The dynamics of heat gelation of casein glycomacropeptide - β-lactoglobulin mixtures as affected by interactions in the aqueous phase
The dynamics of heat gelation of casein glycomacropeptide (CMP) and β-lactoglobulin (β-lg) mixtures as affected by their interactions in the aqueous phase were studied at pH 3.5 and 7.0. At pH 7.0, whereas CMP did not gel, all the mixed systems gelled, but strong synergism was observed for 25:75 CMP...
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todo:paper_09586946_v20_n9_p580_Martinez2023-10-03T15:52:41Z The dynamics of heat gelation of casein glycomacropeptide - β-lactoglobulin mixtures as affected by interactions in the aqueous phase Martinez, M.J. Farías, M.E. Pilosof, A.M.R. Aqueous phase DSC measurements Electrostatically driven Glycomacropeptide Lactoglobulin Mixed gel Mixed systems Casein Coagulation Gels Gelation The dynamics of heat gelation of casein glycomacropeptide (CMP) and β-lactoglobulin (β-lg) mixtures as affected by their interactions in the aqueous phase were studied at pH 3.5 and 7.0. At pH 7.0, whereas CMP did not gel, all the mixed systems gelled, but strong synergism was observed for 25:75 CMP:β-lg ratio. In comparison, at pH 3.5 where both components gelled on their own, a strong antagonism was observed, mainly at 75:25 CMP:β-lg ratio. The behaviour of mixed gels is ascribed to the formation of electrostatically driven assembled CMP:β-lg structures, modulated by pH, which were observed by dynamic light scattering and DSC measurements. © 2009 Elsevier Ltd. Fil:Martinez, M.J. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Farías, M.E. 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. JOUR info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar http://hdl.handle.net/20.500.12110/paper_09586946_v20_n9_p580_Martinez |
institution |
Universidad de Buenos Aires |
institution_str |
I-28 |
repository_str |
R-134 |
collection |
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) |
topic |
Aqueous phase DSC measurements Electrostatically driven Glycomacropeptide Lactoglobulin Mixed gel Mixed systems Casein Coagulation Gels Gelation |
spellingShingle |
Aqueous phase DSC measurements Electrostatically driven Glycomacropeptide Lactoglobulin Mixed gel Mixed systems Casein Coagulation Gels Gelation Martinez, M.J. Farías, M.E. Pilosof, A.M.R. The dynamics of heat gelation of casein glycomacropeptide - β-lactoglobulin mixtures as affected by interactions in the aqueous phase |
topic_facet |
Aqueous phase DSC measurements Electrostatically driven Glycomacropeptide Lactoglobulin Mixed gel Mixed systems Casein Coagulation Gels Gelation |
description |
The dynamics of heat gelation of casein glycomacropeptide (CMP) and β-lactoglobulin (β-lg) mixtures as affected by their interactions in the aqueous phase were studied at pH 3.5 and 7.0. At pH 7.0, whereas CMP did not gel, all the mixed systems gelled, but strong synergism was observed for 25:75 CMP:β-lg ratio. In comparison, at pH 3.5 where both components gelled on their own, a strong antagonism was observed, mainly at 75:25 CMP:β-lg ratio. The behaviour of mixed gels is ascribed to the formation of electrostatically driven assembled CMP:β-lg structures, modulated by pH, which were observed by dynamic light scattering and DSC measurements. © 2009 Elsevier Ltd. |
format |
JOUR |
author |
Martinez, M.J. Farías, M.E. Pilosof, A.M.R. |
author_facet |
Martinez, M.J. Farías, M.E. Pilosof, A.M.R. |
author_sort |
Martinez, M.J. |
title |
The dynamics of heat gelation of casein glycomacropeptide - β-lactoglobulin mixtures as affected by interactions in the aqueous phase |
title_short |
The dynamics of heat gelation of casein glycomacropeptide - β-lactoglobulin mixtures as affected by interactions in the aqueous phase |
title_full |
The dynamics of heat gelation of casein glycomacropeptide - β-lactoglobulin mixtures as affected by interactions in the aqueous phase |
title_fullStr |
The dynamics of heat gelation of casein glycomacropeptide - β-lactoglobulin mixtures as affected by interactions in the aqueous phase |
title_full_unstemmed |
The dynamics of heat gelation of casein glycomacropeptide - β-lactoglobulin mixtures as affected by interactions in the aqueous phase |
title_sort |
dynamics of heat gelation of casein glycomacropeptide - β-lactoglobulin mixtures as affected by interactions in the aqueous phase |
url |
http://hdl.handle.net/20.500.12110/paper_09586946_v20_n9_p580_Martinez |
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