Interaction of modified celluloses and pectins with gluten proteins

Autores
Correa, María Jimena; Ferrer, Evelina Gloria; Añon, Maria Cristina; Ferrero, Cristina
Año de publicación
2014
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Physical and chemical techniques were applied to characterize the type of interaction between hydrocolloids and the gluten network in wheat dough, with and without NaCl. Modified celluloses (microcrystalline cellulose, MCC; carboxymethylcellulose, CMC, hydroxypropylmethylcelluloses, HPMC) and pectins of low (LMP) and high (HMP) degree of methylation were utilized as hydrocolloids to interact with gluten proteins. Modified celluloses were employed at 1.5% (flour basis) and pectins at 2.0% (flour basis). By microscopy (SEM and CLSM), it could be observed that NaCl induced a more marked crosslinking and orientation of gluten network. On the other hand, the addition of hydrocolloids led to more open matrices. Molecular mobility was evaluated by 1H-NMR assays and significant effects of NaCl addition and hydrocolloid type were found on relaxation times (T2). In presence of salt, significantly higher relaxation times were observed when modified celluloses were added. Hydrocolloid addition strongly affected the secondary conformation of proteins as studied by FT-Raman. In absence of NaCl, control and MCC samples exhibited the higher α-helix conformation percentage (indicating a more ordered and compact structure), followed by dough with HMP, HPMCs, LMP and CMC. In general, doughs with modified celluloses and NaCl showed a decrease of α-helix conformation. CMC dough showed the smallest percentage of α-helix conformation, and the highest contributions of more unfolded structures. Doughs with pectins and NaCl showed similar percentages of α-helix to control one but an increase of random coil structure was observed. Electrophoresis assays confirmed that the presence of certain hydrocolloids (CMC) during gluten formation could affect protein interaction promoting subunits lability from the matrix.
Fil: Correa, María Jimena. 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. Universidad Nacional de La Plata. Facultad de Ciencias Exactas; Argentina; Argentina
Fil: Evelina Ferrer. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Química Inorgánica "Dr. Pedro J. Aymonino". Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Química Inorgánica "Dr. Pedro J. Aymonino"; Argentina. Universidad Nacional de La Plata. Facultad de Ciencias Exactas; Argentina
Fil: Maria Cristina Añón. 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. Universidad Nacional de La Plata. Facultad de Ciencias Exactas; Argentina; Argentina
Fil: Ferrero, Cristina. 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. Universidad Nacional de La Plata. Facultad de Ciencias Exactas; Argentina; Argentina
Materia
GLUTEN NETWORK
MODIFIED CELLULOSES
PECTINS
WHEAT DOUGH
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:11336/93782
Acceder
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network_acronym_str CONICETDig
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network_name_str CONICET Digital (CONICET)
spelling Interaction of modified celluloses and pectins with gluten proteinsCorrea, María JimenaFerrer, Evelina GloriaAñon, Maria CristinaFerrero, CristinaGLUTEN NETWORKMODIFIED CELLULOSESPECTINSWHEAT DOUGHhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Physical and chemical techniques were applied to characterize the type of interaction between hydrocolloids and the gluten network in wheat dough, with and without NaCl. Modified celluloses (microcrystalline cellulose, MCC; carboxymethylcellulose, CMC, hydroxypropylmethylcelluloses, HPMC) and pectins of low (LMP) and high (HMP) degree of methylation were utilized as hydrocolloids to interact with gluten proteins. Modified celluloses were employed at 1.5% (flour basis) and pectins at 2.0% (flour basis). By microscopy (SEM and CLSM), it could be observed that NaCl induced a more marked crosslinking and orientation of gluten network. On the other hand, the addition of hydrocolloids led to more open matrices. Molecular mobility was evaluated by 1H-NMR assays and significant effects of NaCl addition and hydrocolloid type were found on relaxation times (T2). In presence of salt, significantly higher relaxation times were observed when modified celluloses were added. Hydrocolloid addition strongly affected the secondary conformation of proteins as studied by FT-Raman. In absence of NaCl, control and MCC samples exhibited the higher α-helix conformation percentage (indicating a more ordered and compact structure), followed by dough with HMP, HPMCs, LMP and CMC. In general, doughs with modified celluloses and NaCl showed a decrease of α-helix conformation. CMC dough showed the smallest percentage of α-helix conformation, and the highest contributions of more unfolded structures. Doughs with pectins and NaCl showed similar percentages of α-helix to control one but an increase of random coil structure was observed. Electrophoresis assays confirmed that the presence of certain hydrocolloids (CMC) during gluten formation could affect protein interaction promoting subunits lability from the matrix.Fil: Correa, María Jimena. 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. Universidad Nacional de La Plata. Facultad de Ciencias Exactas; Argentina; ArgentinaFil: Evelina Ferrer. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Química Inorgánica "Dr. Pedro J. Aymonino". Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Química Inorgánica "Dr. Pedro J. Aymonino"; Argentina. Universidad Nacional de La Plata. Facultad de Ciencias Exactas; ArgentinaFil: Maria Cristina Añón. 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. Universidad Nacional de La Plata. Facultad de Ciencias Exactas; Argentina; ArgentinaFil: Ferrero, Cristina. 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. Universidad Nacional de La Plata. Facultad de Ciencias Exactas; Argentina; ArgentinaElsevier2014-03info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/93782Correa, María Jimena; Ferrer, Evelina Gloria; Añon, Maria Cristina; Ferrero, Cristina; Interaction of modified celluloses and pectins with gluten proteins; Elsevier; Food Hydrocolloids; 35; 3-2014; 91-990268-005XCONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0268005X13001355#info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodhyd.2013.04.020info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-22T12:09:27Zoai:ri.conicet.gov.ar:11336/93782instacron: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:34982025-10-22 12:09:27.728CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Interaction of modified celluloses and pectins with gluten proteins
title Interaction of modified celluloses and pectins with gluten proteins
spellingShingle Interaction of modified celluloses and pectins with gluten proteins
Correa, María Jimena
GLUTEN NETWORK
MODIFIED CELLULOSES
PECTINS
WHEAT DOUGH
title_short Interaction of modified celluloses and pectins with gluten proteins
title_full Interaction of modified celluloses and pectins with gluten proteins
title_fullStr Interaction of modified celluloses and pectins with gluten proteins
title_full_unstemmed Interaction of modified celluloses and pectins with gluten proteins
title_sort Interaction of modified celluloses and pectins with gluten proteins
dc.creator.none.fl_str_mv Correa, María Jimena
Ferrer, Evelina Gloria
Añon, Maria Cristina
Ferrero, Cristina
author Correa, María Jimena
author_facet Correa, María Jimena
Ferrer, Evelina Gloria
Añon, Maria Cristina
Ferrero, Cristina
author_role author
author2 Ferrer, Evelina Gloria
Añon, Maria Cristina
Ferrero, Cristina
author2_role author
author
author
dc.subject.none.fl_str_mv GLUTEN NETWORK
MODIFIED CELLULOSES
PECTINS
WHEAT DOUGH
topic GLUTEN NETWORK
MODIFIED CELLULOSES
PECTINS
WHEAT DOUGH
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Physical and chemical techniques were applied to characterize the type of interaction between hydrocolloids and the gluten network in wheat dough, with and without NaCl. Modified celluloses (microcrystalline cellulose, MCC; carboxymethylcellulose, CMC, hydroxypropylmethylcelluloses, HPMC) and pectins of low (LMP) and high (HMP) degree of methylation were utilized as hydrocolloids to interact with gluten proteins. Modified celluloses were employed at 1.5% (flour basis) and pectins at 2.0% (flour basis). By microscopy (SEM and CLSM), it could be observed that NaCl induced a more marked crosslinking and orientation of gluten network. On the other hand, the addition of hydrocolloids led to more open matrices. Molecular mobility was evaluated by 1H-NMR assays and significant effects of NaCl addition and hydrocolloid type were found on relaxation times (T2). In presence of salt, significantly higher relaxation times were observed when modified celluloses were added. Hydrocolloid addition strongly affected the secondary conformation of proteins as studied by FT-Raman. In absence of NaCl, control and MCC samples exhibited the higher α-helix conformation percentage (indicating a more ordered and compact structure), followed by dough with HMP, HPMCs, LMP and CMC. In general, doughs with modified celluloses and NaCl showed a decrease of α-helix conformation. CMC dough showed the smallest percentage of α-helix conformation, and the highest contributions of more unfolded structures. Doughs with pectins and NaCl showed similar percentages of α-helix to control one but an increase of random coil structure was observed. Electrophoresis assays confirmed that the presence of certain hydrocolloids (CMC) during gluten formation could affect protein interaction promoting subunits lability from the matrix.
Fil: Correa, María Jimena. 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. Universidad Nacional de La Plata. Facultad de Ciencias Exactas; Argentina; Argentina
Fil: Evelina Ferrer. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Química Inorgánica "Dr. Pedro J. Aymonino". Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Química Inorgánica "Dr. Pedro J. Aymonino"; Argentina. Universidad Nacional de La Plata. Facultad de Ciencias Exactas; Argentina
Fil: Maria Cristina Añón. 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. Universidad Nacional de La Plata. Facultad de Ciencias Exactas; Argentina; Argentina
Fil: Ferrero, Cristina. 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. Universidad Nacional de La Plata. Facultad de Ciencias Exactas; Argentina; Argentina
description Physical and chemical techniques were applied to characterize the type of interaction between hydrocolloids and the gluten network in wheat dough, with and without NaCl. Modified celluloses (microcrystalline cellulose, MCC; carboxymethylcellulose, CMC, hydroxypropylmethylcelluloses, HPMC) and pectins of low (LMP) and high (HMP) degree of methylation were utilized as hydrocolloids to interact with gluten proteins. Modified celluloses were employed at 1.5% (flour basis) and pectins at 2.0% (flour basis). By microscopy (SEM and CLSM), it could be observed that NaCl induced a more marked crosslinking and orientation of gluten network. On the other hand, the addition of hydrocolloids led to more open matrices. Molecular mobility was evaluated by 1H-NMR assays and significant effects of NaCl addition and hydrocolloid type were found on relaxation times (T2). In presence of salt, significantly higher relaxation times were observed when modified celluloses were added. Hydrocolloid addition strongly affected the secondary conformation of proteins as studied by FT-Raman. In absence of NaCl, control and MCC samples exhibited the higher α-helix conformation percentage (indicating a more ordered and compact structure), followed by dough with HMP, HPMCs, LMP and CMC. In general, doughs with modified celluloses and NaCl showed a decrease of α-helix conformation. CMC dough showed the smallest percentage of α-helix conformation, and the highest contributions of more unfolded structures. Doughs with pectins and NaCl showed similar percentages of α-helix to control one but an increase of random coil structure was observed. Electrophoresis assays confirmed that the presence of certain hydrocolloids (CMC) during gluten formation could affect protein interaction promoting subunits lability from the matrix.
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/11336/93782
Correa, María Jimena; Ferrer, Evelina Gloria; Añon, Maria Cristina; Ferrero, Cristina; Interaction of modified celluloses and pectins with gluten proteins; Elsevier; Food Hydrocolloids; 35; 3-2014; 91-99
0268-005X
CONICET Digital
CONICET
url http://hdl.handle.net/11336/93782
identifier_str_mv Correa, María Jimena; Ferrer, Evelina Gloria; Añon, Maria Cristina; Ferrero, Cristina; Interaction of modified celluloses and pectins with gluten proteins; Elsevier; Food Hydrocolloids; 35; 3-2014; 91-99
0268-005X
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0268005X13001355#
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodhyd.2013.04.020
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
application/pdf
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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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