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dc.contributor.authorRahmani Manglano, Nor Elena 
dc.contributor.authorGuadix Escobar, Emilia María 
dc.contributor.authorPérez Gálvez, Antonio Raúl 
dc.contributor.authorGuadix Escobar, Antonio María 
dc.contributor.authorGarcía Moreno, Pedro Jesús 
dc.date.accessioned2022-06-21T10:55:20Z
dc.date.available2022-06-21T10:55:20Z
dc.date.issued2022-05-08
dc.identifier.citationNor E. Rahmani-Manglano... [et al.]. Structure of whey protein hydrolysate used as emulsifier in wet and dried oil delivery systems: Effect of pH and drying processing, Food Chemistry, Volume 390, 2022, 133169, ISSN 0308-8146, [https://doi.org/10.1016/j.foodchem.2022.133169]es_ES
dc.identifier.urihttp://hdl.handle.net/10481/75583
dc.description.abstractThe secondary structure of whey protein concentrate hydrolysate (WPCH), used as an emulsifier in oil delivery systems, was investigated using Synchrotron Radiation Circular Dichroism (SRCD). The effect of pH on the conformation of peptides in solution and adsorbed at the oil/water interface, as well as the thermal stability of the systems was studied. Furthermore, oil-loaded microcapsules were produced by spray-drying or electrospraying to investigate the influence of encapsulating agents (glucose syrup, maltodextrin) and drying technique on the secondary structure of WPCH at the oil/water interface. Enzymatic hydrolysis resulted in peptides with a highly unordered structure (~60% turns and unordered regions) in solution. However, WPCH adsorption onto the oil/water interface increased the α-helical content resulting in an improved thermal stability. The encapsulating agents and spray-drying process did not modify the conformation of WPCH at the oil/water interface. Nonetheless, electrospraying affected the SRCD spectra obtained for WPCH adsorbed at the oil/water interface.es_ES
dc.description.sponsorshipI + D + i project CTQ2017-87076-R MCIN/AEI/10.13039/501100011033 PRE2018-084861 730872es_ES
dc.description.sponsorshipEuropean Commissiones_ES
dc.language.isoenges_ES
dc.publisherElsevieres_ES
dc.rightsAtribución-NoComercial-SinDerivadas 3.0 España*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/3.0/es/*
dc.subjectSynchrotron Radiation Circular Dichroismes_ES
dc.subjectEmulsifier peptideses_ES
dc.subjectOil delivery systemses_ES
dc.subjectInterfacial structurees_ES
dc.subjectSpray-dryinges_ES
dc.subjectElectrosprayinges_ES
dc.titleStructure of whey protein hydrolysate used as emulsifier in wet and dried oil delivery systems: Effect of pH and drying processinges_ES
dc.typeinfo:eu-repo/semantics/articlees_ES
dc.rights.accessRightsinfo:eu-repo/semantics/openAccesses_ES
dc.identifier.doi10.1016/j.foodchem.2022.133169
dc.type.hasVersioninfo:eu-repo/semantics/publishedVersiones_ES


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