| People | Locations | Statistics |
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| Naji, M. |
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| Motta, Antonella |
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| Aletan, Dirar |
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| Mohamed, Tarek |
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| Ertürk, Emre |
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| Taccardi, Nicola |
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| Kononenko, Denys |
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| Petrov, R. H. | Madrid |
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| Alshaaer, Mazen | Brussels |
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| Bih, L. |
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| Casati, R. |
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| Muller, Hermance |
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| Kočí, Jan | Prague |
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| Šuljagić, Marija |
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| Kalteremidou, Kalliopi-Artemi | Brussels |
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| Azam, Siraj |
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| Ospanova, Alyiya |
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| Blanpain, Bart |
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| Ali, M. A. |
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| Popa, V. |
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| Rančić, M. |
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| Ollier, Nadège |
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| Azevedo, Nuno Monteiro |
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| Landes, Michael |
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| Rignanese, Gian-Marco |
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Sampaio, Paula
i3S - Instituto de Investigação e Inovação em Saúde, Universidade do Porto
in Cooperation with on an Cooperation-Score of 37%
Topics
Publications (7/7 displayed)
- 2019Nanocomposite thin films based on Au-Ag nanoparticles embedded in a CuO matrix for localized surface plasmon resonance sensingcitations
- 2019Development of biocompatible plasmonic thin films composed of noble metal nanoparticles embedded in a dielectric matrix to enhance Raman signalscitations
- 2018Optimization of nanocomposite Au/TiO₂ thin films towards LSPR optical-sensingcitations
- 2015Novel cerium doped glass-reinforced hydroxyapatite with antibacterial and osteoconductive properties for bone tissue regenerationcitations
- 2012Development and Characterization of Ag2O-Doped ZnLB Glasses and Biological Assessment of Ag2O-ZnLB-Hydroxyapatite Compositescitations
- 2008Osteoblast adhesion and morphology on TiO2 depends on the competitive preadsorption of albumin and fibronectincitations
- 2007Heat-induced gelation of beta-lactoglobulin at varying pH: Effect of tara gum on the rheological and structural properties of the gelscitations
Places of action
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article
Heat-induced gelation of beta-lactoglobulin at varying pH: Effect of tara gum on the rheological and structural properties of the gels
Abstract
The effect of the non-gelling tara gum (TG) galactomarman on the thermal gelation of beta-lactoglobulin, at 80 degrees C, and on the rheological behaviour and microstructure of the gels after quenching to 20 degrees C was studied at pH 7.0 and at pH 4.6, near the isoelectric point of the protein. Gels were analysed rheologically with dynamic mechanical analysis in shear and micro structurally by confocal scanning laser microscopy (CSLM). For all the concentrations studied, TG affected the gelation rate, the strength, and the strain sensitivity of the final gels but these effects depended on TG concentration and the pH. Gels obtained at pH 4.6 were stronger and showed higher sensitivity to strain than similar gels obtained at pH 7.0. The CSLM micrographs revealed that the mixed gels were two-phase and that the state of aggregation of fl-lactoglobulin depended on TG concentration and pH. In general, the microstructures for pure and mixed beta-lactoglobulin gels, obtained at pH 4.6, were more open and with larger clusters than the microstructures observed for gels obtained at pH 7.0.