The effect of glycation on oil–water emulsion properties of β-lactoglobulin
- Autores
- Medrano, Alejandra; Abirached, Cecilia; Moyna, Patrick; Panizzolo, Luis; Añon, Maria Cristina
- Año de publicación
- 2012
- Idioma
- inglés
- Tipo de recurso
- artículo
- Estado
- versión publicada
- Descripción
- The creaming, flocculation and coalescence processes of destabilization of emulsions prepared with glycated β-lactoglobulin was analyzed. The glycation process was carried out with glucose and lactose in different reaction conditions (reaction time and protein:carbohydrate molar ratio) The glycation of β-lactoglobulin with both with glucose and lactose causes an increase in the stability of oil–water emulsions. It was found that the process of creaming had a sigmoid behavior which fit to an equation with two parameters, one with hyperbolic and other with sigmoidal kinetics and is directly related to particle size of the dispersed phase of the emulsion. β-lactoglobulin glycated with lactose emulsions showed greater stability to creaming than those prepared with β-lactoglobulin glycated with glucose, which was related to the decrease in the particle size of the dispersed phase and the increased concentration of protein at the interface of the emulsions. Flocculation and coalescence were not influenced by the glycation. Highlights: ► Glycated β-lactoglubulin emulsions were more stable to creaming. ► Unfolding of β-lactoglubulin was greater with the increase of the carbohydrate size. ► The increase of the carbohydrate size attached produced more resistant films. ► The processes of flocculation and coalescence were not affected by glycation.
Fil: Medrano, Alejandra. Universidad de la República; Uruguay
Fil: Abirached, Cecilia. Universidad de la República; Uruguay
Fil: Moyna, Patrick. Universidad de la República; Uruguay
Fil: Panizzolo, Luis. Universidad de la República; Uruguay
Fil: Añon, Maria 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 - Materia
-
Glycation
Emulsions
Global stability
Light scattering - Nivel de accesibilidad
- acceso abierto
- Condiciones de uso
- https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
- Repositorio
- Institución
- Consejo Nacional de Investigaciones Científicas y Técnicas
- OAI Identificador
- oai:ri.conicet.gov.ar:11336/107798
Ver los metadatos del registro completo
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The effect of glycation on oil–water emulsion properties of β-lactoglobulinMedrano, AlejandraAbirached, CeciliaMoyna, PatrickPanizzolo, LuisAñon, Maria CristinaGlycationEmulsionsGlobal stabilityLight scatteringhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The creaming, flocculation and coalescence processes of destabilization of emulsions prepared with glycated β-lactoglobulin was analyzed. The glycation process was carried out with glucose and lactose in different reaction conditions (reaction time and protein:carbohydrate molar ratio) The glycation of β-lactoglobulin with both with glucose and lactose causes an increase in the stability of oil–water emulsions. It was found that the process of creaming had a sigmoid behavior which fit to an equation with two parameters, one with hyperbolic and other with sigmoidal kinetics and is directly related to particle size of the dispersed phase of the emulsion. β-lactoglobulin glycated with lactose emulsions showed greater stability to creaming than those prepared with β-lactoglobulin glycated with glucose, which was related to the decrease in the particle size of the dispersed phase and the increased concentration of protein at the interface of the emulsions. Flocculation and coalescence were not influenced by the glycation. Highlights: ► Glycated β-lactoglubulin emulsions were more stable to creaming. ► Unfolding of β-lactoglubulin was greater with the increase of the carbohydrate size. ► The increase of the carbohydrate size attached produced more resistant films. ► The processes of flocculation and coalescence were not affected by glycation.Fil: Medrano, Alejandra. Universidad de la República; UruguayFil: Abirached, Cecilia. Universidad de la República; UruguayFil: Moyna, Patrick. Universidad de la República; UruguayFil: Panizzolo, Luis. Universidad de la República; UruguayFil: Añon, Maria 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; ArgentinaElsevier Science2012-03info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/107798Medrano, Alejandra; Abirached, Cecilia; Moyna, Patrick; Panizzolo, Luis; Añon, Maria Cristina; The effect of glycation on oil–water emulsion properties of β-lactoglobulin; Elsevier Science; LWT - Food Science and Technology; 45; 2; 3-2012; 253-2600023-6438CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2011.06.017info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0023643811002003info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:47:42Zoai:ri.conicet.gov.ar:11336/107798instacron: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 10:47:43.128CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse |
dc.title.none.fl_str_mv |
The effect of glycation on oil–water emulsion properties of β-lactoglobulin |
title |
The effect of glycation on oil–water emulsion properties of β-lactoglobulin |
spellingShingle |
The effect of glycation on oil–water emulsion properties of β-lactoglobulin Medrano, Alejandra Glycation Emulsions Global stability Light scattering |
title_short |
The effect of glycation on oil–water emulsion properties of β-lactoglobulin |
title_full |
The effect of glycation on oil–water emulsion properties of β-lactoglobulin |
title_fullStr |
The effect of glycation on oil–water emulsion properties of β-lactoglobulin |
title_full_unstemmed |
The effect of glycation on oil–water emulsion properties of β-lactoglobulin |
title_sort |
The effect of glycation on oil–water emulsion properties of β-lactoglobulin |
dc.creator.none.fl_str_mv |
Medrano, Alejandra Abirached, Cecilia Moyna, Patrick Panizzolo, Luis Añon, Maria Cristina |
author |
Medrano, Alejandra |
author_facet |
Medrano, Alejandra Abirached, Cecilia Moyna, Patrick Panizzolo, Luis Añon, Maria Cristina |
author_role |
author |
author2 |
Abirached, Cecilia Moyna, Patrick Panizzolo, Luis Añon, Maria Cristina |
author2_role |
author author author author |
dc.subject.none.fl_str_mv |
Glycation Emulsions Global stability Light scattering |
topic |
Glycation Emulsions Global stability Light scattering |
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 creaming, flocculation and coalescence processes of destabilization of emulsions prepared with glycated β-lactoglobulin was analyzed. The glycation process was carried out with glucose and lactose in different reaction conditions (reaction time and protein:carbohydrate molar ratio) The glycation of β-lactoglobulin with both with glucose and lactose causes an increase in the stability of oil–water emulsions. It was found that the process of creaming had a sigmoid behavior which fit to an equation with two parameters, one with hyperbolic and other with sigmoidal kinetics and is directly related to particle size of the dispersed phase of the emulsion. β-lactoglobulin glycated with lactose emulsions showed greater stability to creaming than those prepared with β-lactoglobulin glycated with glucose, which was related to the decrease in the particle size of the dispersed phase and the increased concentration of protein at the interface of the emulsions. Flocculation and coalescence were not influenced by the glycation. Highlights: ► Glycated β-lactoglubulin emulsions were more stable to creaming. ► Unfolding of β-lactoglubulin was greater with the increase of the carbohydrate size. ► The increase of the carbohydrate size attached produced more resistant films. ► The processes of flocculation and coalescence were not affected by glycation. Fil: Medrano, Alejandra. Universidad de la República; Uruguay Fil: Abirached, Cecilia. Universidad de la República; Uruguay Fil: Moyna, Patrick. Universidad de la República; Uruguay Fil: Panizzolo, Luis. Universidad de la República; Uruguay Fil: Añon, Maria 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 |
description |
The creaming, flocculation and coalescence processes of destabilization of emulsions prepared with glycated β-lactoglobulin was analyzed. The glycation process was carried out with glucose and lactose in different reaction conditions (reaction time and protein:carbohydrate molar ratio) The glycation of β-lactoglobulin with both with glucose and lactose causes an increase in the stability of oil–water emulsions. It was found that the process of creaming had a sigmoid behavior which fit to an equation with two parameters, one with hyperbolic and other with sigmoidal kinetics and is directly related to particle size of the dispersed phase of the emulsion. β-lactoglobulin glycated with lactose emulsions showed greater stability to creaming than those prepared with β-lactoglobulin glycated with glucose, which was related to the decrease in the particle size of the dispersed phase and the increased concentration of protein at the interface of the emulsions. Flocculation and coalescence were not influenced by the glycation. Highlights: ► Glycated β-lactoglubulin emulsions were more stable to creaming. ► Unfolding of β-lactoglubulin was greater with the increase of the carbohydrate size. ► The increase of the carbohydrate size attached produced more resistant films. ► The processes of flocculation and coalescence were not affected by glycation. |
publishDate |
2012 |
dc.date.none.fl_str_mv |
2012-03 |
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/11336/107798 Medrano, Alejandra; Abirached, Cecilia; Moyna, Patrick; Panizzolo, Luis; Añon, Maria Cristina; The effect of glycation on oil–water emulsion properties of β-lactoglobulin; Elsevier Science; LWT - Food Science and Technology; 45; 2; 3-2012; 253-260 0023-6438 CONICET Digital CONICET |
url |
http://hdl.handle.net/11336/107798 |
identifier_str_mv |
Medrano, Alejandra; Abirached, Cecilia; Moyna, Patrick; Panizzolo, Luis; Añon, Maria Cristina; The effect of glycation on oil–water emulsion properties of β-lactoglobulin; Elsevier Science; LWT - Food Science and Technology; 45; 2; 3-2012; 253-260 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/doi/10.1016/j.lwt.2011.06.017 info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0023643811002003 |
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 |
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 |
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1844614521335840768 |
score |
13.070432 |