es
dc.rights.holder Riquelme, Bibiana es
dc.rights.holder Risso, Patricia Hilda es
dc.rights.holder Universidad Nacional de Rosario es
dc.relation.publisherversion https://doi.org/10.1016/j.lwt.2013.01.021 es
dc.relation.publisherversion https://www.sciencedirect.com/science/article/pii/S0023643813000352 es
dc.citation.title LWT - Food Science and Technology es
dc.citation.volume 53 es
dc.description.fil Fil: Ingrassia, Romina. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Instituto de Física Rosario (IFIR-CONICET); Argentina. es
dc.description.fil Fil: Costa, Juan Pablo. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Instituto de Física Rosario (IFIR-CONICET); Argentina. es
dc.description.fil Fil: Hidalgo, María. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Instituto de Física Rosario (IFIR-CONICET); Argentina. es
dc.description.fil Fil: Mancilla Canales, Manuel Arturo. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Instituto de Física Rosario (IFIR-CONICET); Argentina. es
dc.description.fil Fil: Castellini, Horacio. Universidad Nacional de Rosario. Facultad de Ciencias Exactas, Ingeniería y Agrimensura; Argentina. es
dc.description.fil Fil: Riquelme, Bibiana. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Instituto de Física Rosario (IFIR-CONICET); Argentina. es
dc.description.fil Fil: Risso, Patricia Hilda. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Instituto de Física Rosario (IFIR-CONICET); Argentina. es
dc.description.fil Fil: Risso, Patricia Hilda. Universidad Nacional de Rosario. Facultad de Ciencias Veterinarias; Argentina. es
dc.type.collection articulo
dc.type.version publishedVersion es


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