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dc.contributor.CRUESPUNIVERSIDADE DE ESTADUAL DE CAMPINASpt_BR
dc.typeArtigo de periódicopt_BR
dc.titleCross-linking Proteins By Laccase: Effects On The Droplet Size And Rheology Of Emulsions Stabilized By Sodium Caseinatept_BR
dc.contributor.authorSatopt_BR
dc.contributor.authorA. C. K.; Perrechilpt_BR
dc.contributor.authorF. A.; Costapt_BR
dc.contributor.authorA. A. S.; Santanapt_BR
dc.contributor.authorR. C.; Cunhapt_BR
dc.contributor.authorR. L.pt_BR
unicamp.author.emailacksato@unicamp.brpt_BR
unicamp.authorCunha, R. L.] Univ Campinas UNICAMP, Dept Food Engn, Sch Food Engn, BR-13083862 Sao Paulo, Brazilpt_BR
unicamp.author.external[Sato, A. C. K.pt
unicamp.author.externalCosta, A. A. S.pt
unicamp.author.external[Perrechil, F. A.] Fed Univ Sao Paulo UNIFESP, Inst Environm Chem & Pharmaceut Sci, BR-09913030 Diadema, SP, Brazilpt
unicamp.author.external[Santana, R. C.] Univ Fed Espirito Santo, Ctr Univ Norte Espirito Santo CEUNES, Dept Engn Tecnol, BR-29932540 Sao Mateus, ES, Brazilpt
dc.subjectFunctional-propertiespt_BR
dc.subjectGelspt_BR
dc.subjectTyrosinasept_BR
dc.subjectInterfacespt_BR
dc.subjectOxidationpt_BR
dc.subjectSystemspt_BR
dc.subjectLayerspt_BR
dc.subjectAcidpt_BR
dc.subjectPhpt_BR
dc.description.abstractThe aim of this work was to evaluate the influence of laccase and ferulic acid on the characteristics of oil-in-water emulsions stabilized by sodium caseinate at different pH (3,5 and 7). Emulsions were prepared by high pressure homogenization of soybean oil with sodium caseinate solution containing varied concentrations of laccase (0, 1 and 5 mg/mL) and ferulic acid (5 and 10 mM). Laccase treatment and pH exerted a strong influence on the properties with a consequent effect on stability, structure and rheology of emulsions stabilized by Na-caseinate. At pH 7, O/W emulsions were kinetically stable due to the negative protein charge which enabled electrostatic repulsion between oil droplets resulting in an emulsion with small droplet size, low viscosity, pseudoplasticity and viscoelastic properties. The laccase treatment led to emulsions showing shear-thinning behavior as a result of a more structured system. O/W emulsions at pH 5 and 3 showed phase separation due to the proximity to protein pI, but the laccase treatment improved their stability of emulsions especially at pH 3. At pH 3, the addition of ferulic acid and laccase produced emulsions with larger droplet size but with narrower droplet size distribution, increased viscosity, pseudoplasticity and viscoelastic properties (gel-like behavior). Comparing laccase treatments, the combined addition of laccase and ferulic acid generally produced emulsions with lower stability (pH 5), larger droplet size (pH 3, 5 and 7) and higher pseudoplasticity (pH 5 and 7) than emulsion with only ferulic acid. The results suggested that the cross-linking of proteins by laccase and ferulic acid improved protein emulsifying properties by changing functional mechanisms of the protein on emulsion structure and rheology, showing that sodium caseinate can be successfully used in acid products when treated with laccase. (C) 2015 Elsevier Ltd. All rights reserved.en
dc.relation.ispartofFOOD RESEARCH INTERNATIONALpt_BR
dc.publisher.countryAMSTERDAMpt_BR
dc.publisherELSEVIER SCIENCE BVpt_BR
dc.date.issued2015-SEPpt_BR
dc.identifier.citationCross-linking Proteins By Laccase: Effects On The Droplet Size And Rheology Of Emulsions Stabilized By Sodium Caseinate. Elsevier Science Bv, v. 75, p. 244-251 SEP-2015.pt_BR
dc.language.isoenpt_BR
dc.description.volume75pt_BR
dc.description.firstpage244pt_BR
dc.description.lastpage251pt_BR
dc.rightsembargopt_BR
dc.sourceWOSpt_BR
dc.identifier.issn0963-9969pt_BR
dc.identifier.wosidWOS:000359961800029pt_BR
dc.identifier.doi10.1016/j.foodres.2015.06.010pt_BR
dc.identifier.urlhttp://www.sciencedirect.com/science/article/pii/S0963996915300569pt_BR
dc.description.sponsorshipCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)pt_BR
dc.description.sponsorshipFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)pt_BR
dc.description.sponsorshipConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)pt_BR
dc.description.sponsorship1Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)pt_BR
dc.description.sponsorship1Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)pt_BR
dc.description.sponsorship1Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)pt_BR
dc.description.sponsordocumentnumberFAPESP [2009/54137-1, 2009/51456-9]pt
dc.description.sponsordocumentnumberCNPq [473412/2009-8]pt
dc.date.available2016-06-07T13:21:08Z-
dc.date.accessioned2016-06-07T13:21:08Z-
dc.description.provenanceMade available in DSpace on 2016-06-07T13:21:08Z (GMT). No. of bitstreams: 1 wos_000359961800029.pdf: 1059849 bytes, checksum: d28a6b8636fbadd77db8b999dbd6c434 (MD5) Previous issue date: 2015en
dc.identifier.urihttp://repositorio.unicamp.br/jspui/handle/REPOSIP/243030-
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