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dc.date.accessioned 2023-05-02T13:33:42Z
dc.date.available 2023-05-02T13:33:42Z
dc.date.issued 2018-01
dc.identifier.uri http://sedici.unlp.edu.ar/handle/10915/152331
dc.description.abstract In the present work the effect of the presence of soluble and insoluble protein on the stability of oil-water emulsions prepared with amaranth protein isolates (API) was analyzed. For this purpose, four types of emulsions were prepared: API-pH2 and API-pH6.3 dispersions and solutions. At pH 2.0 the amaranth proteins present higher solubility, are denatured and partially hydrolyzed; while at pH 6.3 its solubility is lower and its structure is more similar to the native protein. The soluble proteins present in API-pH2 and API-pH6.3 reduce with equal intensity the interfacial tension. However, the proteins present in API-pH2 are adsorbed twice as fast as those present in API-pH6.3, with equal rearrangement rate at the oil/water interface. Both, solutions and dispersions of API-pH2 and API-pH6.3 allow the formation of oil-in-water emulsions. Flocculation phenomena are evident, particularly in the case of API-pH6.3 dispersions. The calculated creaming-flocculation constant demonstrates that stability of emulsions increase with protein concentration and with the decrease of pH. The behaviour of API-pH2 and API-pH6.3 solutions was similar to that corresponding to the dispersions discarding a negative effect of the insoluble protein on the emulsifying properties of amaranth proteins. en
dc.format.extent 115-123 es
dc.language en es
dc.subject Emulsions es
dc.subject Protein solutions es
dc.subject Protein dispersions es
dc.subject Amaranth es
dc.title Comparative behaviour of solutions and dispersions of amaranth proteins on their emulsifying properties en
dc.type Articulo es
sedici.identifier.other https://doi.org/10.1016/j.foodhyd.2017.07.042 es
sedici.identifier.issn 0268-005X es
sedici.creator.person Suárez, Santiago Emmanuel es
sedici.creator.person Añón, María Cristina es
sedici.subject.materias Ciencias Exactas es
sedici.subject.materias Química es
sedici.description.fulltext true es
mods.originInfo.place Centro de Investigación y Desarrollo en Criotecnología de Alimentos es
sedici.subtype Articulo es
sedici.rights.license Creative Commons Attribution 4.0 International (CC BY 4.0)
sedici.rights.uri http://creativecommons.org/licenses/by/4.0/
sedici.description.peerReview peer-review es
sedici.relation.journalTitle Food Hydrocolloids es
sedici.relation.journalVolumeAndIssue vol. 74 es


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Creative Commons Attribution 4.0 International (CC BY 4.0) Except where otherwise noted, this item's license is described as Creative Commons Attribution 4.0 International (CC BY 4.0)