Comparative study of high intensity ultrasound effects on food proteins functionality

The objective of this work was to comparatively explore the impact of high intensity ultrasound (HIUS) on the functionality of some of the most used food proteins at the industrial level: whey protein concentrate (WPC), soy protein isolate (500E) and egg white protein (EW). 10% w/w solutions at pH 6...

Descripción completa

Guardado en:

Detalles Bibliográficos
Autores principales:	Arzeni, C., Martínez, K., Zema, P., Arias, A., Pérez, O.E., Pilosof, A.M.R.
Formato:	JOUR
Materias:	Dynamic rheology Gelling properties High intensity ultrasound Soy and egg white proteins Viscosity Whey protein concentrate Egg white proteins High intensity ultrasounds Coagulation Gelation Hydrophobicity Ultrasonic applications Ultrasonics Proteins Glycine max
Acceso en línea:	http://hdl.handle.net/20.500.12110/paper_02608774_v108_n3_p463_Arzeni
Aporte de:	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

Ejemplares similares

Comparative study of high intensity ultrasound effects on food proteins functionality
por: Martínez, Karina Dafne, et al.
Publicado: (2012)

Power Ultrasound Assisted Design of Egg Albumin Nanoparticles
por: Arzeni, C., et al.

Functionality of egg white proteins as affected by high intensity ultrasound
por: Arzeni, C., et al.

High intensity ultrasound application on rheological properties effects of native soy protein isolate
Publicado: (2017)

High intensity ultrasound application on rheological properties effects of native soy protein isolate
por: Grimaldez, L.S., et al.

Power Ultrasound Assisted Design of Egg Albumin Nanoparticles
por: Pérez, Oscar E., et al.
Publicado: (2015)

Functionality of egg white proteins as affected by high intensity ultrasound
por: Pérez, Oscar E., et al.
Publicado: (2012)

Modification of foaming properties of soy protein isolate by high ultrasound intensity: Particle size effect
por: Morales, R., et al.

Modification of foaming properties of soy protein isolate by high ultrasound intensity: Particle size effect
por: Martínez, Karina Dafne, et al.
Publicado: (2015)

Whey protein concentrate/λ-carrageenan systems: Effect of processing parameters on the dynamics of gelation and gel properties
por: Spahn, G., et al.

Whey protein concentrate/λ-carrageenan systems: Effect of processing parameters on the dynamics of gelation and gel properties
por: Baeza, Rosa Isabel, et al.
Publicado: (2008)

Influence of Maillard conjugation on structural characteristics and rheological properties of whey protein/dextran systems
por: Spotti, M.J., et al.

Rheological properties of whey protein and dextran conjugates at different reaction times
por: Spotti, M.J., et al.

Rheological properties of whey protein and dextran conjugates at different reaction times
por: Martínez, María Julia, et al.
Publicado: (2014)

Influence of Maillard conjugation on structural characteristics and rheological properties of whey protein/dextran systems
por: Martínez, María Julia, et al.
Publicado: (2014)

Surface dilatational properties of whey protein and hydroxypropyl-methyl-cellulose mixed systems at the air-water interface
por: Pérez, O.E., et al.

Surface dilatational properties of whey protein and hydroxypropyl-methyl-cellulose mixed systems at the air-water interface
por: Pérez, Oscar E., et al.
Publicado: (2009)

Ultrasound as a Method to Control Protein-Polysaccharide Foam Stability by Microscopic Parameter Alteration
por: Martínez, Karina Dafne
Publicado: (2015)

Ultrasound as a Method to Control Protein-Polysaccharide Foam Stability by Microscopic Parameter Alteration
por: Martínez, K., et al.

Impact of hydroxypropylmethylcellulose on whey protein concentrate spread film at the air-water interface: Structural and surface dilatational characteristics
por: Pérez, O.E., et al.

Impact of hydroxypropylmethylcellulose on whey protein concentrate spread film at the air-water interface: Structural and surface dilatational characteristics
por: Pérez, Oscar E., et al.
Publicado: (2015)

Impact of phase separation of whey proteins/hydroxypropylmethylcellulose mixtures on gelation dynamics and gels properties
por: Jara, F., et al.

Impact of phase separation of whey proteins/hydroxypropylmethylcellulose mixtures on gelation dynamics and gels properties
por: Jara, Federico Luis, et al.
Publicado: (2010)

Application of high-intensity ultrasounds to control the size of whey proteins particles
por: Gordon, L., et al.

Whey protein concentrate gels with different sucrose content: Instrumental texture measurements and sensory perception
por: Yamul, Diego Karim, et al.
Publicado: (2013)

Nanocomplex formation between β-lactoglobulin or caseinomacropeptide and green tea polyphenols: Impact on protein gelation and polyphenols antiproliferative activity
por: von Staszewski, M., et al.

Application of high-intensity ultrasounds to control the size of whey proteins particles
por: Pilosof, Ana María Renata
Publicado: (2010)

Hydroxypropylmethylcellulose at the oil-water interface. Part II. Submicron-emulsions as affected by pH
por: Camino, N.A., et al.

Bio-adhesives from soy protein concentrate and montmorillonite: Rheological and thermal behaviour
por: Bacigalupe, Alejandro, et al.
Publicado: (2017)

Nanocomplex formation between β-lactoglobulin or caseinomacropeptide and green tea polyphenols: Impact on protein gelation and polyphenols antiproliferative activity
por: von Staszewski, Mariana, et al.
Publicado: (2012)

Gelation and structural characteristics of incompatible whey proteins/hydroxypropylmethylcellulose mixtures
por: Pérez, O.E., et al.

Effect of freezing on physical properties of whey protein emulsion films
por: Soazo, Marina del Valle, et al.
Publicado: (2019)

Estudio del efecto de la congelación sobre las características físicas y químicas de sistemas elaborados con proteínas del suero
por: Meza, Bárbara Erica del Valle
Publicado: (2009)

Performance of egg white and hydroxypropylmethylcellulose mixtures on gelation and foaming
por: van den Berg, M., et al.

Partitioning of α-lactalbumin and β-lactoglobulin in whey protein concentrate/hydroxypropylmethylcellulose aqueous two-phase systems
por: Jara, F., et al.

Gelation and structural characteristics of incompatible whey proteins/hydroxypropylmethylcellulose mixtures
por: Pérez, Oscar E., et al.
Publicado: (2006)

Hydroxypropylmethylcellulose at the oil-water interface. Part II. Submicron-emulsions as affected by pH
por: Camino, Nerina Andrea, et al.
Publicado: (2011)

Structure and Functionality of Whey Protein Concentrate-Based Products with Different Water Contents
por: Cassiani, Delfina María, et al.
Publicado: (2011)

Performance of egg white and hydroxypropylmethylcellulose mixtures on gelation and foaming
por: Jara, Federico Luis, et al.
Publicado: (2015)

Antimicrobial and physicochemical characterization of whey protein concentrate edible films incorporated with liquid smoke.
por: Soazo, Marina del Valle, et al.
Publicado: (2019)