β-Lactoglobulin heat-induced aggregates as carriers of polyunsaturated fatty acids

Autores
Perez, Adrián Alejandro; Andermatten, Romina Belén; Rubiolo, Amelia Catalina; Santiago, Liliana Gabriela
Año de publicación
2014
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The aim of this work was to obtain heat-induced β-lactoglobulin (BLG) aggregates in order to test them as carriers of a model polyunsaturated fatty acid (PUFA), linoleic acid (LA). BLG aggregates were obtained at 85 °C by varying the heating time (0–60 min) and pH of protein dispersion (6.5–7.5). Aggregates were characterised by intrinsic and extrinsic fluorescence and surface hydrophobicity (S0). Binding experiments were conducted by fluorescence spectroscopy. Results showed increased BLG aggregate S0 values which could strongly depend on the pH of aggregate formation. Aggregates obtained at pH 6.5 showed the greatest S0 values, so they could find application as LA carriers. Nevertheless, conjugation of LA to BLG aggregates showed complex behaviour depending on the aggregate producing conditions (pH, heating time and/or combination). The LA binding properties of BLG aggregates were not linked to their hydrophobic characteristics, suggesting that conjugation could require the structural preservation of the LA binding site.
Fil: Perez, Adrián Alejandro. 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: Andermatten, Romina Belén. 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: Rubiolo, Amelia Catalina. 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: Santiago, Liliana Gabriela. 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
Materia
Β-Lactoglobulin
Heat-Induced Aggregation
Linoleic Acid
Binding
Encapsulation
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:11336/30903
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/30903
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling β-Lactoglobulin heat-induced aggregates as carriers of polyunsaturated fatty acidsPerez, Adrián AlejandroAndermatten, Romina BelénRubiolo, Amelia CatalinaSantiago, Liliana GabrielaΒ-LactoglobulinHeat-Induced AggregationLinoleic AcidBindingEncapsulationhttps://purl.org/becyt/ford/2.10https://purl.org/becyt/ford/2The aim of this work was to obtain heat-induced β-lactoglobulin (BLG) aggregates in order to test them as carriers of a model polyunsaturated fatty acid (PUFA), linoleic acid (LA). BLG aggregates were obtained at 85 °C by varying the heating time (0–60 min) and pH of protein dispersion (6.5–7.5). Aggregates were characterised by intrinsic and extrinsic fluorescence and surface hydrophobicity (S0). Binding experiments were conducted by fluorescence spectroscopy. Results showed increased BLG aggregate S0 values which could strongly depend on the pH of aggregate formation. Aggregates obtained at pH 6.5 showed the greatest S0 values, so they could find application as LA carriers. Nevertheless, conjugation of LA to BLG aggregates showed complex behaviour depending on the aggregate producing conditions (pH, heating time and/or combination). The LA binding properties of BLG aggregates were not linked to their hydrophobic characteristics, suggesting that conjugation could require the structural preservation of the LA binding site.Fil: Perez, Adrián Alejandro. 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: Andermatten, Romina Belén. 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: Rubiolo, Amelia Catalina. 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: Santiago, Liliana Gabriela. 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; ArgentinaElsevier2014-02info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/30903Santiago, Liliana Gabriela; Rubiolo, Amelia Catalina; Andermatten, Romina Belén; Perez, Adrián Alejandro; β-Lactoglobulin heat-induced aggregates as carriers of polyunsaturated fatty acids; Elsevier; Food Chemistry; 158; 2-2014; 66-720308-8146CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodchem.2014.02.073info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0308814614002581info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:24:14Zoai:ri.conicet.gov.ar:11336/30903instacron: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 10:24:15.235CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv β-Lactoglobulin heat-induced aggregates as carriers of polyunsaturated fatty acids
title β-Lactoglobulin heat-induced aggregates as carriers of polyunsaturated fatty acids
spellingShingle β-Lactoglobulin heat-induced aggregates as carriers of polyunsaturated fatty acids
Perez, Adrián Alejandro
Β-Lactoglobulin
Heat-Induced Aggregation
Linoleic Acid
Binding
Encapsulation
title_short β-Lactoglobulin heat-induced aggregates as carriers of polyunsaturated fatty acids
title_full β-Lactoglobulin heat-induced aggregates as carriers of polyunsaturated fatty acids
title_fullStr β-Lactoglobulin heat-induced aggregates as carriers of polyunsaturated fatty acids
title_full_unstemmed β-Lactoglobulin heat-induced aggregates as carriers of polyunsaturated fatty acids
title_sort β-Lactoglobulin heat-induced aggregates as carriers of polyunsaturated fatty acids
dc.creator.none.fl_str_mv Perez, Adrián Alejandro
Andermatten, Romina Belén
Rubiolo, Amelia Catalina
Santiago, Liliana Gabriela
author Perez, Adrián Alejandro
author_facet Perez, Adrián Alejandro
Andermatten, Romina Belén
Rubiolo, Amelia Catalina
Santiago, Liliana Gabriela
author_role author
author2 Andermatten, Romina Belén
Rubiolo, Amelia Catalina
Santiago, Liliana Gabriela
author2_role author
author
author
dc.subject.none.fl_str_mv Β-Lactoglobulin
Heat-Induced Aggregation
Linoleic Acid
Binding
Encapsulation
topic Β-Lactoglobulin
Heat-Induced Aggregation
Linoleic Acid
Binding
Encapsulation
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.10
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv The aim of this work was to obtain heat-induced β-lactoglobulin (BLG) aggregates in order to test them as carriers of a model polyunsaturated fatty acid (PUFA), linoleic acid (LA). BLG aggregates were obtained at 85 °C by varying the heating time (0–60 min) and pH of protein dispersion (6.5–7.5). Aggregates were characterised by intrinsic and extrinsic fluorescence and surface hydrophobicity (S0). Binding experiments were conducted by fluorescence spectroscopy. Results showed increased BLG aggregate S0 values which could strongly depend on the pH of aggregate formation. Aggregates obtained at pH 6.5 showed the greatest S0 values, so they could find application as LA carriers. Nevertheless, conjugation of LA to BLG aggregates showed complex behaviour depending on the aggregate producing conditions (pH, heating time and/or combination). The LA binding properties of BLG aggregates were not linked to their hydrophobic characteristics, suggesting that conjugation could require the structural preservation of the LA binding site.
Fil: Perez, Adrián Alejandro. 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: Andermatten, Romina Belén. 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: Rubiolo, Amelia Catalina. 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: Santiago, Liliana Gabriela. 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
description The aim of this work was to obtain heat-induced β-lactoglobulin (BLG) aggregates in order to test them as carriers of a model polyunsaturated fatty acid (PUFA), linoleic acid (LA). BLG aggregates were obtained at 85 °C by varying the heating time (0–60 min) and pH of protein dispersion (6.5–7.5). Aggregates were characterised by intrinsic and extrinsic fluorescence and surface hydrophobicity (S0). Binding experiments were conducted by fluorescence spectroscopy. Results showed increased BLG aggregate S0 values which could strongly depend on the pH of aggregate formation. Aggregates obtained at pH 6.5 showed the greatest S0 values, so they could find application as LA carriers. Nevertheless, conjugation of LA to BLG aggregates showed complex behaviour depending on the aggregate producing conditions (pH, heating time and/or combination). The LA binding properties of BLG aggregates were not linked to their hydrophobic characteristics, suggesting that conjugation could require the structural preservation of the LA binding site.
publishDate 2014
dc.date.none.fl_str_mv 2014-02
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/11336/30903
Santiago, Liliana Gabriela; Rubiolo, Amelia Catalina; Andermatten, Romina Belén; Perez, Adrián Alejandro; β-Lactoglobulin heat-induced aggregates as carriers of polyunsaturated fatty acids; Elsevier; Food Chemistry; 158; 2-2014; 66-72
0308-8146
CONICET Digital
CONICET
url http://hdl.handle.net/11336/30903
identifier_str_mv Santiago, Liliana Gabriela; Rubiolo, Amelia Catalina; Andermatten, Romina Belén; Perez, Adrián Alejandro; β-Lactoglobulin heat-induced aggregates as carriers of polyunsaturated fatty acids; Elsevier; Food Chemistry; 158; 2-2014; 66-72
0308-8146
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.foodchem.2014.02.073
info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0308814614002581
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
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 13.070432

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