Alginate And Pectin-based Particles Coated With Globular Proteins: Production, Characterization And Anti-oxidative Properties

dc.creatorTello
dc.creatorFernando; Nallely Falfan-Cortes
dc.creatorReyna; Martinez-Bustos
dc.creatorFernando; Martins da Silva
dc.creatorVanessa; Dupas Hubinger
dc.creatorMiriam; Grosso
dc.creatorCarlos
dc.date2015-JAN
dc.date2016-06-07T13:14:49Z
dc.date2016-06-07T13:14:49Z
dc.date.accessioned2018-03-29T01:35:33Z
dc.date.available2018-03-29T01:35:33Z
dc.identifier
dc.identifierAlginate And Pectin-based Particles Coated With Globular Proteins: Production, Characterization And Anti-oxidative Properties. Elsevier Sci Ltd, v. 43, p. 670-678 JAN-2015.
dc.identifier0268-005X
dc.identifierWOS:000345683500077
dc.identifier10.1016/j.foodhyd.2014.07.029
dc.identifierhttp://www.sciencedirect.com/science/article/pii/S0268005X14002720
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/241720
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1305418
dc.descriptionThe aim of this work was to produce and characterize particles obtained by ionic gelation with pectin or alginate and coated with egg white proteins, whey protein or a mixture of both; the ability of these particles to protect a model oil against lipid oxidation was also assessed. The zeta potentials of the protein solutions, the polysaccharide-oil emulsions and the particles were measured. The encapsulation efficiency, calcium content, size, solids, morphology and adsorbed protein of the particles were determined. High encapsulation efficiencies (91.70 and 95.50%) and average particle sizes (140 and 215 mu m) for alginate and pectin particles, respectively, were obtained. Lower amounts of calcium were observed for particles of pectin (1.44 mu mol Ca/mg of particle) than for particles of alginate (2.48 mu mol Ca/mg of particle). After cross linking with calcium, the zeta potential of the particles was significantly lower than the zeta potential of their respective emulsions. More concentrated protein solutions resulted in increased amounts of adsorbed protein. The coated particles produced with alginate increased in size, whereas the coated particles produced with pectin decreased in size. The particles coated with protein were better able to protect the encapsulated oil against lipid oxidation than the uncoated particles. The highest protective capacity was observed for the particles made with pectin and coated with egg white proteins. (C) 2014 Elsevier Ltd. All rights reserved.
dc.description43
dc.description
dc.description
dc.description670
dc.description678
dc.description
dc.description
dc.description
dc.languageen
dc.publisherELSEVIER SCI LTD
dc.publisher
dc.publisherOXFORD
dc.relationFOOD HYDROCOLLOIDS
dc.rightsembargo
dc.sourceWOS
dc.subjectInterfaces
dc.subjectEmulsions
dc.subjectDelivery
dc.subjectCalcium
dc.titleAlginate And Pectin-based Particles Coated With Globular Proteins: Production, Characterization And Anti-oxidative Properties
dc.typeArtículos de revistas


Este ítem pertenece a la siguiente institución