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dc.contributor.author
Sponton, Osvaldo Ernesto
dc.contributor.author
Perez, Adrián Alejandro
dc.contributor.author
Caramelo, Julio Javier
dc.contributor.author
Santiago, Liliana Gabriela
dc.date.available
2022-11-03T17:58:22Z
dc.date.issued
2018-04
dc.identifier.citation
Sponton, Osvaldo Ernesto; Perez, Adrián Alejandro; Caramelo, Julio Javier; Santiago, Liliana Gabriela; Protein nanovehicles produced from egg white. Part 2: Effect of protein concentration and spray drying on particle size and linoleic acid binding capacity; Elsevier; Food Hydrocolloids; 77; 4-2018; 863-869
dc.identifier.issn
0268-005X
dc.identifier.uri
http://hdl.handle.net/11336/176293
dc.description.abstract
In this work, the effect of egg white protein (EWP) concentration on linoeic acid (LA) binding capacity and particle size of heat-induced EWP nanovehicles (EWPn) was studied. Two heat treatment were applied at the following conditions: i) 80 °C, 10 min, pH 10.8, varying protein concentration between 0.85 and 3.41 % wt. and ii) 80 °C, 5 min, pH 11.4, varying protein concentration between 0.85 and 4.26 % wt. Turbidity and LA binding capacity were measured using absorbance at 400 nm. LA was taken as a model lipophilic compound. Particle size analysis was performed by means of DLS. Results indicated that both turbidity and average particle diameter (Z-Ave) increased linearly with protein concentration; although there is no clear tendency in volume based particle size distributions (PSDv). Particle size results indicated that nanosized particles (<100 nm) were obtained for both treatments (i and ii). Moreover, protein concentration had a negligible effect on LA binding capacity of EWPn. Finally, EWPn obtained at 80 °C, 5 min, pH 11.4 and 3.41 % wt. protein, were spray dried, obtaining a white fine powder (8.72 ± 0.13% moisture content). In general, PSDv and LA binding capacity of EWPn did not change after spray drying. Remarkably, results suggest that EWPn can be obtained by a simple process (involving dilution, centrifugation, pH adjustment, heat treatment and, optionally, spray drying) using egg white as a commercially available raw material.
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
BINDING CAPACITY
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EGG WHITE PROTEIN
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HEAT TREATMENT
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LINOLEIC ACID
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NANOVEHICLE
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SPRAY DRYING
dc.subject.classification
Otras Nanotecnología
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Nanotecnología
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INGENIERÍAS Y TECNOLOGÍAS
dc.title
Protein nanovehicles produced from egg white. Part 2: Effect of protein concentration and spray drying on particle size and linoleic acid binding capacity
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2022-11-03T12:53:25Z
dc.journal.volume
77
dc.journal.pagination
863-869
dc.journal.pais
Países Bajos
dc.journal.ciudad
Amsterdam
dc.description.fil
Fil: Sponton, Osvaldo Ernesto. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina
dc.description.fil
Fil: Perez, Adrián Alejandro. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina
dc.description.fil
Fil: Caramelo, Julio Javier. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina
dc.description.fil
Fil: Santiago, Liliana Gabriela. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina
dc.journal.title
Food Hydrocolloids
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0268005X17311827
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1016/j.foodhyd.2017.11.030
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