Assessment of agave fructans as lyoprotectants of bovine plasma proteins concentrated by ultrafiltration

Autores
Rodriguez Furlán, Laura Teresa; Aldrete Herrera, H.; Pérez Padilla, Antonio; Ortiz Basurto, R.; Campderrós, Mercedes Edith
Año de publicación
2014
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The effectiveness of fructans as protectant agent to prevent protein denaturation was evaluated during freeze-drying and storage. Native agave fructans and two fractions obtained by ultrafiltration were assessed as protective agents. Since the protein denaturation during freeze-drying can alter the functional properties of proteins, the evaluation of bovine plasma protein properties was performed with different concentration of fructans, pH and freezing temperatures. The results showed that the incorporation of fructans as lyoprotectants improved functional properties, due to the reduction of protein denaturation with maximum stabilization of plasma bovine protein at a fructan concentration between 5% and 10% (w/v) for native fructans and 10% (w/v) for the fractions of fructans at - 40. °C. Moreover, when freezing at - 4. °C, fructans fraction at 15% (w/v) prevented protein denaturation while native fructans exerted no acceptable protection (P<. 0.001). This behavior could be explained by a microstructure study of fructans, where the higher heterogeneity in size of native fructans may be the reason for the lower protective effect. Furthermore, the higher heterogeneity of the samples affected the extent of non-enzymatic browning in the range of the temperatures assessed. The shelf life of freeze-dried proteins was improved from 1.7. months for the control sample to 7-11, depending on the saccharide considered. Taking into account the health benefits of fructans, since they are categorized as prebiotic, the protein-saccharide mixture may be valuable functional ingredients for food formulations.
Fil: Rodriguez Furlán, Laura Teresa. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Luis. Instituto de Investigaciones en Tecnología Química. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia. Instituto de Investigaciones en Tecnología Química; Argentina
Fil: Aldrete Herrera, H.. Instituto Tecnológico de Tepic; México
Fil: Pérez Padilla, Antonio. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Luis. Instituto de Investigaciones en Tecnología Química. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia. Instituto de Investigaciones en Tecnología Química; Argentina
Fil: Ortiz Basurto, R.. Instituto Tecnológico de Tepic; México
Fil: Campderrós, Mercedes Edith. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Luis. Instituto de Investigaciones en Tecnología Química. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia. Instituto de Investigaciones en Tecnología Química; Argentina
Materia
AGAVE FRUCTANS
FREEZE-DRYING
FUNCTIONAL PROPERTIES
SHELF LIFE
ULTRAFILTRATION
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/183238
Acceder
id CONICETDig_0608729672b2a2f6ae7c97ca82d050ea
oai_identifier_str oai:ri.conicet.gov.ar:11336/183238
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Assessment of agave fructans as lyoprotectants of bovine plasma proteins concentrated by ultrafiltrationRodriguez Furlán, Laura TeresaAldrete Herrera, H.Pérez Padilla, AntonioOrtiz Basurto, R.Campderrós, Mercedes EdithAGAVE FRUCTANSFREEZE-DRYINGFUNCTIONAL PROPERTIESSHELF LIFEULTRAFILTRATIONhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The effectiveness of fructans as protectant agent to prevent protein denaturation was evaluated during freeze-drying and storage. Native agave fructans and two fractions obtained by ultrafiltration were assessed as protective agents. Since the protein denaturation during freeze-drying can alter the functional properties of proteins, the evaluation of bovine plasma protein properties was performed with different concentration of fructans, pH and freezing temperatures. The results showed that the incorporation of fructans as lyoprotectants improved functional properties, due to the reduction of protein denaturation with maximum stabilization of plasma bovine protein at a fructan concentration between 5% and 10% (w/v) for native fructans and 10% (w/v) for the fractions of fructans at - 40. °C. Moreover, when freezing at - 4. °C, fructans fraction at 15% (w/v) prevented protein denaturation while native fructans exerted no acceptable protection (P<. 0.001). This behavior could be explained by a microstructure study of fructans, where the higher heterogeneity in size of native fructans may be the reason for the lower protective effect. Furthermore, the higher heterogeneity of the samples affected the extent of non-enzymatic browning in the range of the temperatures assessed. The shelf life of freeze-dried proteins was improved from 1.7. months for the control sample to 7-11, depending on the saccharide considered. Taking into account the health benefits of fructans, since they are categorized as prebiotic, the protein-saccharide mixture may be valuable functional ingredients for food formulations.Fil: Rodriguez Furlán, Laura Teresa. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Luis. Instituto de Investigaciones en Tecnología Química. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia. Instituto de Investigaciones en Tecnología Química; ArgentinaFil: Aldrete Herrera, H.. Instituto Tecnológico de Tepic; MéxicoFil: Pérez Padilla, Antonio. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Luis. Instituto de Investigaciones en Tecnología Química. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia. Instituto de Investigaciones en Tecnología Química; ArgentinaFil: Ortiz Basurto, R.. Instituto Tecnológico de Tepic; MéxicoFil: Campderrós, Mercedes Edith. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Luis. Instituto de Investigaciones en Tecnología Química. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia. Instituto de Investigaciones en Tecnología Química; ArgentinaElsevier Science2014-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/183238Rodriguez Furlán, Laura Teresa; Aldrete Herrera, H.; Pérez Padilla, Antonio; Ortiz Basurto, R.; Campderrós, Mercedes Edith; Assessment of agave fructans as lyoprotectants of bovine plasma proteins concentrated by ultrafiltration; Elsevier Science; Food Research International; 56; 1-2014; 146-1580963-9969CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodres.2013.12.014info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T09:42:17Zoai:ri.conicet.gov.ar:11336/183238instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 09:42:17.506CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Assessment of agave fructans as lyoprotectants of bovine plasma proteins concentrated by ultrafiltration
title Assessment of agave fructans as lyoprotectants of bovine plasma proteins concentrated by ultrafiltration
spellingShingle Assessment of agave fructans as lyoprotectants of bovine plasma proteins concentrated by ultrafiltration
Rodriguez Furlán, Laura Teresa
AGAVE FRUCTANS
FREEZE-DRYING
FUNCTIONAL PROPERTIES
SHELF LIFE
ULTRAFILTRATION
title_short Assessment of agave fructans as lyoprotectants of bovine plasma proteins concentrated by ultrafiltration
title_full Assessment of agave fructans as lyoprotectants of bovine plasma proteins concentrated by ultrafiltration
title_fullStr Assessment of agave fructans as lyoprotectants of bovine plasma proteins concentrated by ultrafiltration
title_full_unstemmed Assessment of agave fructans as lyoprotectants of bovine plasma proteins concentrated by ultrafiltration
title_sort Assessment of agave fructans as lyoprotectants of bovine plasma proteins concentrated by ultrafiltration
dc.creator.none.fl_str_mv Rodriguez Furlán, Laura Teresa
Aldrete Herrera, H.
Pérez Padilla, Antonio
Ortiz Basurto, R.
Campderrós, Mercedes Edith
author Rodriguez Furlán, Laura Teresa
author_facet Rodriguez Furlán, Laura Teresa
Aldrete Herrera, H.
Pérez Padilla, Antonio
Ortiz Basurto, R.
Campderrós, Mercedes Edith
author_role author
author2 Aldrete Herrera, H.
Pérez Padilla, Antonio
Ortiz Basurto, R.
Campderrós, Mercedes Edith
author2_role author
author
author
author
dc.subject.none.fl_str_mv AGAVE FRUCTANS
FREEZE-DRYING
FUNCTIONAL PROPERTIES
SHELF LIFE
ULTRAFILTRATION
topic AGAVE FRUCTANS
FREEZE-DRYING
FUNCTIONAL PROPERTIES
SHELF LIFE
ULTRAFILTRATION
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv The effectiveness of fructans as protectant agent to prevent protein denaturation was evaluated during freeze-drying and storage. Native agave fructans and two fractions obtained by ultrafiltration were assessed as protective agents. Since the protein denaturation during freeze-drying can alter the functional properties of proteins, the evaluation of bovine plasma protein properties was performed with different concentration of fructans, pH and freezing temperatures. The results showed that the incorporation of fructans as lyoprotectants improved functional properties, due to the reduction of protein denaturation with maximum stabilization of plasma bovine protein at a fructan concentration between 5% and 10% (w/v) for native fructans and 10% (w/v) for the fractions of fructans at - 40. °C. Moreover, when freezing at - 4. °C, fructans fraction at 15% (w/v) prevented protein denaturation while native fructans exerted no acceptable protection (P<. 0.001). This behavior could be explained by a microstructure study of fructans, where the higher heterogeneity in size of native fructans may be the reason for the lower protective effect. Furthermore, the higher heterogeneity of the samples affected the extent of non-enzymatic browning in the range of the temperatures assessed. The shelf life of freeze-dried proteins was improved from 1.7. months for the control sample to 7-11, depending on the saccharide considered. Taking into account the health benefits of fructans, since they are categorized as prebiotic, the protein-saccharide mixture may be valuable functional ingredients for food formulations.
Fil: Rodriguez Furlán, Laura Teresa. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Luis. Instituto de Investigaciones en Tecnología Química. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia. Instituto de Investigaciones en Tecnología Química; Argentina
Fil: Aldrete Herrera, H.. Instituto Tecnológico de Tepic; México
Fil: Pérez Padilla, Antonio. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Luis. Instituto de Investigaciones en Tecnología Química. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia. Instituto de Investigaciones en Tecnología Química; Argentina
Fil: Ortiz Basurto, R.. Instituto Tecnológico de Tepic; México
Fil: Campderrós, Mercedes Edith. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Luis. Instituto de Investigaciones en Tecnología Química. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia. Instituto de Investigaciones en Tecnología Química; Argentina
description The effectiveness of fructans as protectant agent to prevent protein denaturation was evaluated during freeze-drying and storage. Native agave fructans and two fractions obtained by ultrafiltration were assessed as protective agents. Since the protein denaturation during freeze-drying can alter the functional properties of proteins, the evaluation of bovine plasma protein properties was performed with different concentration of fructans, pH and freezing temperatures. The results showed that the incorporation of fructans as lyoprotectants improved functional properties, due to the reduction of protein denaturation with maximum stabilization of plasma bovine protein at a fructan concentration between 5% and 10% (w/v) for native fructans and 10% (w/v) for the fractions of fructans at - 40. °C. Moreover, when freezing at - 4. °C, fructans fraction at 15% (w/v) prevented protein denaturation while native fructans exerted no acceptable protection (P<. 0.001). This behavior could be explained by a microstructure study of fructans, where the higher heterogeneity in size of native fructans may be the reason for the lower protective effect. Furthermore, the higher heterogeneity of the samples affected the extent of non-enzymatic browning in the range of the temperatures assessed. The shelf life of freeze-dried proteins was improved from 1.7. months for the control sample to 7-11, depending on the saccharide considered. Taking into account the health benefits of fructans, since they are categorized as prebiotic, the protein-saccharide mixture may be valuable functional ingredients for food formulations.
publishDate 2014
dc.date.none.fl_str_mv 2014-01
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/183238
Rodriguez Furlán, Laura Teresa; Aldrete Herrera, H.; Pérez Padilla, Antonio; Ortiz Basurto, R.; Campderrós, Mercedes Edith; Assessment of agave fructans as lyoprotectants of bovine plasma proteins concentrated by ultrafiltration; Elsevier Science; Food Research International; 56; 1-2014; 146-158
0963-9969
CONICET Digital
CONICET
url http://hdl.handle.net/11336/183238
identifier_str_mv Rodriguez Furlán, Laura Teresa; Aldrete Herrera, H.; Pérez Padilla, Antonio; Ortiz Basurto, R.; Campderrós, Mercedes Edith; Assessment of agave fructans as lyoprotectants of bovine plasma proteins concentrated by ultrafiltration; Elsevier Science; Food Research International; 56; 1-2014; 146-158
0963-9969
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodres.2013.12.014
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier Science
publisher.none.fl_str_mv Elsevier Science
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.070432

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