Interactions between milk whey protein and polysaccharide in solution

Autores
Perez, Adrián Alejandro; Carrara, Carlos Roberto; Carrera Sánchez, Cecilio; Rodríguez Patino, Juan M.; Santiago, Liliana Gabriela
Año de publicación
2009
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
In this work we have studied the interactions between a commercial whey protein concentrate (WPC) and two anionic polysaccharides (sodium alginate, SA, and λ-carrageenan, λ-C) in the aqueous phase. The concentration of WPC at 1.0% and the pH 7.0 of the aqueous phase were maintained constant, while polysaccharides (PS) were evaluated within a 0.0–1.0% concentration range. Interactions between WPC and PS in the aqueous phase were analysed by fluorescence spectroscopy, absorption spectroscopy in the presence of methylene blue (MB), and confocal laser scanning microscopy. The results from these methodologies revealed differences in the molecular dynamics of mixed systems. The nature of the interactions between WPC and PS depended on the PS type, its relative concentration in the aqueous phase and also on the two WPC fractions. Whey protein concentrate/sodium alginate (WPC/SA) mixed systems were distinguished by a tendency to protein aggregation in the aqueous phase and their segregation into separated microdomains. On the other hand, WPC/λ-carrageenan (WPC/λ-C) mixed systems showed a high degree of attractive interactions over the whole range of concentrations. The ultrastructure revealed the existence of hybrid macromolecular entities (biopolymer network). Interaction of WPC and polysaccharide in the aqueous phase has an effect on the adsorption of mixed systems at the air–water interface and on their foaming characteristics.
Fil: Perez, Adrián Alejandro. Universidad Nacional del Litoral; Argentina
Fil: Carrara, Carlos Roberto. Universidad Nacional del Litoral; Argentina
Fil: Carrera Sánchez, Cecilio. Universidad de Sevilla; España
Fil: Rodríguez Patino, Juan M.. Universidad de Sevilla; España
Fil: Santiago, Liliana Gabriela. Universidad Nacional del Litoral; Argentina
Materia
HYDROCOLLOID
BIOPOLYMER IN SOLUTION
MILK PROTEIN
PROTEIN–POLYSACCHARIDE INTERACTIONS
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:11336/103973
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/103973
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Interactions between milk whey protein and polysaccharide in solutionPerez, Adrián AlejandroCarrara, Carlos RobertoCarrera Sánchez, CecilioRodríguez Patino, Juan M.Santiago, Liliana GabrielaHYDROCOLLOIDBIOPOLYMER IN SOLUTIONMILK PROTEINPROTEIN–POLYSACCHARIDE INTERACTIONShttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2In this work we have studied the interactions between a commercial whey protein concentrate (WPC) and two anionic polysaccharides (sodium alginate, SA, and λ-carrageenan, λ-C) in the aqueous phase. The concentration of WPC at 1.0% and the pH 7.0 of the aqueous phase were maintained constant, while polysaccharides (PS) were evaluated within a 0.0–1.0% concentration range. Interactions between WPC and PS in the aqueous phase were analysed by fluorescence spectroscopy, absorption spectroscopy in the presence of methylene blue (MB), and confocal laser scanning microscopy. The results from these methodologies revealed differences in the molecular dynamics of mixed systems. The nature of the interactions between WPC and PS depended on the PS type, its relative concentration in the aqueous phase and also on the two WPC fractions. Whey protein concentrate/sodium alginate (WPC/SA) mixed systems were distinguished by a tendency to protein aggregation in the aqueous phase and their segregation into separated microdomains. On the other hand, WPC/λ-carrageenan (WPC/λ-C) mixed systems showed a high degree of attractive interactions over the whole range of concentrations. The ultrastructure revealed the existence of hybrid macromolecular entities (biopolymer network). Interaction of WPC and polysaccharide in the aqueous phase has an effect on the adsorption of mixed systems at the air–water interface and on their foaming characteristics.Fil: Perez, Adrián Alejandro. Universidad Nacional del Litoral; ArgentinaFil: Carrara, Carlos Roberto. Universidad Nacional del Litoral; ArgentinaFil: Carrera Sánchez, Cecilio. Universidad de Sevilla; EspañaFil: Rodríguez Patino, Juan M.. Universidad de Sevilla; EspañaFil: Santiago, Liliana Gabriela. Universidad Nacional del Litoral; ArgentinaElsevier2009info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/103973Perez, Adrián Alejandro; Carrara, Carlos Roberto; Carrera Sánchez, Cecilio; Rodríguez Patino, Juan M.; Santiago, Liliana Gabriela; Interactions between milk whey protein and polysaccharide in solution; Elsevier; Food Chemistry; 116; 1; 2009; 104-1130308-8146CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodchem.2009.02.017info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T10:00:03Zoai:ri.conicet.gov.ar:11336/103973instacron: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 10:00:04.025CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Interactions between milk whey protein and polysaccharide in solution
title Interactions between milk whey protein and polysaccharide in solution
spellingShingle Interactions between milk whey protein and polysaccharide in solution
Perez, Adrián Alejandro
HYDROCOLLOID
BIOPOLYMER IN SOLUTION
MILK PROTEIN
PROTEIN–POLYSACCHARIDE INTERACTIONS
title_short Interactions between milk whey protein and polysaccharide in solution
title_full Interactions between milk whey protein and polysaccharide in solution
title_fullStr Interactions between milk whey protein and polysaccharide in solution
title_full_unstemmed Interactions between milk whey protein and polysaccharide in solution
title_sort Interactions between milk whey protein and polysaccharide in solution
dc.creator.none.fl_str_mv Perez, Adrián Alejandro
Carrara, Carlos Roberto
Carrera Sánchez, Cecilio
Rodríguez Patino, Juan M.
Santiago, Liliana Gabriela
author Perez, Adrián Alejandro
author_facet Perez, Adrián Alejandro
Carrara, Carlos Roberto
Carrera Sánchez, Cecilio
Rodríguez Patino, Juan M.
Santiago, Liliana Gabriela
author_role author
author2 Carrara, Carlos Roberto
Carrera Sánchez, Cecilio
Rodríguez Patino, Juan M.
Santiago, Liliana Gabriela
author2_role author
author
author
author
dc.subject.none.fl_str_mv HYDROCOLLOID
BIOPOLYMER IN SOLUTION
MILK PROTEIN
PROTEIN–POLYSACCHARIDE INTERACTIONS
topic HYDROCOLLOID
BIOPOLYMER IN SOLUTION
MILK PROTEIN
PROTEIN–POLYSACCHARIDE INTERACTIONS
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv In this work we have studied the interactions between a commercial whey protein concentrate (WPC) and two anionic polysaccharides (sodium alginate, SA, and λ-carrageenan, λ-C) in the aqueous phase. The concentration of WPC at 1.0% and the pH 7.0 of the aqueous phase were maintained constant, while polysaccharides (PS) were evaluated within a 0.0–1.0% concentration range. Interactions between WPC and PS in the aqueous phase were analysed by fluorescence spectroscopy, absorption spectroscopy in the presence of methylene blue (MB), and confocal laser scanning microscopy. The results from these methodologies revealed differences in the molecular dynamics of mixed systems. The nature of the interactions between WPC and PS depended on the PS type, its relative concentration in the aqueous phase and also on the two WPC fractions. Whey protein concentrate/sodium alginate (WPC/SA) mixed systems were distinguished by a tendency to protein aggregation in the aqueous phase and their segregation into separated microdomains. On the other hand, WPC/λ-carrageenan (WPC/λ-C) mixed systems showed a high degree of attractive interactions over the whole range of concentrations. The ultrastructure revealed the existence of hybrid macromolecular entities (biopolymer network). Interaction of WPC and polysaccharide in the aqueous phase has an effect on the adsorption of mixed systems at the air–water interface and on their foaming characteristics.
Fil: Perez, Adrián Alejandro. Universidad Nacional del Litoral; Argentina
Fil: Carrara, Carlos Roberto. Universidad Nacional del Litoral; Argentina
Fil: Carrera Sánchez, Cecilio. Universidad de Sevilla; España
Fil: Rodríguez Patino, Juan M.. Universidad de Sevilla; España
Fil: Santiago, Liliana Gabriela. Universidad Nacional del Litoral; Argentina
description In this work we have studied the interactions between a commercial whey protein concentrate (WPC) and two anionic polysaccharides (sodium alginate, SA, and λ-carrageenan, λ-C) in the aqueous phase. The concentration of WPC at 1.0% and the pH 7.0 of the aqueous phase were maintained constant, while polysaccharides (PS) were evaluated within a 0.0–1.0% concentration range. Interactions between WPC and PS in the aqueous phase were analysed by fluorescence spectroscopy, absorption spectroscopy in the presence of methylene blue (MB), and confocal laser scanning microscopy. The results from these methodologies revealed differences in the molecular dynamics of mixed systems. The nature of the interactions between WPC and PS depended on the PS type, its relative concentration in the aqueous phase and also on the two WPC fractions. Whey protein concentrate/sodium alginate (WPC/SA) mixed systems were distinguished by a tendency to protein aggregation in the aqueous phase and their segregation into separated microdomains. On the other hand, WPC/λ-carrageenan (WPC/λ-C) mixed systems showed a high degree of attractive interactions over the whole range of concentrations. The ultrastructure revealed the existence of hybrid macromolecular entities (biopolymer network). Interaction of WPC and polysaccharide in the aqueous phase has an effect on the adsorption of mixed systems at the air–water interface and on their foaming characteristics.
publishDate 2009
dc.date.none.fl_str_mv 2009
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/11336/103973
Perez, Adrián Alejandro; Carrara, Carlos Roberto; Carrera Sánchez, Cecilio; Rodríguez Patino, Juan M.; Santiago, Liliana Gabriela; Interactions between milk whey protein and polysaccharide in solution; Elsevier; Food Chemistry; 116; 1; 2009; 104-113
0308-8146
CONICET Digital
CONICET
url http://hdl.handle.net/11336/103973
identifier_str_mv Perez, Adrián Alejandro; Carrara, Carlos Roberto; Carrera Sánchez, Cecilio; Rodríguez Patino, Juan M.; Santiago, Liliana Gabriela; Interactions between milk whey protein and polysaccharide in solution; Elsevier; Food Chemistry; 116; 1; 2009; 104-113
0308-8146
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.foodchem.2009.02.017
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
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_ 1842269617249058816
score 13.13397

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