Mostrar el registro sencillo del ítem
dc.contributor.author
Hugo, Ayelen Amelia
![Se ha confirmado la validez de este valor de autoridad por un usuario](/themes/CONICETDigital/images/authority_control/invisible.gif)
dc.contributor.author
Perez, Pablo Fernando
![Se ha confirmado la validez de este valor de autoridad por un usuario](/themes/CONICETDigital/images/authority_control/invisible.gif)
dc.contributor.author
Añon, Maria Cristina
![Se ha confirmado la validez de este valor de autoridad por un usuario](/themes/CONICETDigital/images/authority_control/invisible.gif)
dc.contributor.author
Speroni, Francisco
dc.date.available
2016-12-27T20:33:52Z
dc.date.issued
2014-06
dc.identifier.citation
Hugo, Ayelen Amelia; Perez, Pablo Fernando; Añon, Maria Cristina; Speroni, Francisco; Incorporation of Lactobacillus delbrueckii subsp lactis (CIDCA 133) in cold-set gels made from high pressure-treated soybean proteins; Elsevier; Food Hydrocolloids; 37; 6-2014; 34-39
dc.identifier.issn
0268-005X
dc.identifier.uri
http://hdl.handle.net/11336/10344
dc.description.abstract
The ability of freeze-dried high pressure-treated soybean proteins to form cold-set gels and their aptitude to act as a protective matrix to Lactobacillus delbrueckii subsp lactis strain CIDCA 133 were evaluated. Gels were obtained by dispersing denatured soybean protein isolates (SPI) in water or in a lactobacilli suspensions, and further incorporation of calcium. When SPI were dispersed in water, ordered, adhesive, and with high water holding capacity gels were obtained at a calcium concentration of 0.015 mol L 1 . Increase in calcium concentration to 0.020 mol L 1 increased elastic modulus (small deformation rheology) and maximum force (texture profile) and made gels become opaque. When protein concentration was 90 g L 1 , and denaturation of SPI was carried out at 600 MPa gels with higher values of elastic modulus were obtained as compared with those from gels denatured at 400 MPa. After dispersing denatured SPI in lactobacillus suspensions the gels were turbid and with a pink-like color. Elastic modulus and tan d of gels prepared in lactobacilli suspensions were higher than those dispersed in water, revealing that matrix was modified by lactobacilli presence. The lactobacilli included in these cold-set gels survived better than in coagulated milk to a modeled gastric challenge. Moreover, bacteria remained viable without damaging the matrix during a 28-days storage at 4 C. The high soybean protein concentration would be responsible for lactobacilli protection. Our results suggest that SPI cold-set gels may be used as carriers for lactobacilli protecting them from the effect of simulated gastric juice and enabling their incorporation in functional foods.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Elsevier
![Se ha confirmado la validez de este valor de autoridad por un usuario](/themes/CONICETDigital/images/authority_control/invisible.gif)
dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
Soybean Proteins
dc.subject
Lactobacilli
dc.subject
Cold-Set Gelation
dc.subject
High Pressure
dc.subject.classification
Alimentos y Bebidas
![Se ha confirmado la validez de este valor de autoridad por un usuario](/themes/CONICETDigital/images/authority_control/invisible.gif)
dc.subject.classification
Otras Ingenierías y Tecnologías
![Se ha confirmado la validez de este valor de autoridad por un usuario](/themes/CONICETDigital/images/authority_control/invisible.gif)
dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS
![Se ha confirmado la validez de este valor de autoridad por un usuario](/themes/CONICETDigital/images/authority_control/invisible.gif)
dc.title
Incorporation of Lactobacillus delbrueckii subsp lactis (CIDCA 133) in cold-set gels made from high pressure-treated soybean proteins
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2016-12-12T14:10:51Z
dc.journal.volume
37
dc.journal.pagination
34-39
dc.journal.pais
Países Bajos
![Se ha confirmado la validez de este valor de autoridad por un usuario](/themes/CONICETDigital/images/authority_control/invisible.gif)
dc.journal.ciudad
Amsterdam
dc.description.fil
Fil: Hugo, Ayelen Amelia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones en Criotecnología de Alimentos (i); Argentina. Universidad Nacional de La Plata. Facultad de Ciencias Exactas; Argentina
dc.description.fil
Fil: Perez, Pablo Fernando. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones en Criotecnología de Alimentos (i); Argentina. Universidad Nacional de La Plata. Facultad de Ciencias Exactas; Argentina
dc.description.fil
Fil: Añon, Maria Cristina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones en Criotecnología de Alimentos (i); Argentina
dc.description.fil
Fil: Speroni, Francisco. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones en Criotecnología de Alimentos (i); Argentina
dc.journal.title
Food Hydrocolloids
![Se ha confirmado la validez de este valor de autoridad por un usuario](/themes/CONICETDigital/images/authority_control/invisible.gif)
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1016/j.foodhyd.2013.10.025
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0268005X13003421
Archivos asociados