Study of the Interaction of Phaseolus lunatus Hydrolysed Proteins and Delonix regia Carboxymethylated Gum Using Capillary Electrophoresis

Autores
Corzo Rios, Luis Jorge; Drago, Silvina Rosa; Gallegos Tintoré, Santiago; Betancur Ancona, David; Chel Guerrero, Luis
Año de publicación
2018
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Proteins and gums are commonly employed in the manufacture of processed foods. The knowledge of the degree of interaction between these two types of biopolymers is important for the development of new products and processes. In this work, the interaction of protein hydrolysate (PH) of Phaseolus lunatus with carboxymethylated flamboyant gum (CFG) was evaluated. Capillary electrophoresis technique was performed using a P/ACE MDQ equipment with diode array detector at 220 nm, using a 50 μm I.D. bare fused-silica capillary, with a 20 cm effective length, operating at 5 kV for injection and separation in reverse polarity at 15 kV and 25 °C. PH presented 7 main protein components of 8.3, 11.2, 12.9, 17.0, 19.1, 28.7 and 56.4 kDa. A standard curve with different concentrations of hydrolysed protein (3.8 to 8.6 g/L) was prepared by linking the relative peak height for each component present in the protein hydrolysate to its concentration. To determine the existence of PH-CFG interaction, protein-gum mixtures using different concentrations of PH and keeping constant the concentration of CFG at 2 or 2.8 g/ L were evaluated. Interaction PH-CFG was observed at 1.8-2.9 protein / gum ratios. Protein components of PH presented a tendency to join to CFG in a greater extent at lower molecular weight. Protein components higher than 20 kDa remain free in PH-CFG systems.
Fil: Corzo Rios, Luis Jorge. Universidad Autónoma de Yucatán; México. Instituto Politécnico Nacional; México
Fil: Drago, Silvina Rosa. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina
Fil: Gallegos Tintoré, Santiago. Universidad Autónoma de Yucatán; México
Fil: Betancur Ancona, David. Universidad Autónoma de Yucatán; México
Fil: Chel Guerrero, Luis. Instituto Politécnico Nacional; México
Materia
INTERACTION HYDROLYZED PROTEIN- GUM
FLAMBOYANT GUM
PHASEOLUS LUNATUS
CAPILLARY ELECTROPHORESIS
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/91537
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/91537
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Study of the Interaction of Phaseolus lunatus Hydrolysed Proteins and Delonix regia Carboxymethylated Gum Using Capillary ElectrophoresisCorzo Rios, Luis JorgeDrago, Silvina RosaGallegos Tintoré, SantiagoBetancur Ancona, DavidChel Guerrero, LuisINTERACTION HYDROLYZED PROTEIN- GUMFLAMBOYANT GUMPHASEOLUS LUNATUSCAPILLARY ELECTROPHORESIShttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Proteins and gums are commonly employed in the manufacture of processed foods. The knowledge of the degree of interaction between these two types of biopolymers is important for the development of new products and processes. In this work, the interaction of protein hydrolysate (PH) of Phaseolus lunatus with carboxymethylated flamboyant gum (CFG) was evaluated. Capillary electrophoresis technique was performed using a P/ACE MDQ equipment with diode array detector at 220 nm, using a 50 μm I.D. bare fused-silica capillary, with a 20 cm effective length, operating at 5 kV for injection and separation in reverse polarity at 15 kV and 25 °C. PH presented 7 main protein components of 8.3, 11.2, 12.9, 17.0, 19.1, 28.7 and 56.4 kDa. A standard curve with different concentrations of hydrolysed protein (3.8 to 8.6 g/L) was prepared by linking the relative peak height for each component present in the protein hydrolysate to its concentration. To determine the existence of PH-CFG interaction, protein-gum mixtures using different concentrations of PH and keeping constant the concentration of CFG at 2 or 2.8 g/ L were evaluated. Interaction PH-CFG was observed at 1.8-2.9 protein / gum ratios. Protein components of PH presented a tendency to join to CFG in a greater extent at lower molecular weight. Protein components higher than 20 kDa remain free in PH-CFG systems.Fil: Corzo Rios, Luis Jorge. Universidad Autónoma de Yucatán; México. Instituto Politécnico Nacional; MéxicoFil: Drago, Silvina Rosa. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; ArgentinaFil: Gallegos Tintoré, Santiago. Universidad Autónoma de Yucatán; MéxicoFil: Betancur Ancona, David. Universidad Autónoma de Yucatán; MéxicoFil: Chel Guerrero, Luis. Instituto Politécnico Nacional; MéxicoChiang Mai Univ2018-01info: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/11336/91537Corzo Rios, Luis Jorge; Drago, Silvina Rosa; Gallegos Tintoré, Santiago; Betancur Ancona, David; Chel Guerrero, Luis; Study of the Interaction of Phaseolus lunatus Hydrolysed Proteins and Delonix regia Carboxymethylated Gum Using Capillary Electrophoresis; Chiang Mai Univ; Chiang Mai Journal Of Science; 45; 1; 1-2018; 308-3170125-2526CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://ipn.elsevierpure.com/en/publications/study-of-the-interaction-of-phaseolus-lunatus-hydrolysed-proteinsinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T09:46:05Zoai:ri.conicet.gov.ar:11336/91537instacron: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 09:46:05.935CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Study of the Interaction of Phaseolus lunatus Hydrolysed Proteins and Delonix regia Carboxymethylated Gum Using Capillary Electrophoresis
title Study of the Interaction of Phaseolus lunatus Hydrolysed Proteins and Delonix regia Carboxymethylated Gum Using Capillary Electrophoresis
spellingShingle Study of the Interaction of Phaseolus lunatus Hydrolysed Proteins and Delonix regia Carboxymethylated Gum Using Capillary Electrophoresis
Corzo Rios, Luis Jorge
INTERACTION HYDROLYZED PROTEIN- GUM
FLAMBOYANT GUM
PHASEOLUS LUNATUS
CAPILLARY ELECTROPHORESIS
title_short Study of the Interaction of Phaseolus lunatus Hydrolysed Proteins and Delonix regia Carboxymethylated Gum Using Capillary Electrophoresis
title_full Study of the Interaction of Phaseolus lunatus Hydrolysed Proteins and Delonix regia Carboxymethylated Gum Using Capillary Electrophoresis
title_fullStr Study of the Interaction of Phaseolus lunatus Hydrolysed Proteins and Delonix regia Carboxymethylated Gum Using Capillary Electrophoresis
title_full_unstemmed Study of the Interaction of Phaseolus lunatus Hydrolysed Proteins and Delonix regia Carboxymethylated Gum Using Capillary Electrophoresis
title_sort Study of the Interaction of Phaseolus lunatus Hydrolysed Proteins and Delonix regia Carboxymethylated Gum Using Capillary Electrophoresis
dc.creator.none.fl_str_mv Corzo Rios, Luis Jorge
Drago, Silvina Rosa
Gallegos Tintoré, Santiago
Betancur Ancona, David
Chel Guerrero, Luis
author Corzo Rios, Luis Jorge
author_facet Corzo Rios, Luis Jorge
Drago, Silvina Rosa
Gallegos Tintoré, Santiago
Betancur Ancona, David
Chel Guerrero, Luis
author_role author
author2 Drago, Silvina Rosa
Gallegos Tintoré, Santiago
Betancur Ancona, David
Chel Guerrero, Luis
author2_role author
author
author
author
dc.subject.none.fl_str_mv INTERACTION HYDROLYZED PROTEIN- GUM
FLAMBOYANT GUM
PHASEOLUS LUNATUS
CAPILLARY ELECTROPHORESIS
topic INTERACTION HYDROLYZED PROTEIN- GUM
FLAMBOYANT GUM
PHASEOLUS LUNATUS
CAPILLARY ELECTROPHORESIS
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Proteins and gums are commonly employed in the manufacture of processed foods. The knowledge of the degree of interaction between these two types of biopolymers is important for the development of new products and processes. In this work, the interaction of protein hydrolysate (PH) of Phaseolus lunatus with carboxymethylated flamboyant gum (CFG) was evaluated. Capillary electrophoresis technique was performed using a P/ACE MDQ equipment with diode array detector at 220 nm, using a 50 μm I.D. bare fused-silica capillary, with a 20 cm effective length, operating at 5 kV for injection and separation in reverse polarity at 15 kV and 25 °C. PH presented 7 main protein components of 8.3, 11.2, 12.9, 17.0, 19.1, 28.7 and 56.4 kDa. A standard curve with different concentrations of hydrolysed protein (3.8 to 8.6 g/L) was prepared by linking the relative peak height for each component present in the protein hydrolysate to its concentration. To determine the existence of PH-CFG interaction, protein-gum mixtures using different concentrations of PH and keeping constant the concentration of CFG at 2 or 2.8 g/ L were evaluated. Interaction PH-CFG was observed at 1.8-2.9 protein / gum ratios. Protein components of PH presented a tendency to join to CFG in a greater extent at lower molecular weight. Protein components higher than 20 kDa remain free in PH-CFG systems.
Fil: Corzo Rios, Luis Jorge. Universidad Autónoma de Yucatán; México. Instituto Politécnico Nacional; México
Fil: Drago, Silvina Rosa. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina
Fil: Gallegos Tintoré, Santiago. Universidad Autónoma de Yucatán; México
Fil: Betancur Ancona, David. Universidad Autónoma de Yucatán; México
Fil: Chel Guerrero, Luis. Instituto Politécnico Nacional; México
description Proteins and gums are commonly employed in the manufacture of processed foods. The knowledge of the degree of interaction between these two types of biopolymers is important for the development of new products and processes. In this work, the interaction of protein hydrolysate (PH) of Phaseolus lunatus with carboxymethylated flamboyant gum (CFG) was evaluated. Capillary electrophoresis technique was performed using a P/ACE MDQ equipment with diode array detector at 220 nm, using a 50 μm I.D. bare fused-silica capillary, with a 20 cm effective length, operating at 5 kV for injection and separation in reverse polarity at 15 kV and 25 °C. PH presented 7 main protein components of 8.3, 11.2, 12.9, 17.0, 19.1, 28.7 and 56.4 kDa. A standard curve with different concentrations of hydrolysed protein (3.8 to 8.6 g/L) was prepared by linking the relative peak height for each component present in the protein hydrolysate to its concentration. To determine the existence of PH-CFG interaction, protein-gum mixtures using different concentrations of PH and keeping constant the concentration of CFG at 2 or 2.8 g/ L were evaluated. Interaction PH-CFG was observed at 1.8-2.9 protein / gum ratios. Protein components of PH presented a tendency to join to CFG in a greater extent at lower molecular weight. Protein components higher than 20 kDa remain free in PH-CFG systems.
publishDate 2018
dc.date.none.fl_str_mv 2018-01
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/11336/91537
Corzo Rios, Luis Jorge; Drago, Silvina Rosa; Gallegos Tintoré, Santiago; Betancur Ancona, David; Chel Guerrero, Luis; Study of the Interaction of Phaseolus lunatus Hydrolysed Proteins and Delonix regia Carboxymethylated Gum Using Capillary Electrophoresis; Chiang Mai Univ; Chiang Mai Journal Of Science; 45; 1; 1-2018; 308-317
0125-2526
CONICET Digital
CONICET
url http://hdl.handle.net/11336/91537
identifier_str_mv Corzo Rios, Luis Jorge; Drago, Silvina Rosa; Gallegos Tintoré, Santiago; Betancur Ancona, David; Chel Guerrero, Luis; Study of the Interaction of Phaseolus lunatus Hydrolysed Proteins and Delonix regia Carboxymethylated Gum Using Capillary Electrophoresis; Chiang Mai Univ; Chiang Mai Journal Of Science; 45; 1; 1-2018; 308-317
0125-2526
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://ipn.elsevierpure.com/en/publications/study-of-the-interaction-of-phaseolus-lunatus-hydrolysed-proteins
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Chiang Mai Univ
publisher.none.fl_str_mv Chiang Mai Univ
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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