Cold gel-like emulsions of lactoferrin subjected to ohmic heating
Autor(a) principal: | |
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Data de Publicação: | 2018 |
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/1822/47244 |
Resumo: | Ohmic heating is a technique that has gained increasing attention because of its capacity to produce uniform heating, and claimed electrical influence on the functional and technological properties of treated protein dispersions. The aim of this work was to evaluate the influence of ohmic heating on the properties of cold gel-like emulsions, comparing them with those obtained by conventional heating. The effect of ohmic and conventional heating on physical and structural properties of lactoferrin was also addressed. Ohmic heating treatment resulted in less pronounced aggregation of lactoferrin, when compared to conventional heating. An increase of particle size, turbidity, intrinsic and extrinsic fluorescence values and a decrease of dichroic signal after heat treatment indicated an increase of protein interactions. Emulsions produced from heat-treated lactoferrin showed gel-like behavior which was related to the emulsifying capacity of lactoferrin, combined with the emulsification method and the heat pre-treatment applied to the protein. Rheological and microstructural properties were intrinsically related to the heat treatment of the protein since ohmic heating produced gel-like emulsions with a less rigid structure. These emulsions could be interesting for food applications containing heat-sensitive ingredients. |
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Cold gel-like emulsions of lactoferrin subjected to ohmic heatingGel-like emulsionsLactoferrinOhmic heatingRheological propertiesScience & TechnologyOhmic heating is a technique that has gained increasing attention because of its capacity to produce uniform heating, and claimed electrical influence on the functional and technological properties of treated protein dispersions. The aim of this work was to evaluate the influence of ohmic heating on the properties of cold gel-like emulsions, comparing them with those obtained by conventional heating. The effect of ohmic and conventional heating on physical and structural properties of lactoferrin was also addressed. Ohmic heating treatment resulted in less pronounced aggregation of lactoferrin, when compared to conventional heating. An increase of particle size, turbidity, intrinsic and extrinsic fluorescence values and a decrease of dichroic signal after heat treatment indicated an increase of protein interactions. Emulsions produced from heat-treated lactoferrin showed gel-like behavior which was related to the emulsifying capacity of lactoferrin, combined with the emulsification method and the heat pre-treatment applied to the protein. Rheological and microstructural properties were intrinsically related to the heat treatment of the protein since ohmic heating produced gel-like emulsions with a less rigid structure. These emulsions could be interesting for food applications containing heat-sensitive ingredients.Authors would like to thank National Council for Scientific and Technological Development (CNPq) for the PhD fellowship (140271/ 2014-7) and for the research grant (307168/2016-6). This study was also supported by the Portuguese Foundation for Science and Technology (FCT) under the scope of the strategic funding of UID/BIO/ 04469/2013 unit and COMPETE 2020 (POCI-01-0145-FEDER-006684) and BioTecNorte operation (NORTE-01-0145-FEDER-000004) funded byEuropean Regional Development Fund under the scope of Norte2020 - Programa Operacional Regional do Norte. Ricardo N. Pereira gratefully acknowledge to FCT the financial grant with reference SFRH/BPD/81887/2011. We also acknowledge Synlait Milk Ltd. for the donation of lactoferrin samples.info:eu-repo/semantics/publishedVersionElsevierUniversidade do MinhoFurtado, G.Pereira, Ricardo N.Vicente, A. A.Cunha, Rosiane Lopes20182018-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/1822/47244engFurtado, G.; Pereira, Ricardo N.; Vicente, António A.; Cunha, Rosiane Lopes, Cold gel-like emulsions of lactoferrin subjected to ohmic heating. Food Research International, 103, 371-379, 20180963-996910.1016/j.foodres.2017.10.06129389626http://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:RCAAP2023-07-21T12:07:02Zoai:repositorium.sdum.uminho.pt:1822/47244Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T18:57:52.019633Repositório 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 |
Cold gel-like emulsions of lactoferrin subjected to ohmic heating |
title |
Cold gel-like emulsions of lactoferrin subjected to ohmic heating |
spellingShingle |
Cold gel-like emulsions of lactoferrin subjected to ohmic heating Furtado, G. Gel-like emulsions Lactoferrin Ohmic heating Rheological properties Science & Technology |
title_short |
Cold gel-like emulsions of lactoferrin subjected to ohmic heating |
title_full |
Cold gel-like emulsions of lactoferrin subjected to ohmic heating |
title_fullStr |
Cold gel-like emulsions of lactoferrin subjected to ohmic heating |
title_full_unstemmed |
Cold gel-like emulsions of lactoferrin subjected to ohmic heating |
title_sort |
Cold gel-like emulsions of lactoferrin subjected to ohmic heating |
author |
Furtado, G. |
author_facet |
Furtado, G. Pereira, Ricardo N. Vicente, A. A. Cunha, Rosiane Lopes |
author_role |
author |
author2 |
Pereira, Ricardo N. Vicente, A. A. Cunha, Rosiane Lopes |
author2_role |
author author author |
dc.contributor.none.fl_str_mv |
Universidade do Minho |
dc.contributor.author.fl_str_mv |
Furtado, G. Pereira, Ricardo N. Vicente, A. A. Cunha, Rosiane Lopes |
dc.subject.por.fl_str_mv |
Gel-like emulsions Lactoferrin Ohmic heating Rheological properties Science & Technology |
topic |
Gel-like emulsions Lactoferrin Ohmic heating Rheological properties Science & Technology |
description |
Ohmic heating is a technique that has gained increasing attention because of its capacity to produce uniform heating, and claimed electrical influence on the functional and technological properties of treated protein dispersions. The aim of this work was to evaluate the influence of ohmic heating on the properties of cold gel-like emulsions, comparing them with those obtained by conventional heating. The effect of ohmic and conventional heating on physical and structural properties of lactoferrin was also addressed. Ohmic heating treatment resulted in less pronounced aggregation of lactoferrin, when compared to conventional heating. An increase of particle size, turbidity, intrinsic and extrinsic fluorescence values and a decrease of dichroic signal after heat treatment indicated an increase of protein interactions. Emulsions produced from heat-treated lactoferrin showed gel-like behavior which was related to the emulsifying capacity of lactoferrin, combined with the emulsification method and the heat pre-treatment applied to the protein. Rheological and microstructural properties were intrinsically related to the heat treatment of the protein since ohmic heating produced gel-like emulsions with a less rigid structure. These emulsions could be interesting for food applications containing heat-sensitive ingredients. |
publishDate |
2018 |
dc.date.none.fl_str_mv |
2018 2018-01-01T00:00:00Z |
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/1822/47244 |
url |
http://hdl.handle.net/1822/47244 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Furtado, G.; Pereira, Ricardo N.; Vicente, António A.; Cunha, Rosiane Lopes, Cold gel-like emulsions of lactoferrin subjected to ohmic heating. Food Research International, 103, 371-379, 2018 0963-9969 10.1016/j.foodres.2017.10.061 29389626 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 |
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 |
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1799132367845064704 |