Nanoparticles assembled from mixtures of whey protein isolate and soluble soybean polysaccharides. Structure, interfacial behavior and application on emulsions subjected to freeze-...

Autores
Cabezas, Dario Marcelino; Pascual, Guido N.; Wagner, Jorge Ricardo; Palazolo, Gonzalo Gastón
Año de publicación
2019
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
In this article, the freeze-thaw stability of emulsions prepared with nanoparticles assembled from mixtures of whey protein isolate (WPI, 2.0% w/w)and soluble soybean polysaccharides (SSPS, 0.5% w/w)was assessed. The assembly was performed by pH adjustment to 3.0 without and with heating (90 °C, 15 min). Moreover, the order of addition of SSPS to proteins, before or after heating, was also studied. The complexes were characterized by dynamic light scattering, turbidity, non-sedimentable protein content, aromatic surface hydrophobicity (H 0 ), interfacial tension and interfacial rheology measurements at the oil/water interface. In all cases, the dispersions evidenced slightly-positive ζ-potential values due to electrostatic associative interactions between proteins and SSPS. Moreover, the complexation increased the particle size, the interfacial activity and the non-sedimentable protein content. Oil-in-water emulsions (30% w/w sunflower oil)prepared with unheated WPI/SSPS mixtures were more stable to freeze-thawing (−18 °C, 72 h; 20 °C, 2 h)respect to those prepared with WPI alone. When SSPS was added to previously heated proteins, the resultant emulsions also evidenced a high freeze-thaw stability. The large sedimentable species, which contributed to form a film of high viscoelasticity, could stabilize the emulsions by a Pickering mechanism. However, when SSPS and WPI were heated together, the resultant emulsions exhibited a low freeze-thaw stability due to a combination of poor emulsification ability and limited interfacial adsorption of large particles. The results of this article might have important implications in the preparation of highly acidic emulsion-based products resistant to freeze-thaw treatments.
Fil: Cabezas, Dario Marcelino. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Área Ingeniería en Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Pascual, Guido N.. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Área Ingeniería en Alimentos; Argentina
Fil: Wagner, Jorge Ricardo. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Área Ingeniería en Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Palazolo, Gonzalo Gastón. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Área Ingeniería en Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Materia
EMULSIONS
FREEZE-THAWING
NANOPARTICLES
SOLUBLE SOYBEAN POLYSACCHARIDES
STABILITY
WHEY PROTEIN ISOLATE
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:11336/122818
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/122818
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Nanoparticles assembled from mixtures of whey protein isolate and soluble soybean polysaccharides. Structure, interfacial behavior and application on emulsions subjected to freeze-thawingCabezas, Dario MarcelinoPascual, Guido N.Wagner, Jorge RicardoPalazolo, Gonzalo GastónEMULSIONSFREEZE-THAWINGNANOPARTICLESSOLUBLE SOYBEAN POLYSACCHARIDESSTABILITYWHEY PROTEIN ISOLATEhttps://purl.org/becyt/ford/2.10https://purl.org/becyt/ford/2In this article, the freeze-thaw stability of emulsions prepared with nanoparticles assembled from mixtures of whey protein isolate (WPI, 2.0% w/w)and soluble soybean polysaccharides (SSPS, 0.5% w/w)was assessed. The assembly was performed by pH adjustment to 3.0 without and with heating (90 °C, 15 min). Moreover, the order of addition of SSPS to proteins, before or after heating, was also studied. The complexes were characterized by dynamic light scattering, turbidity, non-sedimentable protein content, aromatic surface hydrophobicity (H 0 ), interfacial tension and interfacial rheology measurements at the oil/water interface. In all cases, the dispersions evidenced slightly-positive ζ-potential values due to electrostatic associative interactions between proteins and SSPS. Moreover, the complexation increased the particle size, the interfacial activity and the non-sedimentable protein content. Oil-in-water emulsions (30% w/w sunflower oil)prepared with unheated WPI/SSPS mixtures were more stable to freeze-thawing (−18 °C, 72 h; 20 °C, 2 h)respect to those prepared with WPI alone. When SSPS was added to previously heated proteins, the resultant emulsions also evidenced a high freeze-thaw stability. The large sedimentable species, which contributed to form a film of high viscoelasticity, could stabilize the emulsions by a Pickering mechanism. However, when SSPS and WPI were heated together, the resultant emulsions exhibited a low freeze-thaw stability due to a combination of poor emulsification ability and limited interfacial adsorption of large particles. The results of this article might have important implications in the preparation of highly acidic emulsion-based products resistant to freeze-thaw treatments.Fil: Cabezas, Dario Marcelino. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Área Ingeniería en Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Pascual, Guido N.. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Área Ingeniería en Alimentos; ArgentinaFil: Wagner, Jorge Ricardo. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Área Ingeniería en Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Palazolo, Gonzalo Gastón. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Área Ingeniería en Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaElsevier2019-10info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/122818Cabezas, Dario Marcelino; Pascual, Guido N.; Wagner, Jorge Ricardo; Palazolo, Gonzalo Gastón; Nanoparticles assembled from mixtures of whey protein isolate and soluble soybean polysaccharides. Structure, interfacial behavior and application on emulsions subjected to freeze-thawing; Elsevier; Food Hydrocolloids; 95; 10-2019; 445-4530268-005XCONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0268005X18317880info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodhyd.2019.04.040info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-11-12T09:34:33Zoai:ri.conicet.gov.ar:11336/122818instacron: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:34982025-11-12 09:34:34.026CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Nanoparticles assembled from mixtures of whey protein isolate and soluble soybean polysaccharides. Structure, interfacial behavior and application on emulsions subjected to freeze-thawing
title Nanoparticles assembled from mixtures of whey protein isolate and soluble soybean polysaccharides. Structure, interfacial behavior and application on emulsions subjected to freeze-thawing
spellingShingle Nanoparticles assembled from mixtures of whey protein isolate and soluble soybean polysaccharides. Structure, interfacial behavior and application on emulsions subjected to freeze-thawing
Cabezas, Dario Marcelino
EMULSIONS
FREEZE-THAWING
NANOPARTICLES
SOLUBLE SOYBEAN POLYSACCHARIDES
STABILITY
WHEY PROTEIN ISOLATE
title_short Nanoparticles assembled from mixtures of whey protein isolate and soluble soybean polysaccharides. Structure, interfacial behavior and application on emulsions subjected to freeze-thawing
title_full Nanoparticles assembled from mixtures of whey protein isolate and soluble soybean polysaccharides. Structure, interfacial behavior and application on emulsions subjected to freeze-thawing
title_fullStr Nanoparticles assembled from mixtures of whey protein isolate and soluble soybean polysaccharides. Structure, interfacial behavior and application on emulsions subjected to freeze-thawing
title_full_unstemmed Nanoparticles assembled from mixtures of whey protein isolate and soluble soybean polysaccharides. Structure, interfacial behavior and application on emulsions subjected to freeze-thawing
title_sort Nanoparticles assembled from mixtures of whey protein isolate and soluble soybean polysaccharides. Structure, interfacial behavior and application on emulsions subjected to freeze-thawing
dc.creator.none.fl_str_mv Cabezas, Dario Marcelino
Pascual, Guido N.
Wagner, Jorge Ricardo
Palazolo, Gonzalo Gastón
author Cabezas, Dario Marcelino
author_facet Cabezas, Dario Marcelino
Pascual, Guido N.
Wagner, Jorge Ricardo
Palazolo, Gonzalo Gastón
author_role author
author2 Pascual, Guido N.
Wagner, Jorge Ricardo
Palazolo, Gonzalo Gastón
author2_role author
author
author
dc.subject.none.fl_str_mv EMULSIONS
FREEZE-THAWING
NANOPARTICLES
SOLUBLE SOYBEAN POLYSACCHARIDES
STABILITY
WHEY PROTEIN ISOLATE
topic EMULSIONS
FREEZE-THAWING
NANOPARTICLES
SOLUBLE SOYBEAN POLYSACCHARIDES
STABILITY
WHEY PROTEIN ISOLATE
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.10
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv In this article, the freeze-thaw stability of emulsions prepared with nanoparticles assembled from mixtures of whey protein isolate (WPI, 2.0% w/w)and soluble soybean polysaccharides (SSPS, 0.5% w/w)was assessed. The assembly was performed by pH adjustment to 3.0 without and with heating (90 °C, 15 min). Moreover, the order of addition of SSPS to proteins, before or after heating, was also studied. The complexes were characterized by dynamic light scattering, turbidity, non-sedimentable protein content, aromatic surface hydrophobicity (H 0 ), interfacial tension and interfacial rheology measurements at the oil/water interface. In all cases, the dispersions evidenced slightly-positive ζ-potential values due to electrostatic associative interactions between proteins and SSPS. Moreover, the complexation increased the particle size, the interfacial activity and the non-sedimentable protein content. Oil-in-water emulsions (30% w/w sunflower oil)prepared with unheated WPI/SSPS mixtures were more stable to freeze-thawing (−18 °C, 72 h; 20 °C, 2 h)respect to those prepared with WPI alone. When SSPS was added to previously heated proteins, the resultant emulsions also evidenced a high freeze-thaw stability. The large sedimentable species, which contributed to form a film of high viscoelasticity, could stabilize the emulsions by a Pickering mechanism. However, when SSPS and WPI were heated together, the resultant emulsions exhibited a low freeze-thaw stability due to a combination of poor emulsification ability and limited interfacial adsorption of large particles. The results of this article might have important implications in the preparation of highly acidic emulsion-based products resistant to freeze-thaw treatments.
Fil: Cabezas, Dario Marcelino. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Área Ingeniería en Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Pascual, Guido N.. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Área Ingeniería en Alimentos; Argentina
Fil: Wagner, Jorge Ricardo. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Área Ingeniería en Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Palazolo, Gonzalo Gastón. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Área Ingeniería en Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
description In this article, the freeze-thaw stability of emulsions prepared with nanoparticles assembled from mixtures of whey protein isolate (WPI, 2.0% w/w)and soluble soybean polysaccharides (SSPS, 0.5% w/w)was assessed. The assembly was performed by pH adjustment to 3.0 without and with heating (90 °C, 15 min). Moreover, the order of addition of SSPS to proteins, before or after heating, was also studied. The complexes were characterized by dynamic light scattering, turbidity, non-sedimentable protein content, aromatic surface hydrophobicity (H 0 ), interfacial tension and interfacial rheology measurements at the oil/water interface. In all cases, the dispersions evidenced slightly-positive ζ-potential values due to electrostatic associative interactions between proteins and SSPS. Moreover, the complexation increased the particle size, the interfacial activity and the non-sedimentable protein content. Oil-in-water emulsions (30% w/w sunflower oil)prepared with unheated WPI/SSPS mixtures were more stable to freeze-thawing (−18 °C, 72 h; 20 °C, 2 h)respect to those prepared with WPI alone. When SSPS was added to previously heated proteins, the resultant emulsions also evidenced a high freeze-thaw stability. The large sedimentable species, which contributed to form a film of high viscoelasticity, could stabilize the emulsions by a Pickering mechanism. However, when SSPS and WPI were heated together, the resultant emulsions exhibited a low freeze-thaw stability due to a combination of poor emulsification ability and limited interfacial adsorption of large particles. The results of this article might have important implications in the preparation of highly acidic emulsion-based products resistant to freeze-thaw treatments.
publishDate 2019
dc.date.none.fl_str_mv 2019-10
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/11336/122818
Cabezas, Dario Marcelino; Pascual, Guido N.; Wagner, Jorge Ricardo; Palazolo, Gonzalo Gastón; Nanoparticles assembled from mixtures of whey protein isolate and soluble soybean polysaccharides. Structure, interfacial behavior and application on emulsions subjected to freeze-thawing; Elsevier; Food Hydrocolloids; 95; 10-2019; 445-453
0268-005X
CONICET Digital
CONICET
url http://hdl.handle.net/11336/122818
identifier_str_mv Cabezas, Dario Marcelino; Pascual, Guido N.; Wagner, Jorge Ricardo; Palazolo, Gonzalo Gastón; Nanoparticles assembled from mixtures of whey protein isolate and soluble soybean polysaccharides. Structure, interfacial behavior and application on emulsions subjected to freeze-thawing; Elsevier; Food Hydrocolloids; 95; 10-2019; 445-453
0268-005X
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/S0268005X18317880
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodhyd.2019.04.040
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
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 12.976206

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