Characterization of acid – induced gels of quinoa proteins and carrageenan
- Autores
- Montellano Duran, Natalia; Spelzini, Darío; Boeris, Valeria
- Año de publicación
- 2019
- Idioma
- inglés
- Tipo de recurso
- artículo
- Estado
- versión publicada
- Descripción
- Fil: Montellano Duran, Natalia. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Área Fisicoquímica; Argentina
Fil: Montellano Duran, Natalia. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Spelzini, Darío. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Área Fisicoquímica; Argentina
Fil: Spelzini, Darío. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Spelzini, Darío. Pontificia Universidad Católica Argentina. Facultad de Química e Ingeniería del Rosario; Argentina
Fil: Boeris, Valeria. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Área Fisicoquímica; Argentina
Fil: Boeris, Valeria. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Boeris, Valeria. Pontificia Universidad Católica Argentina. Facultad de Química e Ingeniería del Rosario; Argentina
Abstract: In this work acid-induced gels composed of both quinoa proteins (QP, 18–42 g/L) and ι–carrageenan (Carr, 0–0.5 g/L) were characterized. The objective of this work was to characterize gels with different structures and to correlate their microstructural parameters to physical properties of gels using modeling equation. Aggregates and pores size distributions were determined using confocal laser scanning microscopy; the medians of these distributions being between 1.10–2.46 μm and 1.4–4.45 μm respectively. Digital homogeneity of the images was also estimated by the determination of the angular second moment (13–54). Water holding capacity (WHC), color, appearance and texture were measured in order to assess the macrostructure. Appearance and color (L* = 82–87, a* = 3.52–6.09, b* = 15.8–24.4) were affected by QP concentration and the glucono–δ–lactone (GDL, 0–21 g/L) to QP mass ratio (GDL/QP), probably due to the protein coloration and the final pH reached by the system. WHC (82–97%) and textural (stiffness = 12–253.2 N/mm, maximum force = 127.4–1298.5 N) properties were affected by the concentration of both biopolymers, GDL/QP and their combination. The pore size showed to be correlated to mechanical properties of the gels as well as to their WHC and appearance. Gels obtained were a result of the competition of QP–QP interaction with QP–Carr interaction. - Fuente
- LWT - Food Science and Technology. 2019, 108
- Materia
-
PROTEINAS
QUINOA
CARRAGENINAS
PROTEINAS VEGETALES
GELACION
TEXTURA - Nivel de accesibilidad
- acceso abierto
- Condiciones de uso
- https://creativecommons.org/licenses/by-nc-sa/4.0/
- Repositorio
- Institución
- Pontificia Universidad Católica Argentina
- OAI Identificador
- oai:ucacris:123456789/14654
Ver los metadatos del registro completo
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spelling |
Characterization of acid – induced gels of quinoa proteins and carrageenanMontellano Duran, NataliaSpelzini, DaríoBoeris, ValeriaPROTEINASQUINOACARRAGENINASPROTEINAS VEGETALESGELACIONTEXTURAFil: Montellano Duran, Natalia. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Área Fisicoquímica; ArgentinaFil: Montellano Duran, Natalia. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Spelzini, Darío. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Área Fisicoquímica; ArgentinaFil: Spelzini, Darío. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Spelzini, Darío. Pontificia Universidad Católica Argentina. Facultad de Química e Ingeniería del Rosario; ArgentinaFil: Boeris, Valeria. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Área Fisicoquímica; ArgentinaFil: Boeris, Valeria. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Boeris, Valeria. Pontificia Universidad Católica Argentina. Facultad de Química e Ingeniería del Rosario; ArgentinaAbstract: In this work acid-induced gels composed of both quinoa proteins (QP, 18–42 g/L) and ι–carrageenan (Carr, 0–0.5 g/L) were characterized. The objective of this work was to characterize gels with different structures and to correlate their microstructural parameters to physical properties of gels using modeling equation. Aggregates and pores size distributions were determined using confocal laser scanning microscopy; the medians of these distributions being between 1.10–2.46 μm and 1.4–4.45 μm respectively. Digital homogeneity of the images was also estimated by the determination of the angular second moment (13–54). Water holding capacity (WHC), color, appearance and texture were measured in order to assess the macrostructure. Appearance and color (L* = 82–87, a* = 3.52–6.09, b* = 15.8–24.4) were affected by QP concentration and the glucono–δ–lactone (GDL, 0–21 g/L) to QP mass ratio (GDL/QP), probably due to the protein coloration and the final pH reached by the system. WHC (82–97%) and textural (stiffness = 12–253.2 N/mm, maximum force = 127.4–1298.5 N) properties were affected by the concentration of both biopolymers, GDL/QP and their combination. The pore size showed to be correlated to mechanical properties of the gels as well as to their WHC and appearance. Gels obtained were a result of the competition of QP–QP interaction with QP–Carr interaction.Elsevier2019info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttps://repositorio.uca.edu.ar/handle/123456789/146540023-643810.1016/j.lwt.2019.03.052Montellano Duran, N., Spelzini, D., Boeris, V. Characterization of acid – induced gels of quinoa proteins and carrageenan [en línea]. LWT - Food Science and Technology. 2019, 108 doi:10.1016/j.lwt.2019.03.052 Disponible en: https://repositorio.uca.edu.ar/handle/123456789/14654LWT - Food Science and Technology. 2019, 108reponame:Repositorio Institucional (UCA)instname:Pontificia Universidad Católica Argentinaenginfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/4.0/2025-07-03T10:58:45Zoai:ucacris:123456789/14654instacron:UCAInstitucionalhttps://repositorio.uca.edu.ar/Universidad privadaNo correspondehttps://repositorio.uca.edu.ar/oaiclaudia_fernandez@uca.edu.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:25852025-07-03 10:58:45.338Repositorio Institucional (UCA) - Pontificia Universidad Católica Argentinafalse |
dc.title.none.fl_str_mv |
Characterization of acid – induced gels of quinoa proteins and carrageenan |
title |
Characterization of acid – induced gels of quinoa proteins and carrageenan |
spellingShingle |
Characterization of acid – induced gels of quinoa proteins and carrageenan Montellano Duran, Natalia PROTEINAS QUINOA CARRAGENINAS PROTEINAS VEGETALES GELACION TEXTURA |
title_short |
Characterization of acid – induced gels of quinoa proteins and carrageenan |
title_full |
Characterization of acid – induced gels of quinoa proteins and carrageenan |
title_fullStr |
Characterization of acid – induced gels of quinoa proteins and carrageenan |
title_full_unstemmed |
Characterization of acid – induced gels of quinoa proteins and carrageenan |
title_sort |
Characterization of acid – induced gels of quinoa proteins and carrageenan |
dc.creator.none.fl_str_mv |
Montellano Duran, Natalia Spelzini, Darío Boeris, Valeria |
author |
Montellano Duran, Natalia |
author_facet |
Montellano Duran, Natalia Spelzini, Darío Boeris, Valeria |
author_role |
author |
author2 |
Spelzini, Darío Boeris, Valeria |
author2_role |
author author |
dc.subject.none.fl_str_mv |
PROTEINAS QUINOA CARRAGENINAS PROTEINAS VEGETALES GELACION TEXTURA |
topic |
PROTEINAS QUINOA CARRAGENINAS PROTEINAS VEGETALES GELACION TEXTURA |
dc.description.none.fl_txt_mv |
Fil: Montellano Duran, Natalia. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Área Fisicoquímica; Argentina Fil: Montellano Duran, Natalia. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina Fil: Spelzini, Darío. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Área Fisicoquímica; Argentina Fil: Spelzini, Darío. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina Fil: Spelzini, Darío. Pontificia Universidad Católica Argentina. Facultad de Química e Ingeniería del Rosario; Argentina Fil: Boeris, Valeria. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Área Fisicoquímica; Argentina Fil: Boeris, Valeria. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina Fil: Boeris, Valeria. Pontificia Universidad Católica Argentina. Facultad de Química e Ingeniería del Rosario; Argentina Abstract: In this work acid-induced gels composed of both quinoa proteins (QP, 18–42 g/L) and ι–carrageenan (Carr, 0–0.5 g/L) were characterized. The objective of this work was to characterize gels with different structures and to correlate their microstructural parameters to physical properties of gels using modeling equation. Aggregates and pores size distributions were determined using confocal laser scanning microscopy; the medians of these distributions being between 1.10–2.46 μm and 1.4–4.45 μm respectively. Digital homogeneity of the images was also estimated by the determination of the angular second moment (13–54). Water holding capacity (WHC), color, appearance and texture were measured in order to assess the macrostructure. Appearance and color (L* = 82–87, a* = 3.52–6.09, b* = 15.8–24.4) were affected by QP concentration and the glucono–δ–lactone (GDL, 0–21 g/L) to QP mass ratio (GDL/QP), probably due to the protein coloration and the final pH reached by the system. WHC (82–97%) and textural (stiffness = 12–253.2 N/mm, maximum force = 127.4–1298.5 N) properties were affected by the concentration of both biopolymers, GDL/QP and their combination. The pore size showed to be correlated to mechanical properties of the gels as well as to their WHC and appearance. Gels obtained were a result of the competition of QP–QP interaction with QP–Carr interaction. |
description |
Fil: Montellano Duran, Natalia. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Área Fisicoquímica; Argentina |
publishDate |
2019 |
dc.date.none.fl_str_mv |
2019 |
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 |
https://repositorio.uca.edu.ar/handle/123456789/14654 0023-6438 10.1016/j.lwt.2019.03.052 Montellano Duran, N., Spelzini, D., Boeris, V. Characterization of acid – induced gels of quinoa proteins and carrageenan [en línea]. LWT - Food Science and Technology. 2019, 108 doi:10.1016/j.lwt.2019.03.052 Disponible en: https://repositorio.uca.edu.ar/handle/123456789/14654 |
url |
https://repositorio.uca.edu.ar/handle/123456789/14654 |
identifier_str_mv |
0023-6438 10.1016/j.lwt.2019.03.052 Montellano Duran, N., Spelzini, D., Boeris, V. Characterization of acid – induced gels of quinoa proteins and carrageenan [en línea]. LWT - Food Science and Technology. 2019, 108 doi:10.1016/j.lwt.2019.03.052 Disponible en: https://repositorio.uca.edu.ar/handle/123456789/14654 |
dc.language.none.fl_str_mv |
eng |
language |
eng |
dc.rights.none.fl_str_mv |
info:eu-repo/semantics/openAccess https://creativecommons.org/licenses/by-nc-sa/4.0/ |
eu_rights_str_mv |
openAccess |
rights_invalid_str_mv |
https://creativecommons.org/licenses/by-nc-sa/4.0/ |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Elsevier |
publisher.none.fl_str_mv |
Elsevier |
dc.source.none.fl_str_mv |
LWT - Food Science and Technology. 2019, 108 reponame:Repositorio Institucional (UCA) instname:Pontificia Universidad Católica Argentina |
reponame_str |
Repositorio Institucional (UCA) |
collection |
Repositorio Institucional (UCA) |
instname_str |
Pontificia Universidad Católica Argentina |
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Repositorio Institucional (UCA) - Pontificia Universidad Católica Argentina |
repository.mail.fl_str_mv |
claudia_fernandez@uca.edu.ar |
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13.070432 |