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

dc.citation.titleFood Research Internationales
dc.citation.volume107es
dc.creatorMontellano Duran, Natalia
dc.creatorGalante, Micaela
dc.creatorSpelzini, Darío
dc.creatorBoeris, Valeria
dc.date.accessioned2018-11-20T12:52:28Z
dc.date.available2018-11-20T12:52:28Z
dc.date.issued2018-05-05
dc.descriptionThis 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.filFil: Montellano Duran, Natalia. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Área Fisicoquímica; Argentina.es
dc.description.filFil: Montellano Duran, Natalia. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); Argentina.es
dc.description.filFil: Galante, Micaela. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Área Fisicoquímica; Argentina.es
dc.description.filFil: Galante, Micaela. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); Argentina.es
dc.description.filFil: Galante, Micaela. Universidad Católica Argentina. Facultad Católica de Química e Ingeniería del Rosario; Argentina.es
dc.description.filFil: Spelzini, Darío. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Área Fisicoquímica; Argentina.es
dc.description.filFil: Spelzini, Darío. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); Argentina.es
dc.description.filFil: Spelzini, Darío. Universidad Católica Argentina. Facultad Católica de Química e Ingeniería del Rosario; Argentina.es
dc.description.filFil: Boeris, Valeria. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Área Fisicoquímica; Argentina.es
dc.description.filFil: Boeris, Valeria. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); Argentina.es
dc.description.filFil: Boeris, Valeria. Universidad Católica Argentina. Facultad Católica de Química e Ingeniería del Rosario; Argentina.es
dc.description.sponsorshipConsejo Nacional de Investigaciones Científicas y Técnicas (CONICET)es
dc.description.sponsorshipAgencia Nacional de Promoción Científica y Tecnológica (ANPCyT): PICT 2014 – 1571es
dc.description.sponsorshipUniversidad Nacional de Rosario: Project BIO 385es
dc.description.sponsorshipUniversidad Nacional de Rosario: Project BIO 430es
dc.formatapplication/pdf
dc.format.extent683-690es
dc.identifier.issn0963-9969es
dc.identifier.urihttp://hdl.handle.net/2133/13455
dc.language.isoenges
dc.publisherElsevieres
dc.relation.publisherversionhttp://dx.doi.org/10.1016/j.foodres.2018.03.015es
dc.relation.publisherversionhttps://www.sciencedirect.com/science/article/pii/S0963996918301820#ac0005es
dc.rightsembargoedAccesses
dc.rights.holderMontellano Duran, Nataliaes
dc.rights.holderGalante, Micaelaes
dc.rights.holderSpelzini, Daríoes
dc.rights.holderBoeris, Valeriaes
dc.rights.holderElsevieres
dc.rights.holderUniversidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas.es
dc.rights.textCreative Commons Atribución/Reconocimiento-NoComercial-SinDerivados 4.0 Licencia Pública Internacional — CC BY-NC-ND 4.0es
dc.rights.urihttps://creativecommons.org/licenses/by-nc-nd/4.0/legalcode.es*
dc.subjectQuinoa Proteinses
dc.subjectCarrageenanes
dc.subjectAcid – induced Aggregation/gelationes
dc.titleThe effect of carrageenan on the acid-induced aggregation and gelation conditions of quinoa proteinses
dc.typearticle
dc.typeartículo
dc.typepublishedVersion
dc.type.collectionarticulo
dc.type.versionpublishedVersiones
lom.educational.contextSecundarioes
lom.educational.contextSuperior no universitarioes
lom.educational.contextGradoes
lom.educational.contextPosgradoes
lom.educational.contextONGses
lom.educational.contextOtroses
lom.educational.difficultyMediana Dificultades
lom.educational.interactivitymixtaes
lom.educational.typicalAgeRangetodas las edadeses

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