Interactions of hydrocolloids and sonicated-gluten proteins

Autores
Ribotta, Pablo Daniel; Ausar, S. F.; Beltramo, Dante Miguel; León, A. E.
Año de publicación
2005
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The aims of this article were to explore the nature of the interactions between certain commercial hydrocolloids and sonicated-gluten proteins and to evaluate their relation to bread quality. Dough rheology and bread quality were affected in different ways by the addition of hydrocolloids. Pectin and l-carrageenan strengthened wheat dough and sodium alginate augmented the extensibility of dough. In addition, sodium alginate and pectin improve loaf volume and all the hydrocolloids tested decreased the initial bread crumb firmness and chewiness. This work demonstrated that carrageenan isoforms and pectin (sulphated and carboxylated hydrocolloids, respectively) can form hydrophilic complexes with gluten proteins and the capacity of complexation appears to be related to the density of the anionic group in the hydrocolloidl-carrageenan strengthened wheat dough and sodium alginate augmented the extensibility of dough. In addition, sodium alginate and pectin improve loaf volume and all the hydrocolloids tested decreased the initial bread crumb firmness and chewiness. This work demonstrated that carrageenan isoforms and pectin (sulphated and carboxylated hydrocolloids, respectively) can form hydrophilic complexes with gluten proteins and the capacity of complexation appears to be related to the density of the anionic group in the hydrocolloid.
Fil: Ribotta, Pablo Daniel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba; Argentina. Provincia de Córdoba. Ministerio de Ciencia y Técnica. Centro de Excelencia en Productos y Procesos de Córdoba; Argentina. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; Argentina
Fil: Ausar, S. F.. Provincia de Córdoba. Ministerio de Ciencia y Técnica. Centro de Excelencia en Productos y Procesos de Córdoba; Argentina
Fil: Beltramo, Dante Miguel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba; Argentina. Provincia de Córdoba. Ministerio de Ciencia y Técnica. Centro de Excelencia en Productos y Procesos de Córdoba; Argentina
Fil: León, A. E.. Provincia de Córdoba. Ministerio de Ciencia y Técnica. Centro de Excelencia en Productos y Procesos de Córdoba; Argentina. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; Argentina
Materia
BAKING
HYDROCOLLOID
RHEOLOGY
PROTEIN
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:11336/241954
Acceder
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network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Interactions of hydrocolloids and sonicated-gluten proteinsRibotta, Pablo DanielAusar, S. F.Beltramo, Dante MiguelLeón, A. E.BAKINGHYDROCOLLOIDRHEOLOGYPROTEINhttps://purl.org/becyt/ford/1.4https://purl.org/becyt/ford/1The aims of this article were to explore the nature of the interactions between certain commercial hydrocolloids and sonicated-gluten proteins and to evaluate their relation to bread quality. Dough rheology and bread quality were affected in different ways by the addition of hydrocolloids. Pectin and l-carrageenan strengthened wheat dough and sodium alginate augmented the extensibility of dough. In addition, sodium alginate and pectin improve loaf volume and all the hydrocolloids tested decreased the initial bread crumb firmness and chewiness. This work demonstrated that carrageenan isoforms and pectin (sulphated and carboxylated hydrocolloids, respectively) can form hydrophilic complexes with gluten proteins and the capacity of complexation appears to be related to the density of the anionic group in the hydrocolloidl-carrageenan strengthened wheat dough and sodium alginate augmented the extensibility of dough. In addition, sodium alginate and pectin improve loaf volume and all the hydrocolloids tested decreased the initial bread crumb firmness and chewiness. This work demonstrated that carrageenan isoforms and pectin (sulphated and carboxylated hydrocolloids, respectively) can form hydrophilic complexes with gluten proteins and the capacity of complexation appears to be related to the density of the anionic group in the hydrocolloid.Fil: Ribotta, Pablo Daniel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba; Argentina. Provincia de Córdoba. Ministerio de Ciencia y Técnica. Centro de Excelencia en Productos y Procesos de Córdoba; Argentina. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; ArgentinaFil: Ausar, S. F.. Provincia de Córdoba. Ministerio de Ciencia y Técnica. Centro de Excelencia en Productos y Procesos de Córdoba; ArgentinaFil: Beltramo, Dante Miguel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba; Argentina. Provincia de Córdoba. Ministerio de Ciencia y Técnica. Centro de Excelencia en Productos y Procesos de Córdoba; ArgentinaFil: León, A. E.. Provincia de Córdoba. Ministerio de Ciencia y Técnica. Centro de Excelencia en Productos y Procesos de Córdoba; Argentina. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; ArgentinaElsevier2005-01info: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/11336/241954Ribotta, Pablo Daniel; Ausar, S. F.; Beltramo, Dante Miguel; León, A. E.; Interactions of hydrocolloids and sonicated-gluten proteins; Elsevier; Food Hydrocolloids; 19; 1; 1-2005; 93-990268-005XCONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0268005X04000566info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodhyd.2004.04.018info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-15T15:23:53Zoai:ri.conicet.gov.ar:11336/241954instacron: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 15:23:53.378CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Interactions of hydrocolloids and sonicated-gluten proteins
title Interactions of hydrocolloids and sonicated-gluten proteins
spellingShingle Interactions of hydrocolloids and sonicated-gluten proteins
Ribotta, Pablo Daniel
BAKING
HYDROCOLLOID
RHEOLOGY
PROTEIN
title_short Interactions of hydrocolloids and sonicated-gluten proteins
title_full Interactions of hydrocolloids and sonicated-gluten proteins
title_fullStr Interactions of hydrocolloids and sonicated-gluten proteins
title_full_unstemmed Interactions of hydrocolloids and sonicated-gluten proteins
title_sort Interactions of hydrocolloids and sonicated-gluten proteins
dc.creator.none.fl_str_mv Ribotta, Pablo Daniel
Ausar, S. F.
Beltramo, Dante Miguel
León, A. E.
author Ribotta, Pablo Daniel
author_facet Ribotta, Pablo Daniel
Ausar, S. F.
Beltramo, Dante Miguel
León, A. E.
author_role author
author2 Ausar, S. F.
Beltramo, Dante Miguel
León, A. E.
author2_role author
author
author
dc.subject.none.fl_str_mv BAKING
HYDROCOLLOID
RHEOLOGY
PROTEIN
topic BAKING
HYDROCOLLOID
RHEOLOGY
PROTEIN
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.4
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv The aims of this article were to explore the nature of the interactions between certain commercial hydrocolloids and sonicated-gluten proteins and to evaluate their relation to bread quality. Dough rheology and bread quality were affected in different ways by the addition of hydrocolloids. Pectin and l-carrageenan strengthened wheat dough and sodium alginate augmented the extensibility of dough. In addition, sodium alginate and pectin improve loaf volume and all the hydrocolloids tested decreased the initial bread crumb firmness and chewiness. This work demonstrated that carrageenan isoforms and pectin (sulphated and carboxylated hydrocolloids, respectively) can form hydrophilic complexes with gluten proteins and the capacity of complexation appears to be related to the density of the anionic group in the hydrocolloidl-carrageenan strengthened wheat dough and sodium alginate augmented the extensibility of dough. In addition, sodium alginate and pectin improve loaf volume and all the hydrocolloids tested decreased the initial bread crumb firmness and chewiness. This work demonstrated that carrageenan isoforms and pectin (sulphated and carboxylated hydrocolloids, respectively) can form hydrophilic complexes with gluten proteins and the capacity of complexation appears to be related to the density of the anionic group in the hydrocolloid.
Fil: Ribotta, Pablo Daniel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba; Argentina. Provincia de Córdoba. Ministerio de Ciencia y Técnica. Centro de Excelencia en Productos y Procesos de Córdoba; Argentina. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; Argentina
Fil: Ausar, S. F.. Provincia de Córdoba. Ministerio de Ciencia y Técnica. Centro de Excelencia en Productos y Procesos de Córdoba; Argentina
Fil: Beltramo, Dante Miguel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba; Argentina. Provincia de Córdoba. Ministerio de Ciencia y Técnica. Centro de Excelencia en Productos y Procesos de Córdoba; Argentina
Fil: León, A. E.. Provincia de Córdoba. Ministerio de Ciencia y Técnica. Centro de Excelencia en Productos y Procesos de Córdoba; Argentina. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; Argentina
description The aims of this article were to explore the nature of the interactions between certain commercial hydrocolloids and sonicated-gluten proteins and to evaluate their relation to bread quality. Dough rheology and bread quality were affected in different ways by the addition of hydrocolloids. Pectin and l-carrageenan strengthened wheat dough and sodium alginate augmented the extensibility of dough. In addition, sodium alginate and pectin improve loaf volume and all the hydrocolloids tested decreased the initial bread crumb firmness and chewiness. This work demonstrated that carrageenan isoforms and pectin (sulphated and carboxylated hydrocolloids, respectively) can form hydrophilic complexes with gluten proteins and the capacity of complexation appears to be related to the density of the anionic group in the hydrocolloidl-carrageenan strengthened wheat dough and sodium alginate augmented the extensibility of dough. In addition, sodium alginate and pectin improve loaf volume and all the hydrocolloids tested decreased the initial bread crumb firmness and chewiness. This work demonstrated that carrageenan isoforms and pectin (sulphated and carboxylated hydrocolloids, respectively) can form hydrophilic complexes with gluten proteins and the capacity of complexation appears to be related to the density of the anionic group in the hydrocolloid.
publishDate 2005
dc.date.none.fl_str_mv 2005-01
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/11336/241954
Ribotta, Pablo Daniel; Ausar, S. F.; Beltramo, Dante Miguel; León, A. E.; Interactions of hydrocolloids and sonicated-gluten proteins; Elsevier; Food Hydrocolloids; 19; 1; 1-2005; 93-99
0268-005X
CONICET Digital
CONICET
url http://hdl.handle.net/11336/241954
identifier_str_mv Ribotta, Pablo Daniel; Ausar, S. F.; Beltramo, Dante Miguel; León, A. E.; Interactions of hydrocolloids and sonicated-gluten proteins; Elsevier; Food Hydrocolloids; 19; 1; 1-2005; 93-99
0268-005X
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://www.sciencedirect.com/science/article/pii/S0268005X04000566
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodhyd.2004.04.018
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
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_ 1846083386039336960
score 13.22299

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