Effect of ohmic heating on functionality of sodium caseinate: a relationship with protein gelation

Detalhes bibliográficos
Autor(a) principal: Moreira, Thais Caldas Paiva
Data de Publicação: 2019
Outros Autores: Pereira, Ricardo Nuno Correia, Vicente, A. A., Cunha, Rosiane Lopes da
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/1822/58918
Resumo: Sodium caseinate (NaCAS) is widely used in the food industry to provide nutritional and functional benefits. This work deals with the effects of applying moderate electric fields (MEF) of different intensity - ranging from 2V·cm1 to 17V·cm1 - on the physical and functional properties of NaCAS solutions during Ohmic heating (OH) at 95°C. Self-standing gels were produced regardless the heating technique applied (i.e. conventional or OH), and these gels were much more prone to physical rupture when compared with the ones produced from unheated NaCAS. Interestingly, OH treatment formed gels with lower values of strain at rupture and water holding capacity than unheated samples; this pattern was not observed for gels obtained through the conventional heating treatment (at 0V·cm1). These effects may be linked with disturbances of the distribution of random coil structures and enhanced solubility of NaCAS at its isoelectric point, reducing aggregation and impairing the development of a more compact protein network. Results show that OH presents potential to be used as volumetric heating tool for NaCAS solubilization and for the production of distinctive acidified systems.
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spelling Effect of ohmic heating on functionality of sodium caseinate: a relationship with protein gelationOhmic heatingProtein functionalitySodium caseinateAcid systemsModerate electric fieldsWater holding capacityScience & TechnologySodium caseinate (NaCAS) is widely used in the food industry to provide nutritional and functional benefits. This work deals with the effects of applying moderate electric fields (MEF) of different intensity - ranging from 2V·cm1 to 17V·cm1 - on the physical and functional properties of NaCAS solutions during Ohmic heating (OH) at 95°C. Self-standing gels were produced regardless the heating technique applied (i.e. conventional or OH), and these gels were much more prone to physical rupture when compared with the ones produced from unheated NaCAS. Interestingly, OH treatment formed gels with lower values of strain at rupture and water holding capacity than unheated samples; this pattern was not observed for gels obtained through the conventional heating treatment (at 0V·cm1). These effects may be linked with disturbances of the distribution of random coil structures and enhanced solubility of NaCAS at its isoelectric point, reducing aggregation and impairing the development of a more compact protein network. Results show that OH presents potential to be used as volumetric heating tool for NaCAS solubilization and for the production of distinctive acidified systems.CNPq -Conselho Nacional de Desenvolvimento Científico e Tecnológico(NORTE-01-0145-FEDER-000004)info:eu-repo/semantics/publishedVersionElsevierUniversidade do MinhoMoreira, Thais Caldas PaivaPereira, Ricardo Nuno CorreiaVicente, A. A.Cunha, Rosiane Lopes da2019-022019-02-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/1822/58918engMoreira, T. C. P.; Pereira, Ricardo N.; Vicente, António A.; Cunha, Rosiane Lopes da, Effect of Ohmic heating on functionality of sodium caseinate A relationship with protein gelation. Food Research International, 116, 628-636, 20190963-996910.1016/j.foodres.2018.08.08730716989http://www.journals.elsevier.com/food-research-international/info: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:RCAAP2023-07-21T12:06:42Zoai:repositorium.sdum.uminho.pt:1822/58918Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T18:57:29.596462Repositório 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 Effect of ohmic heating on functionality of sodium caseinate: a relationship with protein gelation
title Effect of ohmic heating on functionality of sodium caseinate: a relationship with protein gelation
spellingShingle Effect of ohmic heating on functionality of sodium caseinate: a relationship with protein gelation
Moreira, Thais Caldas Paiva
Ohmic heating
Protein functionality
Sodium caseinate
Acid systems
Moderate electric fields
Water holding capacity
Science & Technology
title_short Effect of ohmic heating on functionality of sodium caseinate: a relationship with protein gelation
title_full Effect of ohmic heating on functionality of sodium caseinate: a relationship with protein gelation
title_fullStr Effect of ohmic heating on functionality of sodium caseinate: a relationship with protein gelation
title_full_unstemmed Effect of ohmic heating on functionality of sodium caseinate: a relationship with protein gelation
title_sort Effect of ohmic heating on functionality of sodium caseinate: a relationship with protein gelation
author Moreira, Thais Caldas Paiva
author_facet Moreira, Thais Caldas Paiva
Pereira, Ricardo Nuno Correia
Vicente, A. A.
Cunha, Rosiane Lopes da
author_role author
author2 Pereira, Ricardo Nuno Correia
Vicente, A. A.
Cunha, Rosiane Lopes da
author2_role author
author
author
dc.contributor.none.fl_str_mv Universidade do Minho
dc.contributor.author.fl_str_mv Moreira, Thais Caldas Paiva
Pereira, Ricardo Nuno Correia
Vicente, A. A.
Cunha, Rosiane Lopes da
dc.subject.por.fl_str_mv Ohmic heating
Protein functionality
Sodium caseinate
Acid systems
Moderate electric fields
Water holding capacity
Science & Technology
topic Ohmic heating
Protein functionality
Sodium caseinate
Acid systems
Moderate electric fields
Water holding capacity
Science & Technology
description Sodium caseinate (NaCAS) is widely used in the food industry to provide nutritional and functional benefits. This work deals with the effects of applying moderate electric fields (MEF) of different intensity - ranging from 2V·cm1 to 17V·cm1 - on the physical and functional properties of NaCAS solutions during Ohmic heating (OH) at 95°C. Self-standing gels were produced regardless the heating technique applied (i.e. conventional or OH), and these gels were much more prone to physical rupture when compared with the ones produced from unheated NaCAS. Interestingly, OH treatment formed gels with lower values of strain at rupture and water holding capacity than unheated samples; this pattern was not observed for gels obtained through the conventional heating treatment (at 0V·cm1). These effects may be linked with disturbances of the distribution of random coil structures and enhanced solubility of NaCAS at its isoelectric point, reducing aggregation and impairing the development of a more compact protein network. Results show that OH presents potential to be used as volumetric heating tool for NaCAS solubilization and for the production of distinctive acidified systems.
publishDate 2019
dc.date.none.fl_str_mv 2019-02
2019-02-01T00:00:00Z
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/1822/58918
url http://hdl.handle.net/1822/58918
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Moreira, T. C. P.; Pereira, Ricardo N.; Vicente, António A.; Cunha, Rosiane Lopes da, Effect of Ohmic heating on functionality of sodium caseinate A relationship with protein gelation. Food Research International, 116, 628-636, 2019
0963-9969
10.1016/j.foodres.2018.08.087
30716989
http://www.journals.elsevier.com/food-research-international/
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
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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
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