Navegar

Colección

Datos Estadísticas

Artículo

Estamos trabajando para incorporar este artículo al repositorio
Consulte el artículo en la página del editor
Consulte la política de Acceso Abierto del editor

Abstract:

The aim of this work was to elucidate soy proteins-xanthan gum interactions at a molecular level by studying protein composition at the air-water interface of foams and in the solutions used to make them and to see if the different properties of heat denatured protein were reflected in the proportions in which they were present at the interface or in the ability to interact with xanthan. To this end SDS-PAGE and densitometry was employed. Initial protein concentration and xanthan influenced the composition of proteins in the solutions used to make the foams. The increase in NSP concentration of solutions (0.5-6 wt.%) in the absence of xanthan promoted the formation of aggregates of low molecular weight (160 kDa), the association of A an B polypeptides and a decrease in α and α' subunits. As DSP concentration of solutions increased, an increase in the proportion of aggregates of high molecular weight (above 200 kDa) and B-polypeptide was observed. On addition of xanthan (0.025 and 0.05%) to protein solutions (0.5 and 2%), the formation of aggregates of high molecular weight was favoured for both NSP and DSP. In the absence of xanthan, no preferential adsorption of soy polypeptides was observed at the air-water interface of NSP foams. However in DSP foams, there was a preferential adsorption of B-polypeptides. Xanthan present in NSP foams (0.5 or 2%), caused an increase in the proportion of aggregates of high molecular weight at the interface as compared with the composition of solutions used to make the foams. An increase in proportion of AB-polypeptides (for 0.5% NSP and 0.025% xanthan) and B-polypeptides together with polypeptides of molecular weight lower than 14 kDa (for 0.5% NSP and 0.05% xanthan) was also observed at the interface in NSP foams. On the contrary, the presence of xanthan in DSP foams caused a decrease in the proportion of aggregates of high molecular weight and a concomitant increase in B-polypeptide. The B-11S polypeptide predominated the interface of DSP foams probably for its hydrophobicity and basic characteristics.

Registro:

Documento: Artículo
Título:Electrophoretic studies for determining soy proteins-xanthan gum interactions in foams
Autor:Carp, D.J.; Bartholomai, G.B.; Pilosof, A.M.R.
Filiación:Departamento de Industrias, Fac. Cie. Exact. Y Nat., Univ. B., 1428 Buenos Aires, Argentina
Palabras clave:Foams; Interactions; Solutions; Soy protein; Xanthan; soybean protein; water; xanthan; air; article; densitometry; foam; molecular interaction; molecular weight; polyacrylamide gel electrophoresis; priority journal; protein denaturation
Año:1999
Volumen:12
Número:3-6
Página de inicio:309
Página de fin:316
DOI: http://dx.doi.org/10.1016/S0927-7765(98)00085-X
Título revista:Colloids and Surfaces B: Biointerfaces
Título revista abreviado:Colloids Surf. B Biointerfaces
ISSN:09277765
CODEN:CSBBE
CAS:soybean protein, 9010-10-0; water, 7732-18-5; xanthan, 11138-66-2
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_09277765_v12_n3-6_p309_Carp

Referencias:

  • German, J.B., O'Neill, T.E., Kinsella, J.E., (1985) J. Am. Oil Chem. Soc., 62, p. 1358
  • Kim, S.H., Kinsella, J.E., (1987) J. Food Sci., 52, p. 128
  • Nir, I., Feldman, Y., Aserin, A., Garti, N., (1994) J. Food Sci., 59, p. 606
  • Yu, M.A., Damodaran, S., (1991) J. Agric. Food Chem., 39, p. 1563
  • Carp, D.J., Wagner, J., Bartholomai, G.B., Pilosof, A.M.R., (1997) J. Food Sci., 62, p. 1105
  • Utsumi, S., Kinsella, J.E., (1985) J. Agric. Food Chem., 33, p. 297
  • Badley, R.A., Atkinson, D., Hauser, H., Oldani, D., Green, J., Stubbs, J.M., (1975) Biochim. Biophys. Acta, 412, p. 214
  • Brook, J.R., C.V., Morr., J. Am. Org. Chem. Soc., 62 (9), p. 1985
  • Wolf, W.J., (1993) J. Agric. Food Chem., 41, pp. 168-176
  • Petruccelli, S., Añon, M.C., (1995) J. Agric. Food Chem., 43, p. 1762
  • Kato, A., Tsutsui, N., Matsudomi, N., Kobayashi, K., Nakai, S., (1981) Agric. Biol. Chem., 45, p. 2755
  • Kinsella, J.E., Phillips, L.G., (1989) FoodProteins, , in: J.E. Kinsella, L.G. Phillips, W.F. Soucie (Eds.) AOCS, Champaign, IL chapter 4
  • Dickinson, E., Matsumura, Y., (1991) Food Polymers, Gels and Colloids, p. 498. , in: E. Dickinson (Ed.) The Royal Society of Chemistry, Cambridge
  • Ahmed, M., Dickinson, E., (1991) Food Hydrocoll., 4, p. 395
  • Carp, D.J., Elizalde, B.E., Bartholomai, G.B., Pilosof, A.M.R., (1997) Engineering & Food at ICEF 7, 1, p. 69. , in: R. Jowitt (Ed.), Sheffield Academic Press, Sheffield
  • Hunt, J.A., Dalgleish, D.G., (1994) Food Hydrocoll., 8, p. 175
  • Antipova, A.S., Semenova, M.G., (1997) Food Hydrocoll., 11, p. 71
  • Pavlovskaya, G.E., Semenova, M.G., Thzapkina, E.N., Tolstoguzov, V.B., (1993) Food Hydrocoll., 7, p. 1
  • Yilmazer, G., Carrillo, A.R., Kokini, J., (1991) J. Food Sci., 56, p. 153
  • Galazka, V.B., Dickinson, E., (1995) J. Texture Stud., 26, p. 401
  • Garti, N., Reichman, D., (1994) Food Hydrocoll., 8, p. 155
  • Thanh, V.H., Shibasaki, K., (1976) J. Agric. Food Chem., 24, p. 1117
  • Kinsella, J.E., Damodaran, S., German, B., (1985) New Protein Foods, 5. , in: A.M. Atschul, H.L. Wilke (Eds.) Academic Press, New York chapter 3
  • Poole, S., (1989) Int. J. Food Sci. Technol., 24, p. 121
  • Wagner, J.R., Gueguen, J., (1995) J. Agric. Food Chem., 43, p. 1993

Citas:

---------- APA ----------
Carp, D.J., Bartholomai, G.B. & Pilosof, A.M.R. (1999) . Electrophoretic studies for determining soy proteins-xanthan gum interactions in foams. Colloids and Surfaces B: Biointerfaces, 12(3-6), 309-316.
http://dx.doi.org/10.1016/S0927-7765(98)00085-X
---------- CHICAGO ----------
Carp, D.J., Bartholomai, G.B., Pilosof, A.M.R. "Electrophoretic studies for determining soy proteins-xanthan gum interactions in foams" . Colloids and Surfaces B: Biointerfaces 12, no. 3-6 (1999) : 309-316.
http://dx.doi.org/10.1016/S0927-7765(98)00085-X
---------- MLA ----------
Carp, D.J., Bartholomai, G.B., Pilosof, A.M.R. "Electrophoretic studies for determining soy proteins-xanthan gum interactions in foams" . Colloids and Surfaces B: Biointerfaces, vol. 12, no. 3-6, 1999, pp. 309-316.
http://dx.doi.org/10.1016/S0927-7765(98)00085-X
---------- VANCOUVER ----------
Carp, D.J., Bartholomai, G.B., Pilosof, A.M.R. Electrophoretic studies for determining soy proteins-xanthan gum interactions in foams. Colloids Surf. B Biointerfaces. 1999;12(3-6):309-316.
http://dx.doi.org/10.1016/S0927-7765(98)00085-X