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
Repositorio Institucional (UCA)
Institución
Pontificia Universidad Católica Argentina
OAI Identificador
oai:ucacris:123456789/14654

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oai_identifier_str oai:ucacris:123456789/14654
network_acronym_str RIUCA
repository_id_str 2585
network_name_str Repositorio Institucional (UCA)
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
repository.name.fl_str_mv Repositorio Institucional (UCA) - Pontificia Universidad Católica Argentina
repository.mail.fl_str_mv claudia_fernandez@uca.edu.ar
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