Rheological characterization of the thermal gelation of cowpea protein isolates: Effect of pretreatments with high hydrostatic pressure or calcium addition

Autores
Peyrano, Felicitas; de Llamballerie, Marie; Avanza, María Victoria; Speroni Aguirre, Francisco José
Año de publicación
2019
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Pretreatments with high hydrostatic pressure (HHP) or calcium addition were assessed for thermal gelation of two cowpea protein isolates (protein extraction at pHs 8.0, standard (A8) or 10.0, pH-shifting-modified (A10). Maximum temperature of thermal processing and protein concentration (PC) on rheological behavior during and after gelling process were evaluated for pretreated isolates. The main effects of pretreatments occurred during heating since the proportion of heat-induced interactions that stabilized the matrixes increased. Those effects were due to partial denaturation (induced by HHP) and increase in Td (induced by CaCl2). HHP allowed gelation at temperatures (50–70 °C) lower than denaturation temperature and the obtaining of stronger gels at the highest PC (10.5 or 12.0 g/100 g). Calcium addition allowed gelation at low PC, but higher temperatures (80–95 °C) were required. Despite both pretreatments, A10 retained its ability to gel at lower PC than A8. Pressurized A10-gels were stronger than A8-gels. Calcium-added A10-gels were stronger than A8-gels at low PC (up to 7.5 g/100 g) or at high temperatures (90–95 °C), but no differences were found at high PC or at low temperatures. Thus, calcium-addition canceled those differences between A8 and A10 at high PC and at low temperatures.
Fil: Peyrano, Felicitas. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste. Instituto de Química Básica y Aplicada del Nordeste Argentino. Universidad Nacional del Nordeste. Facultad de Ciencias Exactas Naturales y Agrimensura. Instituto de Química Básica y Aplicada del Nordeste Argentino; Argentina. École Nationale Vétérinaire, Agroalimentaire et de l'Alimentation; Francia. Centre National de la Recherche Scientifique; Francia
Fil: de Llamballerie, Marie. Centre National de la Recherche Scientifique; Francia. École Nationale Vétérinaire, Agroalimentaire et de l'Alimentation; Francia. Centre National de la Recherche Scientifique; Francia
Fil: Avanza, María Victoria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste. Instituto de Química Básica y Aplicada del Nordeste Argentino. Universidad Nacional del Nordeste. Facultad de Ciencias Exactas Naturales y Agrimensura. Instituto de Química Básica y Aplicada del Nordeste Argentino; Argentina
Fil: Speroni Aguirre, Francisco José. 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
Cowpea proteins
High hydrostatic pressure
Calcium
Gel
Rheology
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:11336/105237
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/105237
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Rheological characterization of the thermal gelation of cowpea protein isolates: Effect of pretreatments with high hydrostatic pressure or calcium additionPeyrano, Felicitasde Llamballerie, MarieAvanza, María VictoriaSperoni Aguirre, Francisco JoséCowpea proteinsHigh hydrostatic pressureCalciumGelRheologyhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Pretreatments with high hydrostatic pressure (HHP) or calcium addition were assessed for thermal gelation of two cowpea protein isolates (protein extraction at pHs 8.0, standard (A8) or 10.0, pH-shifting-modified (A10). Maximum temperature of thermal processing and protein concentration (PC) on rheological behavior during and after gelling process were evaluated for pretreated isolates. The main effects of pretreatments occurred during heating since the proportion of heat-induced interactions that stabilized the matrixes increased. Those effects were due to partial denaturation (induced by HHP) and increase in Td (induced by CaCl2). HHP allowed gelation at temperatures (50–70 °C) lower than denaturation temperature and the obtaining of stronger gels at the highest PC (10.5 or 12.0 g/100 g). Calcium addition allowed gelation at low PC, but higher temperatures (80–95 °C) were required. Despite both pretreatments, A10 retained its ability to gel at lower PC than A8. Pressurized A10-gels were stronger than A8-gels. Calcium-added A10-gels were stronger than A8-gels at low PC (up to 7.5 g/100 g) or at high temperatures (90–95 °C), but no differences were found at high PC or at low temperatures. Thus, calcium-addition canceled those differences between A8 and A10 at high PC and at low temperatures.Fil: Peyrano, Felicitas. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste. Instituto de Química Básica y Aplicada del Nordeste Argentino. Universidad Nacional del Nordeste. Facultad de Ciencias Exactas Naturales y Agrimensura. Instituto de Química Básica y Aplicada del Nordeste Argentino; Argentina. École Nationale Vétérinaire, Agroalimentaire et de l'Alimentation; Francia. Centre National de la Recherche Scientifique; FranciaFil: de Llamballerie, Marie. Centre National de la Recherche Scientifique; Francia. École Nationale Vétérinaire, Agroalimentaire et de l'Alimentation; Francia. Centre National de la Recherche Scientifique; FranciaFil: Avanza, María Victoria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste. Instituto de Química Básica y Aplicada del Nordeste Argentino. Universidad Nacional del Nordeste. Facultad de Ciencias Exactas Naturales y Agrimensura. Instituto de Química Básica y Aplicada del Nordeste Argentino; ArgentinaFil: Speroni Aguirre, Francisco José. 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 Science2019-11info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/105237Peyrano, Felicitas; de Llamballerie, Marie; Avanza, María Victoria; Speroni Aguirre, Francisco José; Rheological characterization of the thermal gelation of cowpea protein isolates: Effect of pretreatments with high hydrostatic pressure or calcium addition; Elsevier Science; LWT - Food Science and Technology; 115; 11-2019; 1-350023-6438CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2019.108472info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S002364381930814Xinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-10T13:08:55Zoai:ri.conicet.gov.ar:11336/105237instacron: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:34982025-09-10 13:08:55.389CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Rheological characterization of the thermal gelation of cowpea protein isolates: Effect of pretreatments with high hydrostatic pressure or calcium addition
title Rheological characterization of the thermal gelation of cowpea protein isolates: Effect of pretreatments with high hydrostatic pressure or calcium addition
spellingShingle Rheological characterization of the thermal gelation of cowpea protein isolates: Effect of pretreatments with high hydrostatic pressure or calcium addition
Peyrano, Felicitas
Cowpea proteins
High hydrostatic pressure
Calcium
Gel
Rheology
title_short Rheological characterization of the thermal gelation of cowpea protein isolates: Effect of pretreatments with high hydrostatic pressure or calcium addition
title_full Rheological characterization of the thermal gelation of cowpea protein isolates: Effect of pretreatments with high hydrostatic pressure or calcium addition
title_fullStr Rheological characterization of the thermal gelation of cowpea protein isolates: Effect of pretreatments with high hydrostatic pressure or calcium addition
title_full_unstemmed Rheological characterization of the thermal gelation of cowpea protein isolates: Effect of pretreatments with high hydrostatic pressure or calcium addition
title_sort Rheological characterization of the thermal gelation of cowpea protein isolates: Effect of pretreatments with high hydrostatic pressure or calcium addition
dc.creator.none.fl_str_mv Peyrano, Felicitas
de Llamballerie, Marie
Avanza, María Victoria
Speroni Aguirre, Francisco José
author Peyrano, Felicitas
author_facet Peyrano, Felicitas
de Llamballerie, Marie
Avanza, María Victoria
Speroni Aguirre, Francisco José
author_role author
author2 de Llamballerie, Marie
Avanza, María Victoria
Speroni Aguirre, Francisco José
author2_role author
author
author
dc.subject.none.fl_str_mv Cowpea proteins
High hydrostatic pressure
Calcium
Gel
Rheology
topic Cowpea proteins
High hydrostatic pressure
Calcium
Gel
Rheology
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Pretreatments with high hydrostatic pressure (HHP) or calcium addition were assessed for thermal gelation of two cowpea protein isolates (protein extraction at pHs 8.0, standard (A8) or 10.0, pH-shifting-modified (A10). Maximum temperature of thermal processing and protein concentration (PC) on rheological behavior during and after gelling process were evaluated for pretreated isolates. The main effects of pretreatments occurred during heating since the proportion of heat-induced interactions that stabilized the matrixes increased. Those effects were due to partial denaturation (induced by HHP) and increase in Td (induced by CaCl2). HHP allowed gelation at temperatures (50–70 °C) lower than denaturation temperature and the obtaining of stronger gels at the highest PC (10.5 or 12.0 g/100 g). Calcium addition allowed gelation at low PC, but higher temperatures (80–95 °C) were required. Despite both pretreatments, A10 retained its ability to gel at lower PC than A8. Pressurized A10-gels were stronger than A8-gels. Calcium-added A10-gels were stronger than A8-gels at low PC (up to 7.5 g/100 g) or at high temperatures (90–95 °C), but no differences were found at high PC or at low temperatures. Thus, calcium-addition canceled those differences between A8 and A10 at high PC and at low temperatures.
Fil: Peyrano, Felicitas. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste. Instituto de Química Básica y Aplicada del Nordeste Argentino. Universidad Nacional del Nordeste. Facultad de Ciencias Exactas Naturales y Agrimensura. Instituto de Química Básica y Aplicada del Nordeste Argentino; Argentina. École Nationale Vétérinaire, Agroalimentaire et de l'Alimentation; Francia. Centre National de la Recherche Scientifique; Francia
Fil: de Llamballerie, Marie. Centre National de la Recherche Scientifique; Francia. École Nationale Vétérinaire, Agroalimentaire et de l'Alimentation; Francia. Centre National de la Recherche Scientifique; Francia
Fil: Avanza, María Victoria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste. Instituto de Química Básica y Aplicada del Nordeste Argentino. Universidad Nacional del Nordeste. Facultad de Ciencias Exactas Naturales y Agrimensura. Instituto de Química Básica y Aplicada del Nordeste Argentino; Argentina
Fil: Speroni Aguirre, Francisco José. 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 Pretreatments with high hydrostatic pressure (HHP) or calcium addition were assessed for thermal gelation of two cowpea protein isolates (protein extraction at pHs 8.0, standard (A8) or 10.0, pH-shifting-modified (A10). Maximum temperature of thermal processing and protein concentration (PC) on rheological behavior during and after gelling process were evaluated for pretreated isolates. The main effects of pretreatments occurred during heating since the proportion of heat-induced interactions that stabilized the matrixes increased. Those effects were due to partial denaturation (induced by HHP) and increase in Td (induced by CaCl2). HHP allowed gelation at temperatures (50–70 °C) lower than denaturation temperature and the obtaining of stronger gels at the highest PC (10.5 or 12.0 g/100 g). Calcium addition allowed gelation at low PC, but higher temperatures (80–95 °C) were required. Despite both pretreatments, A10 retained its ability to gel at lower PC than A8. Pressurized A10-gels were stronger than A8-gels. Calcium-added A10-gels were stronger than A8-gels at low PC (up to 7.5 g/100 g) or at high temperatures (90–95 °C), but no differences were found at high PC or at low temperatures. Thus, calcium-addition canceled those differences between A8 and A10 at high PC and at low temperatures.
publishDate 2019
dc.date.none.fl_str_mv 2019-11
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/11336/105237
Peyrano, Felicitas; de Llamballerie, Marie; Avanza, María Victoria; Speroni Aguirre, Francisco José; Rheological characterization of the thermal gelation of cowpea protein isolates: Effect of pretreatments with high hydrostatic pressure or calcium addition; Elsevier Science; LWT - Food Science and Technology; 115; 11-2019; 1-35
0023-6438
CONICET Digital
CONICET
url http://hdl.handle.net/11336/105237
identifier_str_mv Peyrano, Felicitas; de Llamballerie, Marie; Avanza, María Victoria; Speroni Aguirre, Francisco José; Rheological characterization of the thermal gelation of cowpea protein isolates: Effect of pretreatments with high hydrostatic pressure or calcium addition; Elsevier Science; LWT - Food Science and Technology; 115; 11-2019; 1-35
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.2019.108472
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S002364381930814X
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
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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score 13.004268

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