Artículo

La versión final de este artículo es de uso interno. El editor solo permite incluir en el repositorio el artículo en su versión post-print. Por favor, si usted la posee enviela a
Consulte el artículo en la página del editor
Consulte la política de Acceso Abierto del editor

Abstract:

This work constitutes a study of the impact of phase separation behaviour on the gels properties of a low viscosity hydroxypropylmethylcellulose and whey protein concentrate (WPC) mixed system. The phase separation was characterized by drawing the limit of thermodynamic compatibility, i.e. binodal curve, at pH 6.5 and room temperature (25°C). Gelling properties were studied under thermodynamic compatibility (WPC 12% (w/w)/E50LV 0.25% (w/w) mixed system) and incompatibility conditions (WPC 12% (w/w)/E50LV 4% (w/w) and WPC 20% (w/w)/E50LV 4% (w/w) mixed systems). Under thermodynamic compatibility the WPC/E50LV mixed system shows gelling parameters similar to WPC. Confocal scanning laser microscopy (CSLM) micrographs showed a regular pattern of microdomains of proteins imbibed into E50LV matrix.Confocal microscopy of WPC/E50LV mixture under thermodynamic incompatibility offered details about the constitution of continuous and non-continuous phase and characteristics of non-continuous phase domains. Related to gelling parameters, the solid character upon heating was reinforced in mixed systems since they reflected the concentrating effect arising from phase separation. On the other hand, the solid character of gels upon cooling correlated with the component constituting the continuous phase, and the gelation temperature was similar to polysaccharide-rich phase predicted gelation temperature.Regarding to textural properties, the presence of the polysaccharide diminished the hardness of the mixed gels inducing less resistance to small and large deformation. WPC 20% (w/w)/E50LV 4% (w/w) mixed gel presented an interesting particulated macrostructure. This result would find application in food design and technology if the E50LV concentration is chosen to finely control the rate and extent of WPC aggregation-gelation-particulation. These results could be used in microparticulation or microencapsulation application of whey proteins. © 2010 Elsevier Ltd.

Registro:

Documento: Artículo
Título:Impact of phase separation of whey proteins/hydroxypropylmethylcellulose mixtures on gelation dynamics and gels properties
Autor:Jara, F.; Pérez, O.E.; Pilosof, A.M.R.
Filiación:Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Ciudad Universitaria, (1428) Buenos Aires, Argentina
Research fellow of Consejo Nacional de Investigaciones Científicas y Técnicas, Argentina
Member of Consejo Nacional de Investigaciones Científicas y Técnicas, Argentina
Palabras clave:Gelation; Incompatibility fractionation; Phase separation; Whey proteins
Año:2010
Volumen:24
Número:6-7
Página de inicio:641
Página de fin:651
DOI: http://dx.doi.org/10.1016/j.foodhyd.2010.03.005
Título revista:Food Hydrocolloids
Título revista abreviado:Food Hydrocolloids
ISSN:0268005X
CODEN:FOHYE
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_0268005X_v24_n6-7_p641_Jara

Referencias:

  • Alves, M.M., Antonov, Y.A., Gonçalves, M.P., The effect of structural features of gelatin on its thermodynamic compatibility with locust bean gum in aqueous media (1999) Food Hydrocolloids, 13, pp. 157-166
  • Antonov, Y., Losinskaya, N., Grinberg, V., Dianova, V., Tolstoguzov, V., Phases equilibria in water-protein-polysaccharide systems III. Water bean globulins-polysaccharide systems (1979) Colloid and Polymer Science, 257, pp. 1159-1179
  • (1995) Official methods of analysis, , AOAC (Association of Official Analytical Chemists), AOAC Press, Arlington
  • Baeza, R., Pilosof, A.M.R., Mixed biopolymer gel systems of β-lactoglobulin and non-gelling gums (2001) Food colloids, fundamentals of formulation, pp. 392-403. , RSC, Cambridge, E. Dickinson, R. Miller (Eds.)
  • Cayot, P., Lorient, D., Structure-function relationships of whey proteins (1997) Food proteins and their applications, pp. 225-256. , Marcel Dekker Inc., New York, S. Damodaran, A. Paraf (Eds.)
  • Clark, A.H., Direct analysis of experimental tie line data (two polymer-one solvent systems) using Flory-Huggins theory (2000) Carbohydrate Polymers, 42, pp. 337-351
  • Coffey, D., Bell, D., Henderson, A., Cellulose and cellulose derivatives (1995) Food polysaccharides and their applications, pp. 123-153. , Marcel Dekker Inc., New York, A.M. Stephen (Ed.)
  • Doublier, J.L., Garnier, C., Renard, D., Sanchez, C., Protein-polysaccharide interactions (2000) Current Opinion in Colloid & Interfaces Science, 5, pp. 202-214
  • Ercelebi, E., Ibanoglu, E., Influence of hydrocolloids on phase separation and emulsion properties of whey protein isolate (2007) Journal of Food Engineering, 80, pp. 454-459
  • Fernandes, P., Viscoelastics characteristics of whey protein systems at neutral pH (1994) Food Hydrocolloids, 8, pp. 277-285
  • Fitzsimons, S., Mulvihill, D., Morris, E., Co-gels of whey protein isolate with crosslinked waxy maize starch: analysis of solvent partition and phase structure by polymer blending laws (2008) Food Hydrocolloids, 22, pp. 468-484
  • Ford, J., Mitchell, K., Thermal analysis of gels and matrix tablets containing cellulose ethers (1995) Thermochimica Acta, 248, pp. 329-345
  • Ford, J., Thermal analysis of hydroxypropylmethycellulose and methylcellulose: powders, gels and matrix tables (1999) Internacional Journal of Pharmaceutics, 179, pp. 209-228
  • Fyfe, C., Blazek, A., Investigation of hydrogel formation from hydroxypropylmethylcellulose (HPMC) by NMR Spectroscopy and NMR Imaging Techniques (1997) Macromolecules, 28 (4), pp. 313-317
  • Grinberg, V.Y., Tolstoguzov, V., Thermodynamic incompatibility of proteins and polysaccharides in solutions (1997) Food Hydrocolloids, 11 (2), pp. 145-158
  • Firoozmand, H., Murray, B.S., Dickinson, E., Microstructure and rheology of phase-separated gels of gelatin+oxidized starch (2009) Food Hydrocolloids, 23, pp. 1081-1088
  • Hoffmann, M., VanMil, P., Heat-induced aggregation of β-lactoglobulin: as a function of pH (1999) Journal of Agricultural and Food Chemistry, 47, pp. 1898-1905
  • Jara, F.L., Pilosof, A.M.R., Glass transition temperature of protein/polysaccharide co-dried mixtures as affected by the extent and morphology of phase separation (2009) Thermochimica Acta, 487, pp. 65-73
  • Kato, T., Yokoyama, M., Takahashi, A., Melting temperatures of thermally reversible gels IV. Methyl cellulose-water gels (1978) Colloid and Polymer Science, 266, pp. 15-21
  • Kim, H., Decker, E., McClements, J., Preparation of multiple emulsions based on thermodynamic incompatibility of heat-denaturated whey protein and pectin solutions (2006) Food Hydrocolloids, 20, pp. 586-595
  • Kobayashi, K., Huang, C., Lodge, T., Thermorreversible gelation of aqueous methylcellulose solutions (1999) Macromolecules, 32, pp. 7070-7077
  • Lorén, N., Hermansson, A., Structure evolution during phase separation and gelation of biopolymer mixtures (2003) Food colloids, biopolymers and materials, pp. 298-308. , RSC, Cambridge, E. Dickinson, T. van Vliet (Eds.)
  • McCristal, C., Ford, J., Rajabi-Siahboomi, A., A study on the interaction of water and cellulose ethers using differential scanning calorimetry (1997) Thermochimica Acta, 294, pp. 91-98
  • Norton, I.T., Frith, W.J., Microstructure design in mixed biopolymer composites (2001) Food Hydrocolloids, 15, pp. 543-553
  • Norton, I., Frith, W., Phase separation in mixed biopolymer systems (2003) Food colloids, biopolymers and materials, pp. 282-296. , RSC Press, Cambridge, E. Dickinson, T. van Vliet (Eds.)
  • Paraskevopoulou, A., Kiosseoglou, V., Small deformation measurements of single and mixed gels of low cholesterol yolk and egg white (2000) Journal of Texture Studies, 31, pp. 225-244
  • Pérez, O., Wargon, V., Pilosof, A.M.R., Gelation and structural characteristics of incompatible whey proteins/hydroxypropylmethylcellulose mixtures (2006) Food Hydrocolloids, 20, pp. 966-974
  • Puyol, P., Perez, M., Horne, D., Heat-induced gelation of whey protein isolates (WPI): effect of NaCl and protein concentration (2001) Food Hydrocolloids, 15, pp. 233-237
  • Rosell, C., Foegeding, A., Interactions of hydroxypropylmethylcellulose with gluten proteins: small deformation properties during thermal treatment (2007) Food Hydrocolloids, 21, pp. 1092-1100
  • Sarkar, N., Walker, L., Hydration-dehydration properties of methylcellulose and hydroxypropylmethylcellulose (1995) Carbohydrate Polymers, 27, pp. 177-185
  • Sarkar, N., Walker, L., Hydrationedehydration properties of methylcellulose and hydroxypropylmethylcellulose (1995) Carbohydrate Polymers, 27, pp. 177-185
  • Schorsch, C., Jones, M., Norton, I., Thermodynamic incompatibility and microstructure of milk protein/locust bean gum/sucrose systems (1999) Food Hydrocolloids, 13, pp. 89-99
  • Simonet, F., Garnier, C., Doublier, J.L., Partition of proteins in the aqueous guar/dextran two-phase system (2000) Food Hydrocolloids, 14, pp. 591-600
  • Tanaka, F., Phase formation of associating polymers: gelation, phase separation and microphase formation (1996) Advances in Colloid and Interface Science, 63, pp. 23-40
  • Tolstoguzov, V., Some physico-chemical aspects of protein processing in foods. Multicomponent gels (1995) Food Hydrocolloids, 9 (4), pp. 317-322
  • Tolstoguzov, V., Multicomponent biopolymer gels (1997) Food Hydrocolloids, 11, pp. 159-170
  • Tolstoguzov, V., Some thermodynamic considerations in food formulation (2003) Food Hydrocolloids, 17, pp. 1-23
  • Tolstoguzov, V., Ingredient interactions in complex foods: aggregation and phase separation (2007) Understanding and controlling the microstructure of complex foods, pp. 186-206. , CRC Press, Cambridge, J. McClements (Ed.)
  • Tritt-Goc, J., Pislewski, N., Magnetic resonance imaging study of the swelling kinetics of hydroxypropylmethylcellulose (HPMC) in water (2002) Journal of Controlled Release, 80, pp. 79-86
  • Verheul, M., Pedersen, J., Roefs, S., Kruif, K., Association behavior of native β-lactoglobulin (1999) Biopolymers, 49, pp. 11-20
  • Yoguchi, Y., Urakawa, H., Kitamura, S., Ohno, S., Kajiwara, K., Gelation mechanism of methylhydroxypropylcellulose in aqueous solution (1995) Food Hydrocolloids, 9 (3), pp. 173-179
  • Yorgun, M., Balcioglu, I., Saygin, O., Performance comparison of ultrafiltration, nanofiltration and reverse osmosis on whey treatment (2008) Desalination, 229, pp. 204-216
  • Zhuravskaya, N.A., Kiknadze, E.V., Antonov, Y.A., Tolstoguzov, V.B., Concentration of proteins as a result of the phase separation of water-protein-polysaccharide systems. Parts 1. Phase equilibria in water-milk proteins-polysaccharide systems (1986) Die Nahrung, 30 (6), pp. 591-599
  • Zhuravskaya, N.A., Kiknadze, E.V., Antonov, Y.A., Tolstoguzov, V.B., Concentration of proteins as a result of the phase separation of water-protein-polysaccharide systems. Part 2. Concentration of milk proteins (1986) Die Nahrung, 30 (6), pp. 601-613

Citas:

---------- APA ----------
Jara, F., Pérez, O.E. & Pilosof, A.M.R. (2010) . Impact of phase separation of whey proteins/hydroxypropylmethylcellulose mixtures on gelation dynamics and gels properties. Food Hydrocolloids, 24(6-7), 641-651.
http://dx.doi.org/10.1016/j.foodhyd.2010.03.005
---------- CHICAGO ----------
Jara, F., Pérez, O.E., Pilosof, A.M.R. "Impact of phase separation of whey proteins/hydroxypropylmethylcellulose mixtures on gelation dynamics and gels properties" . Food Hydrocolloids 24, no. 6-7 (2010) : 641-651.
http://dx.doi.org/10.1016/j.foodhyd.2010.03.005
---------- MLA ----------
Jara, F., Pérez, O.E., Pilosof, A.M.R. "Impact of phase separation of whey proteins/hydroxypropylmethylcellulose mixtures on gelation dynamics and gels properties" . Food Hydrocolloids, vol. 24, no. 6-7, 2010, pp. 641-651.
http://dx.doi.org/10.1016/j.foodhyd.2010.03.005
---------- VANCOUVER ----------
Jara, F., Pérez, O.E., Pilosof, A.M.R. Impact of phase separation of whey proteins/hydroxypropylmethylcellulose mixtures on gelation dynamics and gels properties. Food Hydrocolloids. 2010;24(6-7):641-651.
http://dx.doi.org/10.1016/j.foodhyd.2010.03.005