Influence of green tea polyphenols on the colloidal stability and gelation of WPC

Autores
Von Staszewski, Mariana; Jagus, Rosa Juana; Pilosof, Ana Maria Renata
Año de publicación
2011
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Green tea extracts are being widely used in food products due to their health-promoting properties. Polyphenols can interact with food proteins leading to the formation of soluble or insoluble complexes; therefore they could alter functional properties of proteins. The objective of the present work was to study the colloidal stability and gelation characteristics of a whey protein concentrate (WPC) in the presence of green tea polyphenols. Mixtures of WPC35 (8 and 30% w/v) and green tea polyphenols (0.25-1% w/v) were prepared at pH 4.5 and 6.0. The size of particles formed was analyzed by light scattering, while gelation was characterized by means of dynamic rheometry and texture analysis of gels. At pH 6.0, the particles were smaller and had a higher net charge than at pH 4.5, which accounted for by a less precipitation of the system at pH 6.0. The G' parameters of gels upon cooling at 35 °C increased with increasing polyphenols concentration at both pH values. However, the relative viscoelasticity decreased. The texture analysis indicated that the addition of polyphenols improved the firmness and adhesiveness of the gels at pH 6.0, while no significant differences were seen at pH 4.5. The results obtained in this work indicate that pH-dependent interaction between green tea polyphenols and WPC induces the formation of aggregates that modifies the viscoelastic and texture properties of the gels.
Fil: Von Staszewski, Mariana. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Jagus, Rosa Juana. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina
Fil: Pilosof, Ana Maria Renata. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Materia
Gelation
Green Tea Polyphenols
Interaction
Particle Size
Precipitation
Wpc
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:11336/68251
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/68251
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Influence of green tea polyphenols on the colloidal stability and gelation of WPCVon Staszewski, MarianaJagus, Rosa JuanaPilosof, Ana Maria RenataGelationGreen Tea PolyphenolsInteractionParticle SizePrecipitationWpchttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Green tea extracts are being widely used in food products due to their health-promoting properties. Polyphenols can interact with food proteins leading to the formation of soluble or insoluble complexes; therefore they could alter functional properties of proteins. The objective of the present work was to study the colloidal stability and gelation characteristics of a whey protein concentrate (WPC) in the presence of green tea polyphenols. Mixtures of WPC35 (8 and 30% w/v) and green tea polyphenols (0.25-1% w/v) were prepared at pH 4.5 and 6.0. The size of particles formed was analyzed by light scattering, while gelation was characterized by means of dynamic rheometry and texture analysis of gels. At pH 6.0, the particles were smaller and had a higher net charge than at pH 4.5, which accounted for by a less precipitation of the system at pH 6.0. The G' parameters of gels upon cooling at 35 °C increased with increasing polyphenols concentration at both pH values. However, the relative viscoelasticity decreased. The texture analysis indicated that the addition of polyphenols improved the firmness and adhesiveness of the gels at pH 6.0, while no significant differences were seen at pH 4.5. The results obtained in this work indicate that pH-dependent interaction between green tea polyphenols and WPC induces the formation of aggregates that modifies the viscoelastic and texture properties of the gels.Fil: Von Staszewski, Mariana. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Jagus, Rosa Juana. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; ArgentinaFil: Pilosof, Ana Maria Renata. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaElsevier2011-07info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/68251Von Staszewski, Mariana; Jagus, Rosa Juana; Pilosof, Ana Maria Renata; Influence of green tea polyphenols on the colloidal stability and gelation of WPC; Elsevier; Food Hydrocolloids; 25; 5; 7-2011; 1077-10840268-005XCONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodhyd.2010.10.004info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0268005X1000247Xinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-22T11:00:58Zoai:ri.conicet.gov.ar:11336/68251instacron: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:34982025-10-22 11:00:59.038CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Influence of green tea polyphenols on the colloidal stability and gelation of WPC
title Influence of green tea polyphenols on the colloidal stability and gelation of WPC
spellingShingle Influence of green tea polyphenols on the colloidal stability and gelation of WPC
Von Staszewski, Mariana
Gelation
Green Tea Polyphenols
Interaction
Particle Size
Precipitation
Wpc
title_short Influence of green tea polyphenols on the colloidal stability and gelation of WPC
title_full Influence of green tea polyphenols on the colloidal stability and gelation of WPC
title_fullStr Influence of green tea polyphenols on the colloidal stability and gelation of WPC
title_full_unstemmed Influence of green tea polyphenols on the colloidal stability and gelation of WPC
title_sort Influence of green tea polyphenols on the colloidal stability and gelation of WPC
dc.creator.none.fl_str_mv Von Staszewski, Mariana
Jagus, Rosa Juana
Pilosof, Ana Maria Renata
author Von Staszewski, Mariana
author_facet Von Staszewski, Mariana
Jagus, Rosa Juana
Pilosof, Ana Maria Renata
author_role author
author2 Jagus, Rosa Juana
Pilosof, Ana Maria Renata
author2_role author
author
dc.subject.none.fl_str_mv Gelation
Green Tea Polyphenols
Interaction
Particle Size
Precipitation
Wpc
topic Gelation
Green Tea Polyphenols
Interaction
Particle Size
Precipitation
Wpc
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Green tea extracts are being widely used in food products due to their health-promoting properties. Polyphenols can interact with food proteins leading to the formation of soluble or insoluble complexes; therefore they could alter functional properties of proteins. The objective of the present work was to study the colloidal stability and gelation characteristics of a whey protein concentrate (WPC) in the presence of green tea polyphenols. Mixtures of WPC35 (8 and 30% w/v) and green tea polyphenols (0.25-1% w/v) were prepared at pH 4.5 and 6.0. The size of particles formed was analyzed by light scattering, while gelation was characterized by means of dynamic rheometry and texture analysis of gels. At pH 6.0, the particles were smaller and had a higher net charge than at pH 4.5, which accounted for by a less precipitation of the system at pH 6.0. The G' parameters of gels upon cooling at 35 °C increased with increasing polyphenols concentration at both pH values. However, the relative viscoelasticity decreased. The texture analysis indicated that the addition of polyphenols improved the firmness and adhesiveness of the gels at pH 6.0, while no significant differences were seen at pH 4.5. The results obtained in this work indicate that pH-dependent interaction between green tea polyphenols and WPC induces the formation of aggregates that modifies the viscoelastic and texture properties of the gels.
Fil: Von Staszewski, Mariana. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Jagus, Rosa Juana. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina
Fil: Pilosof, Ana Maria Renata. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
description Green tea extracts are being widely used in food products due to their health-promoting properties. Polyphenols can interact with food proteins leading to the formation of soluble or insoluble complexes; therefore they could alter functional properties of proteins. The objective of the present work was to study the colloidal stability and gelation characteristics of a whey protein concentrate (WPC) in the presence of green tea polyphenols. Mixtures of WPC35 (8 and 30% w/v) and green tea polyphenols (0.25-1% w/v) were prepared at pH 4.5 and 6.0. The size of particles formed was analyzed by light scattering, while gelation was characterized by means of dynamic rheometry and texture analysis of gels. At pH 6.0, the particles were smaller and had a higher net charge than at pH 4.5, which accounted for by a less precipitation of the system at pH 6.0. The G' parameters of gels upon cooling at 35 °C increased with increasing polyphenols concentration at both pH values. However, the relative viscoelasticity decreased. The texture analysis indicated that the addition of polyphenols improved the firmness and adhesiveness of the gels at pH 6.0, while no significant differences were seen at pH 4.5. The results obtained in this work indicate that pH-dependent interaction between green tea polyphenols and WPC induces the formation of aggregates that modifies the viscoelastic and texture properties of the gels.
publishDate 2011
dc.date.none.fl_str_mv 2011-07
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/11336/68251
Von Staszewski, Mariana; Jagus, Rosa Juana; Pilosof, Ana Maria Renata; Influence of green tea polyphenols on the colloidal stability and gelation of WPC; Elsevier; Food Hydrocolloids; 25; 5; 7-2011; 1077-1084
0268-005X
CONICET Digital
CONICET
url http://hdl.handle.net/11336/68251
identifier_str_mv Von Staszewski, Mariana; Jagus, Rosa Juana; Pilosof, Ana Maria Renata; Influence of green tea polyphenols on the colloidal stability and gelation of WPC; Elsevier; Food Hydrocolloids; 25; 5; 7-2011; 1077-1084
0268-005X
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.foodhyd.2010.10.004
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0268005X1000247X
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
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
_version_ 1846781183166251008
score 12.982451

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