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dc.contributor.author
Spotti, Maria Julia
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dc.contributor.author
Carrara, Carlos Roberto
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dc.contributor.author
Rubiolo, Amelia Catalina
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dc.contributor.other
Figgs, Garret
dc.date.available
2022-01-31T13:52:21Z
dc.date.issued
2014
dc.identifier.citation
Spotti, Maria Julia; Carrara, Carlos Roberto; Rubiolo, Amelia Catalina; Gelation Properties of Whey Protein and Dextran Conjugates Obteined fron Malliard Reactions; Nova Science Publishers; 1; 2014; 63-108
dc.identifier.isbn
978-1-62948-966-7
dc.identifier.uri
http://hdl.handle.net/11336/150970
dc.description.abstract
Polysaccharides are widely used in food, pharmaceutical and many other industries. The chemical structure of polysaccharides can be as diverse as their origin, but they generally have a large number of hydroxyl groups, which are highly hydrophilic. Because of this, they can hydrate and form hydrogen bonds, as well as provide sweetness, and impart texture and viscosity. They also have thickening and/or gelling properties, among others (Perduca, Spotti, Santiago, Judis, Rubiolo, & Carrara, 2013). Dextrans are polysaccharides mainly composed of a linear chain of a-(1,6)-D glucosyl residues, with some branching in a-(1-3) position, being structurally diverse because they could have a different quantity and distribution of their links. They are generally produced by cultures of bacteria such as Leuconostoc spp. (Salou, Loubiere, & Pareilleux, 1994). Dextran structure is very flexible in an aqueous solution. Therefore, dextrans are unable to form gel-like structures. This characteristic is suitable for protein gelation studies (Sun et al., 2011). Furthermore, owing to their neutral and reducing nature, they are used to conjugate proteins, inhibiting the formation of electrostatic complexes. The conjugation of proteins and polysaccharides through the Maillard reaction is a widely used method for transforming these macromolecules into better functional ingredients. Conjugates obtained in the early stages of Maillard have had better emulsifying properties (Oliver, Melton, & Stanley, 2006) as well as better foaming properties (Dickinson & Izgi, 1996), increased protein solubility (Katayama, Shima, & Saeki, 2002) and heat stability (Chevalier, Chobert, Genot, & Haertlé, 2001) than their precursors. Moreover, it has also been shown that conjugates in the early Maillard reaction stages of certain proteins have antimicrobial activity (Takahashi, Lou, Ishii, & Hattori, 2000). Other beneficial effects have been associated with the later stages of this reaction, which produce compounds with antioxidant capacity (Wagner, Derkits, Herr, Schuh, & Elmadfa, 2002). In spite of all these findings, there are few studies focusing on the influence of the Maillard reaction on gelation of protein/polysaccharide conjugate systems. Accordingly, this chapter reviews some studies about the rheological and mechanical properties of conjugate systems obtained through the Maillard reaction of whey proteins and dextrans, as compared with mixed system (without reaction). In general, whey protein/dextran conjugates have different gelation kinetics and gel properties with respect to mixed systems, depending on dextran molecular weight and days of reaction.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Nova Science Publishers
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dc.rights
info:eu-repo/semantics/restrictedAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
DEXTRANS
dc.subject
WHEY PROTEINS
dc.subject
GELATION PROPERTIES
dc.subject
RHEOLOGY
dc.subject.classification
Nano-procesamiento
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dc.subject.classification
Nanotecnología
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dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS
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dc.title
Gelation Properties of Whey Protein and Dextran Conjugates Obteined fron Malliard Reactions
dc.type
info:eu-repo/semantics/publishedVersion
dc.type
info:eu-repo/semantics/bookPart
dc.type
info:ar-repo/semantics/parte de libro
dc.date.updated
2022-01-27T18:11:35Z
dc.journal.volume
1
dc.journal.pagination
63-108
dc.journal.pais
Estados Unidos
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dc.journal.ciudad
Nueva York
dc.description.fil
Fil: Spotti, Maria Julia. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina
dc.description.fil
Fil: Carrara, Carlos Roberto. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina
dc.description.fil
Fil: Rubiolo, Amelia Catalina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; Argentina
dc.conicet.paginas
236
dc.source.titulo
Dextran, Chemical Structure, Applications and Potential Side Effects
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