The effect of carrageenan on the acid-induced aggregation and gelation conditions of quinoa proteins

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This work aimed to study the effect of the presence of Carrageenan (Carr) on the quinoa proteins (QP) structure and acid-induced aggregation. Carr significantly influenced the pH-solubility profile, the effect of the thermal treatment of QP, the fluorescence emission spectra. The QP dispersions were...

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Detalles Bibliográficos
Autores principales: Montellano Duran, Natalia, Galante, Micaela, Spelzini, Darío, Boeris, Valeria
Formato: article artículo publishedVersion
Lenguaje:Inglés
Publicado: Elsevier 2018
Materias:
Quinoa Proteins
Carrageenan
Acid – induced Aggregation/gelation
Acceso en línea:http://hdl.handle.net/2133/13455
http://hdl.handle.net/2133/13455
Aporte de:
Repositorio Hipermedial de la Universidad Nacional de Rosario (UNR) de Universidad Nacional de Rosario
id I15-R121-2133-13455
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 Quinoa Proteins
Carrageenan
Acid – induced Aggregation/gelation
spellingShingle Quinoa Proteins
Carrageenan
Acid – induced Aggregation/gelation
Montellano Duran, Natalia
Galante, Micaela
Spelzini, Darío
Boeris, Valeria
The effect of carrageenan on the acid-induced aggregation and gelation conditions of quinoa proteins
topic_facet Quinoa Proteins
Carrageenan
Acid – induced Aggregation/gelation
description This work aimed to study the effect of the presence of Carrageenan (Carr) on the quinoa proteins (QP) structure and acid-induced aggregation. Carr significantly influenced the pH-solubility profile, the effect of the thermal treatment of QP, the fluorescence emission spectra. The QP dispersions were acidified by the addition of glucono-δ-lactone (GDL); the initial soluble aggregates became into smaller structures that close to the isoelectric point, formed larger aggregates due to the neutralization of QP charges. The QP acid-induced aggregation process as well as the size of the aggregates was affected differentially depending on the Carr concentration added. The QP concentration and pH required to form gels were determined by a qualitative procedure absence and presence of different Carr concentrations. The least QP concentration to form gels was decreased by the presence of Carr; in addition, the pH range of gelation was more acid. Acid-induced aggregation process seems to be a competition between QP-QP and QP-Carr interaction, and both biopolymers are synergically responsible for the formation of the gel matrix.
format article
artículo
publishedVersion
author Montellano Duran, Natalia
Galante, Micaela
Spelzini, Darío
Boeris, Valeria
author_facet Montellano Duran, Natalia
Galante, Micaela
Spelzini, Darío
Boeris, Valeria
author_sort Montellano Duran, Natalia
title The effect of carrageenan on the acid-induced aggregation and gelation conditions of quinoa proteins
title_short The effect of carrageenan on the acid-induced aggregation and gelation conditions of quinoa proteins
title_full The effect of carrageenan on the acid-induced aggregation and gelation conditions of quinoa proteins
title_fullStr The effect of carrageenan on the acid-induced aggregation and gelation conditions of quinoa proteins
title_full_unstemmed The effect of carrageenan on the acid-induced aggregation and gelation conditions of quinoa proteins
title_sort effect of carrageenan on the acid-induced aggregation and gelation conditions of quinoa proteins
publisher Elsevier
publishDate 2018
url http://hdl.handle.net/2133/13455
http://hdl.handle.net/2133/13455
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