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dc.contributor.author
Peyrano, Felicitas
dc.contributor.author
De Lamballerie, Marie
dc.contributor.author
Speroni Aguirre, Francisco José
dc.contributor.author
Avanza, María Victoria
dc.date.available
2021-06-03T12:53:06Z
dc.date.issued
2019-07
dc.identifier.citation
Peyrano, Felicitas; De Lamballerie, Marie; Speroni Aguirre, Francisco José; Avanza, María Victoria; Rheological characterization of thermal gelation of cowpea protein isolates: Effect of processing conditions; Elsevier Science; LWT - Food Science and Technology; 109; 7-2019; 406-414
dc.identifier.issn
0023-6438
dc.identifier.uri
http://hdl.handle.net/11336/133094
dc.description.abstract
Processing conditions such as protein concentration, maximum temperature, heating and cooling rates were analyzed for gelation of untreated (A8) and pH-shifting-modified (A10) cowpea protein isolates. Rheological measurements allowed characterization of finished gels as well as deeper understanding of gelling process. During thermal cycle, gelation started with a low denaturation degree, which reflects a good ability of cowpea proteins to interact with themselves and water. Gels were obtained at temperatures as low as 70 °C, a low temperature in the context of plant proteins. pH-shifting was a simple and inexpensive way to improve gel forming ability in terms of stiffness (G′) and minimum protein concentration and temperature required. Maximum temperature conditioned G′ and viscoelasticity (tan δ). Gels formed by A10 with treatments at 70–80 °C were more elastic than A8 ones, but differences were canceled when gels were formed at 90–95 °C. The highest increase of G′ occurred during cooling stage, which suggests a great contribution of hydrogen bonds. However, A10 gels had a greater contribution of heat-induced interactions, probably hydrophobic, than A8 gels, when thermal treatments were at 70–80 °C. The versatile gelling ability of cowpea protein isolates represents a way to introduce them as a replacement for animal proteins.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Elsevier Science
dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.subject
COOLING RATE
dc.subject
CRITICAL PROTEIN CONCENTRATION
dc.subject
CRITICAL TEMPERATURE
dc.subject
HEATING RATE
dc.subject
THERMAL GELATION
dc.subject.classification
Alimentos y Bebidas
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Otras Ingenierías y Tecnologías
dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS
dc.title
Rheological characterization of thermal gelation of cowpea protein isolates: Effect of processing conditions
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2020-04-22T15:54:09Z
dc.journal.volume
109
dc.journal.pagination
406-414
dc.journal.pais
Países Bajos
dc.journal.ciudad
Amsterdam
dc.description.fil
Fil: Peyrano, Felicitas. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste. Instituto de Química Básica y Aplicada del Nordeste Argentino. Universidad Nacional del Nordeste. Facultad de Ciencias Exactas Naturales y Agrimensura. Instituto de Química Básica y Aplicada del Nordeste Argentino; Argentina
dc.description.fil
Fil: De Lamballerie, Marie. Centre National de la Recherche Scientifique; Francia
dc.description.fil
Fil: Speroni Aguirre, Francisco José. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
dc.description.fil
Fil: Avanza, María Victoria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste. Instituto de Química Básica y Aplicada del Nordeste Argentino. Universidad Nacional del Nordeste. Facultad de Ciencias Exactas Naturales y Agrimensura. Instituto de Química Básica y Aplicada del Nordeste Argentino; Argentina
dc.journal.title
LWT - Food Science and Technology
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/abs/pii/S0023643819303524
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1016/j.lwt.2019.04.048
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