The dynamics of heat gelation of casein glycomacropeptide - β-lactoglobulin mixtures as affected by interactions in the aqueous phase
- Autores
- Martinez, María Julia; Farías, María Edith; Pilosof, Ana Maria Renata
- Año de publicación
- 2010
- Idioma
- inglés
- Tipo de recurso
- artículo
- Estado
- versión publicada
- Descripción
- The dynamics of heat gelation of casein glycomacropeptide (CMP) and β-lactoglobulin (β-lg) mixtures as affected by their interactions in the aqueous phase were studied at pH 3.5 and 7.0. At pH 7.0, whereas CMP did not gel, all the mixed systems gelled, but strong synergism was observed for 25:75 CMP:β-lg ratio. In comparison, at pH 3.5 where both components gelled on their own, a strong antagonism was observed, mainly at 75:25 CMP:β-lg ratio. The behaviour of mixed gels is ascribed to the formation of electrostatically driven assembled CMP:β-lg structures, modulated by pH, which were observed by dynamic light scattering and DSC measurements.
Fil: Martinez, María Julia. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Farías, María Edith. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Universidad Nacional de Luján. Departamento de Tecnología; 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
- No Corresponde
- Nivel de accesibilidad
- acceso abierto
- Condiciones de uso
- https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
- Repositorio
- Institución
- Consejo Nacional de Investigaciones Científicas y Técnicas
- OAI Identificador
- oai:ri.conicet.gov.ar:11336/68214
Ver los metadatos del registro completo
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The dynamics of heat gelation of casein glycomacropeptide - β-lactoglobulin mixtures as affected by interactions in the aqueous phaseMartinez, María JuliaFarías, María EdithPilosof, Ana Maria RenataNo Correspondehttps://purl.org/becyt/ford/2.4https://purl.org/becyt/ford/2The dynamics of heat gelation of casein glycomacropeptide (CMP) and β-lactoglobulin (β-lg) mixtures as affected by their interactions in the aqueous phase were studied at pH 3.5 and 7.0. At pH 7.0, whereas CMP did not gel, all the mixed systems gelled, but strong synergism was observed for 25:75 CMP:β-lg ratio. In comparison, at pH 3.5 where both components gelled on their own, a strong antagonism was observed, mainly at 75:25 CMP:β-lg ratio. The behaviour of mixed gels is ascribed to the formation of electrostatically driven assembled CMP:β-lg structures, modulated by pH, which were observed by dynamic light scattering and DSC measurements.Fil: Martinez, María Julia. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Farías, María Edith. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Universidad Nacional de Luján. Departamento de Tecnología; 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; ArgentinaElsevier2010-09info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/68214Martinez, María Julia; Farías, María Edith; Pilosof, Ana Maria Renata; The dynamics of heat gelation of casein glycomacropeptide - β-lactoglobulin mixtures as affected by interactions in the aqueous phase; Elsevier; International Dairy Journal; 20; 9; 9-2010; 580-5880958-6946CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.idairyj.2009.11.016info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0958694609002271info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-15T15:17:02Zoai:ri.conicet.gov.ar:11336/68214instacron: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 15:17:02.997CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse |
dc.title.none.fl_str_mv |
The dynamics of heat gelation of casein glycomacropeptide - β-lactoglobulin mixtures as affected by interactions in the aqueous phase |
title |
The dynamics of heat gelation of casein glycomacropeptide - β-lactoglobulin mixtures as affected by interactions in the aqueous phase |
spellingShingle |
The dynamics of heat gelation of casein glycomacropeptide - β-lactoglobulin mixtures as affected by interactions in the aqueous phase Martinez, María Julia No Corresponde |
title_short |
The dynamics of heat gelation of casein glycomacropeptide - β-lactoglobulin mixtures as affected by interactions in the aqueous phase |
title_full |
The dynamics of heat gelation of casein glycomacropeptide - β-lactoglobulin mixtures as affected by interactions in the aqueous phase |
title_fullStr |
The dynamics of heat gelation of casein glycomacropeptide - β-lactoglobulin mixtures as affected by interactions in the aqueous phase |
title_full_unstemmed |
The dynamics of heat gelation of casein glycomacropeptide - β-lactoglobulin mixtures as affected by interactions in the aqueous phase |
title_sort |
The dynamics of heat gelation of casein glycomacropeptide - β-lactoglobulin mixtures as affected by interactions in the aqueous phase |
dc.creator.none.fl_str_mv |
Martinez, María Julia Farías, María Edith Pilosof, Ana Maria Renata |
author |
Martinez, María Julia |
author_facet |
Martinez, María Julia Farías, María Edith Pilosof, Ana Maria Renata |
author_role |
author |
author2 |
Farías, María Edith Pilosof, Ana Maria Renata |
author2_role |
author author |
dc.subject.none.fl_str_mv |
No Corresponde |
topic |
No Corresponde |
purl_subject.fl_str_mv |
https://purl.org/becyt/ford/2.4 https://purl.org/becyt/ford/2 |
dc.description.none.fl_txt_mv |
The dynamics of heat gelation of casein glycomacropeptide (CMP) and β-lactoglobulin (β-lg) mixtures as affected by their interactions in the aqueous phase were studied at pH 3.5 and 7.0. At pH 7.0, whereas CMP did not gel, all the mixed systems gelled, but strong synergism was observed for 25:75 CMP:β-lg ratio. In comparison, at pH 3.5 where both components gelled on their own, a strong antagonism was observed, mainly at 75:25 CMP:β-lg ratio. The behaviour of mixed gels is ascribed to the formation of electrostatically driven assembled CMP:β-lg structures, modulated by pH, which were observed by dynamic light scattering and DSC measurements. Fil: Martinez, María Julia. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina Fil: Farías, María Edith. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Universidad Nacional de Luján. Departamento de Tecnología; 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 |
The dynamics of heat gelation of casein glycomacropeptide (CMP) and β-lactoglobulin (β-lg) mixtures as affected by their interactions in the aqueous phase were studied at pH 3.5 and 7.0. At pH 7.0, whereas CMP did not gel, all the mixed systems gelled, but strong synergism was observed for 25:75 CMP:β-lg ratio. In comparison, at pH 3.5 where both components gelled on their own, a strong antagonism was observed, mainly at 75:25 CMP:β-lg ratio. The behaviour of mixed gels is ascribed to the formation of electrostatically driven assembled CMP:β-lg structures, modulated by pH, which were observed by dynamic light scattering and DSC measurements. |
publishDate |
2010 |
dc.date.none.fl_str_mv |
2010-09 |
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/11336/68214 Martinez, María Julia; Farías, María Edith; Pilosof, Ana Maria Renata; The dynamics of heat gelation of casein glycomacropeptide - β-lactoglobulin mixtures as affected by interactions in the aqueous phase; Elsevier; International Dairy Journal; 20; 9; 9-2010; 580-588 0958-6946 CONICET Digital CONICET |
url |
http://hdl.handle.net/11336/68214 |
identifier_str_mv |
Martinez, María Julia; Farías, María Edith; Pilosof, Ana Maria Renata; The dynamics of heat gelation of casein glycomacropeptide - β-lactoglobulin mixtures as affected by interactions in the aqueous phase; Elsevier; International Dairy Journal; 20; 9; 9-2010; 580-588 0958-6946 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.idairyj.2009.11.016 info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0958694609002271 |
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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1846083319130750976 |
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13.22299 |