Cell wall proteins of Kluyveromyces fragilis: Surface and emulsifying properties

Autores
Vasallo, María del Carmen; Puppo, Maria Cecilia; Palazolo, Gonzalo Gastón; Otero, Miguel A.; Beress, Laszlo; Wagner, Jorge Ricardo
Año de publicación
2006
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Yeast cell wall proteins were extracted from homogenized suspensions with 0.75 mol/l NaOH, yielding after precipitation at isoelectric pH a pale-brown sediment. Lyophilized sample was fractionated on Sephadex G-50 to yield three fractions (Fr 1, Fr 2 and Fr 3). Fr 1, which had the highest yields and protein content, showed the highest molecular weight and best surface properties. Fr 2 and Fr 3 were mainly composed by polysaccharide-protein complexes. Fr 1 was further subfractionated on Sephacryl S-300 to produce three fractions (Fr A, Fr B and Fr C). All subfractions, turned out to be highly foamy during evaporation. The highest yields were obtained for Fr A, which also showed the highest molecular weight. Fractions Fr 1 and their subfractions Fr B and Fr C exhibited good surface activity and high emulsifying activity. Emulsions prepared with these fractions were the most stable against creaming and coalescence. Fr 2 cream phase presented a gel-like behavior as a consequence of polysaccharides acting as thickening agents.
Fil: Vasallo, María del Carmen. Instituto Cubano de Investigaciones de los Derivados de la Caña de Azúcar; Cuba
Fil: Puppo, Maria Cecilia. 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
Fil: Palazolo, Gonzalo Gastón. 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
Fil: Otero, Miguel A.. Instituto Cubano de Investigaciones de los Derivados de la Caña de Azúcar; Cuba
Fil: Beress, Laszlo. Christian Albrechts Universitat Zu Kiel; Alemania
Fil: Wagner, Jorge Ricardo. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología; Argentina
Materia
YEAST PROTEINS
CELL WALL PROTEINS
FRACTIONATION
EMULSIFYING PROPERTIES
SURFACE 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:11336/157763
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/157763
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Cell wall proteins of Kluyveromyces fragilis: Surface and emulsifying propertiesVasallo, María del CarmenPuppo, Maria CeciliaPalazolo, Gonzalo GastónOtero, Miguel A.Beress, LaszloWagner, Jorge RicardoYEAST PROTEINSCELL WALL PROTEINSFRACTIONATIONEMULSIFYING PROPERTIESSURFACE PROPERTIEShttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Yeast cell wall proteins were extracted from homogenized suspensions with 0.75 mol/l NaOH, yielding after precipitation at isoelectric pH a pale-brown sediment. Lyophilized sample was fractionated on Sephadex G-50 to yield three fractions (Fr 1, Fr 2 and Fr 3). Fr 1, which had the highest yields and protein content, showed the highest molecular weight and best surface properties. Fr 2 and Fr 3 were mainly composed by polysaccharide-protein complexes. Fr 1 was further subfractionated on Sephacryl S-300 to produce three fractions (Fr A, Fr B and Fr C). All subfractions, turned out to be highly foamy during evaporation. The highest yields were obtained for Fr A, which also showed the highest molecular weight. Fractions Fr 1 and their subfractions Fr B and Fr C exhibited good surface activity and high emulsifying activity. Emulsions prepared with these fractions were the most stable against creaming and coalescence. Fr 2 cream phase presented a gel-like behavior as a consequence of polysaccharides acting as thickening agents.Fil: Vasallo, María del Carmen. Instituto Cubano de Investigaciones de los Derivados de la Caña de Azúcar; CubaFil: Puppo, Maria Cecilia. 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; ArgentinaFil: Palazolo, Gonzalo Gastón. 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; ArgentinaFil: Otero, Miguel A.. Instituto Cubano de Investigaciones de los Derivados de la Caña de Azúcar; CubaFil: Beress, Laszlo. Christian Albrechts Universitat Zu Kiel; AlemaniaFil: Wagner, Jorge Ricardo. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología; ArgentinaElsevier Science2006-09info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/157763Vasallo, María del Carmen; Puppo, Maria Cecilia; Palazolo, Gonzalo Gastón; Otero, Miguel A.; Beress, Laszlo; et al.; Cell wall proteins of Kluyveromyces fragilis: Surface and emulsifying properties; Elsevier Science; LWT - Food Science and Technology; 39; 7; 9-2006; 729-7390023-6438CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2005.06.003info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/abs/pii/S0023643805001234info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:04:50Zoai:ri.conicet.gov.ar:11336/157763instacron: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 10:04:50.538CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Cell wall proteins of Kluyveromyces fragilis: Surface and emulsifying properties
title Cell wall proteins of Kluyveromyces fragilis: Surface and emulsifying properties
spellingShingle Cell wall proteins of Kluyveromyces fragilis: Surface and emulsifying properties
Vasallo, María del Carmen
YEAST PROTEINS
CELL WALL PROTEINS
FRACTIONATION
EMULSIFYING PROPERTIES
SURFACE PROPERTIES
title_short Cell wall proteins of Kluyveromyces fragilis: Surface and emulsifying properties
title_full Cell wall proteins of Kluyveromyces fragilis: Surface and emulsifying properties
title_fullStr Cell wall proteins of Kluyveromyces fragilis: Surface and emulsifying properties
title_full_unstemmed Cell wall proteins of Kluyveromyces fragilis: Surface and emulsifying properties
title_sort Cell wall proteins of Kluyveromyces fragilis: Surface and emulsifying properties
dc.creator.none.fl_str_mv Vasallo, María del Carmen
Puppo, Maria Cecilia
Palazolo, Gonzalo Gastón
Otero, Miguel A.
Beress, Laszlo
Wagner, Jorge Ricardo
author Vasallo, María del Carmen
author_facet Vasallo, María del Carmen
Puppo, Maria Cecilia
Palazolo, Gonzalo Gastón
Otero, Miguel A.
Beress, Laszlo
Wagner, Jorge Ricardo
author_role author
author2 Puppo, Maria Cecilia
Palazolo, Gonzalo Gastón
Otero, Miguel A.
Beress, Laszlo
Wagner, Jorge Ricardo
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv YEAST PROTEINS
CELL WALL PROTEINS
FRACTIONATION
EMULSIFYING PROPERTIES
SURFACE PROPERTIES
topic YEAST PROTEINS
CELL WALL PROTEINS
FRACTIONATION
EMULSIFYING PROPERTIES
SURFACE 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 Yeast cell wall proteins were extracted from homogenized suspensions with 0.75 mol/l NaOH, yielding after precipitation at isoelectric pH a pale-brown sediment. Lyophilized sample was fractionated on Sephadex G-50 to yield three fractions (Fr 1, Fr 2 and Fr 3). Fr 1, which had the highest yields and protein content, showed the highest molecular weight and best surface properties. Fr 2 and Fr 3 were mainly composed by polysaccharide-protein complexes. Fr 1 was further subfractionated on Sephacryl S-300 to produce three fractions (Fr A, Fr B and Fr C). All subfractions, turned out to be highly foamy during evaporation. The highest yields were obtained for Fr A, which also showed the highest molecular weight. Fractions Fr 1 and their subfractions Fr B and Fr C exhibited good surface activity and high emulsifying activity. Emulsions prepared with these fractions were the most stable against creaming and coalescence. Fr 2 cream phase presented a gel-like behavior as a consequence of polysaccharides acting as thickening agents.
Fil: Vasallo, María del Carmen. Instituto Cubano de Investigaciones de los Derivados de la Caña de Azúcar; Cuba
Fil: Puppo, Maria Cecilia. 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
Fil: Palazolo, Gonzalo Gastón. 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
Fil: Otero, Miguel A.. Instituto Cubano de Investigaciones de los Derivados de la Caña de Azúcar; Cuba
Fil: Beress, Laszlo. Christian Albrechts Universitat Zu Kiel; Alemania
Fil: Wagner, Jorge Ricardo. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología; Argentina
description Yeast cell wall proteins were extracted from homogenized suspensions with 0.75 mol/l NaOH, yielding after precipitation at isoelectric pH a pale-brown sediment. Lyophilized sample was fractionated on Sephadex G-50 to yield three fractions (Fr 1, Fr 2 and Fr 3). Fr 1, which had the highest yields and protein content, showed the highest molecular weight and best surface properties. Fr 2 and Fr 3 were mainly composed by polysaccharide-protein complexes. Fr 1 was further subfractionated on Sephacryl S-300 to produce three fractions (Fr A, Fr B and Fr C). All subfractions, turned out to be highly foamy during evaporation. The highest yields were obtained for Fr A, which also showed the highest molecular weight. Fractions Fr 1 and their subfractions Fr B and Fr C exhibited good surface activity and high emulsifying activity. Emulsions prepared with these fractions were the most stable against creaming and coalescence. Fr 2 cream phase presented a gel-like behavior as a consequence of polysaccharides acting as thickening agents.
publishDate 2006
dc.date.none.fl_str_mv 2006-09
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/11336/157763
Vasallo, María del Carmen; Puppo, Maria Cecilia; Palazolo, Gonzalo Gastón; Otero, Miguel A.; Beress, Laszlo; et al.; Cell wall proteins of Kluyveromyces fragilis: Surface and emulsifying properties; Elsevier Science; LWT - Food Science and Technology; 39; 7; 9-2006; 729-739
0023-6438
CONICET Digital
CONICET
url http://hdl.handle.net/11336/157763
identifier_str_mv Vasallo, María del Carmen; Puppo, Maria Cecilia; Palazolo, Gonzalo Gastón; Otero, Miguel A.; Beress, Laszlo; et al.; Cell wall proteins of Kluyveromyces fragilis: Surface and emulsifying properties; Elsevier Science; LWT - Food Science and Technology; 39; 7; 9-2006; 729-739
0023-6438
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.lwt.2005.06.003
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/abs/pii/S0023643805001234
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
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 13.070432

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