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dc.contributor.author
Igartúa, Daniela
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dc.contributor.author
Dichano, María Celeste
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dc.contributor.author
Morales Huanca, Maxwell N.
dc.contributor.author
Palazolo, Gonzalo Gastón
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dc.contributor.author
Cabezas, Dario Marcelino
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dc.date.available
2024-05-10T15:56:14Z
dc.date.issued
2024-04
dc.identifier.citation
Igartúa, Daniela; Dichano, María Celeste; Morales Huanca, Maxwell N.; Palazolo, Gonzalo Gastón; Cabezas, Dario Marcelino; Rice proteins – Gum arabic coacervates: Effect of pH and polysaccharide concentration in oil-in-water emulsion stability; Elsevier Science; Food Research International; 4-2024; 1-23
dc.identifier.issn
0963-9969
dc.identifier.uri
http://hdl.handle.net/11336/235156
dc.description.abstract
In the context of replacing animal proteins in food matrices, rice proteins (RP) become promised because they come from an abundant plant source, are hypoallergenic, and have high digestibility and nutritional value. However, commercial protein isolates obtained by spray drying have low solubility and poor functionality, especially in their isoelectric point. One way to modify these properties is through interaction with polysaccharides, such as gum arabic (GA). Therefore, this work aims to evaluate the effects of pH and GA concentration on the interaction and emulsifying activity of RP:GA coacervates. First, the effects of pH (2.5 to 7.0) and GA concentrations (0.2 to 1.0 wt%, giving rise to RP:GA mass ratios of 1:0.2 to 1:1.0) in RP:GA blends were evaluated. The results demonstrated that biopolymers present opposite net charges at pH between 2.5 and 4.0. At pH 3.0, insoluble coacervates with complete charge neutralization were formed by electrostatic interactions, while at pH 5.0 it was observed that the presence of GA prevented the RP massive aggregation. Second, selected blends with 0.4 or 1.0 wt% of GA (RP:GA mass ratios of 1:0.4 or 1:1.0) at pH 3.0 or 5.0 were tested for their ability to stabilize oil-in-water emulsions. The emulsions were characterized for 21 days. It was observed that the GA increased the stability of RP emulsions, regardless of the pH and polysaccharide concentration. Taken together, our results show that it is possible to combine RP and GA to improve the emulsifying properties of these plant proteins at pH conditions close to their isoelectric point, expanding the possibility of implementation in food systems
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Elsevier Science
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dc.rights
info:eu-repo/semantics/embargoedAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
COACERVATES
dc.subject
PLANT PROTEINS
dc.subject
NATURAL GUM
dc.subject
FUNCTIONAL PROPERTIES
dc.subject
EMULSIFICATION
dc.subject
ACID EMULSIONS
dc.subject.classification
Alimentos y Bebidas
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dc.subject.classification
Otras Ingenierías y Tecnologías
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dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS
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dc.title
Rice proteins – Gum arabic coacervates: Effect of pH and polysaccharide concentration in oil-in-water emulsion stability
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2024-05-10T15:34:42Z
dc.journal.pagination
1-23
dc.journal.pais
Países Bajos
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dc.journal.ciudad
Amsterdam
dc.description.fil
Fil: Igartúa, Daniela. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Área Ingeniería en Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
dc.description.fil
Fil: Dichano, María Celeste. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Área Ingeniería en Alimentos; Argentina
dc.description.fil
Fil: Morales Huanca, Maxwell N.. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Área Ingeniería en Alimentos; Argentina
dc.description.fil
Fil: Palazolo, Gonzalo Gastón. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Área Ingeniería en Alimentos; Argentina
dc.description.fil
Fil: Cabezas, Dario Marcelino. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Área Ingeniería en Alimentos; Argentina
dc.journal.title
Food Research International
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dc.rights.embargoDate
2024-10-10
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://linkinghub.elsevier.com/retrieve/pii/S0963996924004691
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1016/j.foodres.2024.114399
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