Soy protein enzymatic hydrolysis and polysaccharides interactions: differential performance on kinetic adsorption at air-water interface

The objective of the work was to study the impact of soy protein hydrolysis on kinetic adsorption to the air-water interface and the effect of polysaccharides addition. Was used soy protein (SP) and theirs hydrolysates of 2% (H1) and 5.4% (H2) degree of hydrolysis. The polysaccharides (PS) used were a surface active one called E4M and a non-surface active one, lamda carrageenan (C). The dynamic surface pressure of interfacial films was evaluated with a drop tensiometer. In this contribution, we have determined the kinetic parameters of adsorption to the air-water interface which determined the penetration (Kp) and rearrangement (Kr) rates of SP, H1, H2 and PS, as well as their mixed systems. It was observed an increase of Kp and Kr when the protein were hydrolyzed (from SP to H1), however, when degree of hydrolysis progresses to H2 the parameters decreased again. In other hand, considerable differences were not found between these two PS studied concerning the Kp to air-water interface at these conditions. In spite of the different surface active nature of the PS, the proteins seem to control the behavior of the protein-PS interactions. However, when Kr of mixed systems was analyzed, the degree of hydrolysis and PS nature started to have a huge importance. Hence, it could be observed synergic or antagonic effects on Kr of biopolymers at liquid interface depending to the degree of hydrolysis of protein analyzed and the type of PS selected.CYTED through project 105PI0274CYCYT through grant AGL2007-60045Junta de Andalucía through grant PO6-AGR-01535Universidad de Buenos Aires, Agencia Nacional de Promoción Científica y Tecnológica (PICT 2008-1901) and Consejo Nacional de Investigaciones Científicas y Técnicas de la República Argentin

Incorporación de nuevos ingredientes funcionales a alimentos como contribución a la promoción de la salud y/o a la prevención de enfermedades de la población iberoamericana

Coordinador: Javier Fontecha.-- et al.El desarrollo de nuevos alimentos que incorporen ingredientes funcionales requiere un enfoque multidisciplinar, por lo que se considera esencial la participación conjunta de grupos de investigación internacionalmente reconocidos, entre los que surjan sinergias, colaboraciones e intercambios, que permitan la obtención de resultados de investigación difícilmente alcanzables por un solo grupo. En la presente propuesta, se promueve la interacción, la cooperación y la transferencia de conocimientos y tecnologías relacionadas con compuestos bioactivos, suficientemente caracterizados por los diferentes grupos que componen esta acción, que integren sus tareas mediante la interconexión con empresas especializadas en ingredientes funcionales, permitiendo una mejor transferencia al sector productivo y por tanto, un aumento de su competitividad.PROYECTO CYTED. IBEROFUN. REF: 110AC0386.Peer reviewe

Influencia de las Sales en las Nanoestructuras de CMP

Caseinomacropeptide (CMP) is a bioactive peptide obtained during the cheese-making. The aim of this work was to analyze the influence of salts (NaCl and CaCl2) in the formation of CMP nano-structures by Dynamic Light Scattering (DLS). Due to high electrostatic repulsion, at pH ≥ 6.5 CMP is found in the monomeric form. However, the presence of salts (NaCl, CaCl2) promoted CMP self-assembly to form dimers, tetramers, hexamers or more associated forms, depending on the type and concentration of salt. These associated forms self-assembled over time by electrostatic bond at pH < 4.5. The rate of CMP self-assembly was decreased or even was deleted with increasing salt concentration, maybe by an excessive neutralization of CMP charge. The presence of salts impacted on the first stage of CMP self-assembly of by the formation of tetramers linked by hydrophobic bonds.El caseinomacropéptido (CMP) es un péptido bioactivo obtenido durante la elaboración del queso. El objetivo de este trabajo fue analizar la influencia de las sales (NaCl y CaCl2) en la formación de nanoestructuras de CMP por Dispersión Dinámica de Luz. A pH ≥ 6,5 el CMP se encuentra en forma monomérica debido a la elevada repulsión electrostática. Sin embargo la presencia de sales (NaCl, CaCl2) permitió su autoensamblaje para formar dímeros, tetrámeros, hexámeros o formas más asociadas dependiendo del tipo de sal y de su concentración. Estas formas asociadas se autoensamblaron a pH < 4,5 con el tiempo por uniones electrostáticas. Elevadas concentraciones de sales disminuyeron la velocidad de autoensamblaje o la suprimieron, posiblemente por una excesiva neutralización de las cargas del CMP. La presencia de sales impactó en la primera etapa del autoensamblaje del CMP por la formación de tetrámeros mediante uniones hidrofóbicas

Soy protein hydrolysate and gelling polysaccharides systems in cooked foams: a method to improve their combinations

One of the most important features of food systems is their multicomponent nature. Due to their interest in food industry mixed protein-polysaccharide systems are being increasingly studied. These systems are usually used to control structure, texture and stability of foodstuffs. In the particular case of this work, the focus is on mixtures of hydrolyzed soy protein (4% degree of hydrolysis), κ-carrageenan and hydroxypropylmethylcellulose. The objective of this work was to study the proportion of each component of the mixed system to increase the times required to start the drainage and collapse without foam capacity decrease at heating food conditions. A statistic method was used as support to analyze these relations and estimate other possible combinations. It was concluded that soy protein hydrolysate plays a mean role and should be at high concentrations in the mixed system, whereas, κ-carrageenan behaves better at lower concentration to obtain cooked foams with the desire properties.Fil: Martínez, Karina Dafne. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Pilosof, Ana Maria Renata. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentin

Comparison of properties of native and extruded amaranth (Amaranthus cruentus L. - BRS Alegria) flour

The aim of this study was to compare some of the properties of native and extruded amaranth flour obtained under mild and severe extrusion conditions. The chemical composition of the flours was similar. Flours obtained by both extrusion processes presented high solubility in water, low values of L* (luminosity) and an absence of endothermic peak on the DSC method. Water absorption, retrogradation tendency, final viscosity and the viscous behavior by rheology analysis were also studied. The results indicate that extruded flours have a good potential as an ingredient for food exposed to heat treatment at a high temperature and mechanical shear, for use in instant meal products. On the other hand, original flour properties are comparable to those of amaranth starch, which exhibits similarly high quality paste stability, low solubility in water, and elastic behavior, and could be used as a substitute for raw flour in a range of food formulas. (C) 2011 Elsevier Ltd. All rights reserved.FAPESP[2007/01907-9

Digestibility and allergenicity of casein glycomacropeptide and β-lactoglobulin mixtures

Resumen del póster presentado al 1st International Conference on Food Digestion celebrado en Cesena (Italia) del 19 al 21 de marzo de 2012.Casein glycomacropeptide (CMP) and β-lactoglobulin (β-lg) are present in cheese-whey at concentrations about 20 and 50% respectively. In the last years CMP received increasing attention because of its unique composition and biological activities. On the other hand, it is well known the high allergenicity of β-lg that affects children and adults. So, the aim of this work was to analyze the effect of the interaction between β-lg and CMP on the digestion products and to evaluate the effect of the presence of CMP on the allergenicity of β-lg. CMP, β-lg and CMP:β-Ig mixtures were studied at pH 7.0 and 3.5. The digestion was simulated using an in vitro system in two steps which mimicked digestion in the stomach and duodenum. The digestion products were analyzed by: polyacrylamide gel electrophoresis, HPLC, LC-ESI-ITMS/MS and IgG binding by direct ELISA. The effect of the interaction of 6-lg and CMP on the allergenicity of the digestion products was studied by human IgE binding by inhibition ELlSA with serum samples from children with clinical allergic symptoms to β-lg. No differences were obsewed (by HPLC and electrophoresis) in the digestion products of the mixtures due to the effect of interactions between CMP and P-lg. However, LC-ESI-IT-MS/MS results showed different peptides occurring in the mixtures hydrolysates. Additionally, it was obsewed an important reduction of the allergenicity of P-lg in the presence of CMP. The disappearance of epitopes in the digested mixtures could explain the lower allergenicity obsewed in these systems compared to β-lg. It can be concluded that the presence of CMP in whey products containing p-lg may modify the digestion products helping to reduce the allergenicity of β-lg, as well as providing bioactive properties.Peer Reviewe

A Dynamic light scattering study on the complex assembly of glycinin soy globulin in aqueous solutions

In this work, the complex assembly of one of the major storage proteins in soybean, glycinin, was analyzed using dynamic light scattering, from the hydrodynamic diameter of assembled forms in solution. The protein concentration and temperature were maintained constant at 10-1% w/w and 20 °C, respectively, and the pH was 7.6, 7.0 and 3.0. By analyzing the intensity and volume size distributions, a complex equilibrium between self-assembled forms could be determined. At pH 7.6 and an ionic strength of 0.5 M, where the self-assembly of glycinin has been widely reported in the literature, the DLS technique revealed an equilibrium between different assembled forms, that shifted towards the 11S form. At a lower ionic strength for pH 3.0 or 7.0, the 7S form predominated. The hydrodynamic diameter evolved differently upon heating, depending on pH and ionic strength. For pH 7 (I = 0.05) and 7.6 (I = 0.5) a significant increase in d H was observed at a temperatures of 55 and 70 °C, respectively, which were significantly lower than the denaturation onset temperatures as determined by DSC. No changes in dH nor a transition endotherm were observed at pH 3.Fil: Víctor, M.. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; ArgentinaFil: Pizones Ruiz Henestrosa, Víctor Manuel. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Universidad de Sevilla; EspañaFil: Martinez, María Julia. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; ArgentinaFil: Patino, Juan M. R.. Universidad de Sevilla; EspañaFil: Pilosof, Ana Maria Renata. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentin

Incorporación de nuevos ingredientes funcionales a alimentos como contribución a la promoción de la salud y/o a la prevención de enfermedades de la población iberoamericana

Coordinador: Javier Fontecha.-- et al.El desarrollo de nuevos alimentos que incorporen ingredientes funcionales requiere un enfoque multidisciplinar, por lo que se considera esencial la participación conjunta de grupos de investigación internacionalmente reconocidos, entre los que surjan sinergias, colaboraciones e intercambios, que permitan la obtención de resultados de investigación difícilmente alcanzables por un solo grupo. En la presente propuesta, se promueve la interacción, la cooperación y la transferencia de conocimientos y tecnologías relacionadas con compuestos bioactivos, suficientemente caracterizados por los diferentes grupos que componen esta acción, que integren sus tareas mediante la interconexión con empresas especializadas en ingredientes funcionales, permitiendo una mejor transferencia al sector productivo y por tanto, un aumento de su competitividad.PROYECTO CYTED. IBEROFUN. REF: 110AC0386.Peer reviewe

Caracterización de la interacción entre el péptido bioactivo casinomacropéptido y β-lactoglobulina a nivel nano y su impacto en la funcionalidad de derivados del suero lácteo

Resumen del trabajo presentado al XIII Congreso Argentino de Ciencias y Tecnología de Alimentos celebrado del 19 al 21 de octubre de 2011.La funcionalidad de los concetrados de proteínas provenientes del suero de quesería (WPC) depende de la eliminación de lactosa y sales por procesos de membrana así como de la composición proteíca. La β-lactoglobulina (β-lg) es la proteína mayoritaria del suero y el caseinomacropéptido (CMP) es el péptido mas abundante del mismo (15-25%) y presenta numerosas propiedades bioactivas. Se ha reportado que la presencia de CMP tiene un efecto negativo sobre algunas propiedades funcionales del WPC, por lo cual algunos procesos industriales tienden a su eliminación. Sin embargo, por las propiedades bioactivas del CMP sería muy importante su presencia. El objetivo de este trabajo fue caracterizar las interacciones entre CMP y β-lg en fase acuosa y en interfase aire-agua y estudiar el efecto que esas interacciones tienen sobre las propiedades gelificantes y espumantes.Peer Reviewe