Flow properties of caseinomacropeptide aqueous solutions: Effect of particle size distribution, concentration, pH and temperature

Autores
Loria, Karina G.; Aragón, Jimena C.; Torregiani, Sofía M.; Pilosof, Ana Maria Renata; Farías, María E.
Año de publicación
2018
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The purpose of this research was to evaluate the influence of particle size distribution, pH (5.0–9.0), concentration (1–15 g/100 g.) and temperature (5–60 °C) on the steady shear flow properties of caseinomacropeptide (CMP) aqueous solutions. These measurements were carried out by using a controlled stress rheometer. Flow curves were satisfactorily fitted by the Herschel-Bulkley model. CMP solutions exhibited Newtonian flow dependence, particularly at pH values 5.0–6.0. Non-Newtonian shear thinning behaviour was observed at pH 7.0–9.0. The concentration dependence on viscosity showed two different regimes of viscosity increase (dilute and concentrated). The overlap concentration was 8 g/100 g. The temperature dependent behaviour of CMP solutions fitted to the Arrhenius model regardless pH and concentration, and the calculated activation energy was 20 kJ/mol. The flow behaviour of CMP is explained in terms of peptide-peptide and peptide-water interactions. Based on these results, CMP molecules would form spontaneously micelles at pH > 4.5 in ultrapure water.
Fil: Loria, Karina G.. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas; Argentina. Universidad Nacional de Luján; Argentina
Fil: Aragón, Jimena C.. Universidad Nacional de Luján; Argentina
Fil: Torregiani, Sofía M.. Universidad Nacional de Luján; Argentina
Fil: Pilosof, Ana Maria Renata. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Quimicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Quimicos.; Argentina
Fil: Farías, María E.. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas; Argentina. Universidad Nacional de Luján; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina
Materia
BEVERAGE
CASEINOMACROPEPTIDE
FLOW BEHAVIOUR
PARTICLE SIZE DISTRIBUTION
RHEOLOGY
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:11336/92478
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/92478
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Flow properties of caseinomacropeptide aqueous solutions: Effect of particle size distribution, concentration, pH and temperatureLoria, Karina G.Aragón, Jimena C.Torregiani, Sofía M.Pilosof, Ana Maria RenataFarías, María E.BEVERAGECASEINOMACROPEPTIDEFLOW BEHAVIOURPARTICLE SIZE DISTRIBUTIONRHEOLOGYhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The purpose of this research was to evaluate the influence of particle size distribution, pH (5.0–9.0), concentration (1–15 g/100 g.) and temperature (5–60 °C) on the steady shear flow properties of caseinomacropeptide (CMP) aqueous solutions. These measurements were carried out by using a controlled stress rheometer. Flow curves were satisfactorily fitted by the Herschel-Bulkley model. CMP solutions exhibited Newtonian flow dependence, particularly at pH values 5.0–6.0. Non-Newtonian shear thinning behaviour was observed at pH 7.0–9.0. The concentration dependence on viscosity showed two different regimes of viscosity increase (dilute and concentrated). The overlap concentration was 8 g/100 g. The temperature dependent behaviour of CMP solutions fitted to the Arrhenius model regardless pH and concentration, and the calculated activation energy was 20 kJ/mol. The flow behaviour of CMP is explained in terms of peptide-peptide and peptide-water interactions. Based on these results, CMP molecules would form spontaneously micelles at pH > 4.5 in ultrapure water.Fil: Loria, Karina G.. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas; Argentina. Universidad Nacional de Luján; ArgentinaFil: Aragón, Jimena C.. Universidad Nacional de Luján; ArgentinaFil: Torregiani, Sofía M.. Universidad Nacional de Luján; ArgentinaFil: Pilosof, Ana Maria Renata. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Quimicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Quimicos.; ArgentinaFil: Farías, María E.. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas; Argentina. Universidad Nacional de Luján; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; ArgentinaElsevier Science2018-07info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/92478Loria, Karina G.; Aragón, Jimena C.; Torregiani, Sofía M.; Pilosof, Ana Maria Renata; Farías, María E.; Flow properties of caseinomacropeptide aqueous solutions: Effect of particle size distribution, concentration, pH and temperature; Elsevier Science; LWT - Food Science and Technology; 93; 7-2018; 243-2480023-6438CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0023643818302743info:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2018.03.050info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:42:30Zoai:ri.conicet.gov.ar:11336/92478instacron: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 10:42:31.1CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Flow properties of caseinomacropeptide aqueous solutions: Effect of particle size distribution, concentration, pH and temperature
title Flow properties of caseinomacropeptide aqueous solutions: Effect of particle size distribution, concentration, pH and temperature
spellingShingle Flow properties of caseinomacropeptide aqueous solutions: Effect of particle size distribution, concentration, pH and temperature
Loria, Karina G.
BEVERAGE
CASEINOMACROPEPTIDE
FLOW BEHAVIOUR
PARTICLE SIZE DISTRIBUTION
RHEOLOGY
title_short Flow properties of caseinomacropeptide aqueous solutions: Effect of particle size distribution, concentration, pH and temperature
title_full Flow properties of caseinomacropeptide aqueous solutions: Effect of particle size distribution, concentration, pH and temperature
title_fullStr Flow properties of caseinomacropeptide aqueous solutions: Effect of particle size distribution, concentration, pH and temperature
title_full_unstemmed Flow properties of caseinomacropeptide aqueous solutions: Effect of particle size distribution, concentration, pH and temperature
title_sort Flow properties of caseinomacropeptide aqueous solutions: Effect of particle size distribution, concentration, pH and temperature
dc.creator.none.fl_str_mv Loria, Karina G.
Aragón, Jimena C.
Torregiani, Sofía M.
Pilosof, Ana Maria Renata
Farías, María E.
author Loria, Karina G.
author_facet Loria, Karina G.
Aragón, Jimena C.
Torregiani, Sofía M.
Pilosof, Ana Maria Renata
Farías, María E.
author_role author
author2 Aragón, Jimena C.
Torregiani, Sofía M.
Pilosof, Ana Maria Renata
Farías, María E.
author2_role author
author
author
author
dc.subject.none.fl_str_mv BEVERAGE
CASEINOMACROPEPTIDE
FLOW BEHAVIOUR
PARTICLE SIZE DISTRIBUTION
RHEOLOGY
topic BEVERAGE
CASEINOMACROPEPTIDE
FLOW BEHAVIOUR
PARTICLE SIZE DISTRIBUTION
RHEOLOGY
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 purpose of this research was to evaluate the influence of particle size distribution, pH (5.0–9.0), concentration (1–15 g/100 g.) and temperature (5–60 °C) on the steady shear flow properties of caseinomacropeptide (CMP) aqueous solutions. These measurements were carried out by using a controlled stress rheometer. Flow curves were satisfactorily fitted by the Herschel-Bulkley model. CMP solutions exhibited Newtonian flow dependence, particularly at pH values 5.0–6.0. Non-Newtonian shear thinning behaviour was observed at pH 7.0–9.0. The concentration dependence on viscosity showed two different regimes of viscosity increase (dilute and concentrated). The overlap concentration was 8 g/100 g. The temperature dependent behaviour of CMP solutions fitted to the Arrhenius model regardless pH and concentration, and the calculated activation energy was 20 kJ/mol. The flow behaviour of CMP is explained in terms of peptide-peptide and peptide-water interactions. Based on these results, CMP molecules would form spontaneously micelles at pH > 4.5 in ultrapure water.
Fil: Loria, Karina G.. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas; Argentina. Universidad Nacional de Luján; Argentina
Fil: Aragón, Jimena C.. Universidad Nacional de Luján; Argentina
Fil: Torregiani, Sofía M.. Universidad Nacional de Luján; Argentina
Fil: Pilosof, Ana Maria Renata. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Quimicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Quimicos.; Argentina
Fil: Farías, María E.. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas; Argentina. Universidad Nacional de Luján; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina
description The purpose of this research was to evaluate the influence of particle size distribution, pH (5.0–9.0), concentration (1–15 g/100 g.) and temperature (5–60 °C) on the steady shear flow properties of caseinomacropeptide (CMP) aqueous solutions. These measurements were carried out by using a controlled stress rheometer. Flow curves were satisfactorily fitted by the Herschel-Bulkley model. CMP solutions exhibited Newtonian flow dependence, particularly at pH values 5.0–6.0. Non-Newtonian shear thinning behaviour was observed at pH 7.0–9.0. The concentration dependence on viscosity showed two different regimes of viscosity increase (dilute and concentrated). The overlap concentration was 8 g/100 g. The temperature dependent behaviour of CMP solutions fitted to the Arrhenius model regardless pH and concentration, and the calculated activation energy was 20 kJ/mol. The flow behaviour of CMP is explained in terms of peptide-peptide and peptide-water interactions. Based on these results, CMP molecules would form spontaneously micelles at pH > 4.5 in ultrapure water.
publishDate 2018
dc.date.none.fl_str_mv 2018-07
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/11336/92478
Loria, Karina G.; Aragón, Jimena C.; Torregiani, Sofía M.; Pilosof, Ana Maria Renata; Farías, María E.; Flow properties of caseinomacropeptide aqueous solutions: Effect of particle size distribution, concentration, pH and temperature; Elsevier Science; LWT - Food Science and Technology; 93; 7-2018; 243-248
0023-6438
CONICET Digital
CONICET
url http://hdl.handle.net/11336/92478
identifier_str_mv Loria, Karina G.; Aragón, Jimena C.; Torregiani, Sofía M.; Pilosof, Ana Maria Renata; Farías, María E.; Flow properties of caseinomacropeptide aqueous solutions: Effect of particle size distribution, concentration, pH and temperature; Elsevier Science; LWT - Food Science and Technology; 93; 7-2018; 243-248
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/url/https://www.sciencedirect.com/science/article/pii/S0023643818302743
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2018.03.050
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
_version_ 1844614458024919040
score 13.070432

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