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dc.contributor.author
Corzo Rios, Luis Jorge
dc.contributor.author
Drago, Silvina Rosa
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dc.contributor.author
Gallegos Tintoré, Santiago
dc.contributor.author
Betancur Ancona, David
dc.contributor.author
Chel Guerrero, Luis
dc.date.available
2019-12-05T19:39:36Z
dc.date.issued
2018-01
dc.identifier.citation
Corzo Rios, Luis Jorge; Drago, Silvina Rosa; Gallegos Tintoré, Santiago; Betancur Ancona, David; Chel Guerrero, Luis; Study of the Interaction of Phaseolus lunatus Hydrolysed Proteins and Delonix regia Carboxymethylated Gum Using Capillary Electrophoresis; Chiang Mai Univ; Chiang Mai Journal Of Science; 45; 1; 1-2018; 308-317
dc.identifier.issn
0125-2526
dc.identifier.uri
http://hdl.handle.net/11336/91537
dc.description.abstract
Proteins and gums are commonly employed in the manufacture of processed foods. The knowledge of the degree of interaction between these two types of biopolymers is important for the development of new products and processes. In this work, the interaction of protein hydrolysate (PH) of Phaseolus lunatus with carboxymethylated flamboyant gum (CFG) was evaluated. Capillary electrophoresis technique was performed using a P/ACE MDQ equipment with diode array detector at 220 nm, using a 50 μm I.D. bare fused-silica capillary, with a 20 cm effective length, operating at 5 kV for injection and separation in reverse polarity at 15 kV and 25 °C. PH presented 7 main protein components of 8.3, 11.2, 12.9, 17.0, 19.1, 28.7 and 56.4 kDa. A standard curve with different concentrations of hydrolysed protein (3.8 to 8.6 g/L) was prepared by linking the relative peak height for each component present in the protein hydrolysate to its concentration. To determine the existence of PH-CFG interaction, protein-gum mixtures using different concentrations of PH and keeping constant the concentration of CFG at 2 or 2.8 g/ L were evaluated. Interaction PH-CFG was observed at 1.8-2.9 protein / gum ratios. Protein components of PH presented a tendency to join to CFG in a greater extent at lower molecular weight. Protein components higher than 20 kDa remain free in PH-CFG systems.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Chiang Mai Univ
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dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
INTERACTION HYDROLYZED PROTEIN- GUM
dc.subject
FLAMBOYANT GUM
dc.subject
PHASEOLUS LUNATUS
dc.subject
CAPILLARY ELECTROPHORESIS
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
Study of the Interaction of Phaseolus lunatus Hydrolysed Proteins and Delonix regia Carboxymethylated Gum Using Capillary Electrophoresis
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2019-10-28T16:52:59Z
dc.journal.volume
45
dc.journal.number
1
dc.journal.pagination
308-317
dc.journal.pais
China
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dc.description.fil
Fil: Corzo Rios, Luis Jorge. Universidad Autónoma de Yucatán; México. Instituto Politécnico Nacional; México
dc.description.fil
Fil: Drago, Silvina Rosa. 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: Gallegos Tintoré, Santiago. Universidad Autónoma de Yucatán; México
dc.description.fil
Fil: Betancur Ancona, David. Universidad Autónoma de Yucatán; México
dc.description.fil
Fil: Chel Guerrero, Luis. Instituto Politécnico Nacional; México
dc.journal.title
Chiang Mai Journal Of Science
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dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://ipn.elsevierpure.com/en/publications/study-of-the-interaction-of-phaseolus-lunatus-hydrolysed-proteins
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