Design of whey protein aggregates towards microgel-stabilized emulsion generation

Autores
Niizawa, Ignacio; Sihufe, Guillermo Adrian; Zorrilla, Susana
Año de publicación
2021
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Whey protein aggregates (WPAg) were designed from whey protein concentrate suspensions adjusting thermal treatment conditions to prepare microgel-stabilized emulsions. The response surface methodology (RSM) was used to design WPAg with different characteristics (size, denaturation degree, and exposure degree of surface thiol groups), considering the effect of temperature (67.9 °C - 83.1 °C), protein concentration (3.49% w/w - 6.01% w/w), and pH (6.49 - 7.76) conditions throughout the thermal aggregation process. Three types of WPAg with markedly different characteristics were obtained using the RSM models to evaluate the influence of different protein aggregates on microgel-stabilized emulsions. These microgel particles successfully stabilized the emulsions against coalescence during 14 days of storage, particularly at pH 4.7 and 7.
Fil: Niizawa, Ignacio. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; Argentina
Fil: Sihufe, Guillermo Adrian. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; Argentina
Fil: Zorrilla, Susana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; Argentina
Materia
MICROGEL-STABILIZED EMULSION
SURFACE RESPONSE METHODOLOGY
WHEY PROTEIN AGGREGATES
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:11336/150213
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/150213
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Design of whey protein aggregates towards microgel-stabilized emulsion generationNiizawa, IgnacioSihufe, Guillermo AdrianZorrilla, SusanaMICROGEL-STABILIZED EMULSIONSURFACE RESPONSE METHODOLOGYWHEY PROTEIN AGGREGATEShttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Whey protein aggregates (WPAg) were designed from whey protein concentrate suspensions adjusting thermal treatment conditions to prepare microgel-stabilized emulsions. The response surface methodology (RSM) was used to design WPAg with different characteristics (size, denaturation degree, and exposure degree of surface thiol groups), considering the effect of temperature (67.9 °C - 83.1 °C), protein concentration (3.49% w/w - 6.01% w/w), and pH (6.49 - 7.76) conditions throughout the thermal aggregation process. Three types of WPAg with markedly different characteristics were obtained using the RSM models to evaluate the influence of different protein aggregates on microgel-stabilized emulsions. These microgel particles successfully stabilized the emulsions against coalescence during 14 days of storage, particularly at pH 4.7 and 7.Fil: Niizawa, Ignacio. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; ArgentinaFil: Sihufe, Guillermo Adrian. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; ArgentinaFil: Zorrilla, Susana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; ArgentinaElsevier Science2021-08info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/150213Niizawa, Ignacio; Sihufe, Guillermo Adrian; Zorrilla, Susana; Design of whey protein aggregates towards microgel-stabilized emulsion generation; Elsevier Science; LWT - Food Science and Technology; 152; 8-2021; 1-80023-6438CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2021.112324info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-22T11:47:43Zoai:ri.conicet.gov.ar:11336/150213instacron: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:34982025-10-22 11:47:43.521CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Design of whey protein aggregates towards microgel-stabilized emulsion generation
title Design of whey protein aggregates towards microgel-stabilized emulsion generation
spellingShingle Design of whey protein aggregates towards microgel-stabilized emulsion generation
Niizawa, Ignacio
MICROGEL-STABILIZED EMULSION
SURFACE RESPONSE METHODOLOGY
WHEY PROTEIN AGGREGATES
title_short Design of whey protein aggregates towards microgel-stabilized emulsion generation
title_full Design of whey protein aggregates towards microgel-stabilized emulsion generation
title_fullStr Design of whey protein aggregates towards microgel-stabilized emulsion generation
title_full_unstemmed Design of whey protein aggregates towards microgel-stabilized emulsion generation
title_sort Design of whey protein aggregates towards microgel-stabilized emulsion generation
dc.creator.none.fl_str_mv Niizawa, Ignacio
Sihufe, Guillermo Adrian
Zorrilla, Susana
author Niizawa, Ignacio
author_facet Niizawa, Ignacio
Sihufe, Guillermo Adrian
Zorrilla, Susana
author_role author
author2 Sihufe, Guillermo Adrian
Zorrilla, Susana
author2_role author
author
dc.subject.none.fl_str_mv MICROGEL-STABILIZED EMULSION
SURFACE RESPONSE METHODOLOGY
WHEY PROTEIN AGGREGATES
topic MICROGEL-STABILIZED EMULSION
SURFACE RESPONSE METHODOLOGY
WHEY PROTEIN AGGREGATES
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Whey protein aggregates (WPAg) were designed from whey protein concentrate suspensions adjusting thermal treatment conditions to prepare microgel-stabilized emulsions. The response surface methodology (RSM) was used to design WPAg with different characteristics (size, denaturation degree, and exposure degree of surface thiol groups), considering the effect of temperature (67.9 °C - 83.1 °C), protein concentration (3.49% w/w - 6.01% w/w), and pH (6.49 - 7.76) conditions throughout the thermal aggregation process. Three types of WPAg with markedly different characteristics were obtained using the RSM models to evaluate the influence of different protein aggregates on microgel-stabilized emulsions. These microgel particles successfully stabilized the emulsions against coalescence during 14 days of storage, particularly at pH 4.7 and 7.
Fil: Niizawa, Ignacio. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; Argentina
Fil: Sihufe, Guillermo Adrian. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; Argentina
Fil: Zorrilla, Susana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; Argentina
description Whey protein aggregates (WPAg) were designed from whey protein concentrate suspensions adjusting thermal treatment conditions to prepare microgel-stabilized emulsions. The response surface methodology (RSM) was used to design WPAg with different characteristics (size, denaturation degree, and exposure degree of surface thiol groups), considering the effect of temperature (67.9 °C - 83.1 °C), protein concentration (3.49% w/w - 6.01% w/w), and pH (6.49 - 7.76) conditions throughout the thermal aggregation process. Three types of WPAg with markedly different characteristics were obtained using the RSM models to evaluate the influence of different protein aggregates on microgel-stabilized emulsions. These microgel particles successfully stabilized the emulsions against coalescence during 14 days of storage, particularly at pH 4.7 and 7.
publishDate 2021
dc.date.none.fl_str_mv 2021-08
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/11336/150213
Niizawa, Ignacio; Sihufe, Guillermo Adrian; Zorrilla, Susana; Design of whey protein aggregates towards microgel-stabilized emulsion generation; Elsevier Science; LWT - Food Science and Technology; 152; 8-2021; 1-8
0023-6438
CONICET Digital
CONICET
url http://hdl.handle.net/11336/150213
identifier_str_mv Niizawa, Ignacio; Sihufe, Guillermo Adrian; Zorrilla, Susana; Design of whey protein aggregates towards microgel-stabilized emulsion generation; Elsevier Science; LWT - Food Science and Technology; 152; 8-2021; 1-8
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/doi/10.1016/j.lwt.2021.112324
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 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 12.982451

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