Navegar

Colección

Datos Estadísticas

Artículo

La versión final de este artículo es de uso interno de la institución.
Consulte el artículo en la página del editor
Consulte la política de Acceso Abierto del editor

Abstract:

The role of the non-gelling polysaccharide, propyleneglycol alginate (PGA), on the dynamics of gelation and gel properties of β-lactoglobulin (β-lg) under conditions where the protein alone does not gel (6%) was analyzed. To this end, the kinetics of gelation, aggregation and denaturation of β-lg in the mixed systems (pH 7) were studied at different temperatures (64-88°C). The presence of PGA increased thermal stability of β-lg. The rate of β-lg denaturation was decreased and the onset and peak denaturation temperatures increased by 2.2-2.4°C. PGA promoted the formation of larger aggregates that continued to grow in time. An average aggregate diameter of approximately 300 nm is reached at the gel point in the mixed β-lg+PGA systems, irrespective of the heating temperature. Comparing the activation energies for the aggregation (193 kJ/mol), denaturation (422 kJ/mol) and formation of the primary gel structure (1/tgel) (256 kJ/mol) processes in the mixed protein-polysaccharide system, it can be concluded that the rate determining step in the formation of the primary gel structure would be the aggregation of protein. Ea values for the processes after the gel point (solid phase gelation) suggest a diffusion limited process because of the high viscosity of the solid gelling matrix. The characteristics of the mixed β-lg+PGA gels in terms of rheological and textural parameters, water loss and microstructure were studied as a function of heating temperature and time. The extent of aggregation and the type of interactions involved, prior to denaturation seem to be very important in determining the gel structure and its properties. © 2003 Elsevier B.V. All rights reserved.

Registro:

Documento: Artículo
Título:Gelation of β-lactoglobulin in the presence of propylene glycol alginate: Kinetics and gel properties
Autor:Baeza, R.; Gugliotta, L.M.; Pilosof, A.M.R.
Filiación:Departamento de Industrias, Fac. de Ciencias Exactas y Naturales, Ciudad Universitaria Nunez, Buenos Aires 1428, Argentina
INTEC, Güemes 3450-3000 Santa Fe, Argentina
Palabras clave:Aggregation; Denaturation; Gelation; Kinetics; Thermodynamic incompatibility; Agglomeration; Gelation; Gels; Heating; Proteins; Denaturation; Alcohols; alginic acid propylene glycol ester; beta lactoglobulin; polysaccharide; conference paper; food analysis; food processing; gel; gelation; kinetics; molecular dynamics; priority journal; protein aggregation; protein analysis; protein denaturation; protein interaction; protein structure; temperature; thermostability
Año:2003
Volumen:31
Número:1-4
Página de inicio:81
Página de fin:93
DOI: http://dx.doi.org/10.1016/S0927-7765(03)00045-6
Título revista:Colloids and Surfaces B: Biointerfaces
Título revista abreviado:Colloids Surf. B Biointerfaces
ISSN:09277765
CODEN:CSBBE
CAS:alginic acid propylene glycol ester, 9005-37-2; beta lactoglobulin, 9045-23-2
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_09277765_v31_n1-4_p81_Baeza

Referencias:

  • Grinberg, V.Y., Tolstoguzov, V.B., (1997) Food Hydrocoll., 11, p. 145
  • Carp, D.J., Bartholomai, G.B., Relkin, P., Pilosof, A.M.R., (2001) Colloid Surf. B, 21, p. 163
  • Sánchez, V.E., Bartholomai, G.B., Pilosof, A.M.R., (1995) Lebensm.-Wiss. u.-Technol., 28, p. 380
  • Tolstoguzov, V., (1997) Food Proteins and Their Applications, , S. Damodaran, & A. Paraf. New York: Marcel Dekker
  • Capron, I., Nicolai, T., Durand, D., (1999) Food Hydrocoll., 13, p. 1
  • Ould Eleya, M.M., Turgeon, S.L., (2000) Food Hydrocoll., 14, p. 29
  • Relkin, P., (1996) Crit. Rev. Food Sci. Nutr., 36, p. 565
  • Donovan, M., Mulvihill, D.M., (1987) Irish J. Food Sci. Technol., 11, p. 87
  • Hoffmann, M.A., Van Mil, P., De Kruif, C.G., (1995) Food Macromolecules and Colloids, , E. Dickinson, & D. Lorient. UK: The Royal Society of Chemistry
  • Relkin, P., (1994) Thermochim. Acta, 246, p. 371
  • Hoffmann, M.A., Van Mil, P.J., (1999) J. Agric. Food Chem., 47, p. 1898
  • Liu, T.X., Relkin, P., Launay, B., (1994) Thermochim. Acta, 246, p. 387
  • Mc Kenzie, H.A., Sawyer, W.H., (1967) Nature, 214, p. 1101
  • Lametti, S., De Gregori, B., Vecchio, G., Bonomi, F., (1996) Eur. J. Biochem., 237, p. 106
  • Verheul, M., Roefs, S., De Kruif, K., (1998) J. Agric. Food Chem., 46, p. 896
  • Tolstoguzov, V., (1997) Food Hydrocoll., 11, p. 159
  • Baeza, R., Pilosof, A.M.R., (2001) Food Colloids 2000: Fundamentals of Formulation, , E. Dickinson, & R. Miller. UK: The Royal Society of Chemistry
  • Hoffmann, M.A., Roefs, S., Verheul, M., Van Mil, P., De Kruif, K., (1996) J. Dairy Res., 63, p. 423
  • Koppel, D., (1972) J. Chem. Phys., 57, p. 4814
  • Borchardt, H.J., Daniels, S.F., (1957) J. Am. Chem. Soc., 79, p. 41
  • Verheul, M., (1998) Aggregation and Gelation of Whey Proteins, , Ph.D. Thesis, Universiteit Twente, Enschede
  • Nishinari, K., Watase, M., Rinaudo, M., Milas, M., (1996) Food Hydrocoll., 10, p. 277
  • Foegeding, E., Bowland, E., Hardin, C., (1995) Food Hydrocoll., 9, p. 237
  • Relkin, P., Launay, B., Liu, T.-X., (1998) Thermochim. Acta, 308, p. 69
  • Mc Kenzie, H.A., (1971) Milk Proteins: Chemistry and Molecular Biology, , H.A. Mc Kenzie. New York: Academic Press
  • Cairoli, S., Lametti, S., Bonomi, F., (1994) J. Protein Chem., 13, p. 347
  • Pavlovskaya, G.E., Semenova, M., Thzapkina, E.N., Tolstoguzov, V.B., (1993) Food Hydrocoll., 7, p. 1
  • Roefs, S., DeKruif, K., A model for the denaturation and aggregation of β-lactoglobulin (1994) Eur. J. Biochem., 226, p. 883
  • Hoffman, M., Roefs, S., Verheul, M., Van Mil, P., De Kruif, K., (1996) J. Dairy Res., 63, p. 423
  • Zasypkin, D.V., Dumay, E., Cheftel, J.C., (1996) Food Hydrocoll., 10, p. 203
  • Olson, C., Langton, M., Hermansson, A.M., (2002) Food Hydrocoll., 16, p. 477
  • Verheul, M., Roefs, S., DeKruif, (1998) J. Agric. Food Chem., 46, p. 896
  • Taylor, S.M., Fryer, P.J., (1994) Food Hydrocoll., 8, p. 45
  • Stading, M., Hermansson, A.-M., (1990) Food Hydrocoll., 4, p. 121
  • Ikeda, S., Foegeding, E.A., (1999) Food Hydrocoll., 13, p. 245
  • Ferry, J.D., (1975) Viscoelastic Properties of Polymers, , New York: Wiley
  • Bowland, E., Foegeding, E., Hamann, D., (1995) Food Hydrocoll., 9, p. 57
  • Aguilera, J.M., Xiong, Y.L., Kinsella, J.E., (1993) Food Res. Int., 26, p. 11
  • Stading, M., Langton, M., Hermansson, A.-M., (1992) Food Hydrocoll., 6, p. 455
  • Hermansson, A.M., Lucisanp, M., (1982) J. Food Sci., 47, p. 1955

Citas:

---------- APA ----------
Baeza, R., Gugliotta, L.M. & Pilosof, A.M.R. (2003) . Gelation of β-lactoglobulin in the presence of propylene glycol alginate: Kinetics and gel properties. Colloids and Surfaces B: Biointerfaces, 31(1-4), 81-93.
http://dx.doi.org/10.1016/S0927-7765(03)00045-6
---------- CHICAGO ----------
Baeza, R., Gugliotta, L.M., Pilosof, A.M.R. "Gelation of β-lactoglobulin in the presence of propylene glycol alginate: Kinetics and gel properties" . Colloids and Surfaces B: Biointerfaces 31, no. 1-4 (2003) : 81-93.
http://dx.doi.org/10.1016/S0927-7765(03)00045-6
---------- MLA ----------
Baeza, R., Gugliotta, L.M., Pilosof, A.M.R. "Gelation of β-lactoglobulin in the presence of propylene glycol alginate: Kinetics and gel properties" . Colloids and Surfaces B: Biointerfaces, vol. 31, no. 1-4, 2003, pp. 81-93.
http://dx.doi.org/10.1016/S0927-7765(03)00045-6
---------- VANCOUVER ----------
Baeza, R., Gugliotta, L.M., Pilosof, A.M.R. Gelation of β-lactoglobulin in the presence of propylene glycol alginate: Kinetics and gel properties. Colloids Surf. B Biointerfaces. 2003;31(1-4):81-93.
http://dx.doi.org/10.1016/S0927-7765(03)00045-6