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dc.contributor.author
Morales, Rocio
dc.contributor.author
Martinez, María Julia
dc.contributor.author
Pilosof, Ana Maria Renata
dc.date.available
2021-11-25T18:38:08Z
dc.date.issued
2019-08
dc.identifier.citation
Morales, Rocio; Martinez, María Julia; Pilosof, Ana Maria Renata; Caseinglycomacropeptide and polysorbate interactions allow the design of smart gelled emulsions; Elsevier; Food Hydrocolloids; 93; 8-2019; 198-205
dc.identifier.issn
0268-005X
dc.identifier.uri
http://hdl.handle.net/11336/147445
dc.description.abstract
There is a growing interest in the development and use of smart materials. These materials are able to detect stimuli from their environment, for example, temperature, light, pH and to react in a useful, reliable and reproducible way. Caseinglycomacropeptide (CMP) is a valuable peptide for its bioactive and technological properties. One of the most relevant properties of this peptide is its ability to self-assemble in solution by lowering the pH below 4.5, which leads to the formation of a gel. The objective of the present work was to evaluate the ability of Tween 80 (Tw) to stabilize CMP emulsions over time and upon pH-dependent gelation in order to design smart gelled emulsions that could protect bioactive compounds. The gelation of emulsions was performed by decreasing pH to 2 and 3, and the gel time was determined. After 24 h the gelled emulsions were diluted in buffer to pH 6.5 to reverse to the liquid state. The droplet size of the emulsions before and after the gel reversibility experiment was determined. Also, the stability of the emulsions was evaluated over time. The interfacial properties of CMP, Tw and CMP/Tw were determined in a drop tensiometer in order to elucidate the emulsions behavior. The combination of CMP and Tw promoted the formation of stable gelled emulsions which were able to keep the initial droplet size after the reversion of the gelation. The formation of a complex between CMP and Tw occurring in the bulk would adsorb at the oil/water interface leading to stable emulsions. A synergistic interaction between both emulsifiers appears as the basis of this improvement in which Tw would contribute to steric stabilization of oil droplets, hindering the coalescence when decreasing pH.
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
CASEINGLYCOMACROPEPTIDE
dc.subject
GELLED EMULSIONS
dc.subject
INTERACTIONS
dc.subject
PH
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POLYSORBATE
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Otras Ciencias Químicas
dc.subject.classification
Ciencias Químicas
dc.subject.classification
CIENCIAS NATURALES Y EXACTAS
dc.title
Caseinglycomacropeptide and polysorbate interactions allow the design of smart gelled emulsions
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2020-11-25T17:59:05Z
dc.journal.volume
93
dc.journal.pagination
198-205
dc.journal.pais
Países Bajos
dc.journal.ciudad
Amsterdam
dc.description.fil
Fil: Morales, Rocio. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Químicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Químicos; Argentina
dc.description.fil
Fil: Martinez, María Julia. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Químicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Químicos; Argentina
dc.description.fil
Fil: Pilosof, Ana Maria Renata. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Químicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Químicos; Argentina
dc.journal.title
Food Hydrocolloids
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/https://doi.org/10.1016/j.foodhyd.2019.02.030
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0268005X18321003?via%3Dihub
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