Does dextran molecular weight affect the mechanical properties of whey protein/dextran conjugate gels?

Autores
Spotti, Maria Julia; Perduca, Martina Juliana; Piagentini, Andrea; Santiago, Liliana; Rubiolo, Amelia Catalina; Carrara, Carlos
Año de publicación
2013
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Maillard reaction (MR) is one of the most studied methods to improve the functional properties of
proteins so as to turn them into better food ingredients. The mechanical properties of whey protein
isolate (WPI)/dextran (DX) mixed and conjugate (obtained by MR) gels were investigated. Dextrans with different molecular weight (MW: 6, 40 and 70 kDa) and various concentrations (3.6, 7.2 and 10.8% w/w) were studied. WPI/DX conjugates were obtained by controlled dry heating (60 C and 0.63 aw for 5 days). A decrease in the content of free amino group and an increase in colour parameters of WPI/DX conjugate systems revealed that MR had a higher progress for the lowest DX molecular weight and for the highest DX concentration. The mechanical properties (at the fracture point) of WPI/DX mixed gels were affected by DX concentration. On the other hand, unlike mixed gels, WPI/DX conjugate gels showed no fracture under the test conditions (80% deformation).
Fil: Spotti, Maria Julia. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de Los Alimentos; Argentina
Fil: Perduca, Martina Juliana. Universidad de la Cuenca del Plata; Argentina
Fil: Piagentini, Andrea. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de Los Alimentos; Argentina
Fil: Santiago, Liliana. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de Los Alimentos; Argentina
Fil: Rubiolo, Amelia Catalina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química (i); Argentina
Fil: Carrara, Carlos. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de Los Alimentos; Argentina
Materia
Maillard Reaction
Whey Proteins
Dextran
Gels
Mechanical Properties
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/8689
Acceder
id CONICETDig_71657c3d5655ed8be540567daf24e24e
oai_identifier_str oai:ri.conicet.gov.ar:11336/8689
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Does dextran molecular weight affect the mechanical properties of whey protein/dextran conjugate gels?Spotti, Maria JuliaPerduca, Martina JulianaPiagentini, AndreaSantiago, LilianaRubiolo, Amelia CatalinaCarrara, CarlosMaillard ReactionWhey ProteinsDextranGelsMechanical Propertieshttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Maillard reaction (MR) is one of the most studied methods to improve the functional properties of<br />proteins so as to turn them into better food ingredients. The mechanical properties of whey protein<br />isolate (WPI)/dextran (DX) mixed and conjugate (obtained by MR) gels were investigated. Dextrans with different molecular weight (MW: 6, 40 and 70 kDa) and various concentrations (3.6, 7.2 and 10.8% w/w) were studied. WPI/DX conjugates were obtained by controlled dry heating (60 C and 0.63 aw for 5 days). A decrease in the content of free amino group and an increase in colour parameters of WPI/DX conjugate systems revealed that MR had a higher progress for the lowest DX molecular weight and for the highest DX concentration. The mechanical properties (at the fracture point) of WPI/DX mixed gels were affected by DX concentration. On the other hand, unlike mixed gels, WPI/DX conjugate gels showed no fracture under the test conditions (80% deformation).Fil: Spotti, Maria Julia. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de Los Alimentos; ArgentinaFil: Perduca, Martina Juliana. Universidad de la Cuenca del Plata; ArgentinaFil: Piagentini, Andrea. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de Los Alimentos; ArgentinaFil: Santiago, Liliana. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de Los Alimentos; ArgentinaFil: Rubiolo, Amelia Catalina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química (i); ArgentinaFil: Carrara, Carlos. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de Los Alimentos; ArgentinaElsevier2013-03info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/8689Spotti, Maria Julia; Perduca, Martina Juliana; Piagentini, Andrea; Santiago, Liliana; Rubiolo, Amelia Catalina; et al.; Does dextran molecular weight affect the mechanical properties of whey protein/dextran conjugate gels?; Elsevier; Food Hydrocolloids; 32; 1; 3-2013; 204-2100268-005Xenginfo:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0268005X12003244info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodhyd.2012.12.022info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T10:07:01Zoai:ri.conicet.gov.ar:11336/8689instacron: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 10:07:01.81CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Does dextran molecular weight affect the mechanical properties of whey protein/dextran conjugate gels?
title Does dextran molecular weight affect the mechanical properties of whey protein/dextran conjugate gels?
spellingShingle Does dextran molecular weight affect the mechanical properties of whey protein/dextran conjugate gels?
Spotti, Maria Julia
Maillard Reaction
Whey Proteins
Dextran
Gels
Mechanical Properties
title_short Does dextran molecular weight affect the mechanical properties of whey protein/dextran conjugate gels?
title_full Does dextran molecular weight affect the mechanical properties of whey protein/dextran conjugate gels?
title_fullStr Does dextran molecular weight affect the mechanical properties of whey protein/dextran conjugate gels?
title_full_unstemmed Does dextran molecular weight affect the mechanical properties of whey protein/dextran conjugate gels?
title_sort Does dextran molecular weight affect the mechanical properties of whey protein/dextran conjugate gels?
dc.creator.none.fl_str_mv Spotti, Maria Julia
Perduca, Martina Juliana
Piagentini, Andrea
Santiago, Liliana
Rubiolo, Amelia Catalina
Carrara, Carlos
author Spotti, Maria Julia
author_facet Spotti, Maria Julia
Perduca, Martina Juliana
Piagentini, Andrea
Santiago, Liliana
Rubiolo, Amelia Catalina
Carrara, Carlos
author_role author
author2 Perduca, Martina Juliana
Piagentini, Andrea
Santiago, Liliana
Rubiolo, Amelia Catalina
Carrara, Carlos
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv Maillard Reaction
Whey Proteins
Dextran
Gels
Mechanical Properties
topic Maillard Reaction
Whey Proteins
Dextran
Gels
Mechanical Properties
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Maillard reaction (MR) is one of the most studied methods to improve the functional properties of<br />proteins so as to turn them into better food ingredients. The mechanical properties of whey protein<br />isolate (WPI)/dextran (DX) mixed and conjugate (obtained by MR) gels were investigated. Dextrans with different molecular weight (MW: 6, 40 and 70 kDa) and various concentrations (3.6, 7.2 and 10.8% w/w) were studied. WPI/DX conjugates were obtained by controlled dry heating (60 C and 0.63 aw for 5 days). A decrease in the content of free amino group and an increase in colour parameters of WPI/DX conjugate systems revealed that MR had a higher progress for the lowest DX molecular weight and for the highest DX concentration. The mechanical properties (at the fracture point) of WPI/DX mixed gels were affected by DX concentration. On the other hand, unlike mixed gels, WPI/DX conjugate gels showed no fracture under the test conditions (80% deformation).
Fil: Spotti, Maria Julia. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de Los Alimentos; Argentina
Fil: Perduca, Martina Juliana. Universidad de la Cuenca del Plata; Argentina
Fil: Piagentini, Andrea. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de Los Alimentos; Argentina
Fil: Santiago, Liliana. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de Los Alimentos; Argentina
Fil: Rubiolo, Amelia Catalina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química (i); Argentina
Fil: Carrara, Carlos. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de Los Alimentos; Argentina
description Maillard reaction (MR) is one of the most studied methods to improve the functional properties of<br />proteins so as to turn them into better food ingredients. The mechanical properties of whey protein<br />isolate (WPI)/dextran (DX) mixed and conjugate (obtained by MR) gels were investigated. Dextrans with different molecular weight (MW: 6, 40 and 70 kDa) and various concentrations (3.6, 7.2 and 10.8% w/w) were studied. WPI/DX conjugates were obtained by controlled dry heating (60 C and 0.63 aw for 5 days). A decrease in the content of free amino group and an increase in colour parameters of WPI/DX conjugate systems revealed that MR had a higher progress for the lowest DX molecular weight and for the highest DX concentration. The mechanical properties (at the fracture point) of WPI/DX mixed gels were affected by DX concentration. On the other hand, unlike mixed gels, WPI/DX conjugate gels showed no fracture under the test conditions (80% deformation).
publishDate 2013
dc.date.none.fl_str_mv 2013-03
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/11336/8689
Spotti, Maria Julia; Perduca, Martina Juliana; Piagentini, Andrea; Santiago, Liliana; Rubiolo, Amelia Catalina; et al.; Does dextran molecular weight affect the mechanical properties of whey protein/dextran conjugate gels?; Elsevier; Food Hydrocolloids; 32; 1; 3-2013; 204-210
0268-005X
url http://hdl.handle.net/11336/8689
identifier_str_mv Spotti, Maria Julia; Perduca, Martina Juliana; Piagentini, Andrea; Santiago, Liliana; Rubiolo, Amelia Catalina; et al.; Does dextran molecular weight affect the mechanical properties of whey protein/dextran conjugate gels?; Elsevier; Food Hydrocolloids; 32; 1; 3-2013; 204-210
0268-005X
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0268005X12003244
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodhyd.2012.12.022
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
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 13.13397

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