Application of a digital image procedure to evaluate microstructure of caseinate and soy protein acid gels

Acid gelation of proteins is commonly used in the food industry and it can be induced by the addition of glucono-delta-lactone (GDL). The aim of this work was to use textural analysis of images in order to assess possible changes in the microstructure of bovine sodium caseinate (NaCAS) and soy prote...

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Detalles Bibliográficos
Autores principales: Ingrassia, Romina, Costa, Juan Pablo, Hidalgo, María Eugenia, Mancilla Canales, Manuel Arturo, Castellini, Horacio V., Riquelme, Bibiana Doris, Risso, Patricia Hilda
Otros Autores: Brandelli, Adriano
Formato: article artículo publishedVersion
Lenguaje:Inglés
Publicado: Elsevier 2018
Materias:
Protein Acid Gels
Microstructure
Conventional Optical Microscopy
Image Textural Analysis
Rheological Properties
Acceso en línea:http://hdl.handle.net/2133/10476
http://hdl.handle.net/2133/10476
Aporte de:
Repositorio Hipermedial de la Universidad Nacional de Rosario (UNR) de Universidad Nacional de Rosario
id I15-R121-2133-10476
record_format dspace
institution Universidad Nacional de Rosario
institution_str I-15
repository_str R-121
collection Repositorio Hipermedial de la Universidad Nacional de Rosario (UNR)
language Inglés
orig_language_str_mv eng
topic Protein Acid Gels
Microstructure
Conventional Optical Microscopy
Image Textural Analysis
Rheological Properties
spellingShingle Protein Acid Gels
Microstructure
Conventional Optical Microscopy
Image Textural Analysis
Rheological Properties
Ingrassia, Romina
Costa, Juan Pablo
Hidalgo, María Eugenia
Mancilla Canales, Manuel Arturo
Castellini, Horacio V.
Riquelme, Bibiana Doris
Risso, Patricia Hilda
Application of a digital image procedure to evaluate microstructure of caseinate and soy protein acid gels
topic_facet Protein Acid Gels
Microstructure
Conventional Optical Microscopy
Image Textural Analysis
Rheological Properties
description Acid gelation of proteins is commonly used in the food industry and it can be induced by the addition of glucono-delta-lactone (GDL). The aim of this work was to use textural analysis of images in order to assess possible changes in the microstructure of bovine sodium caseinate (NaCAS) and soy protein isolate (SPI) acid gels. The gelation rate of NaCAS related to the amount of GDL was evaluated. Also, the effect of the presence of NaCAS hydrolyzates obtained at different hydrolysis times by the enzyme of Bacillus sp. P7 was studied. Finally, SPI acid gels were evaluated in the presence of whey soy protein isolate (WSP) in different ratios. The gel images were obtained by conventional optical microscopy and texture parameters were obtained by using specific programs which were developed in Python language. Shannon entropy, smoothness, mean normalized grey level variance and uniformity were analyzed as estimators of the texture of the images obtained. Results obtained in the evaluated systems showed that these parameters were able to represent the structural changes in the gel network, as changes in size of pores or in degree of compactness. Also, these results were contrasted with rheological properties of the systems evaluated.
author2 Brandelli, Adriano
author_facet Brandelli, Adriano
Ingrassia, Romina
Costa, Juan Pablo
Hidalgo, María Eugenia
Mancilla Canales, Manuel Arturo
Castellini, Horacio V.
Riquelme, Bibiana Doris
Risso, Patricia Hilda
format article
artículo
publishedVersion
author Ingrassia, Romina
Costa, Juan Pablo
Hidalgo, María Eugenia
Mancilla Canales, Manuel Arturo
Castellini, Horacio V.
Riquelme, Bibiana Doris
Risso, Patricia Hilda
author_sort Ingrassia, Romina
title Application of a digital image procedure to evaluate microstructure of caseinate and soy protein acid gels
title_short Application of a digital image procedure to evaluate microstructure of caseinate and soy protein acid gels
title_full Application of a digital image procedure to evaluate microstructure of caseinate and soy protein acid gels
title_fullStr Application of a digital image procedure to evaluate microstructure of caseinate and soy protein acid gels
title_full_unstemmed Application of a digital image procedure to evaluate microstructure of caseinate and soy protein acid gels
title_sort application of a digital image procedure to evaluate microstructure of caseinate and soy protein acid gels
publisher Elsevier
publishDate 2018
url http://hdl.handle.net/2133/10476
http://hdl.handle.net/2133/10476
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bdutipo_str Repositorios
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