Characterization of acid – induced gels of quinoa proteins and carrageenan

Abstract: In this work acid-induced gels composed of both quinoa proteins (QP, 18–42 g/L) and ι–carrageenan (Carr, 0–0.5 g/L) were characterized. The objective of this work was to characterize gels with different structures and to correlate their microstructural parameters to physical properties of...

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Autores principales: Montellano Duran, Natalia, Spelzini, Darío, Boeris, Valeria
Formato: Artículo
Lenguaje:Inglés
Publicado: Elsevier 2022
Materias:
PROTEINAS
QUINOA
CARRAGENINAS
PROTEINAS VEGETALES
GELACION
TEXTURA
Acceso en línea:https://repositorio.uca.edu.ar/handle/123456789/14654
Aporte de:
Repositorio Institucional de la Universidad Católica Argentina (UCA) de Universidad Católica Argentina
id I33-R139-123456789-14654
record_format dspace
institution Universidad Católica Argentina
institution_str I-33
repository_str R-139
collection Repositorio Institucional de la Universidad Católica Argentina (UCA)
language Inglés
topic PROTEINAS
QUINOA
CARRAGENINAS
PROTEINAS VEGETALES
GELACION
TEXTURA
spellingShingle PROTEINAS
QUINOA
CARRAGENINAS
PROTEINAS VEGETALES
GELACION
TEXTURA
Montellano Duran, Natalia
Spelzini, Darío
Boeris, Valeria
Characterization of acid – induced gels of quinoa proteins and carrageenan
topic_facet PROTEINAS
QUINOA
CARRAGENINAS
PROTEINAS VEGETALES
GELACION
TEXTURA
description Abstract: In this work acid-induced gels composed of both quinoa proteins (QP, 18–42 g/L) and ι–carrageenan (Carr, 0–0.5 g/L) were characterized. The objective of this work was to characterize gels with different structures and to correlate their microstructural parameters to physical properties of gels using modeling equation. Aggregates and pores size distributions were determined using confocal laser scanning microscopy; the medians of these distributions being between 1.10–2.46 μm and 1.4–4.45 μm respectively. Digital homogeneity of the images was also estimated by the determination of the angular second moment (13–54). Water holding capacity (WHC), color, appearance and texture were measured in order to assess the macrostructure. Appearance and color (L* = 82–87, a* = 3.52–6.09, b* = 15.8–24.4) were affected by QP concentration and the glucono–δ–lactone (GDL, 0–21 g/L) to QP mass ratio (GDL/QP), probably due to the protein coloration and the final pH reached by the system. WHC (82–97%) and textural (stiffness = 12–253.2 N/mm, maximum force = 127.4–1298.5 N) properties were affected by the concentration of both biopolymers, GDL/QP and their combination. The pore size showed to be correlated to mechanical properties of the gels as well as to their WHC and appearance. Gels obtained were a result of the competition of QP–QP interaction with QP–Carr interaction.
format Artículo
author Montellano Duran, Natalia
Spelzini, Darío
Boeris, Valeria
author_facet Montellano Duran, Natalia
Spelzini, Darío
Boeris, Valeria
author_sort Montellano Duran, Natalia
title Characterization of acid – induced gels of quinoa proteins and carrageenan
title_short Characterization of acid – induced gels of quinoa proteins and carrageenan
title_full Characterization of acid – induced gels of quinoa proteins and carrageenan
title_fullStr Characterization of acid – induced gels of quinoa proteins and carrageenan
title_full_unstemmed Characterization of acid – induced gels of quinoa proteins and carrageenan
title_sort characterization of acid – induced gels of quinoa proteins and carrageenan
publisher Elsevier
publishDate 2022
url https://repositorio.uca.edu.ar/handle/123456789/14654
work_keys_str_mv AT montellanodurannatalia characterizationofacidinducedgelsofquinoaproteinsandcarrageenan
AT spelzinidario characterizationofacidinducedgelsofquinoaproteinsandcarrageenan
AT boerisvaleria characterizationofacidinducedgelsofquinoaproteinsandcarrageenan
bdutipo_str Repositorios
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