Repositorio de producción científica de la Universidad de Sevilla

Influencia del pH y de la fuerza iónica sobre la gelificación térmica de proteínas de la yema de huevo

 

Advanced Search
 
Opened Access Influencia del pH y de la fuerza iónica sobre la gelificación térmica de proteínas de la yema de huevo
Cites
Show item statistics
Icon
Export to
Título alternativo: Influence of pH and ionic strength on the thermal-induced transitions of egg yolk dispersions
Author: Carmona Gallego, José Antonio
Cordobés Carmona, Felipe
Guerrero Conejo, Antonio Francisco
Martínez, Inmaculada
Partal López, Pedro
Department: Universidad de Sevilla. Departamento de Ingeniería Química
Date: 2007
Published in: Grasas y Aceites, 58 (3), 289-296.
Document type: Article
Abstract: En este trabajo se estudiaron las transiciones térmicas de la yema de huevo usando técnicas de calorimetría diferencial de barrido (DSC) y ensayos viscoelásticos lineales, más concretamente, ensayos de cizalla oscilatoria de baja amplitud (SAOS)...
[See more]
Thermal-induced transitions of egg yolk were studied by using Differential Scanning Calorimetry (DSC) and temperature controlled Small Amplitude Oscillatory Shear (SAOS). The influence of composition (pH and electrolyte concentration and type) was analyzed. The results obtained under DSC measurements suggest a continuous evolution in protein denaturation which depends on pH and salt content. Slope temperature measured by SAOS allowed the analysis of the evolution of the viscoelasticity functions during the gelification process. Viscoelasticity functions showed a dramatic increase and were affected by the pH, ionic strength and salt type. SAOS was also used to obtain the mechanical spectra of egg yolk dispersions and gels as a function of composition. The influence of pH and ionic strength on linear viscoelastic properties and microstructure may be explained in terms of the model for the formation of gel networks of globular proteins
Size: 2.800Mb
Format: PDF

URI: http://hdl.handle.net/11441/54857

See editor´s version

This work is under a Creative Commons License: 
Attribution-NonCommercial-NoDerivatives 4.0 InternacionalAttribution-NonCommercial-NoDerivatives 4.0 Internacional

This item appears in the following Collection(s)