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Artículo

Physicochemical and structural properties of amaranth protein isolates treated with high pressure

Condes, María CeciliaIcon ; Speroni Aguirre, Francisco JoséIcon ; Mauri, Adriana NoemiIcon ; Añon, Maria CristinaIcon
Fecha de publicación: 04/2012
Editorial: Elsevier
Revista: Innovative Food Science & Emerging Technologies
ISSN: 1466-8564
Idioma: Inglés
Tipo de recurso: Artículo publicado
Clasificación temática:
Alimentos y Bebidas

Resumen

The effects of high pressure (HP) (200, 400 and 600 MPa) on physicochemical and structural properties of amaranth proteins treated at different protein concentrations (1, 5 and 10% w/v) were studied. HP provoked denaturation of amaranth proteins which were very sensitive to HP treatment, achieving almost complete denaturation (93%) at 400 MPa. After HP, the resistant structures from glutenins, globulin-11S and globulin-P exhibited an increased thermal stability while those from albumins and globulin-7S exhibited a decrease of thermal stability. Increasing intensities of HP treatments provoked the disappearance of electrophoretic bands with molecular mass higher than 45 kDa, together with changes in the polypeptides fractions of low molecular weight. HP treatments induced the formation of insoluble aggregates and the dissociation of soluble aggregates. Protein concentration modulated the effects of HP on amaranth proteins. These modified proteins could present improved functional properties.
Palabras clave: AMARANTH PROTEIN ISOLATES , HIGH PRESSURE TREATMENTS , STRUCTURAL PROPERTIES , PHYSICOCHEMICAL PROPERTIES
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info:eu-repo/semantics/openAccess Excepto donde se diga explícitamente, este item se publica bajo la siguiente descripción: Creative Commons Attribution-NonCommercial-ShareAlike 2.5 Unported (CC BY-NC-SA 2.5)
Identificadores
URI: http://hdl.handle.net/11336/107770
URL: https://www.sciencedirect.com/science/article/pii/S1466856411001573
DOI: http://dx.doi.org/10.1016/j.ifset.2011.12.006
Colecciones
Articulos(CIDCA)
Articulos de CENTRO DE INV EN CRIOTECNOLOGIA DE ALIMENTOS (I)
Citación
Condes, María Cecilia; Speroni Aguirre, Francisco José; Mauri, Adriana Noemi; Añon, Maria Cristina; Physicochemical and structural properties of amaranth protein isolates treated with high pressure; Elsevier; Innovative Food Science & Emerging Technologies; 14; 4-2012; 11-17
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