Influence of pH on colour and iron content of peptide fractions obtained from bovine Hb concentrate hydrolysates

Autores
Cian, Raúl Esteban; Drago, Silvina Rosa; González, Rolando J.
Año de publicación
2012
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The effect of pH on colour and iron content (Fe) of peptide fractions obtained from bovine haemoglobin concentrate (BHC) hydrolysates was studied. Four hydrolysates were obtained using three enzymes: Protex- 6-L (P), Fungal?Protease?Concetrate (FC) and Flavourzyme (F). BHC and its hydrolysates (P, FC, P + F, FC + F) were fractioned at pH 4.5, 7.0 and 9.5. Solubility and Fe from different fractions were measured. Correlations between CIELAB colour parameters and Fe from different fractions were analysed. The colour from different fractions varied from red to yellow (a* and b* positives). Lightness values (L*) ranged from twenty-four to seventy. FC4.5 and FC + F4.5 fractions were the clearest and yellow (higher L*, b*, h), while BHC9.5 and P + F9.5 fractions had the lowest values of L*, b* and h. There was an inverse linear relationship between b* and L* parameters and Fe from fractions. This relationship could be associated with the pH of extraction. As pH increases Fe significantly increases and lower b* and L* values were obtained.
Fil: Cian, Raúl Esteban. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina
Fil: Drago, Silvina Rosa. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina
Fil: González, Rolando J.. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina
Materia
BOVINE HAEMOGLOBIN CONCENTRATE
CIELAB COLOUR PARAMETERS
HYDROLYSATES
IRON CONTENT
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:11336/189179
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/189179
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Influence of pH on colour and iron content of peptide fractions obtained from bovine Hb concentrate hydrolysatesCian, Raúl EstebanDrago, Silvina RosaGonzález, Rolando J.BOVINE HAEMOGLOBIN CONCENTRATECIELAB COLOUR PARAMETERSHYDROLYSATESIRON CONTENThttps://purl.org/becyt/ford/2.4https://purl.org/becyt/ford/2The effect of pH on colour and iron content (Fe) of peptide fractions obtained from bovine haemoglobin concentrate (BHC) hydrolysates was studied. Four hydrolysates were obtained using three enzymes: Protex- 6-L (P), Fungal?Protease?Concetrate (FC) and Flavourzyme (F). BHC and its hydrolysates (P, FC, P + F, FC + F) were fractioned at pH 4.5, 7.0 and 9.5. Solubility and Fe from different fractions were measured. Correlations between CIELAB colour parameters and Fe from different fractions were analysed. The colour from different fractions varied from red to yellow (a* and b* positives). Lightness values (L*) ranged from twenty-four to seventy. FC4.5 and FC + F4.5 fractions were the clearest and yellow (higher L*, b*, h), while BHC9.5 and P + F9.5 fractions had the lowest values of L*, b* and h. There was an inverse linear relationship between b* and L* parameters and Fe from fractions. This relationship could be associated with the pH of extraction. As pH increases Fe significantly increases and lower b* and L* values were obtained.Fil: Cian, Raúl Esteban. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; ArgentinaFil: Drago, Silvina Rosa. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; ArgentinaFil: González, Rolando J.. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; ArgentinaWiley Blackwell Publishing, Inc2012-01info: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/11336/189179Cian, Raúl Esteban; Drago, Silvina Rosa; González, Rolando J.; Influence of pH on colour and iron content of peptide fractions obtained from bovine Hb concentrate hydrolysates; Wiley Blackwell Publishing, Inc; International Journal of Food Science and Technology; 47; 7; 1-2012; 1348-13530950-5423CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://ifst.onlinelibrary.wiley.com/doi/abs/10.1111/j.1365-2621.2012.02979.xinfo:eu-repo/semantics/altIdentifier/doi/10.1111/j.1365-2621.2012.02979.xinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-15T14:46:07Zoai:ri.conicet.gov.ar:11336/189179instacron: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:34982025-10-15 14:46:07.575CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Influence of pH on colour and iron content of peptide fractions obtained from bovine Hb concentrate hydrolysates
title Influence of pH on colour and iron content of peptide fractions obtained from bovine Hb concentrate hydrolysates
spellingShingle Influence of pH on colour and iron content of peptide fractions obtained from bovine Hb concentrate hydrolysates
Cian, Raúl Esteban
BOVINE HAEMOGLOBIN CONCENTRATE
CIELAB COLOUR PARAMETERS
HYDROLYSATES
IRON CONTENT
title_short Influence of pH on colour and iron content of peptide fractions obtained from bovine Hb concentrate hydrolysates
title_full Influence of pH on colour and iron content of peptide fractions obtained from bovine Hb concentrate hydrolysates
title_fullStr Influence of pH on colour and iron content of peptide fractions obtained from bovine Hb concentrate hydrolysates
title_full_unstemmed Influence of pH on colour and iron content of peptide fractions obtained from bovine Hb concentrate hydrolysates
title_sort Influence of pH on colour and iron content of peptide fractions obtained from bovine Hb concentrate hydrolysates
dc.creator.none.fl_str_mv Cian, Raúl Esteban
Drago, Silvina Rosa
González, Rolando J.
author Cian, Raúl Esteban
author_facet Cian, Raúl Esteban
Drago, Silvina Rosa
González, Rolando J.
author_role author
author2 Drago, Silvina Rosa
González, Rolando J.
author2_role author
author
dc.subject.none.fl_str_mv BOVINE HAEMOGLOBIN CONCENTRATE
CIELAB COLOUR PARAMETERS
HYDROLYSATES
IRON CONTENT
topic BOVINE HAEMOGLOBIN CONCENTRATE
CIELAB COLOUR PARAMETERS
HYDROLYSATES
IRON CONTENT
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.4
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv The effect of pH on colour and iron content (Fe) of peptide fractions obtained from bovine haemoglobin concentrate (BHC) hydrolysates was studied. Four hydrolysates were obtained using three enzymes: Protex- 6-L (P), Fungal?Protease?Concetrate (FC) and Flavourzyme (F). BHC and its hydrolysates (P, FC, P + F, FC + F) were fractioned at pH 4.5, 7.0 and 9.5. Solubility and Fe from different fractions were measured. Correlations between CIELAB colour parameters and Fe from different fractions were analysed. The colour from different fractions varied from red to yellow (a* and b* positives). Lightness values (L*) ranged from twenty-four to seventy. FC4.5 and FC + F4.5 fractions were the clearest and yellow (higher L*, b*, h), while BHC9.5 and P + F9.5 fractions had the lowest values of L*, b* and h. There was an inverse linear relationship between b* and L* parameters and Fe from fractions. This relationship could be associated with the pH of extraction. As pH increases Fe significantly increases and lower b* and L* values were obtained.
Fil: Cian, Raúl Esteban. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina
Fil: Drago, Silvina Rosa. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina
Fil: González, Rolando J.. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina
description The effect of pH on colour and iron content (Fe) of peptide fractions obtained from bovine haemoglobin concentrate (BHC) hydrolysates was studied. Four hydrolysates were obtained using three enzymes: Protex- 6-L (P), Fungal?Protease?Concetrate (FC) and Flavourzyme (F). BHC and its hydrolysates (P, FC, P + F, FC + F) were fractioned at pH 4.5, 7.0 and 9.5. Solubility and Fe from different fractions were measured. Correlations between CIELAB colour parameters and Fe from different fractions were analysed. The colour from different fractions varied from red to yellow (a* and b* positives). Lightness values (L*) ranged from twenty-four to seventy. FC4.5 and FC + F4.5 fractions were the clearest and yellow (higher L*, b*, h), while BHC9.5 and P + F9.5 fractions had the lowest values of L*, b* and h. There was an inverse linear relationship between b* and L* parameters and Fe from fractions. This relationship could be associated with the pH of extraction. As pH increases Fe significantly increases and lower b* and L* values were obtained.
publishDate 2012
dc.date.none.fl_str_mv 2012-01
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/11336/189179
Cian, Raúl Esteban; Drago, Silvina Rosa; González, Rolando J.; Influence of pH on colour and iron content of peptide fractions obtained from bovine Hb concentrate hydrolysates; Wiley Blackwell Publishing, Inc; International Journal of Food Science and Technology; 47; 7; 1-2012; 1348-1353
0950-5423
CONICET Digital
CONICET
url http://hdl.handle.net/11336/189179
identifier_str_mv Cian, Raúl Esteban; Drago, Silvina Rosa; González, Rolando J.; Influence of pH on colour and iron content of peptide fractions obtained from bovine Hb concentrate hydrolysates; Wiley Blackwell Publishing, Inc; International Journal of Food Science and Technology; 47; 7; 1-2012; 1348-1353
0950-5423
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://ifst.onlinelibrary.wiley.com/doi/abs/10.1111/j.1365-2621.2012.02979.x
info:eu-repo/semantics/altIdentifier/doi/10.1111/j.1365-2621.2012.02979.x
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 Wiley Blackwell Publishing, Inc
publisher.none.fl_str_mv Wiley Blackwell Publishing, Inc
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_ 1846082972955967488
score 13.22299

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