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
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/30959
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/30959
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling 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)
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 13.22299

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