Artículo
Martinez, M.J.; Pilosof, A.M.R. "On the relationship between pH-dependent β-lactoglobulin self assembly and gelation dynamics" (2018) International Food Research Journal. 25(2):676-683
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Abstract:
There are a lot of works in literature about the size particle of β-lactoglobulin (β-lg) at different conditions and also about its rheological properties; however, there are not works which connect both results. The aim of this work was precisely to relate the state of association of β-lg in solution with the heat-induced aggregation and the dynamics of gelation upon heating in a wide range of pH. The state of association and the heat-induced aggregation of β-lg were evaluated by the determination of its size particle at room temperature and upon heating by dynamic light scattering, while the dynamics of gelation was studied by rheological measurements in a controlled stress rheometer. The state of association of β-lg was highly dependent on pH at room temperature increasing near to its isoelectric point. The rate of heat aggregation, the size of aggregates and the dynamic of gelation of β-lg were also highly dependent on pH. Finally, a mechanism involved in β-lg gelation at different pH values is proposed. The dynamic light scattering technique proved to be a useful tool to characterize the state of association and the onset of β-lg aggregation upon heating for understanding the behaviour of these proteins, for example, under the effect of heating on the gelling properties. © All Rights Reserved.
Registro:
| Documento: | Artículo |
| Título: | On the relationship between pH-dependent β-lactoglobulin self assembly and gelation dynamics |
| Autor: | Martinez, M.J.; Pilosof, A.M.R. |
| Filiación: | Universidad de Buenos Aires, Consejo Nacional de Investigaciones Cientificas y Técnicas, Instituto de Tecnología de Alimentos y Procesos Químicos (ITAPROQ), Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Buenos Aires, Argentina |
| Palabras clave: | Gelation; Heat-induced aggregation; PH; β-lactoglobulin |
| Año: | 2018 |
| Volumen: | 25 |
| Número: | 2 |
| Página de inicio: | 676 |
| Página de fin: | 683 |
| Título revista: | International Food Research Journal |
| Título revista abreviado: | Int. Food Res. J. |
| ISSN: | 19854668 |
| Registro: | https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_19854668_v25_n2_p676_Martinez |
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Citas:
---------- APA ----------
Martinez, M.J. & Pilosof, A.M.R. (2018) . On the relationship between pH-dependent β-lactoglobulin self assembly and gelation dynamics. International Food Research Journal, 25(2), 676-683.Recuperado de https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_19854668_v25_n2_p676_Martinez [ ]
---------- CHICAGO ----------
Martinez, M.J., Pilosof, A.M.R. "On the relationship between pH-dependent β-lactoglobulin self assembly and gelation dynamics" . International Food Research Journal 25, no. 2 (2018) : 676-683.Recuperado de https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_19854668_v25_n2_p676_Martinez [ ]
---------- MLA ----------
Martinez, M.J., Pilosof, A.M.R. "On the relationship between pH-dependent β-lactoglobulin self assembly and gelation dynamics" . International Food Research Journal, vol. 25, no. 2, 2018, pp. 676-683.Recuperado de https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_19854668_v25_n2_p676_Martinez [ ]
---------- VANCOUVER ----------
Martinez, M.J., Pilosof, A.M.R. On the relationship between pH-dependent β-lactoglobulin self assembly and gelation dynamics. Int. Food Res. J. 2018;25(2):676-683.Available from: https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_19854668_v25_n2_p676_Martinez [ ]
