Gelation of mixed systems whey protein concentrate-gluten in acidic conditions

Autores
Lupano, Cecilia Elena
Año de publicación
2000
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Gels of whey protein concentrate (WPC)-gluten were prepared by heating WPC-gluten dispersions (10% whey protein/0-5-10% gluten protein, w/w; pH 3.75 or 4.2). Gels were characterized through solubility assays in different extraction solutions, measures of water-holding capacity (WHC), firmness, elasticity and relaxation time, and light microscopy. Differential scanning calorimetry (DSC) of WPC-gluten dispersions was also performed. Gluten increases the firmness and elasticity of gels, mainly at pH 4.2. The WHC also increases with gluten content, being higher at pH 3.75 than at pH 4.2. Solubility assays indicate that electrostatic forces, hydrophobic and H bindings would be involved in maintaining the gel structure of WPC gels at pH 3.75 and 4.2, whereas in mixed gels of WPC-gluten, the principal forces responsible for the maintenance of the gel structure at these pHs would be hydrophobic and H bindings, and in gels prepared at pH 4.2 also disulfide bonds, but in a minor extent. The presence of gluten shifts the apparent transition temperature for whey protein denaturation towards lower temperatures. Gels with gluten present a smooth network with gaps and a more elastic appearance, as observed by light microscopy.
Fil: Lupano, Cecilia Elena. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Materia
GELATION
WHEY PROTEIN-GLUTEN GELATION
GELATION IN ACIDIC CONDITIONS
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:11336/113082
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/113082
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Gelation of mixed systems whey protein concentrate-gluten in acidic conditionsLupano, Cecilia ElenaGELATIONWHEY PROTEIN-GLUTEN GELATIONGELATION IN ACIDIC CONDITIONShttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Gels of whey protein concentrate (WPC)-gluten were prepared by heating WPC-gluten dispersions (10% whey protein/0-5-10% gluten protein, w/w; pH 3.75 or 4.2). Gels were characterized through solubility assays in different extraction solutions, measures of water-holding capacity (WHC), firmness, elasticity and relaxation time, and light microscopy. Differential scanning calorimetry (DSC) of WPC-gluten dispersions was also performed. Gluten increases the firmness and elasticity of gels, mainly at pH 4.2. The WHC also increases with gluten content, being higher at pH 3.75 than at pH 4.2. Solubility assays indicate that electrostatic forces, hydrophobic and H bindings would be involved in maintaining the gel structure of WPC gels at pH 3.75 and 4.2, whereas in mixed gels of WPC-gluten, the principal forces responsible for the maintenance of the gel structure at these pHs would be hydrophobic and H bindings, and in gels prepared at pH 4.2 also disulfide bonds, but in a minor extent. The presence of gluten shifts the apparent transition temperature for whey protein denaturation towards lower temperatures. Gels with gluten present a smooth network with gaps and a more elastic appearance, as observed by light microscopy.Fil: Lupano, Cecilia Elena. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaElsevier Science2000-10info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/113082Lupano, Cecilia Elena; Gelation of mixed systems whey protein concentrate-gluten in acidic conditions; Elsevier Science; Food Research International; 33; 8; 10-2000; 691-6960963-99691873-7145CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://tinyurl.com/yyqduszsinfo:eu-repo/semantics/altIdentifier/doi/10.1016/S0963-9969(00)00114-9info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T09:57:18Zoai:ri.conicet.gov.ar:11336/113082instacron: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:34982025-09-29 09:57:19.232CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Gelation of mixed systems whey protein concentrate-gluten in acidic conditions
title Gelation of mixed systems whey protein concentrate-gluten in acidic conditions
spellingShingle Gelation of mixed systems whey protein concentrate-gluten in acidic conditions
Lupano, Cecilia Elena
GELATION
WHEY PROTEIN-GLUTEN GELATION
GELATION IN ACIDIC CONDITIONS
title_short Gelation of mixed systems whey protein concentrate-gluten in acidic conditions
title_full Gelation of mixed systems whey protein concentrate-gluten in acidic conditions
title_fullStr Gelation of mixed systems whey protein concentrate-gluten in acidic conditions
title_full_unstemmed Gelation of mixed systems whey protein concentrate-gluten in acidic conditions
title_sort Gelation of mixed systems whey protein concentrate-gluten in acidic conditions
dc.creator.none.fl_str_mv Lupano, Cecilia Elena
author Lupano, Cecilia Elena
author_facet Lupano, Cecilia Elena
author_role author
dc.subject.none.fl_str_mv GELATION
WHEY PROTEIN-GLUTEN GELATION
GELATION IN ACIDIC CONDITIONS
topic GELATION
WHEY PROTEIN-GLUTEN GELATION
GELATION IN ACIDIC CONDITIONS
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Gels of whey protein concentrate (WPC)-gluten were prepared by heating WPC-gluten dispersions (10% whey protein/0-5-10% gluten protein, w/w; pH 3.75 or 4.2). Gels were characterized through solubility assays in different extraction solutions, measures of water-holding capacity (WHC), firmness, elasticity and relaxation time, and light microscopy. Differential scanning calorimetry (DSC) of WPC-gluten dispersions was also performed. Gluten increases the firmness and elasticity of gels, mainly at pH 4.2. The WHC also increases with gluten content, being higher at pH 3.75 than at pH 4.2. Solubility assays indicate that electrostatic forces, hydrophobic and H bindings would be involved in maintaining the gel structure of WPC gels at pH 3.75 and 4.2, whereas in mixed gels of WPC-gluten, the principal forces responsible for the maintenance of the gel structure at these pHs would be hydrophobic and H bindings, and in gels prepared at pH 4.2 also disulfide bonds, but in a minor extent. The presence of gluten shifts the apparent transition temperature for whey protein denaturation towards lower temperatures. Gels with gluten present a smooth network with gaps and a more elastic appearance, as observed by light microscopy.
Fil: Lupano, Cecilia Elena. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
description Gels of whey protein concentrate (WPC)-gluten were prepared by heating WPC-gluten dispersions (10% whey protein/0-5-10% gluten protein, w/w; pH 3.75 or 4.2). Gels were characterized through solubility assays in different extraction solutions, measures of water-holding capacity (WHC), firmness, elasticity and relaxation time, and light microscopy. Differential scanning calorimetry (DSC) of WPC-gluten dispersions was also performed. Gluten increases the firmness and elasticity of gels, mainly at pH 4.2. The WHC also increases with gluten content, being higher at pH 3.75 than at pH 4.2. Solubility assays indicate that electrostatic forces, hydrophobic and H bindings would be involved in maintaining the gel structure of WPC gels at pH 3.75 and 4.2, whereas in mixed gels of WPC-gluten, the principal forces responsible for the maintenance of the gel structure at these pHs would be hydrophobic and H bindings, and in gels prepared at pH 4.2 also disulfide bonds, but in a minor extent. The presence of gluten shifts the apparent transition temperature for whey protein denaturation towards lower temperatures. Gels with gluten present a smooth network with gaps and a more elastic appearance, as observed by light microscopy.
publishDate 2000
dc.date.none.fl_str_mv 2000-10
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/11336/113082
Lupano, Cecilia Elena; Gelation of mixed systems whey protein concentrate-gluten in acidic conditions; Elsevier Science; Food Research International; 33; 8; 10-2000; 691-696
0963-9969
1873-7145
CONICET Digital
CONICET
url http://hdl.handle.net/11336/113082
identifier_str_mv Lupano, Cecilia Elena; Gelation of mixed systems whey protein concentrate-gluten in acidic conditions; Elsevier Science; Food Research International; 33; 8; 10-2000; 691-696
0963-9969
1873-7145
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://tinyurl.com/yyqduszs
info:eu-repo/semantics/altIdentifier/doi/10.1016/S0963-9969(00)00114-9
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
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
_version_ 1844613715870089216
score 13.070432

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