Effect of ohmic heating on functionality of sodium caseinate: a relationship with protein gelation
Autor(a) principal: | |
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Data de Publicação: | 2019 |
Outros Autores: | , , |
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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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 |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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RCAAP |
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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 |
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1799132363230281728 |