Colloidal stability of bovine calcium caseinate suspensions. effect of protein concentration and the presence of sucrose and lactose

Autores
Mancilla Canales, Manuel Arturo; Hidalgo, María Eugenia; Risso, Patricia Hilda; Alvarez, Estela Mari
Año de publicación
2010
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Sodium caseinate suspensions (Cas) are stabilized as submicelles in a dynamic system consisting of caseins α, β, and κ. Their use in the food industry is quite widespread because of their functional properties and nutritional value. In the presence of calcium ions, Cas are able to form colloidal stable aggregates in suspension (CCA) at certain Ca2+ and Cas concentration ratios (Ca:Cas). The aim of this work was to study the effect of the protein concentration on the CCA solubility and viscosity at different Ca:Cas and to relate those two functional properties to protein composition and conformational changes. The stability of CCA was also evaluated in the presence of lactose and sucrose. The apparent solubility of the CCA was determined by applying a spectrophotometric method, and the stability test parameters were obtained using a model based on thermodynamic linked functions. The protein conformational changes were followed by using fluorescence techniques and were related to the partial specific volume and the intrinsic viscosity. The experimental data obtained allowed us to conclude that the stability of CCA depends on the initial protein concentration for the same Ca:Cas ratio. A model based on multiple-step equilibrium was proposed as an approach to explain the stability of Cas against Ca2+. Furthermore, it was observed that the addition of Ca2+ to Cas generates changes in the protein conformation, leading to more compact and symmetrical structures. The colloidal stability of the CCA was favored by the presence of sugars, especially by lactose.
Fil: Mancilla Canales, Manuel Arturo. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario; Argentina. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Departamento de Química y Física. Área Fisicoquímica; Argentina
Fil: Hidalgo, María Eugenia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario; Argentina. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Departamento de Química y Física. Área Fisicoquímica; Argentina
Fil: Risso, Patricia Hilda. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Departamento de Química y Física. Área Fisicoquímica; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario; Argentina
Fil: Alvarez, Estela Mari. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Departamento de Química y Física. Área Fisicoquímica; Argentina
Materia
BOVINE CASEINATE
CALCIUM
SUGARS
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:11336/98943
Acceder
id CONICETDig_71afdfd3dc494b37661b04c187539dd2
oai_identifier_str oai:ri.conicet.gov.ar:11336/98943
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Colloidal stability of bovine calcium caseinate suspensions. effect of protein concentration and the presence of sucrose and lactoseMancilla Canales, Manuel ArturoHidalgo, María EugeniaRisso, Patricia HildaAlvarez, Estela MariBOVINE CASEINATECALCIUMSUGARShttps://purl.org/becyt/ford/1.4https://purl.org/becyt/ford/1https://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Sodium caseinate suspensions (Cas) are stabilized as submicelles in a dynamic system consisting of caseins α, β, and κ. Their use in the food industry is quite widespread because of their functional properties and nutritional value. In the presence of calcium ions, Cas are able to form colloidal stable aggregates in suspension (CCA) at certain Ca2+ and Cas concentration ratios (Ca:Cas). The aim of this work was to study the effect of the protein concentration on the CCA solubility and viscosity at different Ca:Cas and to relate those two functional properties to protein composition and conformational changes. The stability of CCA was also evaluated in the presence of lactose and sucrose. The apparent solubility of the CCA was determined by applying a spectrophotometric method, and the stability test parameters were obtained using a model based on thermodynamic linked functions. The protein conformational changes were followed by using fluorescence techniques and were related to the partial specific volume and the intrinsic viscosity. The experimental data obtained allowed us to conclude that the stability of CCA depends on the initial protein concentration for the same Ca:Cas ratio. A model based on multiple-step equilibrium was proposed as an approach to explain the stability of Cas against Ca2+. Furthermore, it was observed that the addition of Ca2+ to Cas generates changes in the protein conformation, leading to more compact and symmetrical structures. The colloidal stability of the CCA was favored by the presence of sugars, especially by lactose.Fil: Mancilla Canales, Manuel Arturo. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario; Argentina. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Departamento de Química y Física. Área Fisicoquímica; ArgentinaFil: Hidalgo, María Eugenia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario; Argentina. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Departamento de Química y Física. Área Fisicoquímica; ArgentinaFil: Risso, Patricia Hilda. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Departamento de Química y Física. Área Fisicoquímica; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario; ArgentinaFil: Alvarez, Estela Mari. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Departamento de Química y Física. Área Fisicoquímica; ArgentinaAmerican Chemical Society2010-07info: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/11336/98943Mancilla Canales, Manuel Arturo; Hidalgo, María Eugenia; Risso, Patricia Hilda; Alvarez, Estela Mari; Colloidal stability of bovine calcium caseinate suspensions. effect of protein concentration and the presence of sucrose and lactose; American Chemical Society; Journal of Chemical and Engineering Data; 55; 7; 7-2010; 2550-25570021-9568CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1021/je900932ainfo:eu-repo/semantics/altIdentifier/url/https://pubs.acs.org/doi/10.1021/je900932ainfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-15T14:20:51Zoai:ri.conicet.gov.ar:11336/98943instacron: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 14:20:51.717CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Colloidal stability of bovine calcium caseinate suspensions. effect of protein concentration and the presence of sucrose and lactose
title Colloidal stability of bovine calcium caseinate suspensions. effect of protein concentration and the presence of sucrose and lactose
spellingShingle Colloidal stability of bovine calcium caseinate suspensions. effect of protein concentration and the presence of sucrose and lactose
Mancilla Canales, Manuel Arturo
BOVINE CASEINATE
CALCIUM
SUGARS
title_short Colloidal stability of bovine calcium caseinate suspensions. effect of protein concentration and the presence of sucrose and lactose
title_full Colloidal stability of bovine calcium caseinate suspensions. effect of protein concentration and the presence of sucrose and lactose
title_fullStr Colloidal stability of bovine calcium caseinate suspensions. effect of protein concentration and the presence of sucrose and lactose
title_full_unstemmed Colloidal stability of bovine calcium caseinate suspensions. effect of protein concentration and the presence of sucrose and lactose
title_sort Colloidal stability of bovine calcium caseinate suspensions. effect of protein concentration and the presence of sucrose and lactose
dc.creator.none.fl_str_mv Mancilla Canales, Manuel Arturo
Hidalgo, María Eugenia
Risso, Patricia Hilda
Alvarez, Estela Mari
author Mancilla Canales, Manuel Arturo
author_facet Mancilla Canales, Manuel Arturo
Hidalgo, María Eugenia
Risso, Patricia Hilda
Alvarez, Estela Mari
author_role author
author2 Hidalgo, María Eugenia
Risso, Patricia Hilda
Alvarez, Estela Mari
author2_role author
author
author
dc.subject.none.fl_str_mv BOVINE CASEINATE
CALCIUM
SUGARS
topic BOVINE CASEINATE
CALCIUM
SUGARS
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.4
https://purl.org/becyt/ford/1
https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Sodium caseinate suspensions (Cas) are stabilized as submicelles in a dynamic system consisting of caseins α, β, and κ. Their use in the food industry is quite widespread because of their functional properties and nutritional value. In the presence of calcium ions, Cas are able to form colloidal stable aggregates in suspension (CCA) at certain Ca2+ and Cas concentration ratios (Ca:Cas). The aim of this work was to study the effect of the protein concentration on the CCA solubility and viscosity at different Ca:Cas and to relate those two functional properties to protein composition and conformational changes. The stability of CCA was also evaluated in the presence of lactose and sucrose. The apparent solubility of the CCA was determined by applying a spectrophotometric method, and the stability test parameters were obtained using a model based on thermodynamic linked functions. The protein conformational changes were followed by using fluorescence techniques and were related to the partial specific volume and the intrinsic viscosity. The experimental data obtained allowed us to conclude that the stability of CCA depends on the initial protein concentration for the same Ca:Cas ratio. A model based on multiple-step equilibrium was proposed as an approach to explain the stability of Cas against Ca2+. Furthermore, it was observed that the addition of Ca2+ to Cas generates changes in the protein conformation, leading to more compact and symmetrical structures. The colloidal stability of the CCA was favored by the presence of sugars, especially by lactose.
Fil: Mancilla Canales, Manuel Arturo. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario; Argentina. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Departamento de Química y Física. Área Fisicoquímica; Argentina
Fil: Hidalgo, María Eugenia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario; Argentina. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Departamento de Química y Física. Área Fisicoquímica; Argentina
Fil: Risso, Patricia Hilda. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Departamento de Química y Física. Área Fisicoquímica; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario; Argentina
Fil: Alvarez, Estela Mari. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Departamento de Química y Física. Área Fisicoquímica; Argentina
description Sodium caseinate suspensions (Cas) are stabilized as submicelles in a dynamic system consisting of caseins α, β, and κ. Their use in the food industry is quite widespread because of their functional properties and nutritional value. In the presence of calcium ions, Cas are able to form colloidal stable aggregates in suspension (CCA) at certain Ca2+ and Cas concentration ratios (Ca:Cas). The aim of this work was to study the effect of the protein concentration on the CCA solubility and viscosity at different Ca:Cas and to relate those two functional properties to protein composition and conformational changes. The stability of CCA was also evaluated in the presence of lactose and sucrose. The apparent solubility of the CCA was determined by applying a spectrophotometric method, and the stability test parameters were obtained using a model based on thermodynamic linked functions. The protein conformational changes were followed by using fluorescence techniques and were related to the partial specific volume and the intrinsic viscosity. The experimental data obtained allowed us to conclude that the stability of CCA depends on the initial protein concentration for the same Ca:Cas ratio. A model based on multiple-step equilibrium was proposed as an approach to explain the stability of Cas against Ca2+. Furthermore, it was observed that the addition of Ca2+ to Cas generates changes in the protein conformation, leading to more compact and symmetrical structures. The colloidal stability of the CCA was favored by the presence of sugars, especially by lactose.
publishDate 2010
dc.date.none.fl_str_mv 2010-07
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/11336/98943
Mancilla Canales, Manuel Arturo; Hidalgo, María Eugenia; Risso, Patricia Hilda; Alvarez, Estela Mari; Colloidal stability of bovine calcium caseinate suspensions. effect of protein concentration and the presence of sucrose and lactose; American Chemical Society; Journal of Chemical and Engineering Data; 55; 7; 7-2010; 2550-2557
0021-9568
CONICET Digital
CONICET
url http://hdl.handle.net/11336/98943
identifier_str_mv Mancilla Canales, Manuel Arturo; Hidalgo, María Eugenia; Risso, Patricia Hilda; Alvarez, Estela Mari; Colloidal stability of bovine calcium caseinate suspensions. effect of protein concentration and the presence of sucrose and lactose; American Chemical Society; Journal of Chemical and Engineering Data; 55; 7; 7-2010; 2550-2557
0021-9568
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1021/je900932a
info:eu-repo/semantics/altIdentifier/url/https://pubs.acs.org/doi/10.1021/je900932a
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
dc.publisher.none.fl_str_mv American Chemical Society
publisher.none.fl_str_mv American Chemical Society
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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