INVESTIGADORES
AÑON Maria Cristina
artículos
Título:
Interfacial and emulsifying properties of amaranth (Amaranthus hypochondriacus)
Autor/es:
JORGE L. VENTUREIRA; AGUSTÍN J. BOLONTRADE; FRANCISCO SPERONI; ELISABETH DAVID-BRIAND; ADRIANA A. SCILINGO; MARIE-HÉLÈNE ROPERS; FRANK BOURY; MARÍA C. AÑÓN; MARC ANTON
Revista:
LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY
Editorial:
ELSEVIER SCIENCE BV
Referencias:
Año: 2012 vol. 45 p. 1 - 7
ISSN:
0023-6438
Resumen:
Amaranth proteins have adequate amino acid balance for substituting either partly or completely animal
proteins in human nutrition. However, they present poor emulsifying properties in basic conditions
corresponding to their extraction medium. Consequently their use in acidic conditions could be envisaged
to better exploit their potentialities. To better understand their emulsifying properties we have
studied their interfacial activities at pHs 2.0 and 8.0 and tried to make the link between 2D and 3D
properties.
Our results clearly demonstrate the better properties of AI at pH 2.0 than at pH 8 in terms of protein
solubility, spreading, adsorption, viscoelastic properties of interfaces and emulsion stability. These results
are in relation with the denaturated state of proteins at pH 2.0 where proteins form a harder interfacial
film, as compared to pH 8.0. Thus the potential use of amaranth proteins in emulsifying applications
should be oriented towards acidic applications.
should be oriented towards acidic applications.
lm, as compared to pH 8.0. Thus the potential use of amaranth proteins in emulsifying applications
should be oriented towards acidic applications.