Incorporation of Lactobacillus delbrueckii subsp lactis (CIDCA 133) in cold-set gels made from high pressure-treated soybean proteins

Autores
Hugo, Ayelen Amelia; Perez, Pablo Fernando; Añon, Maria Cristina; Speroni, Francisco
Año de publicación
2014
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The ability of freeze-dried high pressure-treated soybean proteins to form cold-set gels and their aptitude to act as a protective matrix to Lactobacillus delbrueckii subsp lactis strain CIDCA 133 were evaluated. Gels were obtained by dispersing denatured soybean protein isolates (SPI) in water or in a lactobacilli suspensions, and further incorporation of calcium. When SPI were dispersed in water, ordered, adhesive, and with high water holding capacity gels were obtained at a calcium concentration of 0.015 mol L 1 . Increase in calcium concentration to 0.020 mol L 1 increased elastic modulus (small deformation rheology) and maximum force (texture profile) and made gels become opaque. When protein concentration was 90 g L 1 , and denaturation of SPI was carried out at 600 MPa gels with higher values of elastic modulus were obtained as compared with those from gels denatured at 400 MPa. After dispersing denatured SPI in lactobacillus suspensions the gels were turbid and with a pink-like color. Elastic modulus and tan d of gels prepared in lactobacilli suspensions were higher than those dispersed in water, revealing that matrix was modified by lactobacilli presence. The lactobacilli included in these cold-set gels survived better than in coagulated milk to a modeled gastric challenge. Moreover, bacteria remained viable without damaging the matrix during a 28-days storage at 4 C. The high soybean protein concentration would be responsible for lactobacilli protection. Our results suggest that SPI cold-set gels may be used as carriers for lactobacilli protecting them from the effect of simulated gastric juice and enabling their incorporation in functional foods.
Fil: Hugo, Ayelen Amelia. 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
Fil: Perez, Pablo Fernando. 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
Fil: Añon, Maria Cristina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones en Criotecnología de Alimentos (i); Argentina
Fil: Speroni, Francisco. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones en Criotecnología de Alimentos (i); Argentina
Materia
Soybean Proteins
Lactobacilli
Cold-Set Gelation
High Pressure
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:11336/10344
Acceder
id CONICETDig_c5e8238958fbd9cf85016314a833e055
oai_identifier_str oai:ri.conicet.gov.ar:11336/10344
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Incorporation of Lactobacillus delbrueckii subsp lactis (CIDCA 133) in cold-set gels made from high pressure-treated soybean proteinsHugo, Ayelen AmeliaPerez, Pablo FernandoAñon, Maria CristinaSperoni, FranciscoSoybean ProteinsLactobacilliCold-Set GelationHigh Pressurehttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The ability of freeze-dried high pressure-treated soybean proteins to form cold-set gels and their aptitude to act as a protective matrix to Lactobacillus delbrueckii subsp lactis strain CIDCA 133 were evaluated. Gels were obtained by dispersing denatured soybean protein isolates (SPI) in water or in a lactobacilli suspensions, and further incorporation of calcium. When SPI were dispersed in water, ordered, adhesive, and with high water holding capacity gels were obtained at a calcium concentration of 0.015 mol L 1 . Increase in calcium concentration to 0.020 mol L 1 increased elastic modulus (small deformation rheology) and maximum force (texture profile) and made gels become opaque. When protein concentration was 90 g L 1 , and denaturation of SPI was carried out at 600 MPa gels with higher values of elastic modulus were obtained as compared with those from gels denatured at 400 MPa. After dispersing denatured SPI in lactobacillus suspensions the gels were turbid and with a pink-like color. Elastic modulus and tan d of gels prepared in lactobacilli suspensions were higher than those dispersed in water, revealing that matrix was modified by lactobacilli presence. The lactobacilli included in these cold-set gels survived better than in coagulated milk to a modeled gastric challenge. Moreover, bacteria remained viable without damaging the matrix during a 28-days storage at 4 C. The high soybean protein concentration would be responsible for lactobacilli protection. Our results suggest that SPI cold-set gels may be used as carriers for lactobacilli protecting them from the effect of simulated gastric juice and enabling their incorporation in functional foods.Fil: Hugo, Ayelen Amelia. 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; ArgentinaFil: Perez, Pablo Fernando. 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; ArgentinaFil: Añon, Maria Cristina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones en Criotecnología de Alimentos (i); ArgentinaFil: Speroni, Francisco. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones en Criotecnología de Alimentos (i); ArgentinaElsevier2014-06info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/10344Hugo, Ayelen Amelia; Perez, Pablo Fernando; Añon, Maria Cristina; Speroni, Francisco; Incorporation of Lactobacillus delbrueckii subsp lactis (CIDCA 133) in cold-set gels made from high pressure-treated soybean proteins; Elsevier; Food Hydrocolloids; 37; 6-2014; 34-390268-005Xenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodhyd.2013.10.025info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0268005X13003421info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T09:36:42Zoai:ri.conicet.gov.ar:11336/10344instacron: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 09:36:42.3CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Incorporation of Lactobacillus delbrueckii subsp lactis (CIDCA 133) in cold-set gels made from high pressure-treated soybean proteins
title Incorporation of Lactobacillus delbrueckii subsp lactis (CIDCA 133) in cold-set gels made from high pressure-treated soybean proteins
spellingShingle Incorporation of Lactobacillus delbrueckii subsp lactis (CIDCA 133) in cold-set gels made from high pressure-treated soybean proteins
Hugo, Ayelen Amelia
Soybean Proteins
Lactobacilli
Cold-Set Gelation
High Pressure
title_short Incorporation of Lactobacillus delbrueckii subsp lactis (CIDCA 133) in cold-set gels made from high pressure-treated soybean proteins
title_full Incorporation of Lactobacillus delbrueckii subsp lactis (CIDCA 133) in cold-set gels made from high pressure-treated soybean proteins
title_fullStr Incorporation of Lactobacillus delbrueckii subsp lactis (CIDCA 133) in cold-set gels made from high pressure-treated soybean proteins
title_full_unstemmed Incorporation of Lactobacillus delbrueckii subsp lactis (CIDCA 133) in cold-set gels made from high pressure-treated soybean proteins
title_sort Incorporation of Lactobacillus delbrueckii subsp lactis (CIDCA 133) in cold-set gels made from high pressure-treated soybean proteins
dc.creator.none.fl_str_mv Hugo, Ayelen Amelia
Perez, Pablo Fernando
Añon, Maria Cristina
Speroni, Francisco
author Hugo, Ayelen Amelia
author_facet Hugo, Ayelen Amelia
Perez, Pablo Fernando
Añon, Maria Cristina
Speroni, Francisco
author_role author
author2 Perez, Pablo Fernando
Añon, Maria Cristina
Speroni, Francisco
author2_role author
author
author
dc.subject.none.fl_str_mv Soybean Proteins
Lactobacilli
Cold-Set Gelation
High Pressure
topic Soybean Proteins
Lactobacilli
Cold-Set Gelation
High Pressure
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 ability of freeze-dried high pressure-treated soybean proteins to form cold-set gels and their aptitude to act as a protective matrix to Lactobacillus delbrueckii subsp lactis strain CIDCA 133 were evaluated. Gels were obtained by dispersing denatured soybean protein isolates (SPI) in water or in a lactobacilli suspensions, and further incorporation of calcium. When SPI were dispersed in water, ordered, adhesive, and with high water holding capacity gels were obtained at a calcium concentration of 0.015 mol L 1 . Increase in calcium concentration to 0.020 mol L 1 increased elastic modulus (small deformation rheology) and maximum force (texture profile) and made gels become opaque. When protein concentration was 90 g L 1 , and denaturation of SPI was carried out at 600 MPa gels with higher values of elastic modulus were obtained as compared with those from gels denatured at 400 MPa. After dispersing denatured SPI in lactobacillus suspensions the gels were turbid and with a pink-like color. Elastic modulus and tan d of gels prepared in lactobacilli suspensions were higher than those dispersed in water, revealing that matrix was modified by lactobacilli presence. The lactobacilli included in these cold-set gels survived better than in coagulated milk to a modeled gastric challenge. Moreover, bacteria remained viable without damaging the matrix during a 28-days storage at 4 C. The high soybean protein concentration would be responsible for lactobacilli protection. Our results suggest that SPI cold-set gels may be used as carriers for lactobacilli protecting them from the effect of simulated gastric juice and enabling their incorporation in functional foods.
Fil: Hugo, Ayelen Amelia. 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
Fil: Perez, Pablo Fernando. 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
Fil: Añon, Maria Cristina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones en Criotecnología de Alimentos (i); Argentina
Fil: Speroni, Francisco. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones en Criotecnología de Alimentos (i); Argentina
description The ability of freeze-dried high pressure-treated soybean proteins to form cold-set gels and their aptitude to act as a protective matrix to Lactobacillus delbrueckii subsp lactis strain CIDCA 133 were evaluated. Gels were obtained by dispersing denatured soybean protein isolates (SPI) in water or in a lactobacilli suspensions, and further incorporation of calcium. When SPI were dispersed in water, ordered, adhesive, and with high water holding capacity gels were obtained at a calcium concentration of 0.015 mol L 1 . Increase in calcium concentration to 0.020 mol L 1 increased elastic modulus (small deformation rheology) and maximum force (texture profile) and made gels become opaque. When protein concentration was 90 g L 1 , and denaturation of SPI was carried out at 600 MPa gels with higher values of elastic modulus were obtained as compared with those from gels denatured at 400 MPa. After dispersing denatured SPI in lactobacillus suspensions the gels were turbid and with a pink-like color. Elastic modulus and tan d of gels prepared in lactobacilli suspensions were higher than those dispersed in water, revealing that matrix was modified by lactobacilli presence. The lactobacilli included in these cold-set gels survived better than in coagulated milk to a modeled gastric challenge. Moreover, bacteria remained viable without damaging the matrix during a 28-days storage at 4 C. The high soybean protein concentration would be responsible for lactobacilli protection. Our results suggest that SPI cold-set gels may be used as carriers for lactobacilli protecting them from the effect of simulated gastric juice and enabling their incorporation in functional foods.
publishDate 2014
dc.date.none.fl_str_mv 2014-06
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/11336/10344
Hugo, Ayelen Amelia; Perez, Pablo Fernando; Añon, Maria Cristina; Speroni, Francisco; Incorporation of Lactobacillus delbrueckii subsp lactis (CIDCA 133) in cold-set gels made from high pressure-treated soybean proteins; Elsevier; Food Hydrocolloids; 37; 6-2014; 34-39
0268-005X
url http://hdl.handle.net/11336/10344
identifier_str_mv Hugo, Ayelen Amelia; Perez, Pablo Fernando; Añon, Maria Cristina; Speroni, Francisco; Incorporation of Lactobacillus delbrueckii subsp lactis (CIDCA 133) in cold-set gels made from high pressure-treated soybean proteins; Elsevier; Food Hydrocolloids; 37; 6-2014; 34-39
0268-005X
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodhyd.2013.10.025
info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0268005X13003421
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
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score 13.070432

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