The effect of carrageenan on the acid-induced aggregation and gelation conditions of quinoa proteins
Abstract: 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 dis...
Guardado en:
| Autores principales: | , , , |
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| Formato: | Artículo |
| Lenguaje: | Inglés |
| Publicado: |
Elsevier
2020
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| Materias: | |
| Acceso en línea: | https://repositorio.uca.edu.ar/handle/123456789/9541 |
| Aporte de: |
| Sumario: | Abstract: 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 were 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. |
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