Influence of calcium and sodium chloride on caseinomacropeptide self-assembly and flow behaviour at neutral pH
- Autores
- Loria, Karina Gabriela; Pilosof, Ana Maria Renata; Farías, María Edith
- Año de publicación
- 2018
- Idioma
- inglés
- Tipo de recurso
- artículo
- Estado
- versión publicada
- Descripción
- The effect of adding NaCl or CaCl2 on particle size distribution and flow behaviour of caseinomacropeptide (CMP) aqueous solutions was investigated over a wide range of concentrations (0–200 mmol L−1), temperatures (5–60 °C) and during 14 days of storage. In the absence of salts, CMP mainly presented a monomeric form at pH 7.0. If sodium or calcium chloride is added, hydrophobic associations of CMP is promoted due to screening of electric charges. Calcium chloride had a bigger impact than NaCl. Indeed, small variations in CaCl2 concentration induced major changes in size distributions and increased the viscosity and the cloudiness of CMP solutions upon storage. The largest aggregates and highest viscosities were obtained at concentrated regime (CMP concentration > 8 g/100 g), high CaCl2 concentration (>1.2 mmol g−1 CMP) and upon storage.
Fil: Loria, Karina Gabriela. Universidad Nacional de Luján; Argentina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas; Argentina
Fil: Pilosof, Ana Maria Renata. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Quimicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Quimicos.; Argentina
Fil: Farías, María Edith. Universidad Nacional de Luján; Argentina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina - Materia
-
Caseinomacropeptide
Salts interactions
Self-assembly
Flow behaviour
NaCl
CaCl2 - Nivel de accesibilidad
- acceso abierto
- Condiciones de uso
- https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
- Repositorio
- Institución
- Consejo Nacional de Investigaciones Científicas y Técnicas
- OAI Identificador
- oai:ri.conicet.gov.ar:11336/88793
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Influence of calcium and sodium chloride on caseinomacropeptide self-assembly and flow behaviour at neutral pHLoria, Karina GabrielaPilosof, Ana Maria RenataFarías, María EdithCaseinomacropeptideSalts interactionsSelf-assemblyFlow behaviourNaClCaCl2https://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The effect of adding NaCl or CaCl2 on particle size distribution and flow behaviour of caseinomacropeptide (CMP) aqueous solutions was investigated over a wide range of concentrations (0–200 mmol L−1), temperatures (5–60 °C) and during 14 days of storage. In the absence of salts, CMP mainly presented a monomeric form at pH 7.0. If sodium or calcium chloride is added, hydrophobic associations of CMP is promoted due to screening of electric charges. Calcium chloride had a bigger impact than NaCl. Indeed, small variations in CaCl2 concentration induced major changes in size distributions and increased the viscosity and the cloudiness of CMP solutions upon storage. The largest aggregates and highest viscosities were obtained at concentrated regime (CMP concentration > 8 g/100 g), high CaCl2 concentration (>1.2 mmol g−1 CMP) and upon storage.Fil: Loria, Karina Gabriela. Universidad Nacional de Luján; Argentina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas; ArgentinaFil: Pilosof, Ana Maria Renata. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Quimicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Quimicos.; ArgentinaFil: Farías, María Edith. Universidad Nacional de Luján; Argentina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; ArgentinaElsevier Science2018-09-14info: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/11336/88793Loria, Karina Gabriela; Pilosof, Ana Maria Renata; Farías, María Edith; Influence of calcium and sodium chloride on caseinomacropeptide self-assembly and flow behaviour at neutral pH; Elsevier Science; LWT - Food Science and Technology; 98; 14-9-2018; 598-6050023-6438CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0023643818307618info:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2018.09.029info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:46:13Zoai:ri.conicet.gov.ar:11336/88793instacron: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 10:46:13.465CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse |
dc.title.none.fl_str_mv |
Influence of calcium and sodium chloride on caseinomacropeptide self-assembly and flow behaviour at neutral pH |
title |
Influence of calcium and sodium chloride on caseinomacropeptide self-assembly and flow behaviour at neutral pH |
spellingShingle |
Influence of calcium and sodium chloride on caseinomacropeptide self-assembly and flow behaviour at neutral pH Loria, Karina Gabriela Caseinomacropeptide Salts interactions Self-assembly Flow behaviour NaCl CaCl2 |
title_short |
Influence of calcium and sodium chloride on caseinomacropeptide self-assembly and flow behaviour at neutral pH |
title_full |
Influence of calcium and sodium chloride on caseinomacropeptide self-assembly and flow behaviour at neutral pH |
title_fullStr |
Influence of calcium and sodium chloride on caseinomacropeptide self-assembly and flow behaviour at neutral pH |
title_full_unstemmed |
Influence of calcium and sodium chloride on caseinomacropeptide self-assembly and flow behaviour at neutral pH |
title_sort |
Influence of calcium and sodium chloride on caseinomacropeptide self-assembly and flow behaviour at neutral pH |
dc.creator.none.fl_str_mv |
Loria, Karina Gabriela Pilosof, Ana Maria Renata Farías, María Edith |
author |
Loria, Karina Gabriela |
author_facet |
Loria, Karina Gabriela Pilosof, Ana Maria Renata Farías, María Edith |
author_role |
author |
author2 |
Pilosof, Ana Maria Renata Farías, María Edith |
author2_role |
author author |
dc.subject.none.fl_str_mv |
Caseinomacropeptide Salts interactions Self-assembly Flow behaviour NaCl CaCl2 |
topic |
Caseinomacropeptide Salts interactions Self-assembly Flow behaviour NaCl CaCl2 |
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 effect of adding NaCl or CaCl2 on particle size distribution and flow behaviour of caseinomacropeptide (CMP) aqueous solutions was investigated over a wide range of concentrations (0–200 mmol L−1), temperatures (5–60 °C) and during 14 days of storage. In the absence of salts, CMP mainly presented a monomeric form at pH 7.0. If sodium or calcium chloride is added, hydrophobic associations of CMP is promoted due to screening of electric charges. Calcium chloride had a bigger impact than NaCl. Indeed, small variations in CaCl2 concentration induced major changes in size distributions and increased the viscosity and the cloudiness of CMP solutions upon storage. The largest aggregates and highest viscosities were obtained at concentrated regime (CMP concentration > 8 g/100 g), high CaCl2 concentration (>1.2 mmol g−1 CMP) and upon storage. Fil: Loria, Karina Gabriela. Universidad Nacional de Luján; Argentina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas; Argentina Fil: Pilosof, Ana Maria Renata. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Quimicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Quimicos.; Argentina Fil: Farías, María Edith. Universidad Nacional de Luján; Argentina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina |
description |
The effect of adding NaCl or CaCl2 on particle size distribution and flow behaviour of caseinomacropeptide (CMP) aqueous solutions was investigated over a wide range of concentrations (0–200 mmol L−1), temperatures (5–60 °C) and during 14 days of storage. In the absence of salts, CMP mainly presented a monomeric form at pH 7.0. If sodium or calcium chloride is added, hydrophobic associations of CMP is promoted due to screening of electric charges. Calcium chloride had a bigger impact than NaCl. Indeed, small variations in CaCl2 concentration induced major changes in size distributions and increased the viscosity and the cloudiness of CMP solutions upon storage. The largest aggregates and highest viscosities were obtained at concentrated regime (CMP concentration > 8 g/100 g), high CaCl2 concentration (>1.2 mmol g−1 CMP) and upon storage. |
publishDate |
2018 |
dc.date.none.fl_str_mv |
2018-09-14 |
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/11336/88793 Loria, Karina Gabriela; Pilosof, Ana Maria Renata; Farías, María Edith; Influence of calcium and sodium chloride on caseinomacropeptide self-assembly and flow behaviour at neutral pH; Elsevier Science; LWT - Food Science and Technology; 98; 14-9-2018; 598-605 0023-6438 CONICET Digital CONICET |
url |
http://hdl.handle.net/11336/88793 |
identifier_str_mv |
Loria, Karina Gabriela; Pilosof, Ana Maria Renata; Farías, María Edith; Influence of calcium and sodium chloride on caseinomacropeptide self-assembly and flow behaviour at neutral pH; Elsevier Science; LWT - Food Science and Technology; 98; 14-9-2018; 598-605 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/pii/S0023643818307618 info:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2018.09.029 |
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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1844614503305576448 |
score |
13.070432 |