Impact of phase separation of whey proteins/hydroxypropylmethylcellulose mixtures on gelation dynamics and gels properties

Autores
Jara, Federico Luis; Perez, Oscar Edgardo; Pilosof, Ana Maria Renata
Año de publicación
2010
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
This work constitutes a study of the impact of phase separation behaviour on the gels properties of a low viscosity hydroxypropylmethylcellulose and whey protein concentrate (WPC) mixed system. The phase separation was characterized by drawing the limit of thermodynamic compatibility, i.e. binodal curve, at pH 6.5 and room temperature (25°C). Gelling properties were studied under thermodynamic compatibility (WPC 12% (w/w)/E50LV 0.25% (w/w) mixed system) and incompatibility conditions (WPC 12% (w/w)/E50LV 4% (w/w) and WPC 20% (w/w)/E50LV 4% (w/w) mixed systems). Under thermodynamic compatibility the WPC/E50LV mixed system shows gelling parameters similar to WPC. Confocal scanning laser microscopy (CSLM) micrographs showed a regular pattern of microdomains of proteins imbibed into E50LV matrix.Confocal microscopy of WPC/E50LV mixture under thermodynamic incompatibility offered details about the constitution of continuous and non-continuous phase and characteristics of non-continuous phase domains. Related to gelling parameters, the solid character upon heating was reinforced in mixed systems since they reflected the concentrating effect arising from phase separation. On the other hand, the solid character of gels upon cooling correlated with the component constituting the continuous phase, and the gelation temperature was similar to polysaccharide-rich phase predicted gelation temperature.Regarding to textural properties, the presence of the polysaccharide diminished the hardness of the mixed gels inducing less resistance to small and large deformation. WPC 20% (w/w)/E50LV 4% (w/w) mixed gel presented an interesting particulated macrostructure. This result would find application in food design and technology if the E50LV concentration is chosen to finely control the rate and extent of WPC aggregation-gelation-particulation. These results could be used in microparticulation or microencapsulation application of whey proteins.
Fil: Jara, Federico Luis. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Perez, Oscar Edgardo. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Pilosof, Ana Maria Renata. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Materia
Gelation
Incompatibility Fractionation
Phase Separation
Whey Proteins
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:11336/68006
Acceder
id CONICETDig_1a0ef9bd60490bb6aac98aea8d13de3b
oai_identifier_str oai:ri.conicet.gov.ar:11336/68006
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Impact of phase separation of whey proteins/hydroxypropylmethylcellulose mixtures on gelation dynamics and gels propertiesJara, Federico LuisPerez, Oscar EdgardoPilosof, Ana Maria RenataGelationIncompatibility FractionationPhase SeparationWhey Proteinshttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2This work constitutes a study of the impact of phase separation behaviour on the gels properties of a low viscosity hydroxypropylmethylcellulose and whey protein concentrate (WPC) mixed system. The phase separation was characterized by drawing the limit of thermodynamic compatibility, i.e. binodal curve, at pH 6.5 and room temperature (25°C). Gelling properties were studied under thermodynamic compatibility (WPC 12% (w/w)/E50LV 0.25% (w/w) mixed system) and incompatibility conditions (WPC 12% (w/w)/E50LV 4% (w/w) and WPC 20% (w/w)/E50LV 4% (w/w) mixed systems). Under thermodynamic compatibility the WPC/E50LV mixed system shows gelling parameters similar to WPC. Confocal scanning laser microscopy (CSLM) micrographs showed a regular pattern of microdomains of proteins imbibed into E50LV matrix.Confocal microscopy of WPC/E50LV mixture under thermodynamic incompatibility offered details about the constitution of continuous and non-continuous phase and characteristics of non-continuous phase domains. Related to gelling parameters, the solid character upon heating was reinforced in mixed systems since they reflected the concentrating effect arising from phase separation. On the other hand, the solid character of gels upon cooling correlated with the component constituting the continuous phase, and the gelation temperature was similar to polysaccharide-rich phase predicted gelation temperature.Regarding to textural properties, the presence of the polysaccharide diminished the hardness of the mixed gels inducing less resistance to small and large deformation. WPC 20% (w/w)/E50LV 4% (w/w) mixed gel presented an interesting particulated macrostructure. This result would find application in food design and technology if the E50LV concentration is chosen to finely control the rate and extent of WPC aggregation-gelation-particulation. These results could be used in microparticulation or microencapsulation application of whey proteins.Fil: Jara, Federico Luis. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Perez, Oscar Edgardo. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Pilosof, Ana Maria Renata. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaElsevier2010-08info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/68006Jara, Federico Luis; Perez, Oscar Edgardo; Pilosof, Ana Maria Renata; Impact of phase separation of whey proteins/hydroxypropylmethylcellulose mixtures on gelation dynamics and gels properties; Elsevier; Food Hydrocolloids; 24; 6-7; 8-2010; 641-6510268-005XCONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodhyd.2010.03.005info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0268005X10000512info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:33:26Zoai:ri.conicet.gov.ar:11336/68006instacron: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 10:33:26.615CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Impact of phase separation of whey proteins/hydroxypropylmethylcellulose mixtures on gelation dynamics and gels properties
title Impact of phase separation of whey proteins/hydroxypropylmethylcellulose mixtures on gelation dynamics and gels properties
spellingShingle Impact of phase separation of whey proteins/hydroxypropylmethylcellulose mixtures on gelation dynamics and gels properties
Jara, Federico Luis
Gelation
Incompatibility Fractionation
Phase Separation
Whey Proteins
title_short Impact of phase separation of whey proteins/hydroxypropylmethylcellulose mixtures on gelation dynamics and gels properties
title_full Impact of phase separation of whey proteins/hydroxypropylmethylcellulose mixtures on gelation dynamics and gels properties
title_fullStr Impact of phase separation of whey proteins/hydroxypropylmethylcellulose mixtures on gelation dynamics and gels properties
title_full_unstemmed Impact of phase separation of whey proteins/hydroxypropylmethylcellulose mixtures on gelation dynamics and gels properties
title_sort Impact of phase separation of whey proteins/hydroxypropylmethylcellulose mixtures on gelation dynamics and gels properties
dc.creator.none.fl_str_mv Jara, Federico Luis
Perez, Oscar Edgardo
Pilosof, Ana Maria Renata
author Jara, Federico Luis
author_facet Jara, Federico Luis
Perez, Oscar Edgardo
Pilosof, Ana Maria Renata
author_role author
author2 Perez, Oscar Edgardo
Pilosof, Ana Maria Renata
author2_role author
author
dc.subject.none.fl_str_mv Gelation
Incompatibility Fractionation
Phase Separation
Whey Proteins
topic Gelation
Incompatibility Fractionation
Phase Separation
Whey Proteins
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv This work constitutes a study of the impact of phase separation behaviour on the gels properties of a low viscosity hydroxypropylmethylcellulose and whey protein concentrate (WPC) mixed system. The phase separation was characterized by drawing the limit of thermodynamic compatibility, i.e. binodal curve, at pH 6.5 and room temperature (25°C). Gelling properties were studied under thermodynamic compatibility (WPC 12% (w/w)/E50LV 0.25% (w/w) mixed system) and incompatibility conditions (WPC 12% (w/w)/E50LV 4% (w/w) and WPC 20% (w/w)/E50LV 4% (w/w) mixed systems). Under thermodynamic compatibility the WPC/E50LV mixed system shows gelling parameters similar to WPC. Confocal scanning laser microscopy (CSLM) micrographs showed a regular pattern of microdomains of proteins imbibed into E50LV matrix.Confocal microscopy of WPC/E50LV mixture under thermodynamic incompatibility offered details about the constitution of continuous and non-continuous phase and characteristics of non-continuous phase domains. Related to gelling parameters, the solid character upon heating was reinforced in mixed systems since they reflected the concentrating effect arising from phase separation. On the other hand, the solid character of gels upon cooling correlated with the component constituting the continuous phase, and the gelation temperature was similar to polysaccharide-rich phase predicted gelation temperature.Regarding to textural properties, the presence of the polysaccharide diminished the hardness of the mixed gels inducing less resistance to small and large deformation. WPC 20% (w/w)/E50LV 4% (w/w) mixed gel presented an interesting particulated macrostructure. This result would find application in food design and technology if the E50LV concentration is chosen to finely control the rate and extent of WPC aggregation-gelation-particulation. These results could be used in microparticulation or microencapsulation application of whey proteins.
Fil: Jara, Federico Luis. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Perez, Oscar Edgardo. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Pilosof, Ana Maria Renata. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
description This work constitutes a study of the impact of phase separation behaviour on the gels properties of a low viscosity hydroxypropylmethylcellulose and whey protein concentrate (WPC) mixed system. The phase separation was characterized by drawing the limit of thermodynamic compatibility, i.e. binodal curve, at pH 6.5 and room temperature (25°C). Gelling properties were studied under thermodynamic compatibility (WPC 12% (w/w)/E50LV 0.25% (w/w) mixed system) and incompatibility conditions (WPC 12% (w/w)/E50LV 4% (w/w) and WPC 20% (w/w)/E50LV 4% (w/w) mixed systems). Under thermodynamic compatibility the WPC/E50LV mixed system shows gelling parameters similar to WPC. Confocal scanning laser microscopy (CSLM) micrographs showed a regular pattern of microdomains of proteins imbibed into E50LV matrix.Confocal microscopy of WPC/E50LV mixture under thermodynamic incompatibility offered details about the constitution of continuous and non-continuous phase and characteristics of non-continuous phase domains. Related to gelling parameters, the solid character upon heating was reinforced in mixed systems since they reflected the concentrating effect arising from phase separation. On the other hand, the solid character of gels upon cooling correlated with the component constituting the continuous phase, and the gelation temperature was similar to polysaccharide-rich phase predicted gelation temperature.Regarding to textural properties, the presence of the polysaccharide diminished the hardness of the mixed gels inducing less resistance to small and large deformation. WPC 20% (w/w)/E50LV 4% (w/w) mixed gel presented an interesting particulated macrostructure. This result would find application in food design and technology if the E50LV concentration is chosen to finely control the rate and extent of WPC aggregation-gelation-particulation. These results could be used in microparticulation or microencapsulation application of whey proteins.
publishDate 2010
dc.date.none.fl_str_mv 2010-08
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/11336/68006
Jara, Federico Luis; Perez, Oscar Edgardo; Pilosof, Ana Maria Renata; Impact of phase separation of whey proteins/hydroxypropylmethylcellulose mixtures on gelation dynamics and gels properties; Elsevier; Food Hydrocolloids; 24; 6-7; 8-2010; 641-651
0268-005X
CONICET Digital
CONICET
url http://hdl.handle.net/11336/68006
identifier_str_mv Jara, Federico Luis; Perez, Oscar Edgardo; Pilosof, Ana Maria Renata; Impact of phase separation of whey proteins/hydroxypropylmethylcellulose mixtures on gelation dynamics and gels properties; Elsevier; Food Hydrocolloids; 24; 6-7; 8-2010; 641-651
0268-005X
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodhyd.2010.03.005
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0268005X10000512
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
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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score 13.070432

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