Amaranth protein films prepared with high-pressure treated proteins

Autores
Condés, María Cristina; Añon, Maria Cristina; Mauri, Adriana Noemi
Año de publicación
2015
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
This work studies the effect of using high-pressure modified amaranth proteins in the preparation of edible film and compares the efficiency of high pressure and thermal treatment on the functionality of amaranth protein films. This films were prepared by casting using glycerol as plasticizer from protein dispersions submitted to high pressure treatments of different intensity (0.1, 200, 400 and 600 MPa). Protein dispersions treated with high-pressure were able to form uniform films with better mechanical properties, lower water solubility and water vapor permeability than those prepared from non-treated protein dispersions without modifying its thickness, color and water content, but somewhat more opaque. This could be attributed to structural changes by high-pressure treatment, which favored protein unfolding, increasing protein surface hydrophobicity and the amount of free SH, that were re-associated during film formation producing a higher crosslinking of matrixes that was denoted in a better functionality of films. These films also showed better properties than those prepared with amaranth protein isolates thermally treated.
Fil: Condés, María Cristina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones en Criotecnología de Alimentos (i); Argentina. Universidad Nacional de La Plata. Facultad de Ciencias Exactas; Argentina
Fil: Añon, Maria Cristina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones en Criotecnología de Alimentos (i); Argentina. Universidad Nacional de La Plata. Facultad de Ciencias Exactas; Argentina
Fil: Mauri, Adriana Noemi. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones en Criotecnología de Alimentos (i); Argentina. Universidad Nacional de La Plata. Facultad de Ciencias Exactas; Argentina
Materia
Protein Films
Amaranth Proteins
High-Pressure Treatment
Thermal Treatment
Protein-Cross Linking
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:11336/12082
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/12082
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Amaranth protein films prepared with high-pressure treated proteinsCondés, María CristinaAñon, Maria CristinaMauri, Adriana NoemiProtein FilmsAmaranth ProteinsHigh-Pressure TreatmentThermal TreatmentProtein-Cross Linkinghttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2This work studies the effect of using high-pressure modified amaranth proteins in the preparation of edible film and compares the efficiency of high pressure and thermal treatment on the functionality of amaranth protein films. This films were prepared by casting using glycerol as plasticizer from protein dispersions submitted to high pressure treatments of different intensity (0.1, 200, 400 and 600 MPa). Protein dispersions treated with high-pressure were able to form uniform films with better mechanical properties, lower water solubility and water vapor permeability than those prepared from non-treated protein dispersions without modifying its thickness, color and water content, but somewhat more opaque. This could be attributed to structural changes by high-pressure treatment, which favored protein unfolding, increasing protein surface hydrophobicity and the amount of free SH, that were re-associated during film formation producing a higher crosslinking of matrixes that was denoted in a better functionality of films. These films also showed better properties than those prepared with amaranth protein isolates thermally treated.Fil: Condés, María Cristina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones en Criotecnología de Alimentos (i); Argentina. Universidad Nacional de La Plata. Facultad de Ciencias Exactas; ArgentinaFil: Añon, Maria Cristina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones en Criotecnología de Alimentos (i); Argentina. Universidad Nacional de La Plata. Facultad de Ciencias Exactas; ArgentinaFil: Mauri, Adriana Noemi. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones en Criotecnología de Alimentos (i); Argentina. Universidad Nacional de La Plata. Facultad de Ciencias Exactas; ArgentinaElsevier2015-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/12082Condés, María Cristina; Añon, Maria Cristina; Mauri, Adriana Noemi; Amaranth protein films prepared with high-pressure treated proteins; Elsevier; Journal Of Food Engineering; 166; 1-2015; 38-440260-8774enginfo:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0260877415002162info:eu-repo/semantics/altIdentifier/doi/10.1016/j.jfoodeng.2015.05.005info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:46:00Zoai:ri.conicet.gov.ar:11336/12082instacron: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 10:46:00.895CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Amaranth protein films prepared with high-pressure treated proteins
title Amaranth protein films prepared with high-pressure treated proteins
spellingShingle Amaranth protein films prepared with high-pressure treated proteins
Condés, María Cristina
Protein Films
Amaranth Proteins
High-Pressure Treatment
Thermal Treatment
Protein-Cross Linking
title_short Amaranth protein films prepared with high-pressure treated proteins
title_full Amaranth protein films prepared with high-pressure treated proteins
title_fullStr Amaranth protein films prepared with high-pressure treated proteins
title_full_unstemmed Amaranth protein films prepared with high-pressure treated proteins
title_sort Amaranth protein films prepared with high-pressure treated proteins
dc.creator.none.fl_str_mv Condés, María Cristina
Añon, Maria Cristina
Mauri, Adriana Noemi
author Condés, María Cristina
author_facet Condés, María Cristina
Añon, Maria Cristina
Mauri, Adriana Noemi
author_role author
author2 Añon, Maria Cristina
Mauri, Adriana Noemi
author2_role author
author
dc.subject.none.fl_str_mv Protein Films
Amaranth Proteins
High-Pressure Treatment
Thermal Treatment
Protein-Cross Linking
topic Protein Films
Amaranth Proteins
High-Pressure Treatment
Thermal Treatment
Protein-Cross Linking
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv This work studies the effect of using high-pressure modified amaranth proteins in the preparation of edible film and compares the efficiency of high pressure and thermal treatment on the functionality of amaranth protein films. This films were prepared by casting using glycerol as plasticizer from protein dispersions submitted to high pressure treatments of different intensity (0.1, 200, 400 and 600 MPa). Protein dispersions treated with high-pressure were able to form uniform films with better mechanical properties, lower water solubility and water vapor permeability than those prepared from non-treated protein dispersions without modifying its thickness, color and water content, but somewhat more opaque. This could be attributed to structural changes by high-pressure treatment, which favored protein unfolding, increasing protein surface hydrophobicity and the amount of free SH, that were re-associated during film formation producing a higher crosslinking of matrixes that was denoted in a better functionality of films. These films also showed better properties than those prepared with amaranth protein isolates thermally treated.
Fil: Condés, María Cristina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones en Criotecnología de Alimentos (i); Argentina. Universidad Nacional de La Plata. Facultad de Ciencias Exactas; Argentina
Fil: Añon, Maria Cristina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones en Criotecnología de Alimentos (i); Argentina. Universidad Nacional de La Plata. Facultad de Ciencias Exactas; Argentina
Fil: Mauri, Adriana Noemi. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones en Criotecnología de Alimentos (i); Argentina. Universidad Nacional de La Plata. Facultad de Ciencias Exactas; Argentina
description This work studies the effect of using high-pressure modified amaranth proteins in the preparation of edible film and compares the efficiency of high pressure and thermal treatment on the functionality of amaranth protein films. This films were prepared by casting using glycerol as plasticizer from protein dispersions submitted to high pressure treatments of different intensity (0.1, 200, 400 and 600 MPa). Protein dispersions treated with high-pressure were able to form uniform films with better mechanical properties, lower water solubility and water vapor permeability than those prepared from non-treated protein dispersions without modifying its thickness, color and water content, but somewhat more opaque. This could be attributed to structural changes by high-pressure treatment, which favored protein unfolding, increasing protein surface hydrophobicity and the amount of free SH, that were re-associated during film formation producing a higher crosslinking of matrixes that was denoted in a better functionality of films. These films also showed better properties than those prepared with amaranth protein isolates thermally treated.
publishDate 2015
dc.date.none.fl_str_mv 2015-01
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/11336/12082
Condés, María Cristina; Añon, Maria Cristina; Mauri, Adriana Noemi; Amaranth protein films prepared with high-pressure treated proteins; Elsevier; Journal Of Food Engineering; 166; 1-2015; 38-44
0260-8774
url http://hdl.handle.net/11336/12082
identifier_str_mv Condés, María Cristina; Añon, Maria Cristina; Mauri, Adriana Noemi; Amaranth protein films prepared with high-pressure treated proteins; Elsevier; Journal Of Food Engineering; 166; 1-2015; 38-44
0260-8774
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/S0260877415002162
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.jfoodeng.2015.05.005
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
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
_version_ 1844614500916920320
score 13.070432

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