Microstructural and textural characteristics of soy protein isolate and tara gum cold-set gels

Autores
Ingrassia, Romina; Bea, Lucas Leonardo; Hidalgo, María Eugenia; Risso, Patricia Hilda
Año de publicación
2019
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Soy protein isolates (SPI) are capable of forming cold-set gels. This techno-functional property can be affected by the presence of tara gum (TG). Under certain conditions, these SPI/TG systems may also form water-in-water (W/W) emulsions. The aim of this study was to evaluate acid gels formed from soy protein isolates (SPI) and tara gum (TG) aqueous mixtures, and to find the conditions in which the W/W emulsions of SPI droplets dispersed in a TG continuous phase can be stabilized by SPI gelation as a strategy to prevent emulsion destabilization. Cold-set gels of SPI 0.3 g/L at different TG concentrations (0–0.05 g/L) showed different microstructures, a consequence of a different balance between gelation and segregative phase separation processes. SPI gels showed a homogenous and compact microstructure. When TG was present at 0.01 g/L and 0.02 g/L, the protein network was less interconnected, showing coarse-stranded and bicontinuous gels, respectively. At TG > 0.03 g/L, stable W/W emulsions were formed, revealing an abrupt decrease in gel firmness, a significant loss of fracture capacity, and a decrease in the water holding capacity. These findings may be used as a starting point for the application of these gelled systems as thickeners, texture modifiers, and coating materials for delivery of bioactive compounds.
Fil: Ingrassia, Romina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario; Argentina. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas; Argentina. Universidad Nacional de Rosario. Facultad de Ciencias Veterinarias; Argentina
Fil: Bea, Lucas Leonardo. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas; Argentina
Fil: Hidalgo, María Eugenia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario; Argentina. Universidad Nacional de Rosario. Facultad de Ciencias Veterinarias; Argentina
Fil: Risso, Patricia Hilda. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario; Argentina. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas; Argentina. Universidad Nacional de Rosario. Facultad de Ciencias Veterinarias; Argentina
Materia
COLD-SET GELATION
CONFOCAL MICROSCOPY
THERMODYNAMIC COMPATIBILITY
WATER HOLDING CAPACITY
WATER-IN-WATER EMULSIONS
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/139621
Acceder
id CONICETDig_1519af2f997f3b2ea8031225263ec918
oai_identifier_str oai:ri.conicet.gov.ar:11336/139621
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Microstructural and textural characteristics of soy protein isolate and tara gum cold-set gelsIngrassia, RominaBea, Lucas LeonardoHidalgo, María EugeniaRisso, Patricia HildaCOLD-SET GELATIONCONFOCAL MICROSCOPYTHERMODYNAMIC COMPATIBILITYWATER HOLDING CAPACITYWATER-IN-WATER EMULSIONShttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Soy protein isolates (SPI) are capable of forming cold-set gels. This techno-functional property can be affected by the presence of tara gum (TG). Under certain conditions, these SPI/TG systems may also form water-in-water (W/W) emulsions. The aim of this study was to evaluate acid gels formed from soy protein isolates (SPI) and tara gum (TG) aqueous mixtures, and to find the conditions in which the W/W emulsions of SPI droplets dispersed in a TG continuous phase can be stabilized by SPI gelation as a strategy to prevent emulsion destabilization. Cold-set gels of SPI 0.3 g/L at different TG concentrations (0–0.05 g/L) showed different microstructures, a consequence of a different balance between gelation and segregative phase separation processes. SPI gels showed a homogenous and compact microstructure. When TG was present at 0.01 g/L and 0.02 g/L, the protein network was less interconnected, showing coarse-stranded and bicontinuous gels, respectively. At TG > 0.03 g/L, stable W/W emulsions were formed, revealing an abrupt decrease in gel firmness, a significant loss of fracture capacity, and a decrease in the water holding capacity. These findings may be used as a starting point for the application of these gelled systems as thickeners, texture modifiers, and coating materials for delivery of bioactive compounds.Fil: Ingrassia, Romina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario; Argentina. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas; Argentina. Universidad Nacional de Rosario. Facultad de Ciencias Veterinarias; ArgentinaFil: Bea, Lucas Leonardo. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas; ArgentinaFil: Hidalgo, María Eugenia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario; Argentina. Universidad Nacional de Rosario. Facultad de Ciencias Veterinarias; ArgentinaFil: Risso, Patricia Hilda. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario; Argentina. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas; Argentina. Universidad Nacional de Rosario. Facultad de Ciencias Veterinarias; ArgentinaElsevier Science2019-10info: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/11336/139621Ingrassia, Romina; Bea, Lucas Leonardo; Hidalgo, María Eugenia; Risso, Patricia Hilda; Microstructural and textural characteristics of soy protein isolate and tara gum cold-set gels; Elsevier Science; LWT - Food Science and Technology; 113; 10-2019; 1-30; 1082860023-6438CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/abs/pii/S0023643819306267info:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2019.108286info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-22T12:11:17Zoai:ri.conicet.gov.ar:11336/139621instacron: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:34982025-10-22 12:11:18.02CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Microstructural and textural characteristics of soy protein isolate and tara gum cold-set gels
title Microstructural and textural characteristics of soy protein isolate and tara gum cold-set gels
spellingShingle Microstructural and textural characteristics of soy protein isolate and tara gum cold-set gels
Ingrassia, Romina
COLD-SET GELATION
CONFOCAL MICROSCOPY
THERMODYNAMIC COMPATIBILITY
WATER HOLDING CAPACITY
WATER-IN-WATER EMULSIONS
title_short Microstructural and textural characteristics of soy protein isolate and tara gum cold-set gels
title_full Microstructural and textural characteristics of soy protein isolate and tara gum cold-set gels
title_fullStr Microstructural and textural characteristics of soy protein isolate and tara gum cold-set gels
title_full_unstemmed Microstructural and textural characteristics of soy protein isolate and tara gum cold-set gels
title_sort Microstructural and textural characteristics of soy protein isolate and tara gum cold-set gels
dc.creator.none.fl_str_mv Ingrassia, Romina
Bea, Lucas Leonardo
Hidalgo, María Eugenia
Risso, Patricia Hilda
author Ingrassia, Romina
author_facet Ingrassia, Romina
Bea, Lucas Leonardo
Hidalgo, María Eugenia
Risso, Patricia Hilda
author_role author
author2 Bea, Lucas Leonardo
Hidalgo, María Eugenia
Risso, Patricia Hilda
author2_role author
author
author
dc.subject.none.fl_str_mv COLD-SET GELATION
CONFOCAL MICROSCOPY
THERMODYNAMIC COMPATIBILITY
WATER HOLDING CAPACITY
WATER-IN-WATER EMULSIONS
topic COLD-SET GELATION
CONFOCAL MICROSCOPY
THERMODYNAMIC COMPATIBILITY
WATER HOLDING CAPACITY
WATER-IN-WATER EMULSIONS
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Soy protein isolates (SPI) are capable of forming cold-set gels. This techno-functional property can be affected by the presence of tara gum (TG). Under certain conditions, these SPI/TG systems may also form water-in-water (W/W) emulsions. The aim of this study was to evaluate acid gels formed from soy protein isolates (SPI) and tara gum (TG) aqueous mixtures, and to find the conditions in which the W/W emulsions of SPI droplets dispersed in a TG continuous phase can be stabilized by SPI gelation as a strategy to prevent emulsion destabilization. Cold-set gels of SPI 0.3 g/L at different TG concentrations (0–0.05 g/L) showed different microstructures, a consequence of a different balance between gelation and segregative phase separation processes. SPI gels showed a homogenous and compact microstructure. When TG was present at 0.01 g/L and 0.02 g/L, the protein network was less interconnected, showing coarse-stranded and bicontinuous gels, respectively. At TG > 0.03 g/L, stable W/W emulsions were formed, revealing an abrupt decrease in gel firmness, a significant loss of fracture capacity, and a decrease in the water holding capacity. These findings may be used as a starting point for the application of these gelled systems as thickeners, texture modifiers, and coating materials for delivery of bioactive compounds.
Fil: Ingrassia, Romina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario; Argentina. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas; Argentina. Universidad Nacional de Rosario. Facultad de Ciencias Veterinarias; Argentina
Fil: Bea, Lucas Leonardo. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas; Argentina
Fil: Hidalgo, María Eugenia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario; Argentina. Universidad Nacional de Rosario. Facultad de Ciencias Veterinarias; Argentina
Fil: Risso, Patricia Hilda. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario; Argentina. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas; Argentina. Universidad Nacional de Rosario. Facultad de Ciencias Veterinarias; Argentina
description Soy protein isolates (SPI) are capable of forming cold-set gels. This techno-functional property can be affected by the presence of tara gum (TG). Under certain conditions, these SPI/TG systems may also form water-in-water (W/W) emulsions. The aim of this study was to evaluate acid gels formed from soy protein isolates (SPI) and tara gum (TG) aqueous mixtures, and to find the conditions in which the W/W emulsions of SPI droplets dispersed in a TG continuous phase can be stabilized by SPI gelation as a strategy to prevent emulsion destabilization. Cold-set gels of SPI 0.3 g/L at different TG concentrations (0–0.05 g/L) showed different microstructures, a consequence of a different balance between gelation and segregative phase separation processes. SPI gels showed a homogenous and compact microstructure. When TG was present at 0.01 g/L and 0.02 g/L, the protein network was less interconnected, showing coarse-stranded and bicontinuous gels, respectively. At TG > 0.03 g/L, stable W/W emulsions were formed, revealing an abrupt decrease in gel firmness, a significant loss of fracture capacity, and a decrease in the water holding capacity. These findings may be used as a starting point for the application of these gelled systems as thickeners, texture modifiers, and coating materials for delivery of bioactive compounds.
publishDate 2019
dc.date.none.fl_str_mv 2019-10
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/11336/139621
Ingrassia, Romina; Bea, Lucas Leonardo; Hidalgo, María Eugenia; Risso, Patricia Hilda; Microstructural and textural characteristics of soy protein isolate and tara gum cold-set gels; Elsevier Science; LWT - Food Science and Technology; 113; 10-2019; 1-30; 108286
0023-6438
CONICET Digital
CONICET
url http://hdl.handle.net/11336/139621
identifier_str_mv Ingrassia, Romina; Bea, Lucas Leonardo; Hidalgo, María Eugenia; Risso, Patricia Hilda; Microstructural and textural characteristics of soy protein isolate and tara gum cold-set gels; Elsevier Science; LWT - Food Science and Technology; 113; 10-2019; 1-30; 108286
0023-6438
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/abs/pii/S0023643819306267
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2019.108286
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/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 12.982451

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