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
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/107798
Acceder
id CONICETDig_dcc94a6afe142c524c4234ad7c4926ae
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network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling 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 Técnicas2025-10-15T15:46:25Zoai: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:34982025-10-15 15:46:25.46CONICET 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
_version_ 1846083561319301120
score 13.22299

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