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dc.contributor.author
Bengoechea, Carlos
dc.contributor.author
Molina Ortiz, Sara Eugenia
dc.contributor.author
Guerrero, Antonio
dc.contributor.author
Puppo, Maria Cecilia
dc.date.available
2018-08-28T19:16:02Z
dc.date.issued
2017-01
dc.identifier.citation
Bengoechea, Carlos; Molina Ortiz, Sara Eugenia; Guerrero, Antonio; Puppo, Maria Cecilia; Effect of pH on the thermal gelation of carob protein isolate; Association of Food Scientists and Technologists of India; Journal of Food Science and Technology; 54; 1; 1-2017; 153-163
dc.identifier.issn
0022-1155
dc.identifier.uri
http://hdl.handle.net/11336/57397
dc.description.abstract
The specific aim of this work was to study the capability of a carob protein isolate (CPI) to produce self-supporting gels when subjected to a thermal treatment. CPI aqueous dispersions (10, 20 and 30 wt% protein basis) at three different pH values (2, 6 and 10) were subjected to a heating/cooling process (95 °C–30 min/4 °C–24 h) leading to the formation of self-supporting gels. Those gels were characterized for dynamic rheological properties; water holding capacity (WHC); textural properties; extractability in different media; scanning electron microscopy; and SDS-PAGE profiles of the soluble proteins. The results demonstrated that self-supporting CPI gels can only be obtained at concentrations higher than 20 wt%, being favoured at extreme pH values, especially at alkaline pH. At pH 10, gels with higher dynamic elastic and hardness properties and appropriate WHC were formed due to the promotion of disulphide bonds formation. Thus, if higher rheological properties and hardness are required for thermally treated CPI gels, alkaline pH conditions that favour hydrophobic interactions and disulphide bonding should be selected.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Association of Food Scientists and Technologists of India
dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
Carob Protein
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Gel
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Solubility
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Structure
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Texture
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Alimentos y Bebidas
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Otras Ingenierías y Tecnologías
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INGENIERÍAS Y TECNOLOGÍAS
dc.title
Effect of pH on the thermal gelation of carob protein isolate
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2018-08-27T14:04:26Z
dc.journal.volume
54
dc.journal.number
1
dc.journal.pagination
153-163
dc.journal.pais
India
dc.description.fil
Fil: Bengoechea, Carlos. Universidad de Sevilla; España
dc.description.fil
Fil: Molina Ortiz, Sara Eugenia. 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.description.fil
Fil: Guerrero, Antonio. Universidad de Sevilla; España
dc.description.fil
Fil: Puppo, Maria Cecilia. 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
Journal of Food Science and Technology
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1007/s13197-016-2447-x
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info:eu-repo/semantics/altIdentifier/url/https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5305712/
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://link.springer.com/article/10.1007%2Fs13197-016-2447-x
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