Effects of pH, protein:polysaccharide ratio, and NaCl-added concentration on whey protein isolate and soluble soybean polysaccharides electrostatic-complexes formation

Autores
Igartúa, Daniela; Cabezas, Dario Marcelino; Palazolo, Gonzalo Gastón
Año de publicación
2022
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
In the present work, the interaction between whey protein isolate (WPI) and soluble soybean polysaccharide (SSPS) was studied as a function of pH (7.0 to 2.0), WPI:SSPS mass ratio (1:1 to 10:1), and NaCl-added concentration (0 to 100 mM). The interaction was analyzed by ζ-potential, turbidity, and state diagrams. Then, WPI-SSPS complexes were obtained in the optimized conditions of pH (4.0 to 3.5), WPI:SSPS ratio (2:1 to 6:1), and NaCl-added concentration (0 to 100 mM). The complexes were characterized by ζ-potential, particle size, and physical stability in a factorial 3 × 3 design with analysis by response surface methodology. This methodology showed that the characteristics of the WPI-SSPS complexes are modulated by the modification of the studied parameters. By lowering the pH, the complexes showed a ζ-potential closer to 0 and higher physical stability. By decreasing the WPI:SSPS ratio, the complexes showed more negative ζ-potential. Finally, by increasing the NaCl concentration, the complexes showed negative ζ-potential but an increment of mean particle size and polydispersity index. Data obtained in this work is useful to design WPI-SSPS complexes with specific characteristics of size, charge, and physical stability. These complexes could then be applied in food, medicinal or cosmetic matrices for different purposes.
Fil: Igartúa, Daniela. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Laboratorio de Investigación en Funcionalidad y Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Cabezas, Dario Marcelino. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Laboratorio de Investigación en Funcionalidad y Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Palazolo, Gonzalo Gastón. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Laboratorio de Investigación en Funcionalidad y Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Materia
BIOPOLYMER INTERACTIONS
ELECTROSTATIC ASSEMBLY
SOY POLYSACCHARIDES
WHEY PROTEIN
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:11336/222160
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/222160
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Effects of pH, protein:polysaccharide ratio, and NaCl-added concentration on whey protein isolate and soluble soybean polysaccharides electrostatic-complexes formationIgartúa, DanielaCabezas, Dario MarcelinoPalazolo, Gonzalo GastónBIOPOLYMER INTERACTIONSELECTROSTATIC ASSEMBLYSOY POLYSACCHARIDESWHEY PROTEINhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2In the present work, the interaction between whey protein isolate (WPI) and soluble soybean polysaccharide (SSPS) was studied as a function of pH (7.0 to 2.0), WPI:SSPS mass ratio (1:1 to 10:1), and NaCl-added concentration (0 to 100 mM). The interaction was analyzed by ζ-potential, turbidity, and state diagrams. Then, WPI-SSPS complexes were obtained in the optimized conditions of pH (4.0 to 3.5), WPI:SSPS ratio (2:1 to 6:1), and NaCl-added concentration (0 to 100 mM). The complexes were characterized by ζ-potential, particle size, and physical stability in a factorial 3 × 3 design with analysis by response surface methodology. This methodology showed that the characteristics of the WPI-SSPS complexes are modulated by the modification of the studied parameters. By lowering the pH, the complexes showed a ζ-potential closer to 0 and higher physical stability. By decreasing the WPI:SSPS ratio, the complexes showed more negative ζ-potential. Finally, by increasing the NaCl concentration, the complexes showed negative ζ-potential but an increment of mean particle size and polydispersity index. Data obtained in this work is useful to design WPI-SSPS complexes with specific characteristics of size, charge, and physical stability. These complexes could then be applied in food, medicinal or cosmetic matrices for different purposes.Fil: Igartúa, Daniela. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Laboratorio de Investigación en Funcionalidad y Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Cabezas, Dario Marcelino. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Laboratorio de Investigación en Funcionalidad y Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Palazolo, Gonzalo Gastón. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Laboratorio de Investigación en Funcionalidad y Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaElsevier2022-10info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/222160Igartúa, Daniela; Cabezas, Dario Marcelino; Palazolo, Gonzalo Gastón; Effects of pH, protein:polysaccharide ratio, and NaCl-added concentration on whey protein isolate and soluble soybean polysaccharides electrostatic-complexes formation; Elsevier; Food Chemistry Advances; 1; 10-2022; 1-112772-753XCONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S2772753X22001113?via%3Dihubinfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.focha.2022.100123info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-10T13:03:54Zoai:ri.conicet.gov.ar:11336/222160instacron: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:34982025-09-10 13:03:54.253CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Effects of pH, protein:polysaccharide ratio, and NaCl-added concentration on whey protein isolate and soluble soybean polysaccharides electrostatic-complexes formation
title Effects of pH, protein:polysaccharide ratio, and NaCl-added concentration on whey protein isolate and soluble soybean polysaccharides electrostatic-complexes formation
spellingShingle Effects of pH, protein:polysaccharide ratio, and NaCl-added concentration on whey protein isolate and soluble soybean polysaccharides electrostatic-complexes formation
Igartúa, Daniela
BIOPOLYMER INTERACTIONS
ELECTROSTATIC ASSEMBLY
SOY POLYSACCHARIDES
WHEY PROTEIN
title_short Effects of pH, protein:polysaccharide ratio, and NaCl-added concentration on whey protein isolate and soluble soybean polysaccharides electrostatic-complexes formation
title_full Effects of pH, protein:polysaccharide ratio, and NaCl-added concentration on whey protein isolate and soluble soybean polysaccharides electrostatic-complexes formation
title_fullStr Effects of pH, protein:polysaccharide ratio, and NaCl-added concentration on whey protein isolate and soluble soybean polysaccharides electrostatic-complexes formation
title_full_unstemmed Effects of pH, protein:polysaccharide ratio, and NaCl-added concentration on whey protein isolate and soluble soybean polysaccharides electrostatic-complexes formation
title_sort Effects of pH, protein:polysaccharide ratio, and NaCl-added concentration on whey protein isolate and soluble soybean polysaccharides electrostatic-complexes formation
dc.creator.none.fl_str_mv Igartúa, Daniela
Cabezas, Dario Marcelino
Palazolo, Gonzalo Gastón
author Igartúa, Daniela
author_facet Igartúa, Daniela
Cabezas, Dario Marcelino
Palazolo, Gonzalo Gastón
author_role author
author2 Cabezas, Dario Marcelino
Palazolo, Gonzalo Gastón
author2_role author
author
dc.subject.none.fl_str_mv BIOPOLYMER INTERACTIONS
ELECTROSTATIC ASSEMBLY
SOY POLYSACCHARIDES
WHEY PROTEIN
topic BIOPOLYMER INTERACTIONS
ELECTROSTATIC ASSEMBLY
SOY POLYSACCHARIDES
WHEY PROTEIN
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv In the present work, the interaction between whey protein isolate (WPI) and soluble soybean polysaccharide (SSPS) was studied as a function of pH (7.0 to 2.0), WPI:SSPS mass ratio (1:1 to 10:1), and NaCl-added concentration (0 to 100 mM). The interaction was analyzed by ζ-potential, turbidity, and state diagrams. Then, WPI-SSPS complexes were obtained in the optimized conditions of pH (4.0 to 3.5), WPI:SSPS ratio (2:1 to 6:1), and NaCl-added concentration (0 to 100 mM). The complexes were characterized by ζ-potential, particle size, and physical stability in a factorial 3 × 3 design with analysis by response surface methodology. This methodology showed that the characteristics of the WPI-SSPS complexes are modulated by the modification of the studied parameters. By lowering the pH, the complexes showed a ζ-potential closer to 0 and higher physical stability. By decreasing the WPI:SSPS ratio, the complexes showed more negative ζ-potential. Finally, by increasing the NaCl concentration, the complexes showed negative ζ-potential but an increment of mean particle size and polydispersity index. Data obtained in this work is useful to design WPI-SSPS complexes with specific characteristics of size, charge, and physical stability. These complexes could then be applied in food, medicinal or cosmetic matrices for different purposes.
Fil: Igartúa, Daniela. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Laboratorio de Investigación en Funcionalidad y Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Cabezas, Dario Marcelino. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Laboratorio de Investigación en Funcionalidad y Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Palazolo, Gonzalo Gastón. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Laboratorio de Investigación en Funcionalidad y Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
description In the present work, the interaction between whey protein isolate (WPI) and soluble soybean polysaccharide (SSPS) was studied as a function of pH (7.0 to 2.0), WPI:SSPS mass ratio (1:1 to 10:1), and NaCl-added concentration (0 to 100 mM). The interaction was analyzed by ζ-potential, turbidity, and state diagrams. Then, WPI-SSPS complexes were obtained in the optimized conditions of pH (4.0 to 3.5), WPI:SSPS ratio (2:1 to 6:1), and NaCl-added concentration (0 to 100 mM). The complexes were characterized by ζ-potential, particle size, and physical stability in a factorial 3 × 3 design with analysis by response surface methodology. This methodology showed that the characteristics of the WPI-SSPS complexes are modulated by the modification of the studied parameters. By lowering the pH, the complexes showed a ζ-potential closer to 0 and higher physical stability. By decreasing the WPI:SSPS ratio, the complexes showed more negative ζ-potential. Finally, by increasing the NaCl concentration, the complexes showed negative ζ-potential but an increment of mean particle size and polydispersity index. Data obtained in this work is useful to design WPI-SSPS complexes with specific characteristics of size, charge, and physical stability. These complexes could then be applied in food, medicinal or cosmetic matrices for different purposes.
publishDate 2022
dc.date.none.fl_str_mv 2022-10
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/11336/222160
Igartúa, Daniela; Cabezas, Dario Marcelino; Palazolo, Gonzalo Gastón; Effects of pH, protein:polysaccharide ratio, and NaCl-added concentration on whey protein isolate and soluble soybean polysaccharides electrostatic-complexes formation; Elsevier; Food Chemistry Advances; 1; 10-2022; 1-11
2772-753X
CONICET Digital
CONICET
url http://hdl.handle.net/11336/222160
identifier_str_mv Igartúa, Daniela; Cabezas, Dario Marcelino; Palazolo, Gonzalo Gastón; Effects of pH, protein:polysaccharide ratio, and NaCl-added concentration on whey protein isolate and soluble soybean polysaccharides electrostatic-complexes formation; Elsevier; Food Chemistry Advances; 1; 10-2022; 1-11
2772-753X
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/S2772753X22001113?via%3Dihub
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.focha.2022.100123
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
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 12.993085

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