Rheological properties of ovalbumin hydrogels as affected by surfactants addition

Autores
Hassan, Natalia; Messina, Paula Verónica; Dodero, Veronica Isabel; Ruso, Juan Manuel
Año de publicación
2011
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The gel properties of ovalbumin mixtures with three different surfactants (sodium perfluorooctanoate, sodium octanoate and sodium dodecanoate) have been studied by rheological techniques. The gel elasticities were determined as a function of surfactant concentration and surfactant type. The fractal dimension of the formed structures was evaluated from plots of storage modulus against surfactant concentration. The role of electrostatic, hydrophobic and disulfide SS interactions in these systems has been demonstrated to be the predominant. The viscosity of these structures tends to increase with surfactant concentration, except for the fluorinated one. Unfolded ovalbumin molecules tend to form fibrillar structures that tend to increase with surfactant concentration, except for the fluorinated one. This fact has been related to the particular nature of this molecule.
Fil: Hassan, Natalia. Universidad de Santiago de Compostela; España
Fil: Messina, Paula Verónica. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Instituto de Química del Sur. Universidad Nacional del Sur. Departamento de Química. Instituto de Química del Sur; Argentina
Fil: Dodero, Veronica Isabel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Instituto de Química del Sur. Universidad Nacional del Sur. Departamento de Química. Instituto de Química del Sur; Argentina
Fil: Ruso, Juan Manuel. Universidad de Santiago de Compostela; España
Materia
Complexation
Gels
Hydrogenated Surfactants
Ovalbumin
Perfluorinated Surfactants
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:11336/64007
Acceder
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network_name_str CONICET Digital (CONICET)
spelling Rheological properties of ovalbumin hydrogels as affected by surfactants additionHassan, NataliaMessina, Paula VerónicaDodero, Veronica IsabelRuso, Juan ManuelComplexationGelsHydrogenated SurfactantsOvalbuminPerfluorinated Surfactantshttps://purl.org/becyt/ford/1.4https://purl.org/becyt/ford/1The gel properties of ovalbumin mixtures with three different surfactants (sodium perfluorooctanoate, sodium octanoate and sodium dodecanoate) have been studied by rheological techniques. The gel elasticities were determined as a function of surfactant concentration and surfactant type. The fractal dimension of the formed structures was evaluated from plots of storage modulus against surfactant concentration. The role of electrostatic, hydrophobic and disulfide SS interactions in these systems has been demonstrated to be the predominant. The viscosity of these structures tends to increase with surfactant concentration, except for the fluorinated one. Unfolded ovalbumin molecules tend to form fibrillar structures that tend to increase with surfactant concentration, except for the fluorinated one. This fact has been related to the particular nature of this molecule.Fil: Hassan, Natalia. Universidad de Santiago de Compostela; EspañaFil: Messina, Paula Verónica. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Instituto de Química del Sur. Universidad Nacional del Sur. Departamento de Química. Instituto de Química del Sur; ArgentinaFil: Dodero, Veronica Isabel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Instituto de Química del Sur. Universidad Nacional del Sur. Departamento de Química. Instituto de Química del Sur; ArgentinaFil: Ruso, Juan Manuel. Universidad de Santiago de Compostela; EspañaElsevier Science2011-04info: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/11336/64007Hassan, Natalia; Messina, Paula Verónica; Dodero, Veronica Isabel; Ruso, Juan Manuel; Rheological properties of ovalbumin hydrogels as affected by surfactants addition; Elsevier Science; International Journal of Biological Macromolecules; 48; 3; 4-2011; 495-5000141-8130CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.ijbiomac.2011.01.015info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0141813011000213info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T10:09:48Zoai:ri.conicet.gov.ar:11336/64007instacron: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:34982025-09-03 10:09:48.496CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Rheological properties of ovalbumin hydrogels as affected by surfactants addition
title Rheological properties of ovalbumin hydrogels as affected by surfactants addition
spellingShingle Rheological properties of ovalbumin hydrogels as affected by surfactants addition
Hassan, Natalia
Complexation
Gels
Hydrogenated Surfactants
Ovalbumin
Perfluorinated Surfactants
title_short Rheological properties of ovalbumin hydrogels as affected by surfactants addition
title_full Rheological properties of ovalbumin hydrogels as affected by surfactants addition
title_fullStr Rheological properties of ovalbumin hydrogels as affected by surfactants addition
title_full_unstemmed Rheological properties of ovalbumin hydrogels as affected by surfactants addition
title_sort Rheological properties of ovalbumin hydrogels as affected by surfactants addition
dc.creator.none.fl_str_mv Hassan, Natalia
Messina, Paula Verónica
Dodero, Veronica Isabel
Ruso, Juan Manuel
author Hassan, Natalia
author_facet Hassan, Natalia
Messina, Paula Verónica
Dodero, Veronica Isabel
Ruso, Juan Manuel
author_role author
author2 Messina, Paula Verónica
Dodero, Veronica Isabel
Ruso, Juan Manuel
author2_role author
author
author
dc.subject.none.fl_str_mv Complexation
Gels
Hydrogenated Surfactants
Ovalbumin
Perfluorinated Surfactants
topic Complexation
Gels
Hydrogenated Surfactants
Ovalbumin
Perfluorinated Surfactants
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.4
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv The gel properties of ovalbumin mixtures with three different surfactants (sodium perfluorooctanoate, sodium octanoate and sodium dodecanoate) have been studied by rheological techniques. The gel elasticities were determined as a function of surfactant concentration and surfactant type. The fractal dimension of the formed structures was evaluated from plots of storage modulus against surfactant concentration. The role of electrostatic, hydrophobic and disulfide SS interactions in these systems has been demonstrated to be the predominant. The viscosity of these structures tends to increase with surfactant concentration, except for the fluorinated one. Unfolded ovalbumin molecules tend to form fibrillar structures that tend to increase with surfactant concentration, except for the fluorinated one. This fact has been related to the particular nature of this molecule.
Fil: Hassan, Natalia. Universidad de Santiago de Compostela; España
Fil: Messina, Paula Verónica. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Instituto de Química del Sur. Universidad Nacional del Sur. Departamento de Química. Instituto de Química del Sur; Argentina
Fil: Dodero, Veronica Isabel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Instituto de Química del Sur. Universidad Nacional del Sur. Departamento de Química. Instituto de Química del Sur; Argentina
Fil: Ruso, Juan Manuel. Universidad de Santiago de Compostela; España
description The gel properties of ovalbumin mixtures with three different surfactants (sodium perfluorooctanoate, sodium octanoate and sodium dodecanoate) have been studied by rheological techniques. The gel elasticities were determined as a function of surfactant concentration and surfactant type. The fractal dimension of the formed structures was evaluated from plots of storage modulus against surfactant concentration. The role of electrostatic, hydrophobic and disulfide SS interactions in these systems has been demonstrated to be the predominant. The viscosity of these structures tends to increase with surfactant concentration, except for the fluorinated one. Unfolded ovalbumin molecules tend to form fibrillar structures that tend to increase with surfactant concentration, except for the fluorinated one. This fact has been related to the particular nature of this molecule.
publishDate 2011
dc.date.none.fl_str_mv 2011-04
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/11336/64007
Hassan, Natalia; Messina, Paula Verónica; Dodero, Veronica Isabel; Ruso, Juan Manuel; Rheological properties of ovalbumin hydrogels as affected by surfactants addition; Elsevier Science; International Journal of Biological Macromolecules; 48; 3; 4-2011; 495-500
0141-8130
CONICET Digital
CONICET
url http://hdl.handle.net/11336/64007
identifier_str_mv Hassan, Natalia; Messina, Paula Verónica; Dodero, Veronica Isabel; Ruso, Juan Manuel; Rheological properties of ovalbumin hydrogels as affected by surfactants addition; Elsevier Science; International Journal of Biological Macromolecules; 48; 3; 4-2011; 495-500
0141-8130
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.ijbiomac.2011.01.015
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0141813011000213
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 Science
publisher.none.fl_str_mv Elsevier Science
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 13.13397

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