The effect of carrageenan on the acid-induced aggregation and gelation conditions of quinoa proteins

The effect of carrageenan on the acid-induced aggregation and gelation conditions of quinoa proteins

Abstract: This work aimed to study the effect of the presence of Carrageenan (Carr) on the quinoa proteins (QP) structure and acid-induced aggregation. Carr significantly influenced the pH-solubility profile, the effect of the thermal treatment of QP, the fluorescence emission spectra. The QP dispersions were acidified by the addition of glucono-δ-lactone (GDL); the initial soluble aggregates became into smaller structures that close to the isoelectric point, formed larger aggregates due to the neutralization of QP charges. The QP acid-induced aggregation process as well as the size of the aggregates were affected differentially depending on the Carr concentration added. The QP concentration and pH required to form gels were determined by a qualitative procedure absence and presence of different Carr concentrations. The least QP concentration to form gels was decreased by the presence of Carr; in addition, the pH range of gelation was more acid. Acid-induced aggregation process seems to be a competition between QP-QP and QP-Carr interaction, and both biopolymers are synergically responsible for the formation of the gel matrix.

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Main Authors: Montellano Duran, Natalia, Galante, Micaela, Spelzini, Darío, Boeris, Valeria
Format: Artículo biblioteca
Language:eng
Published: Elsevier 2018
Subjects:QUINOA, PROTEINAS, CARRAGENINAS, PROTEINAS VEGETALES,
Online Access:https://repositorio.uca.edu.ar/handle/123456789/9541
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spelling oai:ucacris:123456789-95412020-11-16T19:05:10Z The effect of carrageenan on the acid-induced aggregation and gelation conditions of quinoa proteins Montellano Duran, Natalia Galante, Micaela Spelzini, Darío Boeris, Valeria QUINOA PROTEINAS CARRAGENINAS PROTEINAS VEGETALES Abstract: This work aimed to study the effect of the presence of Carrageenan (Carr) on the quinoa proteins (QP) structure and acid-induced aggregation. Carr significantly influenced the pH-solubility profile, the effect of the thermal treatment of QP, the fluorescence emission spectra. The QP dispersions were acidified by the addition of glucono-δ-lactone (GDL); the initial soluble aggregates became into smaller structures that close to the isoelectric point, formed larger aggregates due to the neutralization of QP charges. The QP acid-induced aggregation process as well as the size of the aggregates were affected differentially depending on the Carr concentration added. The QP concentration and pH required to form gels were determined by a qualitative procedure absence and presence of different Carr concentrations. The least QP concentration to form gels was decreased by the presence of Carr; in addition, the pH range of gelation was more acid. Acid-induced aggregation process seems to be a competition between QP-QP and QP-Carr interaction, and both biopolymers are synergically responsible for the formation of the gel matrix. 2020-03-11T23:48:44Z 2020-03-11T23:48:44Z 2018 Artículo Montellano Duran, N. et al. The effect of carrageenan on the acid-induced aggregation and gelation conditions of quinoa proteins [en línea]. Food Research International. 2018, 107. doi:10.1016/j.foodres.2018.03.015 Disponible en: https://repositorio.uca.edu.ar/handle/123456789/9541 0963-9969 (impreso) 1873-7145 (online) https://repositorio.uca.edu.ar/handle/123456789/9541 10.1016/j.foodres.2018.03.015 29580535 eng Acceso abierto http://creativecommons.org/licenses/by-nc-sa/4.0/ application/pdf Elsevier Food Research International. 2018, 107
institution UCA
collection DSpace
country Argentina
countrycode AR
component Bibliográfico
access En linea
databasecode dig-uca
tag biblioteca
region America del Sur
libraryname Sistema de bibliotecas de la UCA
language eng
topic QUINOA
PROTEINAS
CARRAGENINAS
PROTEINAS VEGETALES
QUINOA
PROTEINAS
CARRAGENINAS
PROTEINAS VEGETALES
spellingShingle QUINOA
PROTEINAS
CARRAGENINAS
PROTEINAS VEGETALES
QUINOA
PROTEINAS
CARRAGENINAS
PROTEINAS VEGETALES
Montellano Duran, Natalia
Galante, Micaela
Spelzini, Darío
Boeris, Valeria
The effect of carrageenan on the acid-induced aggregation and gelation conditions of quinoa proteins
description Abstract: This work aimed to study the effect of the presence of Carrageenan (Carr) on the quinoa proteins (QP) structure and acid-induced aggregation. Carr significantly influenced the pH-solubility profile, the effect of the thermal treatment of QP, the fluorescence emission spectra. The QP dispersions were acidified by the addition of glucono-δ-lactone (GDL); the initial soluble aggregates became into smaller structures that close to the isoelectric point, formed larger aggregates due to the neutralization of QP charges. The QP acid-induced aggregation process as well as the size of the aggregates were affected differentially depending on the Carr concentration added. The QP concentration and pH required to form gels were determined by a qualitative procedure absence and presence of different Carr concentrations. The least QP concentration to form gels was decreased by the presence of Carr; in addition, the pH range of gelation was more acid. Acid-induced aggregation process seems to be a competition between QP-QP and QP-Carr interaction, and both biopolymers are synergically responsible for the formation of the gel matrix.
format Artículo
topic_facet QUINOA
PROTEINAS
CARRAGENINAS
PROTEINAS VEGETALES
author Montellano Duran, Natalia
Galante, Micaela
Spelzini, Darío
Boeris, Valeria
author_facet Montellano Duran, Natalia
Galante, Micaela
Spelzini, Darío
Boeris, Valeria
author_sort Montellano Duran, Natalia
title The effect of carrageenan on the acid-induced aggregation and gelation conditions of quinoa proteins
title_short The effect of carrageenan on the acid-induced aggregation and gelation conditions of quinoa proteins
title_full The effect of carrageenan on the acid-induced aggregation and gelation conditions of quinoa proteins
title_fullStr The effect of carrageenan on the acid-induced aggregation and gelation conditions of quinoa proteins
title_full_unstemmed The effect of carrageenan on the acid-induced aggregation and gelation conditions of quinoa proteins
title_sort effect of carrageenan on the acid-induced aggregation and gelation conditions of quinoa proteins
publisher Elsevier
publishDate 2018
url https://repositorio.uca.edu.ar/handle/123456789/9541
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