The effect of carrageenan on the acid-induced aggregation and gelation conditions of quinoa proteins

Duran, Natalia Montellano; Galante, Micaela; Spelzini, Darío; Boeris, Valeria

doi:10.1016/j.foodres.2018.03.015

Cited by 19 publications

(11 citation statements)

References 21 publications

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“…The minimal amount of dispersed sample required for gel formation was significantly different between both CPI ( P = 0.008). Results obtained (Table S1) are in the same range as those reported for the acid‐induced gelation of whey proteins (Alting et al ., 2000) but smaller than those required for quinoa protein isolates (Montellano Duran et al ., 2018). By contrast, a greater amount of sample was required for thermal induced gels of honey bee brood soluble proteins (Mishyna et al ., 2019), high‐pressure induced gels from β‐lactoglobulin (Li et al ., 2018) or gels obtained by transglutaminase crosslinking of pea albumin and globulins (Djoullah et al ., 2015).…”

Section: Resultsmentioning

confidence: 99%

“…For CPI12, the β value reached a minimum at pH = 4.6, after which it increased and remained nearly constant. This behaviour has already been reported for the acid‐induced aggregation of sodium caseinate (Hidalgo et al ., 2015) and quinoa proteins (Montellano Duran et al ., 2018), suggesting the formation of larger protein aggregates by the association among particles due to the lack of electrostatic repulsion. Since CPI10 showed no further increase in the β value, soluble aggregates formed from this sample were not able to restructure to form larger aggregates in the period of time analysed.…”

Section: Resultsmentioning

confidence: 99%

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Acid‐induced aggregation and gelation of heat‐treated chia proteins

López

Ingrassia

Busti

et al. 2020

Int J of Food Sci Tech

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Acid‐induced aggregation and gelation of heat‐treated chia proteins

López

Ingrassia

Busti

et al. 2020

Int J of Food Sci Tech

Self Cite

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“…Last but not least, both foaming and interfacial rheology can easily be extended to other pH-sensitive polymers or proteins [ 46 , 47 , 48 , 49 , 50 ] (and potentially to other water-soluble gas components). We therefore believe that our findings may inspire much wider activities pertaining to gas-initiated material fabrication.…”

Section: Discussionmentioning

confidence: 99%

One-Step Generation of Alginate-Based Hydrogel Foams Using CO2 for Simultaneous Foaming and Gelation

Djemaa

Andrieux

Auguste

et al. 2022

Gels

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The reliable generation of hydrogel foams remains a challenge in a wide range of sectors, including food, cosmetic, agricultural, and medical applications. Using the example of calcium alginate foams, we introduce a novel foam generation method that uses CO2 for the simultaneous foaming and pH reduction of the alginate solution to trigger gelation. We show that gelled foams of different gas fractions can be generated in a simple one-step process. We macroscopically follow the acidification using a pH-responsive indicator and investigate the role of CO2 in foam ageing via foam stability measurements. Finally, we demonstrate the utility of interfacial rheology to provide evidence for the gelation process initiated by the dissolution of the CO2 from the dispersed phase. Both approaches, gas-initiated gelation and interfacial rheology for its characterization, can be readily transferred to other types of gases and formulations.

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“…Another change in QPI techno‐functional properties was observed when carrageenan (carr) was added to solutions containing QPI. According to Duran et al ., 72 carr improved the solubility of QPI near the isoelectric point (from pH 2.5 to 5.5), whereas the opposite occurred at the pH where the protein is most soluble. In addition, carr can induce minor conformational changes in QPI and can also protect these proteins from thermal denaturation.…”

Section: Modifications Of Pseudocereal Proteinsmentioning

confidence: 99%

Proteins from pseudocereal seeds: solubility, extraction, and modifications of the physicochemical and techno‐functional properties

Constantino

Garcia‐Rojas

2022

J Sci Food Agric

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Pseudocereals (amaranth, buckwheat and quinoa) are emerging as popular gluten-free crops. This may be attributed to their wide-ranging health benefits, including antioxidant, hypoglycemic and serum-cholesterol reducing properties. Proteins of these crops have a high nutritional quality as a result of the presence of essential amino acids. Additionally, amaranth, buckwheat and quinoa proteins (AP, BP and QP, respectively) have physicochemical properties that are useful for the manufacture of different types of food. However, native pseudocereal proteins demonstrate a low solubility in water, mainly because of their composition. The major components of these proteins are albumins (water-soluble) and globulins (salt-soluble), although some proportions of glutelin (alkali-soluble) and prolamins (alcohol-soluble) are also found. The most commonly used method for extracting pseudocereal proteins is the alkaline extraction method, which may contribute to the low solubility of pseudocereal protein. Fortunately, different methods for modifying physicochemical (or techno-functional) properties have been proposed to extend their industrial application. For example, high-intensity ultrasound (HIUS) proved useful for improving the solubility of API and QP. Heating can allow for the formation of soluble aggregates of QP. The combination of heating and HIUS can improve the digestibility, solubility and foam properties of AP. Conjugation through the Maillard reaction can improve BPI and QP interfacial properties. Thus, present study provides a review of the solubility, extraction and modification of the techno-functional properties of AP, BP and QP.

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The effect of carrageenan on the acid-induced aggregation and gelation conditions of quinoa proteins

Abstract: The effect of carrageenan on the acid-induced aggregation and gelation conditions of quinoa proteins

Cited by 19 publications

References 21 publications

Acid‐induced aggregation and gelation of heat‐treated chia proteins

Acid‐induced aggregation and gelation of heat‐treated chia proteins

One-Step Generation of Alginate-Based Hydrogel Foams Using CO2 for Simultaneous Foaming and Gelation

Proteins from pseudocereal seeds: solubility, extraction, and modifications of the physicochemical and techno‐functional properties

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