Comparative behaviour of solutions and dispersions of amaranth proteins on their emulsifying properties

Autores
Suárez, Santiago Emmanuel; Añón, María Cristina
Año de publicación
2018
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
In the present work the effect of the presence of soluble and insoluble protein on the stability of oil-water emulsions prepared with amaranth protein isolates (API) was analyzed. For this purpose, four types of emulsions were prepared: API-pH2 and API-pH6.3 dispersions and solutions. At pH 2.0 the amaranth proteins present higher solubility, are denatured and partially hydrolyzed; while at pH 6.3 its solubility is lower and its structure is more similar to the native protein. The soluble proteins present in API-pH2 and API-pH6.3 reduce with equal intensity the interfacial tension. However, the proteins present in API-pH2 are adsorbed twice as fast as those present in API-pH6.3, with equal rearrangement rate at the oil/water interface. Both, solutions and dispersions of API-pH2 and API-pH6.3 allow the formation of oil-in-water emulsions. Flocculation phenomena are evident, particularly in the case of API-pH6.3 dispersions. The calculated creaming-flocculation constant demonstrates that stability of emulsions increase with protein concentration and with the decrease of pH. The behaviour of API-pH2 and API-pH6.3 solutions was similar to that corresponding to the dispersions discarding a negative effect of the insoluble protein on the emulsifying properties of amaranth proteins.
Centro de Investigación y Desarrollo en Criotecnología de Alimentos
Materia
Ciencias Exactas
Química
Emulsions
Protein solutions
Protein dispersions
Amaranth
Nivel de accesibilidad
acceso abierto
Condiciones de uso
http://creativecommons.org/licenses/by/4.0/
Repositorio
SEDICI (UNLP)
Institución
Universidad Nacional de La Plata
OAI Identificador
oai:sedici.unlp.edu.ar:10915/152331
Acceder
id SEDICI_135cd856acf06c3c2c266eac26e66d49
oai_identifier_str oai:sedici.unlp.edu.ar:10915/152331
network_acronym_str SEDICI
repository_id_str 1329
network_name_str SEDICI (UNLP)
spelling Comparative behaviour of solutions and dispersions of amaranth proteins on their emulsifying propertiesSuárez, Santiago EmmanuelAñón, María CristinaCiencias ExactasQuímicaEmulsionsProtein solutionsProtein dispersionsAmaranthIn the present work the effect of the presence of soluble and insoluble protein on the stability of oil-water emulsions prepared with amaranth protein isolates (API) was analyzed. For this purpose, four types of emulsions were prepared: API-pH2 and API-pH6.3 dispersions and solutions. At pH 2.0 the amaranth proteins present higher solubility, are denatured and partially hydrolyzed; while at pH 6.3 its solubility is lower and its structure is more similar to the native protein. The soluble proteins present in API-pH2 and API-pH6.3 reduce with equal intensity the interfacial tension. However, the proteins present in API-pH2 are adsorbed twice as fast as those present in API-pH6.3, with equal rearrangement rate at the oil/water interface. Both, solutions and dispersions of API-pH2 and API-pH6.3 allow the formation of oil-in-water emulsions. Flocculation phenomena are evident, particularly in the case of API-pH6.3 dispersions. The calculated creaming-flocculation constant demonstrates that stability of emulsions increase with protein concentration and with the decrease of pH. The behaviour of API-pH2 and API-pH6.3 solutions was similar to that corresponding to the dispersions discarding a negative effect of the insoluble protein on the emulsifying properties of amaranth proteins.Centro de Investigación y Desarrollo en Criotecnología de Alimentos2018-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionArticulohttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdf115-123http://sedici.unlp.edu.ar/handle/10915/152331enginfo:eu-repo/semantics/altIdentifier/issn/0268-005Xinfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodhyd.2017.07.042info:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by/4.0/Creative Commons Attribution 4.0 International (CC BY 4.0)reponame:SEDICI (UNLP)instname:Universidad Nacional de La Platainstacron:UNLP2026-05-06T12:47:04Zoai:sedici.unlp.edu.ar:10915/152331Institucionalhttp://sedici.unlp.edu.ar/Universidad públicaNo correspondehttp://sedici.unlp.edu.ar/oai/snrdalira@sedici.unlp.edu.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:13292026-05-06 12:47:04.809SEDICI (UNLP) - Universidad Nacional de La Platafalse
dc.title.none.fl_str_mv Comparative behaviour of solutions and dispersions of amaranth proteins on their emulsifying properties
title Comparative behaviour of solutions and dispersions of amaranth proteins on their emulsifying properties
spellingShingle Comparative behaviour of solutions and dispersions of amaranth proteins on their emulsifying properties
Suárez, Santiago Emmanuel
Ciencias Exactas
Química
Emulsions
Protein solutions
Protein dispersions
Amaranth
title_short Comparative behaviour of solutions and dispersions of amaranth proteins on their emulsifying properties
title_full Comparative behaviour of solutions and dispersions of amaranth proteins on their emulsifying properties
title_fullStr Comparative behaviour of solutions and dispersions of amaranth proteins on their emulsifying properties
title_full_unstemmed Comparative behaviour of solutions and dispersions of amaranth proteins on their emulsifying properties
title_sort Comparative behaviour of solutions and dispersions of amaranth proteins on their emulsifying properties
dc.creator.none.fl_str_mv Suárez, Santiago Emmanuel
Añón, María Cristina
author Suárez, Santiago Emmanuel
author_facet Suárez, Santiago Emmanuel
Añón, María Cristina
author_role author
author2 Añón, María Cristina
author2_role author
dc.subject.none.fl_str_mv Ciencias Exactas
Química
Emulsions
Protein solutions
Protein dispersions
Amaranth
topic Ciencias Exactas
Química
Emulsions
Protein solutions
Protein dispersions
Amaranth
dc.description.none.fl_txt_mv In the present work the effect of the presence of soluble and insoluble protein on the stability of oil-water emulsions prepared with amaranth protein isolates (API) was analyzed. For this purpose, four types of emulsions were prepared: API-pH2 and API-pH6.3 dispersions and solutions. At pH 2.0 the amaranth proteins present higher solubility, are denatured and partially hydrolyzed; while at pH 6.3 its solubility is lower and its structure is more similar to the native protein. The soluble proteins present in API-pH2 and API-pH6.3 reduce with equal intensity the interfacial tension. However, the proteins present in API-pH2 are adsorbed twice as fast as those present in API-pH6.3, with equal rearrangement rate at the oil/water interface. Both, solutions and dispersions of API-pH2 and API-pH6.3 allow the formation of oil-in-water emulsions. Flocculation phenomena are evident, particularly in the case of API-pH6.3 dispersions. The calculated creaming-flocculation constant demonstrates that stability of emulsions increase with protein concentration and with the decrease of pH. The behaviour of API-pH2 and API-pH6.3 solutions was similar to that corresponding to the dispersions discarding a negative effect of the insoluble protein on the emulsifying properties of amaranth proteins.
Centro de Investigación y Desarrollo en Criotecnología de Alimentos
description In the present work the effect of the presence of soluble and insoluble protein on the stability of oil-water emulsions prepared with amaranth protein isolates (API) was analyzed. For this purpose, four types of emulsions were prepared: API-pH2 and API-pH6.3 dispersions and solutions. At pH 2.0 the amaranth proteins present higher solubility, are denatured and partially hydrolyzed; while at pH 6.3 its solubility is lower and its structure is more similar to the native protein. The soluble proteins present in API-pH2 and API-pH6.3 reduce with equal intensity the interfacial tension. However, the proteins present in API-pH2 are adsorbed twice as fast as those present in API-pH6.3, with equal rearrangement rate at the oil/water interface. Both, solutions and dispersions of API-pH2 and API-pH6.3 allow the formation of oil-in-water emulsions. Flocculation phenomena are evident, particularly in the case of API-pH6.3 dispersions. The calculated creaming-flocculation constant demonstrates that stability of emulsions increase with protein concentration and with the decrease of pH. The behaviour of API-pH2 and API-pH6.3 solutions was similar to that corresponding to the dispersions discarding a negative effect of the insoluble protein on the emulsifying properties of amaranth proteins.
publishDate 2018
dc.date.none.fl_str_mv 2018-01
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Articulo
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://sedici.unlp.edu.ar/handle/10915/152331
url http://sedici.unlp.edu.ar/handle/10915/152331
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/issn/0268-005X
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodhyd.2017.07.042
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by/4.0/
Creative Commons Attribution 4.0 International (CC BY 4.0)
eu_rights_str_mv openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by/4.0/
Creative Commons Attribution 4.0 International (CC BY 4.0)
dc.format.none.fl_str_mv application/pdf
115-123
dc.source.none.fl_str_mv reponame:SEDICI (UNLP)
instname:Universidad Nacional de La Plata
instacron:UNLP
reponame_str SEDICI (UNLP)
collection SEDICI (UNLP)
instname_str Universidad Nacional de La Plata
instacron_str UNLP
institution UNLP
repository.name.fl_str_mv SEDICI (UNLP) - Universidad Nacional de La Plata
repository.mail.fl_str_mv alira@sedici.unlp.edu.ar
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