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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 |