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
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/88793
Acceder
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repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling 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 Técnicas2025-10-15T15:44:46Zoai: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:34982025-10-15 15:44:47.14CONICET 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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score 13.22299

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