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dc.contributor.author
Medrano, Alejandra
dc.contributor.author
Abirached, Cecilia
dc.contributor.author
Panizzolo, Luis Alberto
dc.contributor.author
Moyna, Patrick
dc.contributor.author
Añon, Maria Cristina
dc.date.available
2022-02-15T16:20:01Z
dc.date.issued
2009-03
dc.identifier.citation
Medrano, Alejandra; Abirached, Cecilia; Panizzolo, Luis Alberto; Moyna, Patrick; Añon, Maria Cristina; The effect of glycation on foam and structural properties of β-lactoglobulin; Elsevier; Food Chemistry; 113; 1; 3-2009; 127-133
dc.identifier.issn
0308-8146
dc.identifier.uri
http://hdl.handle.net/11336/152035
dc.description.abstract
The goal of the present work was to evaluate whether the Maillard reaction, with glucose and lactose as substrates, improves the foaming properties of β-lactoglobulin. Lactose led to the lowest degree of modification without significant differences by reaction time and by protein:sugar molar ratio. However, in the case of glucose, the degree of glycation increases with reaction time and molar ratio. The results obtained by UV fluorescence, surface hydrophobicity and differential scanning calorimetry clearly showed differences in the degree of folding of β-lactoglobulin upon modification with different sugars or thermal treatment, with changes in the foaming capacity of β-lactoglobulin. All the modified samples exhibited a significant increase (α ≤ 0.05) in draining stability (Kg) as compared to the non-thermally treated sample. In addition, foams formed by lactose-glycated samples were more stable than those formed by glucose-glycated ones. A significant increase (α ≤ 0.05) of foam stability with reaction time was also detected, particularly in glucose-glycated samples.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Elsevier
dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
β-LACTOGLOBULIN
dc.subject
FOAMS
dc.subject
GLYCATION
dc.subject.classification
Alimentos y Bebidas
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Otras Ingenierías y Tecnologías
dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS
dc.title
The effect of glycation on foam and structural properties of β-lactoglobulin
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2021-12-03T19:58:32Z
dc.identifier.eissn
1873-7072
dc.journal.volume
113
dc.journal.number
1
dc.journal.pagination
127-133
dc.journal.pais
Países Bajos
dc.journal.ciudad
Amsterdam
dc.description.fil
Fil: Medrano, Alejandra. Universidad de la República; Uruguay
dc.description.fil
Fil: Abirached, Cecilia. Universidad de la República; Uruguay
dc.description.fil
Fil: Panizzolo, Luis Alberto. Universidad de la República; Uruguay
dc.description.fil
Fil: Moyna, Patrick. Universidad de la República; Uruguay
dc.description.fil
Fil: Añon, Maria Cristina. 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.journal.title
Food Chemistry
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0308814608008595
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1016/j.foodchem.2008.07.036
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