Publications by authors named "Carlos R Carrara"
Edible films with whey protein concentrate (WPC) with a lipid component, sunflower oil (O) or beeswax (W), to enhance barrier to water vapor were obtained. Brea gum was used as emulsifier and also as matrix component. In order to achieve emulsion with small and homogeneous droplet size, an ultrasonicator equipment was used after obtaining a pre-emulsion using a blender.
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- The study investigates the formation of complexes between ovalbumin nanoparticles (OVAn) and linoleic acid (LA), focusing on their stoichiometric, kinetic, and thermodynamic properties.
- It was found that about 49 LA molecules bind to each OVA monomer with a binding constant of roughly 9.80×10(5) M, indicating a strong interaction.
- The adsorption of LA on OVAn occurs rapidly within an hour and is characterized as a spontaneous, endothermic process driven by entropy, with size measurements showing both OVAn and LA-OVAn complexes are under 100 nm.
Background: Brea gum (BG) is an exudate from the Cercidium praecox tree that grows in semi-arid regions of Argentina. Some previous studies on BG have shown physicochemical characteristics and functional features similar to those of gum arabic. However, there is a need to elucidate the molecular structure of BG to understand the functionality.
View Article and Find Full Text PDFLinoleic acid binding properties of ovalbumin nanoparticles.
Colloids Surf B Biointerfaces
April 2015
In the present work, ovalbumin (OVA) solutions (10 g/L, 50 mM NaCl, pH 7.5) were heat-treated at 75, 80 and 85°C (namely, OVA-75, OVA-80 and OVA-85, respectively), from 0 to 25 min. OVA nanoparticles (OVAn) around 100 nm were obtained.
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