Abstract:
The self-assembly of 3-5% (w/w) casein glycomacropeptide (CMP) at room temperature and pH 3-6.5 was determined by dynamic light scattering immediately after pH adjustment and over time, and the rate of gelation at a concentration of 3-10% (w/w) was determined by a tilting test. The intensity particle size distribution at pH 6.5 was multimodal with a predominant peak at 2.3 nm. The hydrodynamic diameter increased when decreasing the pH from 6.5 to 3. CMP solutions at a pH below 4.5 showed time-dependent self-assembly at room temperature, which led over time to gelation. The minimum concentration for cold gelation depended on pH. Below pH 4, CMP gelled even at low concentrations (3%, w/w). The pH-reversibility of self-assembled CMP was not total, showing that hydrophobically bound dimers, once formed, are stable to pH changes. A model to explain CMP self-assembly and the formation of a network-like structure (gel) at room temperature is proposed. © 2009 Elsevier Ltd. All rights reserved.
Registro:
Documento: |
Artículo
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Título: | Casein glycomacropeptide pH-dependent self-assembly and cold gelation |
Autor: | Farías, M.E.; Martinez, M.J.; Pilosof, A.M.R. |
Filiación: | Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Ciudad Universitaria, 1428 Buenos Aires, Argentina Departamento de Tecnología, Universidad Nacional de Luján, Ruta 5 y 7, Luján, 6700 Buenos Aires, Argentina
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Palabras clave: | Concentration of; Glycomacropeptide; Hydrodynamic diameter; Low concentrations; Multi-modal; PH adjustment; pH change; PH-dependent; Room temperature; Self-assembled; Time-dependent; Casein; Coagulation; Fluid dynamics; Gelation; Oligomers; Self assembly; Nanotechnology |
Año: | 2010
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Volumen: | 20
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Número: | 2
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Página de inicio: | 79
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Página de fin: | 88
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DOI: |
http://dx.doi.org/10.1016/j.idairyj.2009.09.002 |
Título revista: | International Dairy Journal
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Título revista abreviado: | Int. Dairy J.
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ISSN: | 09586946
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CODEN: | IDAJE
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Registro: | https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_09586946_v20_n2_p79_Farias |
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Citas:
---------- APA ----------
Farías, M.E., Martinez, M.J. & Pilosof, A.M.R.
(2010)
. Casein glycomacropeptide pH-dependent self-assembly and cold gelation. International Dairy Journal, 20(2), 79-88.
http://dx.doi.org/10.1016/j.idairyj.2009.09.002---------- CHICAGO ----------
Farías, M.E., Martinez, M.J., Pilosof, A.M.R.
"Casein glycomacropeptide pH-dependent self-assembly and cold gelation"
. International Dairy Journal 20, no. 2
(2010) : 79-88.
http://dx.doi.org/10.1016/j.idairyj.2009.09.002---------- MLA ----------
Farías, M.E., Martinez, M.J., Pilosof, A.M.R.
"Casein glycomacropeptide pH-dependent self-assembly and cold gelation"
. International Dairy Journal, vol. 20, no. 2, 2010, pp. 79-88.
http://dx.doi.org/10.1016/j.idairyj.2009.09.002---------- VANCOUVER ----------
Farías, M.E., Martinez, M.J., Pilosof, A.M.R. Casein glycomacropeptide pH-dependent self-assembly and cold gelation. Int. Dairy J. 2010;20(2):79-88.
http://dx.doi.org/10.1016/j.idairyj.2009.09.002