Influence of Maillard conjugation on structural characteristics and rheological properties of whey protein/dextran systems
It is well known that protein/polysaccharide conjugates obtained by Maillard reaction (MR) have good emulsifying properties. However, there is little information about the use of these conjugates in gel systems. Structural characteristics and rheological properties of conjugates obtained by MR of wh...
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2014
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| 008 | 190411s2014 xx ||||fo|||| 00| 0 eng|d | ||
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| 100 | 1 | |a Spotti, M.J. | |
| 245 | 1 | 0 | |a Influence of Maillard conjugation on structural characteristics and rheological properties of whey protein/dextran systems |
| 260 | |c 2014 | ||
| 270 | 1 | 0 | |m Spotti, M.J.; Grupo de Biocoloides, Instituto de Tecnología de Alimentos, Facultad de Ingeniería Química, Universidad Nacional del Litoral, Santa Fe, Argentina; email: juliaspotti@yahoo.com.ar |
| 506 | |2 openaire |e Política editorial | ||
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| 520 | 3 | |a It is well known that protein/polysaccharide conjugates obtained by Maillard reaction (MR) have good emulsifying properties. However, there is little information about the use of these conjugates in gel systems. Structural characteristics and rheological properties of conjugates obtained by MR of whey protein isolate (WPI) and dextrans (DX) of various molecular weight (MW: 6, 40 and 70kDa) were studied. Conjugation was confirmed by electrophoresis; browning intensity was measured by absorbance at 420nm; and conformational changes were studied by fluorescence emission of tryptophan (Trp) (λex=280nm). Rheological properties were determined by oscillatory rheometry with temperature ramp (25-90°C). After each measure, a mechanical spectrum (at 25°C) was obtained. The electrophoresis indicated the presence of WPI/DX conjugates in all systems. Browning intensity increased with decreasing MW of DX. Fluorescence emission of WPI incubated increased, but decreased in WPI/DX incubated systems. The gelation time (obtained by G'-G″ crossover) and G' value at 25°C increased in conjugate systems compared with WPI alone. Stability of gel structures were shown by frequency sweeps. © 2014 Elsevier Ltd. |l eng | |
| 536 | |a Detalles de la financiación: PI-57283 | ||
| 536 | |a Detalles de la financiación: Consejo Nacional de Investigaciones Científicas y Técnicas | ||
| 536 | |a Detalles de la financiación: Authors would like to thank the financial support of CAI+D PI-57283 project: “Biomaterials development from whey proteins and polysaccharides”; and to Consejo Nacional de Investigaciones Científicas y Técnicas of Argentina (CONICET) for the postdoctoral fellowship awarded to María Julia Spotti. | ||
| 593 | |a Grupo de Biocoloides, Instituto de Tecnología de Alimentos, Facultad de Ingeniería Química, Universidad Nacional del Litoral, Santa Fe, Argentina | ||
| 593 | |a Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Buenos Aires, Argentina | ||
| 593 | |a Instituto de Lactología Industrial (INLAIN), Facultad de Ingeniería Química, Universidad Nacional del Litoral, Santa Fe, Argentina | ||
| 690 | 1 | 0 | |a DEXTRANS |
| 690 | 1 | 0 | |a MAILLARD CONJUGATION |
| 690 | 1 | 0 | |a RHEOLOGICAL PROPERTIES |
| 690 | 1 | 0 | |a WHEY PROTEINS |
| 700 | 1 | |a Martinez, M.J. | |
| 700 | 1 | |a Pilosof, A.M.R. | |
| 700 | 1 | |a Candioti, M. | |
| 700 | 1 | |a Rubiolo, A.C. | |
| 700 | 1 | |a Carrara, C.R. | |
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