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

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dc.citation.titleLWT - Food Science and Technologyes
dc.citation.volume53es
dc.contributor.otherBrandelli, Adriano
dc.creatorIngrassia, Romina
dc.creatorCosta, Juan Pablo
dc.creatorHidalgo, María Eugenia
dc.creatorMancilla Canales, Manuel Arturo
dc.creatorCastellini, Horacio V.
dc.creatorRiquelme, Bibiana Doris
dc.creatorRisso, Patricia Hilda
dc.date.accessioned2018-01-24T15:38:08Z
dc.date.available2018-01-24T15:38:08Z
dc.date.issued2013-01-21
dc.descriptionAcid 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.filFil: Ingrassia, Romina. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Instituto de Física Rosario (IFIR-CONICET); Argentina.es
dc.description.filFil: Costa, Juan Pablo. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Instituto de Física Rosario (IFIR-CONICET); Argentina.es
dc.description.filFil: Hidalgo, María. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Instituto de Física Rosario (IFIR-CONICET); Argentina.es
dc.description.filFil: Mancilla Canales, Manuel Arturo. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Instituto de Física Rosario (IFIR-CONICET); Argentina.es
dc.description.filFil: Castellini, Horacio V. Universidad Nacional de Rosario. Facultad de Ciencias Exactas, Ingeniería y Agrimensura; Argentina.es
dc.description.filFil: Riquelme, Bibiana Doris. 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 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.sponsorshipConsejo Nacional de Investigaciones Científicas y Técnicas (CONICET)es
dc.description.sponsorshipUniversidad Nacional de Rosarioes
dc.formatapplication/pdf
dc.format.extent120-127es
dc.identifier.issn0023-6438es
dc.identifier.urihttp://hdl.handle.net/2133/10476
dc.language.isoenges
dc.publisherElsevieres
dc.relation.publisherversionhttps://doi.org/10.1016/j.lwt.2013.01.021es
dc.relation.publisherversionhttps://www.sciencedirect.com/science/article/pii/S0023643813000352es
dc.rightsopenAccesses
dc.rights.holderElsevieres
dc.rights.holderIngrassia, Rominaes
dc.rights.holderCosta, Juan Pabloes
dc.rights.holderHidalgo, María Eugeniaes
dc.rights.holderMancilla Canales, Manuel Arturoes
dc.rights.holderCastellini, Horacio V.es
dc.rights.holderRiquelme, Bibiana Dorises
dc.rights.holderRisso, Patricia Hildaes
dc.rights.holderUniversidad Nacional de Rosarioes
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/2.5/ar/*
dc.subjectProtein Acid Gelses
dc.subjectMicrostructurees
dc.subjectConventional Optical Microscopyes
dc.subjectImage Textural Analysises
dc.subjectRheological Propertieses
dc.titleApplication of a digital image procedure to evaluate microstructure of caseinate and soy protein acid gelses
dc.typearticle
dc.typeartículo
dc.typepublishedVersion
dc.type.collectionarticulo
dc.type.versionpublishedVersiones

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