Influence of concentration and pH in caseinomacropeptide and carboxymethylcellulose interaction
Aqueous systems with caseinomacropeptide (CMP), with or without carboxymethylcellulose (CMC), at different concentration and pH (2, 4 and 6.5), were analyzed. Strong evidence of interaction between the peptide and the polysaccharide was found at all pHs, even those close to neutral. All samples form...
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| Veröffentlicht in: | Food hydrocolloids 2014-03, Vol.35, p.170-180 |
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| container_title | Food hydrocolloids |
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| creator | Burgardt, V.C.F. Oliveira, D.F. Evseev, I.G. Coelho, A.R. Haminiuk, C.W.I. Waszczynskyj, N. |
| description | Aqueous systems with caseinomacropeptide (CMP), with or without carboxymethylcellulose (CMC), at different concentration and pH (2, 4 and 6.5), were analyzed. Strong evidence of interaction between the peptide and the polysaccharide was found at all pHs, even those close to neutral. All samples formed gel at pH 2. The formation of soluble and insoluble complexes occurred at pH 4. FTIR technique with Fourier's transformation was employed to analyze changes in the system. Results show visible changes in bands at different pHs and concentrations. Since amide I band had highest modification due to pH rather than to CMC, the interaction between CMC and CMP may be electrostatic. The rheological behavior was also changed and shifted from shear-thickening to shear-thinning in the presence of the polysaccharide.
[Display omitted]
•The interaction between caseinomacropeptide and carboxymethylcellulose were investigated at different pHs and concentrations.•The spectrophotometric measurements revealed interaction even at pH close to neutrality.•FTIR revealed an electrostatic interaction between the biopolymers.•The rheological behavior was modified by the polysaccharide. |
| doi_str_mv | 10.1016/j.foodhyd.2013.05.005 |
| format | Article |
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[Display omitted]
•The interaction between caseinomacropeptide and carboxymethylcellulose were investigated at different pHs and concentrations.•The spectrophotometric measurements revealed interaction even at pH close to neutrality.•FTIR revealed an electrostatic interaction between the biopolymers.•The rheological behavior was modified by the polysaccharide.</description><identifier>ISSN: 0268-005X</identifier><identifier>EISSN: 1873-7137</identifier><identifier>DOI: 10.1016/j.foodhyd.2013.05.005</identifier><language>eng</language><publisher>Elsevier Ltd</publisher><subject>Amides ; FTIR ; Interaction ; Rheology ; Spectrophotometric measurements ; Visual diagram</subject><ispartof>Food hydrocolloids, 2014-03, Vol.35, p.170-180</ispartof><rights>2013 Elsevier Ltd</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c342t-51aa169bc0aa336f414c70dc84ef05c42b4b33baa5e7c599a7b51cf5ea496473</citedby><cites>FETCH-LOGICAL-c342t-51aa169bc0aa336f414c70dc84ef05c42b4b33baa5e7c599a7b51cf5ea496473</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://www.sciencedirect.com/science/article/pii/S0268005X13001410$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,776,780,3537,27901,27902,65306</link.rule.ids></links><search><creatorcontrib>Burgardt, V.C.F.</creatorcontrib><creatorcontrib>Oliveira, D.F.</creatorcontrib><creatorcontrib>Evseev, I.G.</creatorcontrib><creatorcontrib>Coelho, A.R.</creatorcontrib><creatorcontrib>Haminiuk, C.W.I.</creatorcontrib><creatorcontrib>Waszczynskyj, N.</creatorcontrib><title>Influence of concentration and pH in caseinomacropeptide and carboxymethylcellulose interaction</title><title>Food hydrocolloids</title><description>Aqueous systems with caseinomacropeptide (CMP), with or without carboxymethylcellulose (CMC), at different concentration and pH (2, 4 and 6.5), were analyzed. Strong evidence of interaction between the peptide and the polysaccharide was found at all pHs, even those close to neutral. All samples formed gel at pH 2. The formation of soluble and insoluble complexes occurred at pH 4. FTIR technique with Fourier's transformation was employed to analyze changes in the system. Results show visible changes in bands at different pHs and concentrations. Since amide I band had highest modification due to pH rather than to CMC, the interaction between CMC and CMP may be electrostatic. The rheological behavior was also changed and shifted from shear-thickening to shear-thinning in the presence of the polysaccharide.
[Display omitted]
•The interaction between caseinomacropeptide and carboxymethylcellulose were investigated at different pHs and concentrations.•The spectrophotometric measurements revealed interaction even at pH close to neutrality.•FTIR revealed an electrostatic interaction between the biopolymers.•The rheological behavior was modified by the polysaccharide.</description><subject>Amides</subject><subject>FTIR</subject><subject>Interaction</subject><subject>Rheology</subject><subject>Spectrophotometric measurements</subject><subject>Visual diagram</subject><issn>0268-005X</issn><issn>1873-7137</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2014</creationdate><recordtype>article</recordtype><recordid>eNqFkE9PwzAMxSMEEmPwEZB65NLiLEn_nBCagE2axGUHbpGbulqmtilJi9i3p2XcOdmy_Z78fozdc0g48PTxmNTOVYdTlayAiwRUAqAu2ILnmYgzLrJLtoBVmsfT-OOa3YRwBOAZcL5getvVzUidocjVkXFT0w0eB-u6CLsq6jeR7SKDgWznWjTe9dQPtqLfrUFfuu9TS8Ph1BhqmrFxgSbFQB7NbHLLrmpsAt391SXbv77s15t49_62XT_vYiPkaogVR-RpURpAFCKtJZcmg8rkkmpQRq5KWQpRIirKjCoKzErFTa0IZZHKTCzZw9m29-5zpDDo1ob5IezIjUFzBamQhYJ8OlXn0ylLCJ5q3Xvboj9pDnrmqY_6j6eeeWpQegI36Z7OOppifFnyOhg7g6usJzPoytl_HH4AeLyEAA</recordid><startdate>20140301</startdate><enddate>20140301</enddate><creator>Burgardt, V.C.F.</creator><creator>Oliveira, D.F.</creator><creator>Evseev, I.G.</creator><creator>Coelho, A.R.</creator><creator>Haminiuk, C.W.I.</creator><creator>Waszczynskyj, N.</creator><general>Elsevier Ltd</general><scope>AAYXX</scope><scope>CITATION</scope><scope>8FD</scope><scope>F28</scope><scope>FR3</scope></search><sort><creationdate>20140301</creationdate><title>Influence of concentration and pH in caseinomacropeptide and carboxymethylcellulose interaction</title><author>Burgardt, V.C.F. ; Oliveira, D.F. ; Evseev, I.G. ; Coelho, A.R. ; Haminiuk, C.W.I. ; Waszczynskyj, N.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c342t-51aa169bc0aa336f414c70dc84ef05c42b4b33baa5e7c599a7b51cf5ea496473</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2014</creationdate><topic>Amides</topic><topic>FTIR</topic><topic>Interaction</topic><topic>Rheology</topic><topic>Spectrophotometric measurements</topic><topic>Visual diagram</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Burgardt, V.C.F.</creatorcontrib><creatorcontrib>Oliveira, D.F.</creatorcontrib><creatorcontrib>Evseev, I.G.</creatorcontrib><creatorcontrib>Coelho, A.R.</creatorcontrib><creatorcontrib>Haminiuk, C.W.I.</creatorcontrib><creatorcontrib>Waszczynskyj, N.</creatorcontrib><collection>CrossRef</collection><collection>Technology Research Database</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><jtitle>Food hydrocolloids</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Burgardt, V.C.F.</au><au>Oliveira, D.F.</au><au>Evseev, I.G.</au><au>Coelho, A.R.</au><au>Haminiuk, C.W.I.</au><au>Waszczynskyj, N.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Influence of concentration and pH in caseinomacropeptide and carboxymethylcellulose interaction</atitle><jtitle>Food hydrocolloids</jtitle><date>2014-03-01</date><risdate>2014</risdate><volume>35</volume><spage>170</spage><epage>180</epage><pages>170-180</pages><issn>0268-005X</issn><eissn>1873-7137</eissn><abstract>Aqueous systems with caseinomacropeptide (CMP), with or without carboxymethylcellulose (CMC), at different concentration and pH (2, 4 and 6.5), were analyzed. Strong evidence of interaction between the peptide and the polysaccharide was found at all pHs, even those close to neutral. All samples formed gel at pH 2. The formation of soluble and insoluble complexes occurred at pH 4. FTIR technique with Fourier's transformation was employed to analyze changes in the system. Results show visible changes in bands at different pHs and concentrations. Since amide I band had highest modification due to pH rather than to CMC, the interaction between CMC and CMP may be electrostatic. The rheological behavior was also changed and shifted from shear-thickening to shear-thinning in the presence of the polysaccharide.
[Display omitted]
•The interaction between caseinomacropeptide and carboxymethylcellulose were investigated at different pHs and concentrations.•The spectrophotometric measurements revealed interaction even at pH close to neutrality.•FTIR revealed an electrostatic interaction between the biopolymers.•The rheological behavior was modified by the polysaccharide.</abstract><pub>Elsevier Ltd</pub><doi>10.1016/j.foodhyd.2013.05.005</doi><tpages>11</tpages></addata></record> |
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| ispartof | Food hydrocolloids, 2014-03, Vol.35, p.170-180 |
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| language | eng |
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| source | Elsevier ScienceDirect Journals |
| subjects | Amides FTIR Interaction Rheology Spectrophotometric measurements Visual diagram |
| title | Influence of concentration and pH in caseinomacropeptide and carboxymethylcellulose interaction |
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