Influence of protein concentration on the properties of crayfish protein isolated gels

Autores
Romero, Alberto; Cordobés, Felipe; Guerrero, Antonio; Puppo, Maria Cecilia
Año de publicación
2014
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Crayfish protein, present in the wastes from crayfish processing, has been investigated as an ingredient of surimi-like gel products, which may be regarded as a renewable, available, and low-cost raw material. The aim of this study was to evaluate the influence of protein concentration on the gelation behaviour and gel properties of crayfish protein isolate-based systems. Gelation was performed by heating crayfish protein isolate dispersions at 90°C for 30 min. Then, gels were cooled at 4°C and the evolution of linear viscoelastic properties upon setting was analysed for 24 h. An increase in both linear viscoelasticity and water holding capacity was found as protein concentration increased, although an asymptotic evolution was found at the highest CFPI concentrations. Scanning electron microscopy revealed occurrence of an extended cross-linked network for crayfish protein isolate gels. These results suggest that crayfish protein can be properly used as a valuable ingredient in food gels, where protein concentration may be modulated to enhance gel strength.
Fil: Romero, Alberto. Universidad de Sevilla; España
Fil: Cordobés, Felipe. Universidad de Sevilla; España
Fil: Guerrero, Antonio. Universidad de Sevilla; España
Fil: Puppo, Maria Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones en Criotecnología de Alimentos (i); Argentina. Universidad Nacional de La Plata. Facultad de Ciencias Exactas; Argentina
Materia
Crayfish protein
Gelation
Linear viscolesticity
Water holding capacity
SEM
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:11336/10802
Acceder
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repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Influence of protein concentration on the properties of crayfish protein isolated gelsRomero, AlbertoCordobés, FelipeGuerrero, AntonioPuppo, Maria CeciliaCrayfish proteinGelationLinear viscolesticityWater holding capacitySEMhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Crayfish protein, present in the wastes from crayfish processing, has been investigated as an ingredient of surimi-like gel products, which may be regarded as a renewable, available, and low-cost raw material. The aim of this study was to evaluate the influence of protein concentration on the gelation behaviour and gel properties of crayfish protein isolate-based systems. Gelation was performed by heating crayfish protein isolate dispersions at 90°C for 30 min. Then, gels were cooled at 4°C and the evolution of linear viscoelastic properties upon setting was analysed for 24 h. An increase in both linear viscoelasticity and water holding capacity was found as protein concentration increased, although an asymptotic evolution was found at the highest CFPI concentrations. Scanning electron microscopy revealed occurrence of an extended cross-linked network for crayfish protein isolate gels. These results suggest that crayfish protein can be properly used as a valuable ingredient in food gels, where protein concentration may be modulated to enhance gel strength.Fil: Romero, Alberto. Universidad de Sevilla; EspañaFil: Cordobés, Felipe. Universidad de Sevilla; EspañaFil: Guerrero, Antonio. Universidad de Sevilla; EspañaFil: Puppo, Maria Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones en Criotecnología de Alimentos (i); Argentina. Universidad Nacional de La Plata. Facultad de Ciencias Exactas; ArgentinaTaylor & Francis2014-03info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/10802Romero, Alberto; Cordobés, Felipe; Guerrero, Antonio; Puppo, Maria Cecilia; Influence of protein concentration on the properties of crayfish protein isolated gels; Taylor & Francis; International Journal Of Food Properties; 17; 2; 3-2014; 249-2601094-29121532-2386enginfo:eu-repo/semantics/altIdentifier/doi/10.1080/10942912.2011.619291info:eu-repo/semantics/altIdentifier/url/http://www.tandfonline.com/doi/abs/10.1080/10942912.2011.619291info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-10T13:21:08Zoai:ri.conicet.gov.ar:11336/10802instacron: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 13:21:08.635CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Influence of protein concentration on the properties of crayfish protein isolated gels
title Influence of protein concentration on the properties of crayfish protein isolated gels
spellingShingle Influence of protein concentration on the properties of crayfish protein isolated gels
Romero, Alberto
Crayfish protein
Gelation
Linear viscolesticity
Water holding capacity
SEM
title_short Influence of protein concentration on the properties of crayfish protein isolated gels
title_full Influence of protein concentration on the properties of crayfish protein isolated gels
title_fullStr Influence of protein concentration on the properties of crayfish protein isolated gels
title_full_unstemmed Influence of protein concentration on the properties of crayfish protein isolated gels
title_sort Influence of protein concentration on the properties of crayfish protein isolated gels
dc.creator.none.fl_str_mv Romero, Alberto
Cordobés, Felipe
Guerrero, Antonio
Puppo, Maria Cecilia
author Romero, Alberto
author_facet Romero, Alberto
Cordobés, Felipe
Guerrero, Antonio
Puppo, Maria Cecilia
author_role author
author2 Cordobés, Felipe
Guerrero, Antonio
Puppo, Maria Cecilia
author2_role author
author
author
dc.subject.none.fl_str_mv Crayfish protein
Gelation
Linear viscolesticity
Water holding capacity
SEM
topic Crayfish protein
Gelation
Linear viscolesticity
Water holding capacity
SEM
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Crayfish protein, present in the wastes from crayfish processing, has been investigated as an ingredient of surimi-like gel products, which may be regarded as a renewable, available, and low-cost raw material. The aim of this study was to evaluate the influence of protein concentration on the gelation behaviour and gel properties of crayfish protein isolate-based systems. Gelation was performed by heating crayfish protein isolate dispersions at 90°C for 30 min. Then, gels were cooled at 4°C and the evolution of linear viscoelastic properties upon setting was analysed for 24 h. An increase in both linear viscoelasticity and water holding capacity was found as protein concentration increased, although an asymptotic evolution was found at the highest CFPI concentrations. Scanning electron microscopy revealed occurrence of an extended cross-linked network for crayfish protein isolate gels. These results suggest that crayfish protein can be properly used as a valuable ingredient in food gels, where protein concentration may be modulated to enhance gel strength.
Fil: Romero, Alberto. Universidad de Sevilla; España
Fil: Cordobés, Felipe. Universidad de Sevilla; España
Fil: Guerrero, Antonio. Universidad de Sevilla; España
Fil: Puppo, Maria Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones en Criotecnología de Alimentos (i); Argentina. Universidad Nacional de La Plata. Facultad de Ciencias Exactas; Argentina
description Crayfish protein, present in the wastes from crayfish processing, has been investigated as an ingredient of surimi-like gel products, which may be regarded as a renewable, available, and low-cost raw material. The aim of this study was to evaluate the influence of protein concentration on the gelation behaviour and gel properties of crayfish protein isolate-based systems. Gelation was performed by heating crayfish protein isolate dispersions at 90°C for 30 min. Then, gels were cooled at 4°C and the evolution of linear viscoelastic properties upon setting was analysed for 24 h. An increase in both linear viscoelasticity and water holding capacity was found as protein concentration increased, although an asymptotic evolution was found at the highest CFPI concentrations. Scanning electron microscopy revealed occurrence of an extended cross-linked network for crayfish protein isolate gels. These results suggest that crayfish protein can be properly used as a valuable ingredient in food gels, where protein concentration may be modulated to enhance gel strength.
publishDate 2014
dc.date.none.fl_str_mv 2014-03
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/11336/10802
Romero, Alberto; Cordobés, Felipe; Guerrero, Antonio; Puppo, Maria Cecilia; Influence of protein concentration on the properties of crayfish protein isolated gels; Taylor & Francis; International Journal Of Food Properties; 17; 2; 3-2014; 249-260
1094-2912
1532-2386
url http://hdl.handle.net/11336/10802
identifier_str_mv Romero, Alberto; Cordobés, Felipe; Guerrero, Antonio; Puppo, Maria Cecilia; Influence of protein concentration on the properties of crayfish protein isolated gels; Taylor & Francis; International Journal Of Food Properties; 17; 2; 3-2014; 249-260
1094-2912
1532-2386
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1080/10942912.2011.619291
info:eu-repo/semantics/altIdentifier/url/http://www.tandfonline.com/doi/abs/10.1080/10942912.2011.619291
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 Taylor & Francis
publisher.none.fl_str_mv Taylor & Francis
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_ 1842981159173095424
score 12.48226

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