Influence of protein concentration on the properties of crayfish protein isolated gels

Crayfish protein, present in the wastes from crayfish processing, has been investigated as an ingredient of surimi-like gel products, which may be regarded as a renewable, available, and low-cost raw material. The aim of this study was to evaluate the influence of protein concentration on the gelati...

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Detalhes bibliográficos
Autores: Romero García, Alberto, Cordobés Carmona, Felipe, Guerrero Conejo, Antonio Francisco, Puppo, María Cecilia
Formato: artículo
Estado:Versión aceptada para publicación
Fecha de publicación:2014
País:España
Recursos:Universidad de Sevilla (US)
Repositorio:idUS. Depósito de Investigación de la Universidad de Sevilla
OAI Identifier:oai:idus.us.es:11441/79996
Acesso em linha:https://hdl.handle.net/11441/79996
https://doi.org/10.1080/10942912.2011.619291
Access Level:acceso abierto
Palavra-chave:Crayfish protein
Gelation
Linear viscolesticity
Water holding capacity
SEM
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spelling Influence of protein concentration on the properties of crayfish protein isolated gelsRomero García, AlbertoCordobés Carmona, FelipeGuerrero Conejo, Antonio FranciscoPuppo, María CeciliaCrayfish proteinGelationLinear viscolesticityWater holding capacitySEMCrayfish protein, present in the wastes from crayfish processing, has been investigated as an ingredient of surimi-like gel products, which may be regarded as a renewable, available, and low-cost raw material. The aim of this study was to evaluate the influence of protein concentration on the gelation behaviour and gel properties of crayfish protein isolate-based systems. Gelation was performed by heating crayfish protein isolate dispersions at 90◦C for 30 min. Then, gels were cooled at 4◦C and the evolution of linear viscoelastic properties upon setting was analysed for 24 h. An increase in both linear viscoelasticity and water holding capacity was found as protein concentration increased, although an asymptotic evolution was found at the highest CFPI concentrations. Scanning electron microscopy revealed occurrence of an extended cross-linked network for crayfish protein isolate gels. These results suggest that crayfish protein can be properly used as a valuable ingredient in food gels, where protein concentration may be modulated to enhance gel strength.MEC (FPU grant)Spanish MCYT (project No. AGL2007-65709)FEDERCICE (Andalousian Government) 10-TEP-6134Taylor & Francis GroupIngeniería QuímicaTEP229: Tecnología y Diseño de Productos Multicomponentes2014info:eu-repo/semantics/articleinfo:eu-repo/semantics/acceptedVersionapplication/pdfapplication/pdfhttps://hdl.handle.net/11441/79996https://doi.org/10.1080/10942912.2011.619291reponame:idUS. Depósito de Investigación de la Universidad de Sevillainstname:Universidad de Sevilla (US)InglésInternational Journal of Food Properties, 17, 249-260.AGL2007-6570910-TEP-6134https://www.tandfonline.com/doi/abs/10.1080/10942912.2011.619291info:eu-repo/semantics/openAccessoai:idus.us.es:11441/799962026-06-17T12:51:07Z
dc.title.none.fl_str_mv Influence of protein concentration on the properties of crayfish protein isolated gels
title Influence of protein concentration on the properties of crayfish protein isolated gels
spellingShingle Influence of protein concentration on the properties of crayfish protein isolated gels
Romero García, Alberto
Crayfish protein
Gelation
Linear viscolesticity
Water holding capacity
SEM
title_short Influence of protein concentration on the properties of crayfish protein isolated gels
title_full Influence of protein concentration on the properties of crayfish protein isolated gels
title_fullStr Influence of protein concentration on the properties of crayfish protein isolated gels
title_full_unstemmed Influence of protein concentration on the properties of crayfish protein isolated gels
title_sort Influence of protein concentration on the properties of crayfish protein isolated gels
dc.creator.none.fl_str_mv Romero García, Alberto
Cordobés Carmona, Felipe
Guerrero Conejo, Antonio Francisco
Puppo, María Cecilia
author Romero García, Alberto
author_facet Romero García, Alberto
Cordobés Carmona, Felipe
Guerrero Conejo, Antonio Francisco
Puppo, María Cecilia
author_role author
author2 Cordobés Carmona, Felipe
Guerrero Conejo, Antonio Francisco
Puppo, María Cecilia
author2_role author
author
author
dc.contributor.none.fl_str_mv Ingeniería Química
TEP229: Tecnología y Diseño de Productos Multicomponentes
dc.subject.none.fl_str_mv Crayfish protein
Gelation
Linear viscolesticity
Water holding capacity
SEM
topic Crayfish protein
Gelation
Linear viscolesticity
Water holding capacity
SEM
description Crayfish protein, present in the wastes from crayfish processing, has been investigated as an ingredient of surimi-like gel products, which may be regarded as a renewable, available, and low-cost raw material. The aim of this study was to evaluate the influence of protein concentration on the gelation behaviour and gel properties of crayfish protein isolate-based systems. Gelation was performed by heating crayfish protein isolate dispersions at 90◦C for 30 min. Then, gels were cooled at 4◦C and the evolution of linear viscoelastic properties upon setting was analysed for 24 h. An increase in both linear viscoelasticity and water holding capacity was found as protein concentration increased, although an asymptotic evolution was found at the highest CFPI concentrations. Scanning electron microscopy revealed occurrence of an extended cross-linked network for crayfish protein isolate gels. These results suggest that crayfish protein can be properly used as a valuable ingredient in food gels, where protein concentration may be modulated to enhance gel strength.
publishDate 2014
dc.date.none.fl_str_mv 2014
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/acceptedVersion
format article
status_str acceptedVersion
dc.identifier.none.fl_str_mv https://hdl.handle.net/11441/79996
https://doi.org/10.1080/10942912.2011.619291
url https://hdl.handle.net/11441/79996
https://doi.org/10.1080/10942912.2011.619291
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv International Journal of Food Properties, 17, 249-260.
AGL2007-65709
10-TEP-6134
https://www.tandfonline.com/doi/abs/10.1080/10942912.2011.619291
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Taylor & Francis Group
publisher.none.fl_str_mv Taylor & Francis Group
dc.source.none.fl_str_mv reponame:idUS. Depósito de Investigación de la Universidad de Sevilla
instname:Universidad de Sevilla (US)
instname_str Universidad de Sevilla (US)
reponame_str idUS. Depósito de Investigación de la Universidad de Sevilla
collection idUS. Depósito de Investigación de la Universidad de Sevilla
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15.300724

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