Accessing gelling ability of vegetable proteins using rheological and fluorescence techniques

Detalhes bibliográficos
Autor(a) principal: Sousa, Isabel
Data de Publicação: 2005
Outros Autores: Batista, Ana Paula, Portugal, Carla A.M., Crespo, João G., Raymundo, Anabela
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10400.5/2419
Resumo: This work aims to present a comprehensive study about the macroscopic characteristics of globular vegetable proteins, in terms of their gelling ability, by understanding their molecular behaviour, when submitted to a thermal gelling process. The gels of soy, pea and lupin proteins were characterized by rheological techniques. Gelation kinetics, mechanical spectra, as well as the texture of these gels were analyzed and compared. Additionally, capillary viscometry, steady-state fluorescence and fluorescence anisotropy were used to monitor the structural changes induced by the thermal denaturation, which constitutes the main condition for the formation of a gel structure. Based on these techniques it was possible to establish a relationship between the gelling ability of each protein isolate and their structural resistance to thermal unfolding, enabling us to explain the weakest and the strongest gelling ability observed for lupin and soy proteins isolates, respectively
id RCAP_7ccfc179f32f10dfd0dc90ba3e6adb33
oai_identifier_str oai:www.repository.utl.pt:10400.5/2419
network_acronym_str RCAP
network_name_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository_id_str 7160
spelling Accessing gelling ability of vegetable proteins using rheological and fluorescence techniquesvegetable proteinsgelsintrinsic viscosityrheologysteady-state fluorescencefluorescence anisotropyThis work aims to present a comprehensive study about the macroscopic characteristics of globular vegetable proteins, in terms of their gelling ability, by understanding their molecular behaviour, when submitted to a thermal gelling process. The gels of soy, pea and lupin proteins were characterized by rheological techniques. Gelation kinetics, mechanical spectra, as well as the texture of these gels were analyzed and compared. Additionally, capillary viscometry, steady-state fluorescence and fluorescence anisotropy were used to monitor the structural changes induced by the thermal denaturation, which constitutes the main condition for the formation of a gel structure. Based on these techniques it was possible to establish a relationship between the gelling ability of each protein isolate and their structural resistance to thermal unfolding, enabling us to explain the weakest and the strongest gelling ability observed for lupin and soy proteins isolates, respectivelyElsevierRepositório da Universidade de LisboaSousa, IsabelBatista, Ana PaulaPortugal, Carla A.M.Crespo, João G.Raymundo, Anabela2010-10-28T15:39:01Z20052005-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.5/2419eng"International Journal of Biological Macromolecules". ISSN 0141-8130. 36 (2005) 135-1430141-8130info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-03-06T14:33:37Zoai:www.repository.utl.pt:10400.5/2419Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T16:50:25.477324Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Accessing gelling ability of vegetable proteins using rheological and fluorescence techniques
title Accessing gelling ability of vegetable proteins using rheological and fluorescence techniques
spellingShingle Accessing gelling ability of vegetable proteins using rheological and fluorescence techniques
Sousa, Isabel
vegetable proteins
gels
intrinsic viscosity
rheology
steady-state fluorescence
fluorescence anisotropy
title_short Accessing gelling ability of vegetable proteins using rheological and fluorescence techniques
title_full Accessing gelling ability of vegetable proteins using rheological and fluorescence techniques
title_fullStr Accessing gelling ability of vegetable proteins using rheological and fluorescence techniques
title_full_unstemmed Accessing gelling ability of vegetable proteins using rheological and fluorescence techniques
title_sort Accessing gelling ability of vegetable proteins using rheological and fluorescence techniques
author Sousa, Isabel
author_facet Sousa, Isabel
Batista, Ana Paula
Portugal, Carla A.M.
Crespo, João G.
Raymundo, Anabela
author_role author
author2 Batista, Ana Paula
Portugal, Carla A.M.
Crespo, João G.
Raymundo, Anabela
author2_role author
author
author
author
dc.contributor.none.fl_str_mv Repositório da Universidade de Lisboa
dc.contributor.author.fl_str_mv Sousa, Isabel
Batista, Ana Paula
Portugal, Carla A.M.
Crespo, João G.
Raymundo, Anabela
dc.subject.por.fl_str_mv vegetable proteins
gels
intrinsic viscosity
rheology
steady-state fluorescence
fluorescence anisotropy
topic vegetable proteins
gels
intrinsic viscosity
rheology
steady-state fluorescence
fluorescence anisotropy
description This work aims to present a comprehensive study about the macroscopic characteristics of globular vegetable proteins, in terms of their gelling ability, by understanding their molecular behaviour, when submitted to a thermal gelling process. The gels of soy, pea and lupin proteins were characterized by rheological techniques. Gelation kinetics, mechanical spectra, as well as the texture of these gels were analyzed and compared. Additionally, capillary viscometry, steady-state fluorescence and fluorescence anisotropy were used to monitor the structural changes induced by the thermal denaturation, which constitutes the main condition for the formation of a gel structure. Based on these techniques it was possible to establish a relationship between the gelling ability of each protein isolate and their structural resistance to thermal unfolding, enabling us to explain the weakest and the strongest gelling ability observed for lupin and soy proteins isolates, respectively
publishDate 2005
dc.date.none.fl_str_mv 2005
2005-01-01T00:00:00Z
2010-10-28T15:39:01Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10400.5/2419
url http://hdl.handle.net/10400.5/2419
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv "International Journal of Biological Macromolecules". ISSN 0141-8130. 36 (2005) 135-143
0141-8130
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron:RCAAP
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron_str RCAAP
institution RCAAP
reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
collection Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository.name.fl_str_mv Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
repository.mail.fl_str_mv
_version_ 1799130979329114112

Registros relacionados