Rheological properties of whey protein and dextran conjugates at different reaction times

Protein/polysaccharide conjugates have been widely studied because of their good emulsifying properties and their potential use as food ingredients. However, there is little information about the use of these conjugates in gel systems. Rheological properties of conjugates of whey protein isolate (WP...

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Detalles Bibliográficos
Autores principales: Martínez, María Julia, Pilosof, Ana María Renata
Publicado: 2014
Materias:
Dextran
Maillard reaction
Rheological properties
Whey proteins
Acceso en línea:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_0268005X_v38_n_p76_Spotti
http://hdl.handle.net/20.500.12110/paper_0268005X_v38_n_p76_Spotti
Aporte de:
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires
id paper:paper_0268005X_v38_n_p76_Spotti
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spelling paper:paper_0268005X_v38_n_p76_Spotti2023-06-08T15:23:55Z Rheological properties of whey protein and dextran conjugates at different reaction times Martínez, María Julia Pilosof, Ana María Renata Dextran Maillard reaction Rheological properties Whey proteins Protein/polysaccharide conjugates have been widely studied because of their good emulsifying properties and their potential use as food ingredients. However, there is little information about the use of these conjugates in gel systems. Rheological properties of conjugates of whey protein isolate (WPI) and dextran (DX) of 15kDa obtained by Maillard reaction (RM) at different incubation times (2, 5 and 9 days) were studied. Conjugation was confirmed by electrophoresis, conformational changes were studied by DSC and rheological properties were determined by means of an oscillatory rheometer with a temperature ramp ranging from 25 to 90°C. After each rheological measure, a mechanical spectrum from 0.01 to 10Hz was also obtained. Electrophoresis indicated the presence of WPI/DX conjugates for all incubation days, though their molecular weight could not be determined. Both, time and temperature of gelation (G' G″ crossover), increased in WPI/DX conjugate systems compared with WPI without DX (same time of incubation). However, these parameters decreased in WPI/DX mixed system. G' values at 25°C decreased in WPI/DX conjugates and increased in WPI/DX mixed system with respect to WPI alone. Frequency sweeps showed that all gels were stable. © 2013 Elsevier Ltd. Fil:Martinez, M.J. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Pilosof, A.M.R. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. 2014 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_0268005X_v38_n_p76_Spotti http://hdl.handle.net/20.500.12110/paper_0268005X_v38_n_p76_Spotti
institution Universidad de Buenos Aires
institution_str I-28
repository_str R-134
collection Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
topic Dextran
Maillard reaction
Rheological properties
Whey proteins
spellingShingle Dextran
Maillard reaction
Rheological properties
Whey proteins
Martínez, María Julia
Pilosof, Ana María Renata
Rheological properties of whey protein and dextran conjugates at different reaction times
topic_facet Dextran
Maillard reaction
Rheological properties
Whey proteins
description Protein/polysaccharide conjugates have been widely studied because of their good emulsifying properties and their potential use as food ingredients. However, there is little information about the use of these conjugates in gel systems. Rheological properties of conjugates of whey protein isolate (WPI) and dextran (DX) of 15kDa obtained by Maillard reaction (RM) at different incubation times (2, 5 and 9 days) were studied. Conjugation was confirmed by electrophoresis, conformational changes were studied by DSC and rheological properties were determined by means of an oscillatory rheometer with a temperature ramp ranging from 25 to 90°C. After each rheological measure, a mechanical spectrum from 0.01 to 10Hz was also obtained. Electrophoresis indicated the presence of WPI/DX conjugates for all incubation days, though their molecular weight could not be determined. Both, time and temperature of gelation (G' G″ crossover), increased in WPI/DX conjugate systems compared with WPI without DX (same time of incubation). However, these parameters decreased in WPI/DX mixed system. G' values at 25°C decreased in WPI/DX conjugates and increased in WPI/DX mixed system with respect to WPI alone. Frequency sweeps showed that all gels were stable. © 2013 Elsevier Ltd.
author Martínez, María Julia
Pilosof, Ana María Renata
author_facet Martínez, María Julia
Pilosof, Ana María Renata
author_sort Martínez, María Julia
title Rheological properties of whey protein and dextran conjugates at different reaction times
title_short Rheological properties of whey protein and dextran conjugates at different reaction times
title_full Rheological properties of whey protein and dextran conjugates at different reaction times
title_fullStr Rheological properties of whey protein and dextran conjugates at different reaction times
title_full_unstemmed Rheological properties of whey protein and dextran conjugates at different reaction times
title_sort rheological properties of whey protein and dextran conjugates at different reaction times
publishDate 2014
url https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_0268005X_v38_n_p76_Spotti
http://hdl.handle.net/20.500.12110/paper_0268005X_v38_n_p76_Spotti
work_keys_str_mv AT martinezmariajulia rheologicalpropertiesofwheyproteinanddextranconjugatesatdifferentreactiontimes
AT pilosofanamariarenata rheologicalpropertiesofwheyproteinanddextranconjugatesatdifferentreactiontimes
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