Comparative behaviour of solutions and dispersions of amaranth proteins on their emulsifying properties

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...

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Autores principales: Suárez, Santiago Emmanuel, Añón, María Cristina
Formato: Articulo
Lenguaje:Inglés
Publicado: 2018
Materias:
Ciencias Exactas
Química
Emulsions
Protein solutions
Protein dispersions
Amaranth
Acceso en línea:http://sedici.unlp.edu.ar/handle/10915/152331
Aporte de:
SEDICI (UNLP) de Universidad Nacional de La Plata
id I19-R120-10915-152331
record_format dspace
spelling I19-R120-10915-1523312023-05-02T20:08:16Z http://sedici.unlp.edu.ar/handle/10915/152331 issn:0268-005X Comparative behaviour of solutions and dispersions of amaranth proteins on their emulsifying properties Suárez, Santiago Emmanuel Añón, María Cristina 2018-01 2023-05-02T13:33:42Z en Ciencias Exactas Química Emulsions Protein solutions Protein dispersions Amaranth 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. Centro de Investigación y Desarrollo en Criotecnología de Alimentos Articulo Articulo http://creativecommons.org/licenses/by/4.0/ Creative Commons Attribution 4.0 International (CC BY 4.0) application/pdf 115-123
institution Universidad Nacional de La Plata
institution_str I-19
repository_str R-120
collection SEDICI (UNLP)
language Inglés
topic Ciencias Exactas
Química
Emulsions
Protein solutions
Protein dispersions
Amaranth
spellingShingle Ciencias Exactas
Química
Emulsions
Protein solutions
Protein dispersions
Amaranth
Suárez, Santiago Emmanuel
Añón, María Cristina
Comparative behaviour of solutions and dispersions of amaranth proteins on their emulsifying properties
topic_facet Ciencias Exactas
Química
Emulsions
Protein solutions
Protein dispersions
Amaranth
description 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.
format Articulo
Articulo
author Suárez, Santiago Emmanuel
Añón, María Cristina
author_facet Suárez, Santiago Emmanuel
Añón, María Cristina
author_sort Suárez, Santiago Emmanuel
title Comparative behaviour of solutions and dispersions of amaranth proteins on their emulsifying properties
title_short Comparative behaviour of solutions and dispersions of amaranth proteins on their emulsifying properties
title_full Comparative behaviour of solutions and dispersions of amaranth proteins on their emulsifying properties
title_fullStr Comparative behaviour of solutions and dispersions of amaranth proteins on their emulsifying properties
title_full_unstemmed Comparative behaviour of solutions and dispersions of amaranth proteins on their emulsifying properties
title_sort comparative behaviour of solutions and dispersions of amaranth proteins on their emulsifying properties
publishDate 2018
url http://sedici.unlp.edu.ar/handle/10915/152331
work_keys_str_mv AT suarezsantiagoemmanuel comparativebehaviourofsolutionsanddispersionsofamaranthproteinsontheiremulsifyingproperties
AT anonmariacristina comparativebehaviourofsolutionsanddispersionsofamaranthproteinsontheiremulsifyingproperties
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