Effect of the espina corona gum on caseinate acid-induced gels

Autores
López, Débora Natalia; Galante, Micaela; Alvarez, Estela Mari; Risso, Patricia Hilda; Boeris, Valeria
Año de publicación
2017
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Espina corona gum (ECG) is a galactomannan extracted from the seeds of a leguminous tree native to America. In spite of its potential application in the food industry, casein protein aggregation and gelation in systems containing this gum have not yet been characterized. Here, the effect of ECG on the aggregation and gelation of sodium caseinate (NaCAS) and on the microstructure, the mechanical properties and color of acid-induced gels were studied. The aggregation process of NaCAS was studied in the presence of calcium, sucrose and ECG. ECG caused an increase in the aggregation time, without modification of the aggregation pH. The presence of calcium produced an increase in the aggregation pH due to the neutralization of the negative charges of the protein surface, resulting in a decrease in the aggregation time. However, the time required for NaCAS gelification was not affected by the presence of ECG. NaCAS/ECG mixed gels presented different color, water holding capacity and mechanical properties compared to NaCAS gels in the absence of ECG. Moreover, the presence of ECG produced differences in the microstructure of the acid-induced NaCAS gels.
Fil: López, Débora Natalia. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmaceuticas. Departamento de Química y Física; Argentina
Fil: Galante, Micaela. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmaceuticas. Departamento de Química y Física; Argentina
Fil: Alvarez, Estela Mari. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmaceuticas. Departamento de Química y Física; Argentina
Fil: Risso, Patricia Hilda. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario. Instituto de Física de Rosario. Universidad Nacional de Rosario. Instituto de Física de Rosario; Argentina. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmaceuticas. Departamento de Química y Física; Argentina. Universidad Nacional de Rosario. Facultad de Ciencias Veterinarias; Argentina
Fil: Boeris, Valeria. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmaceuticas. Departamento de Química y Física; Argentina. Pontificia Universidad Católica Argentina "Santa María de los Buenos Aires"; Argentina
Materia
Acid-Induced Gels
Caseinate Aggregation
Espina Corona Gum
Sodium Caseinate
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:11336/50460
Acceder
id CONICETDig_c4fa5b09e6b163fb39bbf307b7bae099
oai_identifier_str oai:ri.conicet.gov.ar:11336/50460
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Effect of the espina corona gum on caseinate acid-induced gelsLópez, Débora NataliaGalante, MicaelaAlvarez, Estela MariRisso, Patricia HildaBoeris, ValeriaAcid-Induced GelsCaseinate AggregationEspina Corona GumSodium Caseinatehttps://purl.org/becyt/ford/1.4https://purl.org/becyt/ford/1https://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Espina corona gum (ECG) is a galactomannan extracted from the seeds of a leguminous tree native to America. In spite of its potential application in the food industry, casein protein aggregation and gelation in systems containing this gum have not yet been characterized. Here, the effect of ECG on the aggregation and gelation of sodium caseinate (NaCAS) and on the microstructure, the mechanical properties and color of acid-induced gels were studied. The aggregation process of NaCAS was studied in the presence of calcium, sucrose and ECG. ECG caused an increase in the aggregation time, without modification of the aggregation pH. The presence of calcium produced an increase in the aggregation pH due to the neutralization of the negative charges of the protein surface, resulting in a decrease in the aggregation time. However, the time required for NaCAS gelification was not affected by the presence of ECG. NaCAS/ECG mixed gels presented different color, water holding capacity and mechanical properties compared to NaCAS gels in the absence of ECG. Moreover, the presence of ECG produced differences in the microstructure of the acid-induced NaCAS gels.Fil: López, Débora Natalia. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmaceuticas. Departamento de Química y Física; ArgentinaFil: Galante, Micaela. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmaceuticas. Departamento de Química y Física; ArgentinaFil: Alvarez, Estela Mari. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmaceuticas. Departamento de Química y Física; ArgentinaFil: Risso, Patricia Hilda. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario. Instituto de Física de Rosario. Universidad Nacional de Rosario. Instituto de Física de Rosario; Argentina. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmaceuticas. Departamento de Química y Física; Argentina. Universidad Nacional de Rosario. Facultad de Ciencias Veterinarias; ArgentinaFil: Boeris, Valeria. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmaceuticas. Departamento de Química y Física; Argentina. Pontificia Universidad Católica Argentina "Santa María de los Buenos Aires"; ArgentinaElsevier Science2017-11info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/50460López, Débora Natalia; Galante, Micaela; Alvarez, Estela Mari; Risso, Patricia Hilda; Boeris, Valeria; Effect of the espina corona gum on caseinate acid-induced gels; Elsevier Science; LWT - Food Science and Technology; 85; 11-2017; 121-1280023-6438CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0023643817304929info:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2017.07.013info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T09:43:10Zoai:ri.conicet.gov.ar:11336/50460instacron: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:34982025-09-29 09:43:11.051CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Effect of the espina corona gum on caseinate acid-induced gels
title Effect of the espina corona gum on caseinate acid-induced gels
spellingShingle Effect of the espina corona gum on caseinate acid-induced gels
López, Débora Natalia
Acid-Induced Gels
Caseinate Aggregation
Espina Corona Gum
Sodium Caseinate
title_short Effect of the espina corona gum on caseinate acid-induced gels
title_full Effect of the espina corona gum on caseinate acid-induced gels
title_fullStr Effect of the espina corona gum on caseinate acid-induced gels
title_full_unstemmed Effect of the espina corona gum on caseinate acid-induced gels
title_sort Effect of the espina corona gum on caseinate acid-induced gels
dc.creator.none.fl_str_mv López, Débora Natalia
Galante, Micaela
Alvarez, Estela Mari
Risso, Patricia Hilda
Boeris, Valeria
author López, Débora Natalia
author_facet López, Débora Natalia
Galante, Micaela
Alvarez, Estela Mari
Risso, Patricia Hilda
Boeris, Valeria
author_role author
author2 Galante, Micaela
Alvarez, Estela Mari
Risso, Patricia Hilda
Boeris, Valeria
author2_role author
author
author
author
dc.subject.none.fl_str_mv Acid-Induced Gels
Caseinate Aggregation
Espina Corona Gum
Sodium Caseinate
topic Acid-Induced Gels
Caseinate Aggregation
Espina Corona Gum
Sodium Caseinate
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.4
https://purl.org/becyt/ford/1
https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Espina corona gum (ECG) is a galactomannan extracted from the seeds of a leguminous tree native to America. In spite of its potential application in the food industry, casein protein aggregation and gelation in systems containing this gum have not yet been characterized. Here, the effect of ECG on the aggregation and gelation of sodium caseinate (NaCAS) and on the microstructure, the mechanical properties and color of acid-induced gels were studied. The aggregation process of NaCAS was studied in the presence of calcium, sucrose and ECG. ECG caused an increase in the aggregation time, without modification of the aggregation pH. The presence of calcium produced an increase in the aggregation pH due to the neutralization of the negative charges of the protein surface, resulting in a decrease in the aggregation time. However, the time required for NaCAS gelification was not affected by the presence of ECG. NaCAS/ECG mixed gels presented different color, water holding capacity and mechanical properties compared to NaCAS gels in the absence of ECG. Moreover, the presence of ECG produced differences in the microstructure of the acid-induced NaCAS gels.
Fil: López, Débora Natalia. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmaceuticas. Departamento de Química y Física; Argentina
Fil: Galante, Micaela. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmaceuticas. Departamento de Química y Física; Argentina
Fil: Alvarez, Estela Mari. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmaceuticas. Departamento de Química y Física; Argentina
Fil: Risso, Patricia Hilda. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario. Instituto de Física de Rosario. Universidad Nacional de Rosario. Instituto de Física de Rosario; Argentina. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmaceuticas. Departamento de Química y Física; Argentina. Universidad Nacional de Rosario. Facultad de Ciencias Veterinarias; Argentina
Fil: Boeris, Valeria. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmaceuticas. Departamento de Química y Física; Argentina. Pontificia Universidad Católica Argentina "Santa María de los Buenos Aires"; Argentina
description Espina corona gum (ECG) is a galactomannan extracted from the seeds of a leguminous tree native to America. In spite of its potential application in the food industry, casein protein aggregation and gelation in systems containing this gum have not yet been characterized. Here, the effect of ECG on the aggregation and gelation of sodium caseinate (NaCAS) and on the microstructure, the mechanical properties and color of acid-induced gels were studied. The aggregation process of NaCAS was studied in the presence of calcium, sucrose and ECG. ECG caused an increase in the aggregation time, without modification of the aggregation pH. The presence of calcium produced an increase in the aggregation pH due to the neutralization of the negative charges of the protein surface, resulting in a decrease in the aggregation time. However, the time required for NaCAS gelification was not affected by the presence of ECG. NaCAS/ECG mixed gels presented different color, water holding capacity and mechanical properties compared to NaCAS gels in the absence of ECG. Moreover, the presence of ECG produced differences in the microstructure of the acid-induced NaCAS gels.
publishDate 2017
dc.date.none.fl_str_mv 2017-11
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/11336/50460
López, Débora Natalia; Galante, Micaela; Alvarez, Estela Mari; Risso, Patricia Hilda; Boeris, Valeria; Effect of the espina corona gum on caseinate acid-induced gels; Elsevier Science; LWT - Food Science and Technology; 85; 11-2017; 121-128
0023-6438
CONICET Digital
CONICET
url http://hdl.handle.net/11336/50460
identifier_str_mv López, Débora Natalia; Galante, Micaela; Alvarez, Estela Mari; Risso, Patricia Hilda; Boeris, Valeria; Effect of the espina corona gum on caseinate acid-induced gels; Elsevier Science; LWT - Food Science and Technology; 85; 11-2017; 121-128
0023-6438
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0023643817304929
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2017.07.013
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
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier Science
publisher.none.fl_str_mv Elsevier Science
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_ 1844613359213740032
score 13.070432

Publicaciones similares