Mostrar el registro sencillo del ítem

dc.contributor.author
Perez, Adrián Alejandro
dc.contributor.author
Carrara, Carlos Roberto
dc.contributor.author
Carrera Sánchez, Cecilio
dc.contributor.author
Rodríguez Patino, Juan M.
dc.contributor.author
Santiago, Liliana Gabriela
dc.date.available
2020-04-29T21:46:15Z
dc.date.issued
2009
dc.identifier.citation
Perez, Adrián Alejandro; Carrara, Carlos Roberto; Carrera Sánchez, Cecilio; Rodríguez Patino, Juan M.; Santiago, Liliana Gabriela; Interactions between milk whey protein and polysaccharide in solution; Elsevier; Food Chemistry; 116; 1; 2009; 104-113
dc.identifier.issn
0308-8146
dc.identifier.uri
http://hdl.handle.net/11336/103973
dc.description.abstract
In this work we have studied the interactions between a commercial whey protein concentrate (WPC) and two anionic polysaccharides (sodium alginate, SA, and λ-carrageenan, λ-C) in the aqueous phase. The concentration of WPC at 1.0% and the pH 7.0 of the aqueous phase were maintained constant, while polysaccharides (PS) were evaluated within a 0.0–1.0% concentration range. Interactions between WPC and PS in the aqueous phase were analysed by fluorescence spectroscopy, absorption spectroscopy in the presence of methylene blue (MB), and confocal laser scanning microscopy. The results from these methodologies revealed differences in the molecular dynamics of mixed systems. The nature of the interactions between WPC and PS depended on the PS type, its relative concentration in the aqueous phase and also on the two WPC fractions. Whey protein concentrate/sodium alginate (WPC/SA) mixed systems were distinguished by a tendency to protein aggregation in the aqueous phase and their segregation into separated microdomains. On the other hand, WPC/λ-carrageenan (WPC/λ-C) mixed systems showed a high degree of attractive interactions over the whole range of concentrations. The ultrastructure revealed the existence of hybrid macromolecular entities (biopolymer network). Interaction of WPC and polysaccharide in the aqueous phase has an effect on the adsorption of mixed systems at the air–water interface and on their foaming characteristics.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Elsevier
dc.rights
info:eu-repo/semantics/restrictedAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
HYDROCOLLOID
dc.subject
BIOPOLYMER IN SOLUTION
dc.subject
MILK PROTEIN
dc.subject
PROTEIN–POLYSACCHARIDE INTERACTIONS
dc.subject.classification
Alimentos y Bebidas
dc.subject.classification
Otras Ingenierías y Tecnologías
dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS
dc.title
Interactions between milk whey protein and polysaccharide in solution
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2020-04-28T13:08:18Z
dc.journal.volume
116
dc.journal.number
1
dc.journal.pagination
104-113
dc.journal.pais
Países Bajos
dc.journal.ciudad
Amsterdam
dc.journal.title
Food Chemistry
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1016/j.foodchem.2009.02.017


Archivos asociados

Documento no disponible

Comunidades y colecciones

Mostrar el registro sencillo del ítem