Mostrar el registro sencillo del ítem
dc.contributor.author
Berg, Merel van den
dc.contributor.author
Jara, Federico Luis
dc.contributor.author
Pilosof, Ana Maria Renata
dc.date.available
2018-04-19T18:52:32Z
dc.date.issued
2015-06
dc.identifier.citation
Berg, Merel van den; Jara, Federico Luis; Pilosof, Ana Maria Renata; Performance of egg white and hydroxypropylmethylcellulose mixtures on gelation and foaming; Elsevier; Food Hydrocolloids; 48; 6-2015; 282-291
dc.identifier.issn
0268-005X
dc.identifier.uri
http://hdl.handle.net/11336/42725
dc.description.abstract
The aims of this research were: i) to investigate phase separation behavior of egg white (EW) and hydroxypropylmethylcellulose (HPMC) mixtures at pH 7 (EW natural pH) or 3 (below EW proteins isoelectric point); ii) to study the impact of this segregation on gelation and foaming properties of the mixed systems as compared to single EW. A sudden phase separation took place at pH 7, while at pH 3 occurred gradually and slowly. In confocal microscopy, fluorescence of EW and HPMC was found on the same locations, indicating complex formation. At pH 7 complexation was more pronounced and the complexes flocculated to form bigger particles bringing on the sudden macroscopic phase separation. At pH 3 the complexes were smaller and did not flocculate with time. The mixtures gelation temperature (Tgel) was similar to HPMC Tgel; however, the storage modulus (G′) initially similar to that of HPMC was then dominated by the protein. A synergism between EW and HPMC regarding G′ was found at both pHs, being this effect higher at pH 3. For textural properties, an improvement on hardness and springiness was found at pH 3. Regarding foaming properties, there was a synergistic effect on foam collapse at pH 3, while foam overrun slightly decreased and drainage did not show differences as compared to single EW. Thus, although depending on pH conditions, it is possible to improve gelation and foaming of EW by adding HPMC. Improvement was mostly found below the iso-electric point of EW.
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-nd/2.5/ar/
dc.subject
Egg White
dc.subject
Hydroxypropylmethylcellulose
dc.subject
Phase Separation
dc.subject
Gelation Properties
dc.subject
Foaming Properties
dc.subject
Ph-Dependence
dc.subject.classification
Nano-materiales
dc.subject.classification
Nanotecnología
dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS
dc.title
Performance of egg white and hydroxypropylmethylcellulose mixtures on gelation and foaming
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2018-04-16T14:57:53Z
dc.journal.volume
48
dc.journal.pagination
282-291
dc.journal.pais
Países Bajos
dc.journal.ciudad
Amsterdam
dc.description.fil
Fil: Berg, Merel van den. Wageningen University and Research Centre; Países Bajos
dc.description.fil
Fil: Jara, Federico Luis. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
dc.description.fil
Fil: Pilosof, Ana Maria Renata. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
dc.journal.title
Food Hydrocolloids
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1016/j.foodhyd.2015.03.001
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0268005X15001095
Archivos asociados