The effect of carrageenan on the acid-induced aggregation and gelation conditions of quinoa proteins

Autores
Montellano Duran, Natalia; Galante, Micaela; Spelzini, Darío; Boeris, Valeria
Año de publicación
2018
Idioma
inglés
Tipo de recurso
artículo
Estado
versión aceptada
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: Galante, Micaela. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Área Fisicoquímica; Argentina
Fil: Galante, Micaela. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Galante, Micaela. Pontificia Universidad Católica Argentina. Facultad de Química e Ingeniería del Rosario; 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: This work aimed to study the effect of the presence of Carrageenan (Carr) on the quinoa proteins (QP) structure and acid-induced aggregation. Carr significantly influenced the pH-solubility profile, the effect of the thermal treatment of QP, the fluorescence emission spectra. The QP dispersions were acidified by the addition of glucono-δ-lactone (GDL); the initial soluble aggregates became into smaller structures that close to the isoelectric point, formed larger aggregates due to the neutralization of QP charges. The QP acid-induced aggregation process as well as the size of the aggregates were affected differentially depending on the Carr concentration added. The QP concentration and pH required to form gels were determined by a qualitative procedure absence and presence of different Carr concentrations. The least QP concentration to form gels was decreased by the presence of Carr; in addition, the pH range of gelation was more acid. Acid-induced aggregation process seems to be a competition between QP-QP and QP-Carr interaction, and both biopolymers are synergically responsible for the formation of the gel matrix.
Fuente
Food Research International. 2018, 107
Materia
QUINOA
PROTEINAS
CARRAGENINAS
PROTEINAS VEGETALES
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:123456789/9541
Acceder
id RIUCA_b30997fe7ec47c6bb1f687eb7e0e2226
oai_identifier_str oai:ucacris:123456789/9541
network_acronym_str RIUCA
repository_id_str 2585
network_name_str Repositorio Institucional (UCA)
spelling The effect of carrageenan on the acid-induced aggregation and gelation conditions of quinoa proteinsMontellano Duran, NataliaGalante, MicaelaSpelzini, DaríoBoeris, ValeriaQUINOAPROTEINASCARRAGENINASPROTEINAS VEGETALESFil: 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: Galante, Micaela. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Área Fisicoquímica; ArgentinaFil: Galante, Micaela. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Galante, Micaela. Pontificia Universidad Católica Argentina. Facultad de Química e Ingeniería del Rosario; 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: This work aimed to study the effect of the presence of Carrageenan (Carr) on the quinoa proteins (QP) structure and acid-induced aggregation. Carr significantly influenced the pH-solubility profile, the effect of the thermal treatment of QP, the fluorescence emission spectra. The QP dispersions were acidified by the addition of glucono-δ-lactone (GDL); the initial soluble aggregates became into smaller structures that close to the isoelectric point, formed larger aggregates due to the neutralization of QP charges. The QP acid-induced aggregation process as well as the size of the aggregates were affected differentially depending on the Carr concentration added. The QP concentration and pH required to form gels were determined by a qualitative procedure absence and presence of different Carr concentrations. The least QP concentration to form gels was decreased by the presence of Carr; in addition, the pH range of gelation was more acid. Acid-induced aggregation process seems to be a competition between QP-QP and QP-Carr interaction, and both biopolymers are synergically responsible for the formation of the gel matrix.Elsevier2018info:eu-repo/semantics/articleinfo:eu-repo/semantics/acceptedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttps://repositorio.uca.edu.ar/handle/123456789/95410963-9969 (impreso)1873-7145 (online)10.1016/j.foodres.2018.03.01529580535Montellano Duran, N. et al. The effect of carrageenan on the acid-induced aggregation and gelation conditions of quinoa proteins [en línea]. Food Research International. 2018, 107. doi:10.1016/j.foodres.2018.03.015 Disponible en: https://repositorio.uca.edu.ar/handle/123456789/9541Food Research International. 2018, 107reponame:Repositorio Institucional (UCA)instname:Pontificia Universidad Católica Argentinaenginfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/4.0/2025-07-03T10:57:09Zoai:ucacris:123456789/9541instacron:UCAInstitucionalhttps://repositorio.uca.edu.ar/Universidad privadaNo correspondehttps://repositorio.uca.edu.ar/oaiclaudia_fernandez@uca.edu.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:25852025-07-03 10:57:09.448Repositorio Institucional (UCA) - Pontificia Universidad Católica Argentinafalse
dc.title.none.fl_str_mv The effect of carrageenan on the acid-induced aggregation and gelation conditions of quinoa proteins
title The effect of carrageenan on the acid-induced aggregation and gelation conditions of quinoa proteins
spellingShingle The effect of carrageenan on the acid-induced aggregation and gelation conditions of quinoa proteins
Montellano Duran, Natalia
QUINOA
PROTEINAS
CARRAGENINAS
PROTEINAS VEGETALES
title_short The effect of carrageenan on the acid-induced aggregation and gelation conditions of quinoa proteins
title_full The effect of carrageenan on the acid-induced aggregation and gelation conditions of quinoa proteins
title_fullStr The effect of carrageenan on the acid-induced aggregation and gelation conditions of quinoa proteins
title_full_unstemmed The effect of carrageenan on the acid-induced aggregation and gelation conditions of quinoa proteins
title_sort The effect of carrageenan on the acid-induced aggregation and gelation conditions of quinoa proteins
dc.creator.none.fl_str_mv Montellano Duran, Natalia
Galante, Micaela
Spelzini, Darío
Boeris, Valeria
author Montellano Duran, Natalia
author_facet Montellano Duran, Natalia
Galante, Micaela
Spelzini, Darío
Boeris, Valeria
author_role author
author2 Galante, Micaela
Spelzini, Darío
Boeris, Valeria
author2_role author
author
author
dc.subject.none.fl_str_mv QUINOA
PROTEINAS
CARRAGENINAS
PROTEINAS VEGETALES
topic QUINOA
PROTEINAS
CARRAGENINAS
PROTEINAS VEGETALES
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: Galante, Micaela. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Área Fisicoquímica; Argentina
Fil: Galante, Micaela. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Galante, Micaela. Pontificia Universidad Católica Argentina. Facultad de Química e Ingeniería del Rosario; 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: This work aimed to study the effect of the presence of Carrageenan (Carr) on the quinoa proteins (QP) structure and acid-induced aggregation. Carr significantly influenced the pH-solubility profile, the effect of the thermal treatment of QP, the fluorescence emission spectra. The QP dispersions were acidified by the addition of glucono-δ-lactone (GDL); the initial soluble aggregates became into smaller structures that close to the isoelectric point, formed larger aggregates due to the neutralization of QP charges. The QP acid-induced aggregation process as well as the size of the aggregates were affected differentially depending on the Carr concentration added. The QP concentration and pH required to form gels were determined by a qualitative procedure absence and presence of different Carr concentrations. The least QP concentration to form gels was decreased by the presence of Carr; in addition, the pH range of gelation was more acid. Acid-induced aggregation process seems to be a competition between QP-QP and QP-Carr interaction, and both biopolymers are synergically responsible for the formation of the gel matrix.
description Fil: Montellano Duran, Natalia. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Área Fisicoquímica; Argentina
publishDate 2018
dc.date.none.fl_str_mv 2018
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/acceptedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str acceptedVersion
dc.identifier.none.fl_str_mv https://repositorio.uca.edu.ar/handle/123456789/9541
0963-9969 (impreso)
1873-7145 (online)
10.1016/j.foodres.2018.03.015
29580535
Montellano Duran, N. et al. The effect of carrageenan on the acid-induced aggregation and gelation conditions of quinoa proteins [en línea]. Food Research International. 2018, 107. doi:10.1016/j.foodres.2018.03.015 Disponible en: https://repositorio.uca.edu.ar/handle/123456789/9541
url https://repositorio.uca.edu.ar/handle/123456789/9541
identifier_str_mv 0963-9969 (impreso)
1873-7145 (online)
10.1016/j.foodres.2018.03.015
29580535
Montellano Duran, N. et al. The effect of carrageenan on the acid-induced aggregation and gelation conditions of quinoa proteins [en línea]. Food Research International. 2018, 107. doi:10.1016/j.foodres.2018.03.015 Disponible en: https://repositorio.uca.edu.ar/handle/123456789/9541
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 Food Research International. 2018, 107
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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score 13.070432

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