Publicaciones

@article{MENGIBAR2017440,

title = {Use of soluble chitosans in Maillard reaction products with β-lactoglobulin. Emulsifying and antioxidant properties},

author = {Marian Mengíbar and Beatriz Miralles and Ángeles Heras},

url = {https://www.sciencedirect.com/science/article/pii/S0023643816305783},

doi = {https://doi.org/10.1016/j.lwt.2016.09.016},

issn = {0023-6438},

year  = {2017},

date = {2017-01-01},

journal = {LWT},

volume = {75},

pages = {440-446},

abstract = {The reaction of commercially available soluble chitosans of equal acetylation degree (11–12%) and differing in their molecular weight (56–1.3 kDa) and β-lactoglobulin by Maillard reaction has been conducted in order to evaluate the resulting products and their functional properties. The characterization of the reaction products was performed by measurement of z-potential interactions, solubility, size exclusion chromatography, electrophoretic pattern, and absorbance and fluorescence spectroscopic compounds formation. Higher molecular weight chitosans (39 and 56 kDa) showed a slow progression and a gelled insoluble material appeared. In filtered products, emulsifying properties of the conjugates were improved with regard to those of the unreacted protein. Conjugates formed with the enzymatically depolymerized chitosan (1.3 kDa) displayed a sharp formation of advanced and final products of Maillard reaction. Products with all three chitosans gave rise to antioxidant activity superior to the protein after 2 days of reaction (2 and 3 times in ferric reducing power for 39 and 56 kDa chitosans, and 7 times for the 1.3 kDa chitosan, respectively), and the values correlated well with the spectroscopic and fluorescent compounds from the Maillard reaction. The results are useful with a view to selecting chitosans for development of new ingredients with tailored functional properties.},

keywords = {Chitosan, Conjugate, DPPH radical scavenging, Emulsifying activity index, Reducing power ability},

pubstate = {published},

tppubtype = {article}

}

@article{GOMEZMASCARAQUE2016290,

title = {Microencapsulation of a whey protein hydrolysate within micro-hydrogels: Impact on gastrointestinal stability and potential for functional yoghurt development},

author = {Laura G. Gómez-Mascaraque and Beatriz Miralles and Isidra Recio and Amparo López-Rubio},

url = {https://www.sciencedirect.com/science/article/pii/S1756464616302146},

doi = {https://doi.org/10.1016/j.jff.2016.08.006},

issn = {1756-4646},

year  = {2016},

date = {2016-01-01},

journal = {Journal of Functional Foods},

volume = {26},

pages = {290-300},

abstract = {Gelatin and chitosan micro-hydrogels containing a potentially bioactive whey protein hydrolysate were developed through spray drying and the impact of microencapsulation on protection during digestion and peptide stability against lactic acid fermentation during yoghurt manufacturing was assessed. The results showed that the protection exerted by the encapsulation structures during milk fermentation was sequence- and matrix-dependent, being chitosan more effective than gelatin in stabilising the peptides. However, only 5 out of the 21 fermentation-susceptible peptides identified could be protected through encapsulation within chitosan (1 of which was also protected by gelatin). Moreover, the encapsulation within chitosan microparticles did not substantially affect the peptide profile of the digested hydrolysate, and therefore, the peptide bioaccessibility was not expected to be compromised.},

keywords = {Chitosan, Gelatin, Hydrolysate, Lactic fermentation, Microencapsulation, peptide},

pubstate = {published},

tppubtype = {article}

}