Rheological properties of whey protein and dextran conjugates at different reaction times
- Autores
- Spotti, Maria Julia; Martinez, María Julia; Pilosof, Ana Maria Renata; Candioti, Mario César; Rubiolo, Amelia Catalina; Carrara, Carlos R.
- Año de publicación
- 2013
- Idioma
- inglés
- Tipo de recurso
- artículo
- Estado
- versión publicada
- Descripción
- Protein/polysaccharide conjugates have been widely studied because of their good emulsifying properties and their potential use as food ingredients. However, there is little information about the use of these conjugates in gel systems. Rheological properties of conjugates of whey protein isolate (WPI) and dextran (DX) of 15 kDa obtained by Maillard reaction (RM) at different incubation times (2, 5 and 9 days) were studied. Conjugation was confirmed by electrophoresis, conformational changes were studied by DSC and rheological properties were determined by means of an oscillatory rheometer with a temperature ramp ranging from 25 to 90 °C. After each rheological measure, a mechanical spectrum from 0.01 to 10 Hz was also obtained. Electrophoresis indicated the presence of WPI/DX conjugates for all incubation days, though their molecular weight could not be determined. Both, time and temperature of gelation (G′–G″ crossover), increased in WPI/DX conjugate systems compared with WPI without DX (same time of incubation). However, these parameters decreased in WPI/DX mixed system. G′ values at 25 °C decreased in WPI/DX conjugates and increased in WPI/DX mixed system with respect to WPI alone. Frequency sweeps showed that all gels were stable.
Fil: Spotti, Maria Julia. Universidad Nacional del Litoral. Facultad de Ingeniería Química; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Martinez, María Julia. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Pilosof, Ana Maria Renata. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Candioti, Mario César. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina
Fil: Rubiolo, Amelia Catalina. Universidad Nacional del Litoral. Facultad de Ingeniería Química; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Carrara, Carlos R.. Universidad Nacional del Litoral. Facultad de Ingeniería Química; Argentina - Materia
-
Whey Proteins
Dextran
Maillard Reaction
Rheological Properties - Nivel de accesibilidad
- acceso abierto
- Condiciones de uso
- https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
- Repositorio
- Institución
- Consejo Nacional de Investigaciones Científicas y Técnicas
- OAI Identificador
- oai:ri.conicet.gov.ar:11336/30959
Ver los metadatos del registro completo
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Rheological properties of whey protein and dextran conjugates at different reaction timesSpotti, Maria JuliaMartinez, María JuliaPilosof, Ana Maria RenataCandioti, Mario CésarRubiolo, Amelia CatalinaCarrara, Carlos R.Whey ProteinsDextranMaillard ReactionRheological Propertieshttps://purl.org/becyt/ford/1.7https://purl.org/becyt/ford/1Protein/polysaccharide conjugates have been widely studied because of their good emulsifying properties and their potential use as food ingredients. However, there is little information about the use of these conjugates in gel systems. Rheological properties of conjugates of whey protein isolate (WPI) and dextran (DX) of 15 kDa obtained by Maillard reaction (RM) at different incubation times (2, 5 and 9 days) were studied. Conjugation was confirmed by electrophoresis, conformational changes were studied by DSC and rheological properties were determined by means of an oscillatory rheometer with a temperature ramp ranging from 25 to 90 °C. After each rheological measure, a mechanical spectrum from 0.01 to 10 Hz was also obtained. Electrophoresis indicated the presence of WPI/DX conjugates for all incubation days, though their molecular weight could not be determined. Both, time and temperature of gelation (G′–G″ crossover), increased in WPI/DX conjugate systems compared with WPI without DX (same time of incubation). However, these parameters decreased in WPI/DX mixed system. G′ values at 25 °C decreased in WPI/DX conjugates and increased in WPI/DX mixed system with respect to WPI alone. Frequency sweeps showed that all gels were stable.Fil: Spotti, Maria Julia. Universidad Nacional del Litoral. Facultad de Ingeniería Química; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Martinez, María Julia. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Pilosof, Ana Maria Renata. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Candioti, Mario César. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; ArgentinaFil: Rubiolo, Amelia Catalina. Universidad Nacional del Litoral. Facultad de Ingeniería Química; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Carrara, Carlos R.. Universidad Nacional del Litoral. Facultad de Ingeniería Química; ArgentinaElsevier2013-12info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/30959Carrara, Carlos R.; Rubiolo, Amelia Catalina; Candioti, Mario César; Pilosof, Ana Maria Renata; Martinez, María Julia; Spotti, Maria Julia; et al.; Rheological properties of whey protein and dextran conjugates at different reaction times; Elsevier; Food Hydrocolloids; 38; 12-2013; 76-840268-005XCONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodhyd.2013.11.017info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0268005X13003780info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-15T15:29:05Zoai:ri.conicet.gov.ar:11336/30959instacron: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:34982025-10-15 15:29:05.477CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse |
dc.title.none.fl_str_mv |
Rheological properties of whey protein and dextran conjugates at different reaction times |
title |
Rheological properties of whey protein and dextran conjugates at different reaction times |
spellingShingle |
Rheological properties of whey protein and dextran conjugates at different reaction times Spotti, Maria Julia Whey Proteins Dextran Maillard Reaction Rheological Properties |
title_short |
Rheological properties of whey protein and dextran conjugates at different reaction times |
title_full |
Rheological properties of whey protein and dextran conjugates at different reaction times |
title_fullStr |
Rheological properties of whey protein and dextran conjugates at different reaction times |
title_full_unstemmed |
Rheological properties of whey protein and dextran conjugates at different reaction times |
title_sort |
Rheological properties of whey protein and dextran conjugates at different reaction times |
dc.creator.none.fl_str_mv |
Spotti, Maria Julia Martinez, María Julia Pilosof, Ana Maria Renata Candioti, Mario César Rubiolo, Amelia Catalina Carrara, Carlos R. |
author |
Spotti, Maria Julia |
author_facet |
Spotti, Maria Julia Martinez, María Julia Pilosof, Ana Maria Renata Candioti, Mario César Rubiolo, Amelia Catalina Carrara, Carlos R. |
author_role |
author |
author2 |
Martinez, María Julia Pilosof, Ana Maria Renata Candioti, Mario César Rubiolo, Amelia Catalina Carrara, Carlos R. |
author2_role |
author author author author author |
dc.subject.none.fl_str_mv |
Whey Proteins Dextran Maillard Reaction Rheological Properties |
topic |
Whey Proteins Dextran Maillard Reaction Rheological Properties |
purl_subject.fl_str_mv |
https://purl.org/becyt/ford/1.7 https://purl.org/becyt/ford/1 |
dc.description.none.fl_txt_mv |
Protein/polysaccharide conjugates have been widely studied because of their good emulsifying properties and their potential use as food ingredients. However, there is little information about the use of these conjugates in gel systems. Rheological properties of conjugates of whey protein isolate (WPI) and dextran (DX) of 15 kDa obtained by Maillard reaction (RM) at different incubation times (2, 5 and 9 days) were studied. Conjugation was confirmed by electrophoresis, conformational changes were studied by DSC and rheological properties were determined by means of an oscillatory rheometer with a temperature ramp ranging from 25 to 90 °C. After each rheological measure, a mechanical spectrum from 0.01 to 10 Hz was also obtained. Electrophoresis indicated the presence of WPI/DX conjugates for all incubation days, though their molecular weight could not be determined. Both, time and temperature of gelation (G′–G″ crossover), increased in WPI/DX conjugate systems compared with WPI without DX (same time of incubation). However, these parameters decreased in WPI/DX mixed system. G′ values at 25 °C decreased in WPI/DX conjugates and increased in WPI/DX mixed system with respect to WPI alone. Frequency sweeps showed that all gels were stable. Fil: Spotti, Maria Julia. Universidad Nacional del Litoral. Facultad de Ingeniería Química; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina Fil: Martinez, María Julia. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina Fil: Pilosof, Ana Maria Renata. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina Fil: Candioti, Mario César. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina Fil: Rubiolo, Amelia Catalina. Universidad Nacional del Litoral. Facultad de Ingeniería Química; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina Fil: Carrara, Carlos R.. Universidad Nacional del Litoral. Facultad de Ingeniería Química; Argentina |
description |
Protein/polysaccharide conjugates have been widely studied because of their good emulsifying properties and their potential use as food ingredients. However, there is little information about the use of these conjugates in gel systems. Rheological properties of conjugates of whey protein isolate (WPI) and dextran (DX) of 15 kDa obtained by Maillard reaction (RM) at different incubation times (2, 5 and 9 days) were studied. Conjugation was confirmed by electrophoresis, conformational changes were studied by DSC and rheological properties were determined by means of an oscillatory rheometer with a temperature ramp ranging from 25 to 90 °C. After each rheological measure, a mechanical spectrum from 0.01 to 10 Hz was also obtained. Electrophoresis indicated the presence of WPI/DX conjugates for all incubation days, though their molecular weight could not be determined. Both, time and temperature of gelation (G′–G″ crossover), increased in WPI/DX conjugate systems compared with WPI without DX (same time of incubation). However, these parameters decreased in WPI/DX mixed system. G′ values at 25 °C decreased in WPI/DX conjugates and increased in WPI/DX mixed system with respect to WPI alone. Frequency sweeps showed that all gels were stable. |
publishDate |
2013 |
dc.date.none.fl_str_mv |
2013-12 |
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/11336/30959 Carrara, Carlos R.; Rubiolo, Amelia Catalina; Candioti, Mario César; Pilosof, Ana Maria Renata; Martinez, María Julia; Spotti, Maria Julia; et al.; Rheological properties of whey protein and dextran conjugates at different reaction times; Elsevier; Food Hydrocolloids; 38; 12-2013; 76-84 0268-005X CONICET Digital CONICET |
url |
http://hdl.handle.net/11336/30959 |
identifier_str_mv |
Carrara, Carlos R.; Rubiolo, Amelia Catalina; Candioti, Mario César; Pilosof, Ana Maria Renata; Martinez, María Julia; Spotti, Maria Julia; et al.; Rheological properties of whey protein and dextran conjugates at different reaction times; Elsevier; Food Hydrocolloids; 38; 12-2013; 76-84 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/doi/10.1016/j.foodhyd.2013.11.017 info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0268005X13003780 |
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 |
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) |
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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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13.22299 |