The effect of glycation on foam and structural properties of β-lactoglobulin
- Autores
- Medrano, Alejandra; Abirached, Cecilia; Panizzolo, Luis Alberto; Moyna, Patrick; Añon, Maria Cristina
- Año de publicación
- 2009
- Idioma
- inglés
- Tipo de recurso
- artículo
- Estado
- versión publicada
- Descripción
- The goal of the present work was to evaluate whether the Maillard reaction, with glucose and lactose as substrates, improves the foaming properties of β-lactoglobulin. Lactose led to the lowest degree of modification without significant differences by reaction time and by protein:sugar molar ratio. However, in the case of glucose, the degree of glycation increases with reaction time and molar ratio. The results obtained by UV fluorescence, surface hydrophobicity and differential scanning calorimetry clearly showed differences in the degree of folding of β-lactoglobulin upon modification with different sugars or thermal treatment, with changes in the foaming capacity of β-lactoglobulin. All the modified samples exhibited a significant increase (α ≤ 0.05) in draining stability (Kg) as compared to the non-thermally treated sample. In addition, foams formed by lactose-glycated samples were more stable than those formed by glucose-glycated ones. A significant increase (α ≤ 0.05) of foam stability with reaction time was also detected, particularly in glucose-glycated samples.
Fil: Medrano, Alejandra. Universidad de la República; Uruguay
Fil: Abirached, Cecilia. Universidad de la República; Uruguay
Fil: Panizzolo, Luis Alberto. Universidad de la República; Uruguay
Fil: Moyna, Patrick. Universidad de la República; Uruguay
Fil: Añon, Maria Cristina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina - Materia
-
β-LACTOGLOBULIN
FOAMS
GLYCATION - Nivel de accesibilidad
- acceso abierto
- Condiciones de uso
- https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
- Repositorio
- Institución
- Consejo Nacional de Investigaciones Científicas y Técnicas
- OAI Identificador
- oai:ri.conicet.gov.ar:11336/152035
Ver los metadatos del registro completo
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The effect of glycation on foam and structural properties of β-lactoglobulinMedrano, AlejandraAbirached, CeciliaPanizzolo, Luis AlbertoMoyna, PatrickAñon, Maria Cristinaβ-LACTOGLOBULINFOAMSGLYCATIONhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The goal of the present work was to evaluate whether the Maillard reaction, with glucose and lactose as substrates, improves the foaming properties of β-lactoglobulin. Lactose led to the lowest degree of modification without significant differences by reaction time and by protein:sugar molar ratio. However, in the case of glucose, the degree of glycation increases with reaction time and molar ratio. The results obtained by UV fluorescence, surface hydrophobicity and differential scanning calorimetry clearly showed differences in the degree of folding of β-lactoglobulin upon modification with different sugars or thermal treatment, with changes in the foaming capacity of β-lactoglobulin. All the modified samples exhibited a significant increase (α ≤ 0.05) in draining stability (Kg) as compared to the non-thermally treated sample. In addition, foams formed by lactose-glycated samples were more stable than those formed by glucose-glycated ones. A significant increase (α ≤ 0.05) of foam stability with reaction time was also detected, particularly in glucose-glycated samples.Fil: Medrano, Alejandra. Universidad de la República; UruguayFil: Abirached, Cecilia. Universidad de la República; UruguayFil: Panizzolo, Luis Alberto. Universidad de la República; UruguayFil: Moyna, Patrick. Universidad de la República; UruguayFil: Añon, Maria Cristina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaElsevier2009-03info: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/11336/152035Medrano, Alejandra; Abirached, Cecilia; Panizzolo, Luis Alberto; Moyna, Patrick; Añon, Maria Cristina; The effect of glycation on foam and structural properties of β-lactoglobulin; Elsevier; Food Chemistry; 113; 1; 3-2009; 127-1330308-81461873-7072CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0308814608008595info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodchem.2008.07.036info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T09:47:14Zoai:ri.conicet.gov.ar:11336/152035instacron: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 09:47:14.333CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse |
dc.title.none.fl_str_mv |
The effect of glycation on foam and structural properties of β-lactoglobulin |
title |
The effect of glycation on foam and structural properties of β-lactoglobulin |
spellingShingle |
The effect of glycation on foam and structural properties of β-lactoglobulin Medrano, Alejandra β-LACTOGLOBULIN FOAMS GLYCATION |
title_short |
The effect of glycation on foam and structural properties of β-lactoglobulin |
title_full |
The effect of glycation on foam and structural properties of β-lactoglobulin |
title_fullStr |
The effect of glycation on foam and structural properties of β-lactoglobulin |
title_full_unstemmed |
The effect of glycation on foam and structural properties of β-lactoglobulin |
title_sort |
The effect of glycation on foam and structural properties of β-lactoglobulin |
dc.creator.none.fl_str_mv |
Medrano, Alejandra Abirached, Cecilia Panizzolo, Luis Alberto Moyna, Patrick Añon, Maria Cristina |
author |
Medrano, Alejandra |
author_facet |
Medrano, Alejandra Abirached, Cecilia Panizzolo, Luis Alberto Moyna, Patrick Añon, Maria Cristina |
author_role |
author |
author2 |
Abirached, Cecilia Panizzolo, Luis Alberto Moyna, Patrick Añon, Maria Cristina |
author2_role |
author author author author |
dc.subject.none.fl_str_mv |
β-LACTOGLOBULIN FOAMS GLYCATION |
topic |
β-LACTOGLOBULIN FOAMS GLYCATION |
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 goal of the present work was to evaluate whether the Maillard reaction, with glucose and lactose as substrates, improves the foaming properties of β-lactoglobulin. Lactose led to the lowest degree of modification without significant differences by reaction time and by protein:sugar molar ratio. However, in the case of glucose, the degree of glycation increases with reaction time and molar ratio. The results obtained by UV fluorescence, surface hydrophobicity and differential scanning calorimetry clearly showed differences in the degree of folding of β-lactoglobulin upon modification with different sugars or thermal treatment, with changes in the foaming capacity of β-lactoglobulin. All the modified samples exhibited a significant increase (α ≤ 0.05) in draining stability (Kg) as compared to the non-thermally treated sample. In addition, foams formed by lactose-glycated samples were more stable than those formed by glucose-glycated ones. A significant increase (α ≤ 0.05) of foam stability with reaction time was also detected, particularly in glucose-glycated samples. Fil: Medrano, Alejandra. Universidad de la República; Uruguay Fil: Abirached, Cecilia. Universidad de la República; Uruguay Fil: Panizzolo, Luis Alberto. Universidad de la República; Uruguay Fil: Moyna, Patrick. Universidad de la República; Uruguay Fil: Añon, Maria Cristina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina |
description |
The goal of the present work was to evaluate whether the Maillard reaction, with glucose and lactose as substrates, improves the foaming properties of β-lactoglobulin. Lactose led to the lowest degree of modification without significant differences by reaction time and by protein:sugar molar ratio. However, in the case of glucose, the degree of glycation increases with reaction time and molar ratio. The results obtained by UV fluorescence, surface hydrophobicity and differential scanning calorimetry clearly showed differences in the degree of folding of β-lactoglobulin upon modification with different sugars or thermal treatment, with changes in the foaming capacity of β-lactoglobulin. All the modified samples exhibited a significant increase (α ≤ 0.05) in draining stability (Kg) as compared to the non-thermally treated sample. In addition, foams formed by lactose-glycated samples were more stable than those formed by glucose-glycated ones. A significant increase (α ≤ 0.05) of foam stability with reaction time was also detected, particularly in glucose-glycated samples. |
publishDate |
2009 |
dc.date.none.fl_str_mv |
2009-03 |
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/11336/152035 Medrano, Alejandra; Abirached, Cecilia; Panizzolo, Luis Alberto; Moyna, Patrick; Añon, Maria Cristina; The effect of glycation on foam and structural properties of β-lactoglobulin; Elsevier; Food Chemistry; 113; 1; 3-2009; 127-133 0308-8146 1873-7072 CONICET Digital CONICET |
url |
http://hdl.handle.net/11336/152035 |
identifier_str_mv |
Medrano, Alejandra; Abirached, Cecilia; Panizzolo, Luis Alberto; Moyna, Patrick; Añon, Maria Cristina; The effect of glycation on foam and structural properties of β-lactoglobulin; Elsevier; Food Chemistry; 113; 1; 3-2009; 127-133 0308-8146 1873-7072 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/S0308814608008595 info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodchem.2008.07.036 |
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 |
publisher.none.fl_str_mv |
Elsevier |
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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1844613471858065408 |
score |
13.070432 |