dc.creator | Romero García, Alberto | es |
dc.creator | Cordobés Carmona, Felipe | es |
dc.creator | Guerrero Conejo, Antonio Francisco | es |
dc.creator | Puppo, María Cecilia | es |
dc.date.accessioned | 2018-11-09T12:58:14Z | |
dc.date.available | 2018-11-09T12:58:14Z | |
dc.date.issued | 2014 | |
dc.identifier.citation | Romero García, A., Cordobés Carmona, F., Guerrero Conejo, A.F. y Puppo, M.C. (2014). Influence of protein concentration on the properties of crayfish protein isolated gels. International Journal of Food Properties, 17, 249-260. | |
dc.identifier.issn | 1094-2912 print / 1532-2386 online | es |
dc.identifier.uri | https://hdl.handle.net/11441/79996 | |
dc.description.abstract | Crayfish protein, present in the wastes from crayfish processing, has been investigated as an
ingredient of surimi-like gel products, which may be regarded as a renewable, available, and
low-cost raw material. The aim of this study was to evaluate the influence of protein concentration
on the gelation behaviour and gel properties of crayfish protein isolate-based systems.
Gelation was performed by heating crayfish protein isolate dispersions at 90◦C for 30 min.
Then, gels were cooled at 4◦C and the evolution of linear viscoelastic properties upon setting
was analysed for 24 h. An increase in both linear viscoelasticity and water holding capacity
was found as protein concentration increased, although an asymptotic evolution was found
at the highest CFPI concentrations. Scanning electron microscopy revealed occurrence of
an extended cross-linked network for crayfish protein isolate gels. These results suggest that
crayfish protein can be properly used as a valuable ingredient in food gels, where protein
concentration may be modulated to enhance gel strength. | es |
dc.description.sponsorship | MEC (FPU grant) | es |
dc.description.sponsorship | Spanish MCYT (project No. AGL2007-65709) | es |
dc.description.sponsorship | FEDER | es |
dc.description.sponsorship | CICE (Andalousian Government) 10-TEP-6134 | es |
dc.format | application/pdf | es |
dc.language.iso | eng | es |
dc.publisher | Taylor & Francis Group | es |
dc.relation.ispartof | International Journal of Food Properties, 17, 249-260. | |
dc.rights | Attribution-NonCommercial-NoDerivatives 4.0 Internacional | * |
dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/4.0/ | * |
dc.subject | Crayfish protein | es |
dc.subject | Gelation | es |
dc.subject | Linear viscolesticity | es |
dc.subject | Water holding capacity | es |
dc.subject | SEM | es |
dc.title | Influence of protein concentration on the properties of crayfish protein isolated gels | es |
dc.type | info:eu-repo/semantics/article | es |
dcterms.identifier | https://ror.org/03yxnpp24 | |
dc.type.version | info:eu-repo/semantics/acceptedVersion | es |
dc.rights.accessRights | info:eu-repo/semantics/openAccess | es |
dc.contributor.affiliation | Universidad de Sevilla. Departamento de Ingeniería Química | es |
dc.relation.projectID | AGL2007-65709 | es |
dc.relation.projectID | 10-TEP-6134 | es |
dc.date.embargoEndDate | 2019-11-09 | |
dc.relation.publisherversion | https://www.tandfonline.com/doi/abs/10.1080/10942912.2011.619291 | es |
dc.identifier.doi | 10.1080/10942912.2011.619291 | es |
dc.contributor.group | Universidad de Sevilla. TEP229: Tecnología y Diseño de Productos Multicomponentes | es |
idus.format.extent | 13 p. | es |
dc.journaltitle | International Journal of Food Properties | es |
dc.publication.volumen | 17 | es |
dc.publication.initialPage | 249 | es |
dc.publication.endPage | 260 | es |