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
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/152035
Acceder
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network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling 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 Técnicas2025-10-15T14:40:58Zoai: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:34982025-10-15 14:40:58.82CONICET 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
_version_ 1846082904365465600
score 13.22299

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