Comparative study of high intensity ultrasound effects on food proteins functionality

Autores
Arzeni, Carolina; Martínez, Karina Dafne; Zema, Paula Daniela; Arias, Ayelén; Perez, Oscar Edgardo; Pilosof, Ana Maria Renata
Año de publicación
2012
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The objective of this work was to comparatively explore the impact of high intensity ultrasound (HIUS) on the functionality of some of the most used food proteins at the industrial level: whey protein concentrate (WPC), soy protein isolate (500E) and egg white protein (EW).10% w/w solutions at pH 6.5?7.1 were treated with HIUS for 20 min, in an ultrasonic processor. The operating conditions were: 20 kHz, 4.27 ± 0.71 W and 20% of amplitude.Before and after the HIUS treatment, the size of protein particles was measured by static light scattering. The amount of sulfhydryl groups was determined with Ellman?s reagent and the surface hydrophobicity by a fluorescence technique.The effects of HIUS on samples viscosity were determined. The evolution of the elastic (G′) and viscous (G″) moduli as well as tan δ were registered upon time and temperature in a controlled stress rheometer.In general, HIUS promoted a decrease in the consistency index of all protein solutions, mainly of soybean isolate. The gelation performance of EW was not modified by HIUS. However, WPC presented a higher elastic character, but 500E did not show changes upon heating, as it was already denatured before HIUS treatment. The size of aggregates suffered an overall reduction for WPC and 500E, but a slight increase for EW. Sulfhydryl content was unchanged for all proteins after HIUS application but surface hydrophobicity was greatly increased after treatment for all proteins. HIUS affected the studied functional properties differently depending on the size and nature of the protein. This technology could be used to obtain improved functional properties in some protein samples.
Fil: Arzeni, Carolina. Ministerio de Ciencia. Tecnología e Innovación Productiva. Agencia Nacional de Promoción Científica y Tecnológica; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Martínez, Karina Dafne. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina
Fil: Zema, Paula Daniela. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Arias, Ayelén. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina
Fil: Perez, Oscar Edgardo. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina
Fil: Pilosof, Ana Maria Renata. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Materia
Whey protein concentrate
Soy protein
Egg white protein
high intensity ultrasound
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:11336/268812
Acceder
id CONICETDig_b68522b849e66e5ad9403c3b98c66f3e
oai_identifier_str oai:ri.conicet.gov.ar:11336/268812
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Comparative study of high intensity ultrasound effects on food proteins functionalityArzeni, CarolinaMartínez, Karina DafneZema, Paula DanielaArias, AyelénPerez, Oscar EdgardoPilosof, Ana Maria RenataWhey protein concentrateSoy proteinEgg white proteinhigh intensity ultrasoundhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The objective of this work was to comparatively explore the impact of high intensity ultrasound (HIUS) on the functionality of some of the most used food proteins at the industrial level: whey protein concentrate (WPC), soy protein isolate (500E) and egg white protein (EW).10% w/w solutions at pH 6.5?7.1 were treated with HIUS for 20 min, in an ultrasonic processor. The operating conditions were: 20 kHz, 4.27 ± 0.71 W and 20% of amplitude.Before and after the HIUS treatment, the size of protein particles was measured by static light scattering. The amount of sulfhydryl groups was determined with Ellman?s reagent and the surface hydrophobicity by a fluorescence technique.The effects of HIUS on samples viscosity were determined. The evolution of the elastic (G′) and viscous (G″) moduli as well as tan δ were registered upon time and temperature in a controlled stress rheometer.In general, HIUS promoted a decrease in the consistency index of all protein solutions, mainly of soybean isolate. The gelation performance of EW was not modified by HIUS. However, WPC presented a higher elastic character, but 500E did not show changes upon heating, as it was already denatured before HIUS treatment. The size of aggregates suffered an overall reduction for WPC and 500E, but a slight increase for EW. Sulfhydryl content was unchanged for all proteins after HIUS application but surface hydrophobicity was greatly increased after treatment for all proteins. HIUS affected the studied functional properties differently depending on the size and nature of the protein. This technology could be used to obtain improved functional properties in some protein samples.Fil: Arzeni, Carolina. Ministerio de Ciencia. Tecnología e Innovación Productiva. Agencia Nacional de Promoción Científica y Tecnológica; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Martínez, Karina Dafne. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; ArgentinaFil: Zema, Paula Daniela. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Arias, Ayelén. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; ArgentinaFil: Perez, Oscar Edgardo. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; ArgentinaFil: Pilosof, Ana Maria Renata. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaElsevier2012-02info: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/11336/268812Arzeni, Carolina; Martínez, Karina Dafne; Zema, Paula Daniela; Arias, Ayelén; Perez, Oscar Edgardo; et al.; Comparative study of high intensity ultrasound effects on food proteins functionality; Elsevier; Journal of Food Engineering; 108; 3; 2-2012; 463-4720260-8774CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/http://linkinghub.elsevier.com/retrieve/pii/S0260877411004638info:eu-repo/semantics/altIdentifier/doi/10.1016/j.jfoodeng.2011.08.018info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T10:07:01Zoai:ri.conicet.gov.ar:11336/268812instacron: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 10:07:02.044CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Comparative study of high intensity ultrasound effects on food proteins functionality
title Comparative study of high intensity ultrasound effects on food proteins functionality
spellingShingle Comparative study of high intensity ultrasound effects on food proteins functionality
Arzeni, Carolina
Whey protein concentrate
Soy protein
Egg white protein
high intensity ultrasound
title_short Comparative study of high intensity ultrasound effects on food proteins functionality
title_full Comparative study of high intensity ultrasound effects on food proteins functionality
title_fullStr Comparative study of high intensity ultrasound effects on food proteins functionality
title_full_unstemmed Comparative study of high intensity ultrasound effects on food proteins functionality
title_sort Comparative study of high intensity ultrasound effects on food proteins functionality
dc.creator.none.fl_str_mv Arzeni, Carolina
Martínez, Karina Dafne
Zema, Paula Daniela
Arias, Ayelén
Perez, Oscar Edgardo
Pilosof, Ana Maria Renata
author Arzeni, Carolina
author_facet Arzeni, Carolina
Martínez, Karina Dafne
Zema, Paula Daniela
Arias, Ayelén
Perez, Oscar Edgardo
Pilosof, Ana Maria Renata
author_role author
author2 Martínez, Karina Dafne
Zema, Paula Daniela
Arias, Ayelén
Perez, Oscar Edgardo
Pilosof, Ana Maria Renata
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv Whey protein concentrate
Soy protein
Egg white protein
high intensity ultrasound
topic Whey protein concentrate
Soy protein
Egg white protein
high intensity ultrasound
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 objective of this work was to comparatively explore the impact of high intensity ultrasound (HIUS) on the functionality of some of the most used food proteins at the industrial level: whey protein concentrate (WPC), soy protein isolate (500E) and egg white protein (EW).10% w/w solutions at pH 6.5?7.1 were treated with HIUS for 20 min, in an ultrasonic processor. The operating conditions were: 20 kHz, 4.27 ± 0.71 W and 20% of amplitude.Before and after the HIUS treatment, the size of protein particles was measured by static light scattering. The amount of sulfhydryl groups was determined with Ellman?s reagent and the surface hydrophobicity by a fluorescence technique.The effects of HIUS on samples viscosity were determined. The evolution of the elastic (G′) and viscous (G″) moduli as well as tan δ were registered upon time and temperature in a controlled stress rheometer.In general, HIUS promoted a decrease in the consistency index of all protein solutions, mainly of soybean isolate. The gelation performance of EW was not modified by HIUS. However, WPC presented a higher elastic character, but 500E did not show changes upon heating, as it was already denatured before HIUS treatment. The size of aggregates suffered an overall reduction for WPC and 500E, but a slight increase for EW. Sulfhydryl content was unchanged for all proteins after HIUS application but surface hydrophobicity was greatly increased after treatment for all proteins. HIUS affected the studied functional properties differently depending on the size and nature of the protein. This technology could be used to obtain improved functional properties in some protein samples.
Fil: Arzeni, Carolina. Ministerio de Ciencia. Tecnología e Innovación Productiva. Agencia Nacional de Promoción Científica y Tecnológica; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Martínez, Karina Dafne. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina
Fil: Zema, Paula Daniela. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Arias, Ayelén. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina
Fil: Perez, Oscar Edgardo. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina
Fil: Pilosof, Ana Maria Renata. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
description The objective of this work was to comparatively explore the impact of high intensity ultrasound (HIUS) on the functionality of some of the most used food proteins at the industrial level: whey protein concentrate (WPC), soy protein isolate (500E) and egg white protein (EW).10% w/w solutions at pH 6.5?7.1 were treated with HIUS for 20 min, in an ultrasonic processor. The operating conditions were: 20 kHz, 4.27 ± 0.71 W and 20% of amplitude.Before and after the HIUS treatment, the size of protein particles was measured by static light scattering. The amount of sulfhydryl groups was determined with Ellman?s reagent and the surface hydrophobicity by a fluorescence technique.The effects of HIUS on samples viscosity were determined. The evolution of the elastic (G′) and viscous (G″) moduli as well as tan δ were registered upon time and temperature in a controlled stress rheometer.In general, HIUS promoted a decrease in the consistency index of all protein solutions, mainly of soybean isolate. The gelation performance of EW was not modified by HIUS. However, WPC presented a higher elastic character, but 500E did not show changes upon heating, as it was already denatured before HIUS treatment. The size of aggregates suffered an overall reduction for WPC and 500E, but a slight increase for EW. Sulfhydryl content was unchanged for all proteins after HIUS application but surface hydrophobicity was greatly increased after treatment for all proteins. HIUS affected the studied functional properties differently depending on the size and nature of the protein. This technology could be used to obtain improved functional properties in some protein samples.
publishDate 2012
dc.date.none.fl_str_mv 2012-02
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/11336/268812
Arzeni, Carolina; Martínez, Karina Dafne; Zema, Paula Daniela; Arias, Ayelén; Perez, Oscar Edgardo; et al.; Comparative study of high intensity ultrasound effects on food proteins functionality; Elsevier; Journal of Food Engineering; 108; 3; 2-2012; 463-472
0260-8774
CONICET Digital
CONICET
url http://hdl.handle.net/11336/268812
identifier_str_mv Arzeni, Carolina; Martínez, Karina Dafne; Zema, Paula Daniela; Arias, Ayelén; Perez, Oscar Edgardo; et al.; Comparative study of high intensity ultrasound effects on food proteins functionality; Elsevier; Journal of Food Engineering; 108; 3; 2-2012; 463-472
0260-8774
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/http://linkinghub.elsevier.com/retrieve/pii/S0260877411004638
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.jfoodeng.2011.08.018
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
_version_ 1842269986352005120
score 13.13397

Publicaciones similares