Impact of the film-forming dispersion pH on the properties of yeast biomass films

Autores
Delgado, Juan Francisco; Salvay, Andrés Gerardo; de la Osa, Orlando; Wagner, Jorge Ricardo; Peltzer, Mercedes Ana
Año de publicación
2021
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
BackgroundYeast biomass, mainly composed by proteins and polysaccharides (mannans and β‐glucans), has been proposed to develop films. pH can affect the solubility of polysaccharides, the structure of the cell‐wall and the interactions between proteins. Considering the potential impact of these effects, the pH of yeast film‐forming dispersions was studied from 4 to 11.ResultsIn tensile tests, samples increased their elongation by increasing pH, from 7 ± 2% (pH 4) to 29 ± 5% (pH 11), but Young´s modulus was not significantly modified. Regarding thermal degradation, the maximum degradation rate temperature was shifted 46 °C from pH 4 to 11. Differences in water vapour permeability, colour, opacity and roughness of films were also found. According to the results of differential protein solubility assay, at pH 4 hydrophobic interactions and hydrogen bonding were promoted but, at pH 11 disulphide bonds were benefited, in addition to partial β‐glucan dissolution and break‐up of the alkali‐sensitive linkage in molecules from the cell wall.ConclusionResults let to conclude that film‐functional characteristics were greatly benefited at pH 11 in comparison to the regular pH of dispersion (pH 6). These results could help to understand and select the pH conditions to enhance the desired properties of yeast biomass films.
Fil: Delgado, Juan Francisco. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Área Ingeniería en Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Houssay. Instituto de Tecnología en Polímeros y Nanotecnología. Universidad de Buenos Aires. Facultad de Ingeniería. Instituto de Tecnología en Polímeros y Nanotecnología; Argentina
Fil: Salvay, Andrés Gerardo. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Área Ingeniería en Alimentos; Argentina
Fil: de la Osa, Orlando. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Área Ingeniería en Alimentos; Argentina
Fil: Wagner, Jorge Ricardo. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Área Ingeniería en Alimentos; Argentina
Fil: Peltzer, Mercedes Ana. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Área Ingeniería en Alimentos; Argentina
Materia
BIODEGRADABLE SOURCES
BIOPOLYMERS
FLEXIBLE FILMS
FOOD PACKAGING
YEAST BIOMASS
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:11336/165590
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/165590
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Impact of the film-forming dispersion pH on the properties of yeast biomass filmsDelgado, Juan FranciscoSalvay, Andrés Gerardode la Osa, OrlandoWagner, Jorge RicardoPeltzer, Mercedes AnaBIODEGRADABLE SOURCESBIOPOLYMERSFLEXIBLE FILMSFOOD PACKAGINGYEAST BIOMASShttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2BackgroundYeast biomass, mainly composed by proteins and polysaccharides (mannans and β‐glucans), has been proposed to develop films. pH can affect the solubility of polysaccharides, the structure of the cell‐wall and the interactions between proteins. Considering the potential impact of these effects, the pH of yeast film‐forming dispersions was studied from 4 to 11.ResultsIn tensile tests, samples increased their elongation by increasing pH, from 7 ± 2% (pH 4) to 29 ± 5% (pH 11), but Young´s modulus was not significantly modified. Regarding thermal degradation, the maximum degradation rate temperature was shifted 46 °C from pH 4 to 11. Differences in water vapour permeability, colour, opacity and roughness of films were also found. According to the results of differential protein solubility assay, at pH 4 hydrophobic interactions and hydrogen bonding were promoted but, at pH 11 disulphide bonds were benefited, in addition to partial β‐glucan dissolution and break‐up of the alkali‐sensitive linkage in molecules from the cell wall.ConclusionResults let to conclude that film‐functional characteristics were greatly benefited at pH 11 in comparison to the regular pH of dispersion (pH 6). These results could help to understand and select the pH conditions to enhance the desired properties of yeast biomass films.Fil: Delgado, Juan Francisco. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Área Ingeniería en Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Houssay. Instituto de Tecnología en Polímeros y Nanotecnología. Universidad de Buenos Aires. Facultad de Ingeniería. Instituto de Tecnología en Polímeros y Nanotecnología; ArgentinaFil: Salvay, Andrés Gerardo. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Área Ingeniería en Alimentos; ArgentinaFil: de la Osa, Orlando. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Área Ingeniería en Alimentos; ArgentinaFil: Wagner, Jorge Ricardo. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Área Ingeniería en Alimentos; ArgentinaFil: Peltzer, Mercedes Ana. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Área Ingeniería en Alimentos; ArgentinaJohn Wiley & Sons Ltd2021-03info: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/11336/165590Delgado, Juan Francisco; Salvay, Andrés Gerardo; de la Osa, Orlando; Wagner, Jorge Ricardo; Peltzer, Mercedes Ana; Impact of the film-forming dispersion pH on the properties of yeast biomass films; John Wiley & Sons Ltd; Journal of the Science of Food and Agriculture; 101; 13; 3-2021; 5636-56440022-5142CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://onlinelibrary.wiley.com/doi/10.1002/jsfa.11216info:eu-repo/semantics/altIdentifier/doi/10.1002/jsfa.11216info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-22T11:41:18Zoai:ri.conicet.gov.ar:11336/165590instacron: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 11:41:19.033CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Impact of the film-forming dispersion pH on the properties of yeast biomass films
title Impact of the film-forming dispersion pH on the properties of yeast biomass films
spellingShingle Impact of the film-forming dispersion pH on the properties of yeast biomass films
Delgado, Juan Francisco
BIODEGRADABLE SOURCES
BIOPOLYMERS
FLEXIBLE FILMS
FOOD PACKAGING
YEAST BIOMASS
title_short Impact of the film-forming dispersion pH on the properties of yeast biomass films
title_full Impact of the film-forming dispersion pH on the properties of yeast biomass films
title_fullStr Impact of the film-forming dispersion pH on the properties of yeast biomass films
title_full_unstemmed Impact of the film-forming dispersion pH on the properties of yeast biomass films
title_sort Impact of the film-forming dispersion pH on the properties of yeast biomass films
dc.creator.none.fl_str_mv Delgado, Juan Francisco
Salvay, Andrés Gerardo
de la Osa, Orlando
Wagner, Jorge Ricardo
Peltzer, Mercedes Ana
author Delgado, Juan Francisco
author_facet Delgado, Juan Francisco
Salvay, Andrés Gerardo
de la Osa, Orlando
Wagner, Jorge Ricardo
Peltzer, Mercedes Ana
author_role author
author2 Salvay, Andrés Gerardo
de la Osa, Orlando
Wagner, Jorge Ricardo
Peltzer, Mercedes Ana
author2_role author
author
author
author
dc.subject.none.fl_str_mv BIODEGRADABLE SOURCES
BIOPOLYMERS
FLEXIBLE FILMS
FOOD PACKAGING
YEAST BIOMASS
topic BIODEGRADABLE SOURCES
BIOPOLYMERS
FLEXIBLE FILMS
FOOD PACKAGING
YEAST BIOMASS
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv BackgroundYeast biomass, mainly composed by proteins and polysaccharides (mannans and β‐glucans), has been proposed to develop films. pH can affect the solubility of polysaccharides, the structure of the cell‐wall and the interactions between proteins. Considering the potential impact of these effects, the pH of yeast film‐forming dispersions was studied from 4 to 11.ResultsIn tensile tests, samples increased their elongation by increasing pH, from 7 ± 2% (pH 4) to 29 ± 5% (pH 11), but Young´s modulus was not significantly modified. Regarding thermal degradation, the maximum degradation rate temperature was shifted 46 °C from pH 4 to 11. Differences in water vapour permeability, colour, opacity and roughness of films were also found. According to the results of differential protein solubility assay, at pH 4 hydrophobic interactions and hydrogen bonding were promoted but, at pH 11 disulphide bonds were benefited, in addition to partial β‐glucan dissolution and break‐up of the alkali‐sensitive linkage in molecules from the cell wall.ConclusionResults let to conclude that film‐functional characteristics were greatly benefited at pH 11 in comparison to the regular pH of dispersion (pH 6). These results could help to understand and select the pH conditions to enhance the desired properties of yeast biomass films.
Fil: Delgado, Juan Francisco. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Área Ingeniería en Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Houssay. Instituto de Tecnología en Polímeros y Nanotecnología. Universidad de Buenos Aires. Facultad de Ingeniería. Instituto de Tecnología en Polímeros y Nanotecnología; Argentina
Fil: Salvay, Andrés Gerardo. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Área Ingeniería en Alimentos; Argentina
Fil: de la Osa, Orlando. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Área Ingeniería en Alimentos; Argentina
Fil: Wagner, Jorge Ricardo. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Área Ingeniería en Alimentos; Argentina
Fil: Peltzer, Mercedes Ana. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Área Ingeniería en Alimentos; Argentina
description BackgroundYeast biomass, mainly composed by proteins and polysaccharides (mannans and β‐glucans), has been proposed to develop films. pH can affect the solubility of polysaccharides, the structure of the cell‐wall and the interactions between proteins. Considering the potential impact of these effects, the pH of yeast film‐forming dispersions was studied from 4 to 11.ResultsIn tensile tests, samples increased their elongation by increasing pH, from 7 ± 2% (pH 4) to 29 ± 5% (pH 11), but Young´s modulus was not significantly modified. Regarding thermal degradation, the maximum degradation rate temperature was shifted 46 °C from pH 4 to 11. Differences in water vapour permeability, colour, opacity and roughness of films were also found. According to the results of differential protein solubility assay, at pH 4 hydrophobic interactions and hydrogen bonding were promoted but, at pH 11 disulphide bonds were benefited, in addition to partial β‐glucan dissolution and break‐up of the alkali‐sensitive linkage in molecules from the cell wall.ConclusionResults let to conclude that film‐functional characteristics were greatly benefited at pH 11 in comparison to the regular pH of dispersion (pH 6). These results could help to understand and select the pH conditions to enhance the desired properties of yeast biomass films.
publishDate 2021
dc.date.none.fl_str_mv 2021-03
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/11336/165590
Delgado, Juan Francisco; Salvay, Andrés Gerardo; de la Osa, Orlando; Wagner, Jorge Ricardo; Peltzer, Mercedes Ana; Impact of the film-forming dispersion pH on the properties of yeast biomass films; John Wiley & Sons Ltd; Journal of the Science of Food and Agriculture; 101; 13; 3-2021; 5636-5644
0022-5142
CONICET Digital
CONICET
url http://hdl.handle.net/11336/165590
identifier_str_mv Delgado, Juan Francisco; Salvay, Andrés Gerardo; de la Osa, Orlando; Wagner, Jorge Ricardo; Peltzer, Mercedes Ana; Impact of the film-forming dispersion pH on the properties of yeast biomass films; John Wiley & Sons Ltd; Journal of the Science of Food and Agriculture; 101; 13; 3-2021; 5636-5644
0022-5142
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://onlinelibrary.wiley.com/doi/10.1002/jsfa.11216
info:eu-repo/semantics/altIdentifier/doi/10.1002/jsfa.11216
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 John Wiley & Sons Ltd
publisher.none.fl_str_mv John Wiley & Sons Ltd
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 12.982451

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