Mostrar el registro sencillo del ítem

dc.contributor.author
Igartúa, Daniela  
dc.contributor.author
Balcone, Agustina  
dc.contributor.author
Platania, Fedra Agustina  
dc.contributor.author
Cabezas, Dario Marcelino  
dc.contributor.author
Palazolo, Gonzalo Gastón  
dc.date.available
2024-05-06T11:44:48Z  
dc.date.issued
2024-04  
dc.identifier.citation
Igartúa, Daniela; Balcone, Agustina; Platania, Fedra Agustina; Cabezas, Dario Marcelino; Palazolo, Gonzalo Gastón; Pea protein isolate ‐ soluble soybean polysaccharides electrostatic assembly: Effect of pH , biopolymer mass ratio, and heat treatment; John Wiley & Sons Ltd; Journal of the Science of Food and Agriculture; 4-2024; 1-25  
dc.identifier.issn
0022-5142  
dc.identifier.uri
http://hdl.handle.net/11336/234521  
dc.description.abstract
Background: In past years, thousands of protein-polysaccharide complexes have been studied to modify protein characteristics and functionality in food systems. However, the interaction between pea protein isolate (PPI) and soluble soybean polysaccharide (SSPS) has not been thoroughly characterized yet.Results: In the present work, the phase behavior of PPI and SSPS mixtures was analyzed as a function of PPI:SSPS mixing ratio (1:1 to 1:0.10) and pH (7.0 to 2.0), showing that these biopolymers could be electrostatically assembled at 1:1 to 1:0.25 mixing ratios and 4.0 to 3.0 pH values. Then, the characteristics of the PPI-SSPS complexes were studied before and after heating (90 °C, 30 min) by ζ-potential, surface hydrophobicity, protein solubility, particle size distribution, and physical stability for 56 days. By lowering the pH and PPI:SSPS mixing ratio, the complexes showed increased solubility, changed -potential, and higher physical stability. By heating, the complexes presented increased hydrophobicity and physical stability.Conclusion: Overall, PPI-SSPS complexes increased the protein solubility, reduced the particle size, and changed both the ζ-potential and the surface hydrophobicity with respect to PPI control, allowing stabilization of the colloidal system and broadening the possible applications of these high-quality proteins in acidic food systems.  
dc.format
application/pdf  
dc.language.iso
eng  
dc.publisher
John Wiley & Sons Ltd  
dc.rights
info:eu-repo/semantics/embargoedAccess  
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/  
dc.subject
PROTEIN-POLYSACCHARIDE INTERACTIONS  
dc.subject
SOLUBLE COMPLEXES  
dc.subject
PLANT PROTEINS  
dc.subject
FUNCTIONAL PROPERTIES  
dc.subject.classification
Alimentos y Bebidas  
dc.subject.classification
Otras Ingenierías y Tecnologías  
dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS  
dc.title
Pea protein isolate ‐ soluble soybean polysaccharides electrostatic assembly: Effect of pH , biopolymer mass ratio, and heat treatment  
dc.type
info:eu-repo/semantics/article  
dc.type
info:ar-repo/semantics/artículo  
dc.type
info:eu-repo/semantics/publishedVersion  
dc.date.updated
2024-05-06T10:56:33Z  
dc.journal.pagination
1-25  
dc.journal.pais
Reino Unido  
dc.description.fil
Fil: Igartúa, Daniela. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Laboratorio de Investigación en Funcionalidad y Tecnología de Alimentos; Argentina  
dc.description.fil
Fil: Balcone, Agustina. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Laboratorio de Investigación en Funcionalidad y Tecnología de Alimentos; Argentina  
dc.description.fil
Fil: Platania, Fedra Agustina. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Laboratorio de Investigación en Funcionalidad y Tecnología de Alimentos; Argentina  
dc.description.fil
Fil: Cabezas, Dario Marcelino. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Laboratorio de Investigación en Funcionalidad y Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina  
dc.description.fil
Fil: Palazolo, Gonzalo Gastón. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Laboratorio de Investigación en Funcionalidad y Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina  
dc.journal.title
Journal of the Science of Food and Agriculture  
dc.rights.embargoDate
2024-10-06  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://onlinelibrary.wiley.com/doi/10.1002/jsfa.13550  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1002/jsfa.13550