dc.creator | Aguilar García, José Manuel | |
dc.creator | Batista, Ana Paula | |
dc.creator | Nunes, María Cristiana | |
dc.creator | Cordobés Carmona, Felipe | |
dc.creator | Raimundo, Anabela | |
dc.creator | Guerrero Conejo, Antonio Francisco | |
dc.date.accessioned | 2015-09-28T17:02:46Z | |
dc.date.available | 2015-09-28T17:02:46Z | |
dc.date.issued | 2011 | |
dc.identifier.citation | Aguilar García, J.M., Batista, A.P., Nunes, M.C., Cordobés Carmona, F., Raimundo, A. y Guerrero Conejo, A.F. (2011). From Egg Yolk/κ-Carrageenan dispersions to gel systems: linear viscoelasticity and texture analysis. Food Hydrocolloids, 25 (4), 654-658. | |
dc.identifier.issn | 0268-005X | es |
dc.identifier.issn | 1873-7137 | es |
dc.identifier.uri | http://hdl.handle.net/11441/28943 | |
dc.description | Versión post-print | es |
dc.description.abstract | The effect of pH (3.5
e
6) and polysaccharide concentration (0
e
0.5 wt%) on the linear viscoelastic
behaviour of egg yolk/
k
-Carrageenan (EY/
k
C) mixtures in aqueous solution was studied by using Small
Amplitude Oscillatory Shear (SAOS). Native egg yolk containing 45 wt% solids was used for all the
samples. Thermally set EY/
k
C gels were also studied by SAOS and texture analysis. A variety of linear
viscoelastic behaviours depending on
k
C concentration and pH were exhibited by EY/
k
C dispersions that
may be explained in terms of the contributions of electrostatic attractive interactions and an exclusion
volume effect between protein and polysaccharide macromolecules. This last effect seems to be domi-
nant as pH shifts towards the isoelectric point (IEP) of egg yolk proteins, whereas, at pH far from the IEP
a certain enhancement in the degree of compatibility, and even some
k
C autohydrolysis, seems to take
place. The results obtained either from rheological or textural characterization of gels were consistent
with that balance. In any case, the results obtained suggest that the microstructure of gels is governed by
the protein ability to form gels, where hydrophobically driven interactions and subsequent cross linking
among protein segments play a dominant role. | es |
dc.description.sponsorship | MEC/FEDER (Project AGL 2007-65709, Spain) and ME (TME 2008-01144) | es |
dc.format | application/pdf | es |
dc.language.iso | eng | es |
dc.publisher | Elsevier | es |
dc.relation.ispartof | Food Hydrocolloids, 25 (4), 654-658. | |
dc.rights | Attribution-NonCommercial-NoDerivatives 4.0 Internacional | * |
dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/4.0/ | * |
dc.subject | Proteins | es |
dc.subject | Polysaccharides | es |
dc.subject | Gels | es |
dc.subject | Viscoelasticity | es |
dc.subject | Texture | es |
dc.title | From Egg Yolk/κ-Carrageenan dispersions to gel systems: linear viscoelasticity and texture analysis | es |
dc.type | info:eu-repo/semantics/article | es |
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.publisherversion | http://dx.doi.org/10.1016/j.foodhyd.2010.08.006 | es |
dc.identifier.doi | 10.1016/j.foodhyd.2010.08.006 | es |
dc.journaltitle | Food Hydrocolloids | es |
dc.publication.volumen | 25 | es |
dc.publication.issue | 4 | es |
dc.publication.initialPage | 654 | es |
dc.publication.endPage | 658 | es |
dc.identifier.idus | https://idus.us.es/xmlui/handle/11441/28943 | |
dc.contributor.funder | Ministerio de Educación y Ciencia (MEC). España | |
dc.contributor.funder | European Commission (EC). Fondo Europeo de Desarrollo Regional (FEDER) | |