RHEOLOGICAL CHARACTERIZATION OF GUMS-GEL OBTAINED FROM THE PROTEIC ISOLATE OF SESAME (Sesamum indicum)

Moreno-Santander, C.; García‐Zapateiro, Luis A.; Ortega-Toro, Rodrigo

doi:10.24275/rmiq/alim581

Cited by 4 publications

(2 citation statements)

References 12 publications

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“…Both essential fatty acids are important in the human feed, because they offer health benefits. In the last years has been reported that the consumption of sesame oil influences in blood lipid profiles, increasing antiinflammatory function, and exhibiting antimutagenic activity (Moreno-Santander et al, 2020;Xu-Yan et al, 2012). For this reason, numerous efforts have been made to fortify foods with ω-3e6 fatty acids to achieve a balanced intake.…”

Section: Introductionmentioning

confidence: 99%

Ionic gelation encapsulation of sesame oil with sodium alginate-nopal mucilage blends: Encapsulation efficiency and oxidative stability

Velázquez-Gutiérrez¹,

Alpizar-Reyes²,

Cruz-Olivares³

et al. 2020

Rev.Mex.Ing.Quim.

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Section: Introductionmentioning

confidence: 99%

Ionic gelation encapsulation of sesame oil with sodium alginate-nopal mucilage blends: Encapsulation efficiency and oxidative stability

Velázquez-Gutiérrez¹,

Alpizar-Reyes²,

Cruz-Olivares³

et al. 2020

Rev.Mex.Ing.Quim.

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“…De hecho, estas proteínas son renovables y cuentan con interesantes propiedades funcionales y/o fisicoquímicas (Nesterenko et al, 2013). Se ha demostrado que las proteínas vegetales son adecuadas para la estabilización de emulsiones multicapa y para la formación de geles (Moreno-Santander et al, 2020). Además, las proteínas vegetales se pueden combinar con otros polímeros comestibles para mejorar la calidad y el valor nutricional de los productos alimenticios .…”

Section: -Introducciónunclassified

Proteína de huauzontle (Chenopodium nuttalliae Saff.): composición, estructura, propiedades fisicoquímicas y funcionales

Monterrubio

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The objective of this work was to obtain and evaluate a huauzontle seed protein isolate (Chenopodium nuttalliae Saff.) with respect to its nutritional quality, physicochemical and techno-functional properties. Huauzontle seed protein isolate (APH) was obtained by isoelectric precipitation. The nutritional quality of APH was denoted by its high content in most of the essential amino acids and its high digestibility (83.0 ± 0.2 %). Fourier transform infrared spectra report that the relative proportion of α-helix and β-sheet varied with pH. SDS-PAGE showed that APH is composed of albumin and globulins. The water holding capacity (3.3 ± 0.2 g/g APH ) was similar to that reported for other pseudo-cereals. The foaming capacity (FC) and foam stability (FS) were dependent on the concentration of APH. Foams formed with 3 % APH remained stable after 1 hour at room temperature. This was in agreement with the surface tension analysis where a concentration of 3% of APH led to a strong decrease in the values recorded during the first minutes. The rheological properties of 15 % gels at pH 7.0 and 9.0 showed that the storage modulus dominated the loss modulus during the heating-cooling ramp. A percentage of deformation (~60 %) promoted the crossover of the modules in gels formed at pH 9.0. These results clearly show that APH has high nutritional quality and techno-functional properties suitable for use in divers food systems.

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Chemical, technological, and rheological properties of hydrocolloids from sesame (Sesamum indicum) with potential food applications

Lastra-Ripoll

Quintana

García‐Zapateiro

2022

Arabian Journal of Chemistry

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RHEOLOGICAL CHARACTERIZATION OF GUMS-GEL OBTAINED FROM THE PROTEIC ISOLATE OF SESAME (Sesamum indicum)

Abstract: Modelado de la biodegradación en biorreactores de lodos de hidrocarburos totales del petróleo intemperizados en suelos y sedimentos (Biodegradation modeling of sludge bioreactors of total petroleum hydrocarbons weathering in soil and sediments)

Cited by 4 publications

References 12 publications

Ionic gelation encapsulation of sesame oil with sodium alginate-nopal mucilage blends: Encapsulation efficiency and oxidative stability

Ionic gelation encapsulation of sesame oil with sodium alginate-nopal mucilage blends: Encapsulation efficiency and oxidative stability

Proteína de huauzontle (Chenopodium nuttalliae Saff.): composición, estructura, propiedades fisicoquímicas y funcionales

Chemical, technological, and rheological properties of hydrocolloids from sesame (Sesamum indicum) with potential food applications

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