Linear viscoelasticity and microstructure of heat-induced crayfish protein isolate gels

Autores
Romero, Alberto; Cordobés, Felipe; Puppo, Maria Cecilia; Villanueva, Álvaro; Pedroche, Justo; Guerrero, Antonio
Año de publicación
2009
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Linear dynamic viscoelastic properties have been used to evaluate the influence of heat processing on the microstructure of crayfish protein isolate (CFPI) in order to explore the potentials of crayfish in the production of surimi-like gel products. CFPI dispersions have been subjected to a temperature cycle that consisted of a constant heating rate temperature ramp and a rapid cooling step, following the transitions taking place in the system through the evolution of G0 and G00, under different CFPI concentrations and pH values. The influence of CFPI concentration and pH on linear viscoelasticity functions of CFPI aqueous systems before and after thermal processing has also been analysed. Occurrence of a gel-like behaviour has been found for CFPI dispersions. The mechanical spectra of CFPI gels have revealed a remarkable enhancement in gel strength by thermal processing. An apparent gel network enhancement has also been found by increasing the CFPI content or reducing the pH, excepting at the isoelectric point. The strong dependence of microstructure on pH found for thermally processed CFPI gels has been confirmed by Electron Microscopy.
Fil: Romero, Alberto. Universidad de Sevilla; España
Fil: Cordobés, Felipe. Universidad de Sevilla; España
Fil: Puppo, Maria Cecilia. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Villanueva, Álvaro. Consejo Superior de Investigaciones Científicas; España
Fil: Pedroche, Justo. Consejo Superior de Investigaciones Científicas; España
Fil: Guerrero, Antonio. Universidad de Sevilla; España
Materia
CRAYFISH
LINEAR VISCOELASTICITY
MICROSTRUCTURE
PROTEIN GELATION
RHEOLOGY
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:11336/161454
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/161454
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Linear viscoelasticity and microstructure of heat-induced crayfish protein isolate gelsRomero, AlbertoCordobés, FelipePuppo, Maria CeciliaVillanueva, ÁlvaroPedroche, JustoGuerrero, AntonioCRAYFISHLINEAR VISCOELASTICITYMICROSTRUCTUREPROTEIN GELATIONRHEOLOGYSEMhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Linear dynamic viscoelastic properties have been used to evaluate the influence of heat processing on the microstructure of crayfish protein isolate (CFPI) in order to explore the potentials of crayfish in the production of surimi-like gel products. CFPI dispersions have been subjected to a temperature cycle that consisted of a constant heating rate temperature ramp and a rapid cooling step, following the transitions taking place in the system through the evolution of G0 and G00, under different CFPI concentrations and pH values. The influence of CFPI concentration and pH on linear viscoelasticity functions of CFPI aqueous systems before and after thermal processing has also been analysed. Occurrence of a gel-like behaviour has been found for CFPI dispersions. The mechanical spectra of CFPI gels have revealed a remarkable enhancement in gel strength by thermal processing. An apparent gel network enhancement has also been found by increasing the CFPI content or reducing the pH, excepting at the isoelectric point. The strong dependence of microstructure on pH found for thermally processed CFPI gels has been confirmed by Electron Microscopy.Fil: Romero, Alberto. Universidad de Sevilla; EspañaFil: Cordobés, Felipe. Universidad de Sevilla; EspañaFil: Puppo, Maria Cecilia. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Villanueva, Álvaro. Consejo Superior de Investigaciones Científicas; EspañaFil: Pedroche, Justo. Consejo Superior de Investigaciones Científicas; EspañaFil: Guerrero, Antonio. Universidad de Sevilla; EspañaElsevier2009-05info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/161454Romero, Alberto; Cordobés, Felipe; Puppo, Maria Cecilia; Villanueva, Álvaro; Pedroche, Justo; et al.; Linear viscoelasticity and microstructure of heat-induced crayfish protein isolate gels; Elsevier; Food Hydrocolloids; 23; 3; 5-2009; 964-9720268-005X1873-7137CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0268005X08001501info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodhyd.2008.07.008info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T10:05:07Zoai:ri.conicet.gov.ar:11336/161454instacron: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 10:05:08.237CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Linear viscoelasticity and microstructure of heat-induced crayfish protein isolate gels
title Linear viscoelasticity and microstructure of heat-induced crayfish protein isolate gels
spellingShingle Linear viscoelasticity and microstructure of heat-induced crayfish protein isolate gels
Romero, Alberto
CRAYFISH
LINEAR VISCOELASTICITY
MICROSTRUCTURE
PROTEIN GELATION
RHEOLOGY
SEM
title_short Linear viscoelasticity and microstructure of heat-induced crayfish protein isolate gels
title_full Linear viscoelasticity and microstructure of heat-induced crayfish protein isolate gels
title_fullStr Linear viscoelasticity and microstructure of heat-induced crayfish protein isolate gels
title_full_unstemmed Linear viscoelasticity and microstructure of heat-induced crayfish protein isolate gels
title_sort Linear viscoelasticity and microstructure of heat-induced crayfish protein isolate gels
dc.creator.none.fl_str_mv Romero, Alberto
Cordobés, Felipe
Puppo, Maria Cecilia
Villanueva, Álvaro
Pedroche, Justo
Guerrero, Antonio
author Romero, Alberto
author_facet Romero, Alberto
Cordobés, Felipe
Puppo, Maria Cecilia
Villanueva, Álvaro
Pedroche, Justo
Guerrero, Antonio
author_role author
author2 Cordobés, Felipe
Puppo, Maria Cecilia
Villanueva, Álvaro
Pedroche, Justo
Guerrero, Antonio
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv CRAYFISH
LINEAR VISCOELASTICITY
MICROSTRUCTURE
PROTEIN GELATION
RHEOLOGY
SEM
topic CRAYFISH
LINEAR VISCOELASTICITY
MICROSTRUCTURE
PROTEIN GELATION
RHEOLOGY
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 Linear dynamic viscoelastic properties have been used to evaluate the influence of heat processing on the microstructure of crayfish protein isolate (CFPI) in order to explore the potentials of crayfish in the production of surimi-like gel products. CFPI dispersions have been subjected to a temperature cycle that consisted of a constant heating rate temperature ramp and a rapid cooling step, following the transitions taking place in the system through the evolution of G0 and G00, under different CFPI concentrations and pH values. The influence of CFPI concentration and pH on linear viscoelasticity functions of CFPI aqueous systems before and after thermal processing has also been analysed. Occurrence of a gel-like behaviour has been found for CFPI dispersions. The mechanical spectra of CFPI gels have revealed a remarkable enhancement in gel strength by thermal processing. An apparent gel network enhancement has also been found by increasing the CFPI content or reducing the pH, excepting at the isoelectric point. The strong dependence of microstructure on pH found for thermally processed CFPI gels has been confirmed by Electron Microscopy.
Fil: Romero, Alberto. Universidad de Sevilla; España
Fil: Cordobés, Felipe. Universidad de Sevilla; España
Fil: Puppo, Maria Cecilia. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Villanueva, Álvaro. Consejo Superior de Investigaciones Científicas; España
Fil: Pedroche, Justo. Consejo Superior de Investigaciones Científicas; España
Fil: Guerrero, Antonio. Universidad de Sevilla; España
description Linear dynamic viscoelastic properties have been used to evaluate the influence of heat processing on the microstructure of crayfish protein isolate (CFPI) in order to explore the potentials of crayfish in the production of surimi-like gel products. CFPI dispersions have been subjected to a temperature cycle that consisted of a constant heating rate temperature ramp and a rapid cooling step, following the transitions taking place in the system through the evolution of G0 and G00, under different CFPI concentrations and pH values. The influence of CFPI concentration and pH on linear viscoelasticity functions of CFPI aqueous systems before and after thermal processing has also been analysed. Occurrence of a gel-like behaviour has been found for CFPI dispersions. The mechanical spectra of CFPI gels have revealed a remarkable enhancement in gel strength by thermal processing. An apparent gel network enhancement has also been found by increasing the CFPI content or reducing the pH, excepting at the isoelectric point. The strong dependence of microstructure on pH found for thermally processed CFPI gels has been confirmed by Electron Microscopy.
publishDate 2009
dc.date.none.fl_str_mv 2009-05
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/11336/161454
Romero, Alberto; Cordobés, Felipe; Puppo, Maria Cecilia; Villanueva, Álvaro; Pedroche, Justo; et al.; Linear viscoelasticity and microstructure of heat-induced crayfish protein isolate gels; Elsevier; Food Hydrocolloids; 23; 3; 5-2009; 964-972
0268-005X
1873-7137
CONICET Digital
CONICET
url http://hdl.handle.net/11336/161454
identifier_str_mv Romero, Alberto; Cordobés, Felipe; Puppo, Maria Cecilia; Villanueva, Álvaro; Pedroche, Justo; et al.; Linear viscoelasticity and microstructure of heat-induced crayfish protein isolate gels; Elsevier; Food Hydrocolloids; 23; 3; 5-2009; 964-972
0268-005X
1873-7137
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/S0268005X08001501
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodhyd.2008.07.008
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
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_ 1842269894498844672
score 13.13397

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