Gel Mechanical Properties of Milk Whey Protein-Dextran Conjugates obtained by Maillard Reaction

Autores
Spotti, Maria Julia; Perduca, Martina Juliana; Piagentini, Andrea; Santiago, Liliana; Rubiolo, Amelia Catalina; Carrara, Carlos
Año de publicación
2013
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The effect of Maillard reaction on the mechanical properties of whey protein isolate (WPI) heat-induced gels was evaluated. WPI and dextran (15-25 kDa) conjugates were obtained by controlled dry heating during storage at 60°C and 63% relative humidity for 2, 5 and 9 days. Changes in browning intensity and content of free amino groups were used to estimate the Maillard reaction. A decrease in free amino groups of WPI was observed when increasing polysaccharide concentration and reaction time. An increase in both a* and b* CIE Lab colour parameters indicated the development of a reddish-brown colour, typical of the Maillard reaction. Uniaxial compression and stress relaxation tests were performed to measure the mechanical properties of mixed and conjugate gels. Maillard reaction significantly modified the mechanical properties of WPI/DX gels, and even prevented fracture when conjugate gels were subjected to 80% deformation in uniaxial compression test.
Fil: Spotti, Maria Julia. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de Los Alimentos; Argentina
Fil: Perduca, Martina Juliana. Universidad de la Cuenca del Plata; Argentina
Fil: Piagentini, Andrea. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de Los Alimentos; Argentina
Fil: Santiago, Liliana. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina
Fil: Rubiolo, Amelia Catalina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química (i); Argentina. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina
Fil: Carrara, Carlos. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de Los Alimentos; Argentina
Materia
Maillard Reaction
Whey Proteins
Dextran
Gels
Mechanical 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:11336/8694
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/8694
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Gel Mechanical Properties of Milk Whey Protein-Dextran Conjugates obtained by Maillard ReactionSpotti, Maria JuliaPerduca, Martina JulianaPiagentini, AndreaSantiago, LilianaRubiolo, Amelia CatalinaCarrara, CarlosMaillard ReactionWhey ProteinsDextranGelsMechanical Propertieshttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The effect of Maillard reaction on the mechanical properties of whey protein isolate (WPI) heat-induced gels was evaluated. WPI and dextran (15-25 kDa) conjugates were obtained by controlled dry heating during storage at 60°C and 63% relative humidity for 2, 5 and 9 days. Changes in browning intensity and content of free amino groups were used to estimate the Maillard reaction. A decrease in free amino groups of WPI was observed when increasing polysaccharide concentration and reaction time. An increase in both a* and b* CIE Lab colour parameters indicated the development of a reddish-brown colour, typical of the Maillard reaction. Uniaxial compression and stress relaxation tests were performed to measure the mechanical properties of mixed and conjugate gels. Maillard reaction significantly modified the mechanical properties of WPI/DX gels, and even prevented fracture when conjugate gels were subjected to 80% deformation in uniaxial compression test.Fil: Spotti, Maria Julia. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de Los Alimentos; ArgentinaFil: Perduca, Martina Juliana. Universidad de la Cuenca del Plata; ArgentinaFil: Piagentini, Andrea. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de Los Alimentos; ArgentinaFil: Santiago, Liliana. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; ArgentinaFil: Rubiolo, Amelia Catalina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química (i); Argentina. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; ArgentinaFil: Carrara, Carlos. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de Los Alimentos; ArgentinaElsevier2013-02info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/8694Spotti, Maria Julia; Perduca, Martina Juliana; Piagentini, Andrea; Santiago, Liliana; Rubiolo, Amelia Catalina; et al.; Gel Mechanical Properties of Milk Whey Protein-Dextran Conjugates obtained by Maillard Reaction; Elsevier; Food Hydrocolloids; 31; 1; 2-2013; 26-320268-005Xenginfo:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0268005X12001816info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodhyd.2012.08.009info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-10T13:20:46Zoai:ri.conicet.gov.ar:11336/8694instacron: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:34982025-09-10 13:20:46.651CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Gel Mechanical Properties of Milk Whey Protein-Dextran Conjugates obtained by Maillard Reaction
title Gel Mechanical Properties of Milk Whey Protein-Dextran Conjugates obtained by Maillard Reaction
spellingShingle Gel Mechanical Properties of Milk Whey Protein-Dextran Conjugates obtained by Maillard Reaction
Spotti, Maria Julia
Maillard Reaction
Whey Proteins
Dextran
Gels
Mechanical Properties
title_short Gel Mechanical Properties of Milk Whey Protein-Dextran Conjugates obtained by Maillard Reaction
title_full Gel Mechanical Properties of Milk Whey Protein-Dextran Conjugates obtained by Maillard Reaction
title_fullStr Gel Mechanical Properties of Milk Whey Protein-Dextran Conjugates obtained by Maillard Reaction
title_full_unstemmed Gel Mechanical Properties of Milk Whey Protein-Dextran Conjugates obtained by Maillard Reaction
title_sort Gel Mechanical Properties of Milk Whey Protein-Dextran Conjugates obtained by Maillard Reaction
dc.creator.none.fl_str_mv Spotti, Maria Julia
Perduca, Martina Juliana
Piagentini, Andrea
Santiago, Liliana
Rubiolo, Amelia Catalina
Carrara, Carlos
author Spotti, Maria Julia
author_facet Spotti, Maria Julia
Perduca, Martina Juliana
Piagentini, Andrea
Santiago, Liliana
Rubiolo, Amelia Catalina
Carrara, Carlos
author_role author
author2 Perduca, Martina Juliana
Piagentini, Andrea
Santiago, Liliana
Rubiolo, Amelia Catalina
Carrara, Carlos
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv Maillard Reaction
Whey Proteins
Dextran
Gels
Mechanical Properties
topic Maillard Reaction
Whey Proteins
Dextran
Gels
Mechanical 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 The effect of Maillard reaction on the mechanical properties of whey protein isolate (WPI) heat-induced gels was evaluated. WPI and dextran (15-25 kDa) conjugates were obtained by controlled dry heating during storage at 60°C and 63% relative humidity for 2, 5 and 9 days. Changes in browning intensity and content of free amino groups were used to estimate the Maillard reaction. A decrease in free amino groups of WPI was observed when increasing polysaccharide concentration and reaction time. An increase in both a* and b* CIE Lab colour parameters indicated the development of a reddish-brown colour, typical of the Maillard reaction. Uniaxial compression and stress relaxation tests were performed to measure the mechanical properties of mixed and conjugate gels. Maillard reaction significantly modified the mechanical properties of WPI/DX gels, and even prevented fracture when conjugate gels were subjected to 80% deformation in uniaxial compression test.
Fil: Spotti, Maria Julia. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de Los Alimentos; Argentina
Fil: Perduca, Martina Juliana. Universidad de la Cuenca del Plata; Argentina
Fil: Piagentini, Andrea. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de Los Alimentos; Argentina
Fil: Santiago, Liliana. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina
Fil: Rubiolo, Amelia Catalina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química (i); Argentina. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina
Fil: Carrara, Carlos. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de Los Alimentos; Argentina
description The effect of Maillard reaction on the mechanical properties of whey protein isolate (WPI) heat-induced gels was evaluated. WPI and dextran (15-25 kDa) conjugates were obtained by controlled dry heating during storage at 60°C and 63% relative humidity for 2, 5 and 9 days. Changes in browning intensity and content of free amino groups were used to estimate the Maillard reaction. A decrease in free amino groups of WPI was observed when increasing polysaccharide concentration and reaction time. An increase in both a* and b* CIE Lab colour parameters indicated the development of a reddish-brown colour, typical of the Maillard reaction. Uniaxial compression and stress relaxation tests were performed to measure the mechanical properties of mixed and conjugate gels. Maillard reaction significantly modified the mechanical properties of WPI/DX gels, and even prevented fracture when conjugate gels were subjected to 80% deformation in uniaxial compression test.
publishDate 2013
dc.date.none.fl_str_mv 2013-02
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/11336/8694
Spotti, Maria Julia; Perduca, Martina Juliana; Piagentini, Andrea; Santiago, Liliana; Rubiolo, Amelia Catalina; et al.; Gel Mechanical Properties of Milk Whey Protein-Dextran Conjugates obtained by Maillard Reaction; Elsevier; Food Hydrocolloids; 31; 1; 2-2013; 26-32
0268-005X
url http://hdl.handle.net/11336/8694
identifier_str_mv Spotti, Maria Julia; Perduca, Martina Juliana; Piagentini, Andrea; Santiago, Liliana; Rubiolo, Amelia Catalina; et al.; Gel Mechanical Properties of Milk Whey Protein-Dextran Conjugates obtained by Maillard Reaction; Elsevier; Food Hydrocolloids; 31; 1; 2-2013; 26-32
0268-005X
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0268005X12001816
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodhyd.2012.08.009
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
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
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score 12.48226

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