5 documents found, page 1 of 1
Production, characterization and foamability of α-lactalbumin/glycomacropeptide...
Diniz, Renata Silva; Coimbra, Jane Sélia dos Reis; Teixeira, Álvaro Vianna Novaes de Carvalho; Costa, Angélica Ribeiro da; Santos, Igor José BoggioneThe study of protein interactions has generated great interest in the food industry. Therefore, research on new supramolecular structures shows promise. Supramolecular structures of the whey proteins α-lactalbumin and glycomacropeptide were produced under varying heat treatments (25 to 75 °C) and acidic conditions (pH 3.5to 6.5). Isothermal titration calorimetry experiments showed protein interactions and demon...
Green extraction by aqueous two-phase systems of porcine pancreatic and snake v...
Silva, Regina Maria Marques da; Coimbra, Jane Selia dos Reis; Silva, Cesar Augusto da; Costa, Angélica Ribeiro da; Rocha, Roney Alves daPhospholipases comprise a group of enzymes with applications in the thermal stability and emulsifying capacity of food formulations. In this work aqueous two-phase systems (ATPS) were used to extract phospholipase A2 (PLA2) from raw porcine pancreas and snake venom at 25 °C. PLA2 was partitioned into ATPS composed of inorganic salts, water and polyethylene glycol. We determined the partition coefficient, recove...
Propriedades termofísicas, reológicas e interfacias de leite e soro bovinos con...
Costa, Angélica Ribeiro daConselho Nacional de Desenvolvimento Científico e Tecnológico; O beneficiamento do soro de leite no Brasil está em franca expansão, e a obtenção de vantagens nesse ramo promissor passa pelo conhecimento das propriedades da matéria- prima e de seus produtos. O objetivo deste trabalho foi obter correlações de propriedades termofísicas, reológicas e interfaciais de leite integral e concentrado e do seu respectivo ...
Formation and characterization of supramolecular structures of β-lactoglobulin ...
Saraiva, Camila Santiago; Coimbra, Jane Sélia dos Reis; Teixeira, Alvaro Vianna Novaes de Carvalho; Oliveira, Eduardo Basílio deCombination of β-lactoglobulin (β-Lg) and lactoferrin (Lf), biomacromolecules derived from bovine whey, was used in the formation of supramolecular structures by thermal gelation technique to adjust the pH. Furthermore, the influence of the molar ratio, temperature, pH, and heating time in the formation of supramolecular structures were also studied. The characterization of the protein supramolecular structures...
Partitioning of bovine lactoferrin in aqueous two-phase system containing poly(...
Costa, Angélica Ribeiro da; Coimbra, Jane Sélia dos Reis; Ferreira, Luísa A.; Marcos, João Carlos; Santos, Igor José Boggione; Saldaña, Marleny D. A.The partitioning of the whey protein lactoferrin, which is an iron transporter glycoprotein, in an aqueous two-phase system composed of poly(ethylene glycol) (PEG) and sodium citrate was evaluated. Equilibrium data at 25 °C were determined for each system studied using PEG with a molar mass of 1000 and 4000 g·mol1 at pH values of 5.5, 6.5, and 7.5. An increase in the molar mass of the polymer promoted the expan...