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Abstract:

Thermostability and gelation of the main proteins of whey, α-lactalbumin (α-lac) and β-lactoglobulin (β-lg) recovered by selective complexation with carboxymethylcellulose (CMC) was studied to evaluate its functionality in food systems. Their behavior was compared to the non-complexed proteins. Both complexes showed a maximum stability at pH 4, that is close to the pH of obtention of β-lg/CMC coacervate (pH 4) and α-lac/CMC coacervate (pH 3.2). Protein complexation increased the thermostability of β-lg by approximately 6-8 °C and that of α-lac by approximately 26 °C due to immobilization of protein molecules in a complex, mainly by electrostatic interactions and because of different amounts of bound polysaccharide. The denaturation enthalpy of complexed proteins markedly decreased as compared to free proteins. Storage modulus (G′) and loss modulus (G″) were recorded to reflect the structure development during heating β-lg/CMC and α-lac/CMC complexes at different pH values. β-lg/CMC complex at 20 wt% was a viscoelastic liquid at pH values within 2 and 8 but upon heating turned to a particulate viscoelastic gel. However, α-lac/CMC complex formed before heating opaque, large visible white particulate aggregates that sticked together to give a solid viscoelastic structure that was not further modified by thermal processing. © 2006 Elsevier Ltd. All rights reserved.

Registro:

Documento: Artículo
Título:Influence of complexing carboxymethylcellulose on the thermostability and gelation of α-lactalbumin and β-lactoglobulin
Autor:Capitani, C.; Pérez, Oscar.E.; Pacheco, B.; Teresa, M.; Pilosof, A.M.R.
Filiación:Facultade de Ciencias Farmaceuticas, Universidade de Sao Paulo, Cidade Universitaria, Sao Paulo, Brazil
Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Ciudad Universitaria, 1428 Buenos Aires, Argentina
Members of Consejo Nacional de Investigaciones Cientificas y Tecnicas de la Republica, Argentina
Instituto de Tecnología de Alimentos, Centro de Química e Nutricao Aplicada, Campinas, SP, Brazil
Palabras clave:Coacervate; Denaturation; Differential scanning calorimetry; Gels; Protein polysaccharide interactions
Año:2007
Volumen:21
Número:8
Página de inicio:1344
Página de fin:1354
DOI: http://dx.doi.org/10.1016/j.foodhyd.2006.10.022
Título revista:Food Hydrocolloids
Título revista abreviado:Food Hydrocolloids
ISSN:0268005X
CODEN:FOHYE
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_0268005X_v21_n8_p1344_Capitani

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Citas:

---------- APA ----------
Capitani, C., Pérez, Oscar.E., Pacheco, B., Teresa, M. & Pilosof, A.M.R. (2007) . Influence of complexing carboxymethylcellulose on the thermostability and gelation of α-lactalbumin and β-lactoglobulin. Food Hydrocolloids, 21(8), 1344-1354.
http://dx.doi.org/10.1016/j.foodhyd.2006.10.022
---------- CHICAGO ----------
Capitani, C., Pérez, Oscar.E., Pacheco, B., Teresa, M., Pilosof, A.M.R. "Influence of complexing carboxymethylcellulose on the thermostability and gelation of α-lactalbumin and β-lactoglobulin" . Food Hydrocolloids 21, no. 8 (2007) : 1344-1354.
http://dx.doi.org/10.1016/j.foodhyd.2006.10.022
---------- MLA ----------
Capitani, C., Pérez, Oscar.E., Pacheco, B., Teresa, M., Pilosof, A.M.R. "Influence of complexing carboxymethylcellulose on the thermostability and gelation of α-lactalbumin and β-lactoglobulin" . Food Hydrocolloids, vol. 21, no. 8, 2007, pp. 1344-1354.
http://dx.doi.org/10.1016/j.foodhyd.2006.10.022
---------- VANCOUVER ----------
Capitani, C., Pérez, Oscar.E., Pacheco, B., Teresa, M., Pilosof, A.M.R. Influence of complexing carboxymethylcellulose on the thermostability and gelation of α-lactalbumin and β-lactoglobulin. Food Hydrocolloids. 2007;21(8):1344-1354.
http://dx.doi.org/10.1016/j.foodhyd.2006.10.022