Argentina | article
dc.creatorMontellano Duran, Natalia
dc.creatorGalante, Micaela
dc.creatorSpelzini, Darío
dc.creatorBoeris, Valeria
dc.date2018-11-20T12:52:28Z
dc.date2018-11-20T12:52:28Z
dc.date2018-05-05
dc.date2018-11-20T12:52:28Z
dc.date2018-11-20T12:52:28Z
dc.date2018-05-05
dc.identifier0963-9969
dc.identifierhttp://hdl.handle.net/2133/13455
dc.identifierhttp://hdl.handle.net/2133/13455
dc.descriptionThis 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 was 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.
dc.descriptionFil: Montellano Duran, Natalia. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Área Fisicoquímica; Argentina.
dc.descriptionFil: Montellano Duran, Natalia. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); Argentina.
dc.descriptionFil: Galante, Micaela. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Área Fisicoquímica; Argentina.
dc.descriptionFil: Galante, Micaela. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); Argentina.
dc.descriptionFil: Galante, Micaela. Universidad Católica Argentina. Facultad Católica de Química e Ingeniería del Rosario; Argentina.
dc.descriptionFil: Spelzini, Darío. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Área Fisicoquímica; Argentina.
dc.descriptionFil: Spelzini, Darío. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); Argentina.
dc.descriptionFil: Spelzini, Darío. Universidad Católica Argentina. Facultad Católica de Química e Ingeniería del Rosario; Argentina.
dc.descriptionFil: Boeris, Valeria. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Área Fisicoquímica; Argentina.
dc.descriptionFil: Boeris, Valeria. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); Argentina.
dc.descriptionFil: Boeris, Valeria. Universidad Católica Argentina. Facultad Católica de Química e Ingeniería del Rosario; Argentina.
dc.formatapplication/pdf
dc.languageeng
dc.publisherElsevier
dc.relationhttp://dx.doi.org/10.1016/j.foodres.2018.03.015
dc.relationhttps://www.sciencedirect.com/science/article/pii/S0963996918301820#ac0005
dc.rightshttps://creativecommons.org/licenses/by-nc-nd/4.0/legalcode.es
dc.rightsMontellano Duran, Natalia
dc.rightsGalante, Micaela
dc.rightsSpelzini, Darío
dc.rightsBoeris, Valeria
dc.rightsElsevier
dc.rightsUniversidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas.
dc.rightsCreative Commons Atribución/Reconocimiento-NoComercial-SinDerivados 4.0 Licencia Pública Internacional — CC BY-NC-ND 4.0
dc.rightsembargoedAccess
dc.subjectQuinoa Proteins
dc.subjectCarrageenan
dc.subjectAcid – induced Aggregation/gelation
dc.titleThe effect of carrageenan on the acid-induced aggregation and gelation conditions of quinoa proteins
dc.typearticle
dc.typeartículo
dc.typepublishedVersion


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