Milk protein suspensions enriched with three essential minerals: Physicochemical characterization and aggregation induced by a novel enzymatic pool

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dc.citation.titleColloids and Surfaces B: Biointerfaceses
dc.citation.volume140es
dc.creatorLombardi, Julia
dc.creatorSpelzini, Darío
dc.creatorFolmer Côrrea, Ana Paula
dc.creatorBrandelli, Adriano
dc.creatorRisso, Patricia Hilda
dc.creatorBoeris, Valeria
dc.date.accessioned2018-06-08T21:30:09Z
dc.date.available2018-06-08T21:30:09Z
dc.date.issued2015-12-27
dc.descriptionStructural changes of casein micelles and their aggregation induced by a novel enzymatic pool isolatedfrom Bacillus spp. in the presence of calcium, magnesium or zinc were investigated. The effect of cationson milk protein structure was studied using fluorescence and dynamic light scattering. In the presenceof cations, milk protein structure rearrangements and larger casein micelle size were observed. Theinteraction of milk proteins with zinc appears to be of a different nature than that with calcium ormagnesium. Under the experimental conditions assayed, the affinity of each cation for some groupspresent in milk proteins seems to play an important role, besides electrostatic interaction. On the otherhand, the lowest aggregation times were achieved at the highest calcium and zinc concentrations (15 mMand 0.25 mM, respectively). The study found that the faster the aggregation of casein micelles, the lesscompact the gel matrix obtained. Cation concentrations affected milk protein aggregation kinetics andthe structure of the aggregates formed.es
dc.description.filFil: Lombardi, Julia. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas; Argentina.es
dc.description.filFil: Lombardi, Julia. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); Argentina.es
dc.description.filFil: Spelzini, Darío. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas; Argentina.es
dc.description.filFil: Spelzini, Darío. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); Argentina.es
dc.description.filFil: Folmer Côrrea, Ana Paula. Universidade Federal de Rio Grande do Sul. Instituto de Ciência e Tecnologia de Alimentos. Laboratório de Bioquimica e Microbiologia Aplicada; Brasil.es
dc.description.filFil: Brandelli, Adriano. Universidade Federal de Rio Grande do Sul. Instituto de Ciência e Tecnologia de Alimentos. Laboratório de Bioquimica e Microbiologia Aplicada; Brasil.es
dc.description.filFil: Risso, Patricia Hilda. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Instituto de Física Rosario (IFIR-CONICET); Argentina.es
dc.description.filFil: Risso, Patricia Hilda. Universidad Nacional de Rosario. Facultad de Ciencias Veterinarias; Argentina.es
dc.description.filFil: Boeris, Valeria. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas; Argentina.es
dc.description.filFil: Boeris, Valeria. Universidad Católica Argentina. Facultad de Química e Ingeniería del Rosario; Argentina.es
dc.description.sponsorshipUniversidad Nacional de Rosario, Argentinaes
dc.description.sponsorshipAgencia Nacional de Promoción Científica y Tecnológica (PICT 2011 1354)es
dc.description.sponsorshipCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)es
dc.description.sponsorshipMinisterio de Ciencia, Tecnología e Innovación Productiva (MINCyT), Argentinaes
dc.description.sponsorshipConselho Nacionalde Desenvolvimento Científico e Tecnológico (CNPq), Brasiles
dc.description.sponsorshipConsejo Nacional de Investigaciones Científicas y Técnicas (CONICET)es
dc.formatapplication/pdf
dc.format.extent452-459es
dc.identifier.issn0927-7765es
dc.identifier.urihttp://hdl.handle.net/2133/11426
dc.language.isoenges
dc.publisherElsevieres
dc.relation.publisherversionhttps://www.sciencedirect.com/science/article/pii/S092777651530401X?via%3Dihubes
dc.relation.publisherversionhttp://dx.doi.org/10.1016/j.colsurfb.2015.12.052es
dc.rightsopenAccesses
dc.rights.holderElsevieres
dc.rights.holderLombardi, Juliaes
dc.rights.holderSpelzini, Daríoes
dc.rights.holderFolmer Côrrea, Ana Paulaes
dc.rights.holderBrandelli, Adrianoes
dc.rights.holderRisso, Patricia Hildaes
dc.rights.holderBoeris, Valeriaes
dc.rights.holderUniversidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas.es
dc.rights.textAtribución-NoComercial-SinDerivadas 4.0 Internacional (CC BY-NC-ND 4.0)es
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/2.5/ar/*
dc.subjectBacterial Enzymees
dc.subjectCasein Micelle Aggregationes
dc.subjectStructural Changeses
dc.subjectDivalent Cationses
dc.titleMilk protein suspensions enriched with three essential minerals: Physicochemical characterization and aggregation induced by a novel enzymatic pooles
dc.typearticle
dc.typeartículo
dc.typepublishedVersion
dc.type.collectionarticulo
dc.type.versionpublishedVersiones

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(FBIOyF) Departamento de Química Física - Artículo de Revista