Search Results - "Delorenzi, Néstor J."

Glycation of heat-treated β-lactoglobulin: Effects on foaming properties by Báez, Germán D., Busti, Pablo A., Verdini, Roxana, Delorenzi, Néstor J.

“…In this paper, the effect of glucose-glycation of beta-lactoglobulin (monomer 88%, dimer 12%) on foaming properties has been studied in 20mM phosphate buffer…”
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Characterization of polyphenols compounds extracted from stressed apple peel and their interaction with β-lactoglobulin by Llopart, Emilce E., Verdini, Roxana A., Delorenzi, Néstor J., Busti, Pablo A.

“…This paper proposes to apply a postharvest environmental stress to red apples, Malus domestica, variety Red Delicious in order to increase the polyphenols…”
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Effects of heat-treated β-lactoglobulin and its aggregates on foaming properties by Moro, Andrea, Báez, Germán D., Busti, Pablo A., Ballerini, Griselda A., Delorenzi, Néstor J.

“…The effects on foaming properties of the aggregates formed by heating concentrate beta-lactoglobulin solutions (55 mg mL−1, pH 6.8) at 85 °C from 1 to 15 min…”
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Emulsifying and foaming properties of β-lactoglobulin modified by heat treatment by Moro, Andrea, Báez, Germán D., Ballerini, Griselda A., Busti, Pablo A., Delorenzi, Néstor J.

“…The effects of heat treatment on emulsifying properties of beta-lactoglobulin were studied in order to compare them with previous studies on foaming…”
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Characterisation of beta‐lactoglobulin/sodium alginate dry films by Báez, Germán D., Llopart, Emilce E., Berino, Romina P., Moro, Andrea, Verdini, Roxana A., Busti, Pablo A., Delorenzi, Néstor J.

“…Summary Optimum beta‐lactoglobulin/sodium alginate dry films (β‐LG/SA(S)) formed from casting solutions containing β‐LG 1.25% (w/v) and SA 1% (w/v) showed…”
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Physicochemical Characterization of a Heat Treated Calcium Alginate Dry Film Prepared with Chicken Stock by Báez, Germán D., Piccirilli, Gisela N., Ballerini, Griselda A., Frattini, Agustín, Busti, Pablo A., Verdini, Roxana A., Delorenzi, Néstor J.

“…Solid sodium alginate was dissolved into chicken stock in order to give a final alginate concentration of 0.9 percent (w/v). Calcium ions present in chicken…”
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Comparison between structural changes of heat-treated and transglutaminase cross-linked beta-lactoglobulin and their effects on foaming properties by Báez, Germán D., Moro, Andrea, Ballerini, Griselda A., Busti, Pablo A., Delorenzi, Néstor J.

“…The main whey protein, β-lactoglobulin, was enzymatically modified by transglutaminase and analyzed for structural and conformational changes and their impact…”
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Thermal unfolding of bovine β-lactoglobulin studied by UV spectroscopy and fluorescence quenching by Busti, Pablo, Gatti, Carlos A., Delorenzi, Néstor J.

“…In spite of numerous physical and biochemical studies on thermal denaturation of bovine β-lactoglobulin (β-LG), the definition of the N- and U-states, and the…”
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Interaction of vitamin D3 with beta-lactoglobulin at high vitamin/protein ratios: Characterization of size and surface charge of nanoparticles by Berino, Romina P., Báez, Germán D., Ballerini, Griselda A., Llopart, Emilce E., Busti, Pablo A., Moro, Andrea, Delorenzi, Néstor J.

“…Interaction between vitamin D3 with beta-lactoglobulin (β-LG) was studied by turbidimetric measurements covering vitamin concentrations up to 500 μM, within a…”
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A Simple Device to Demonstrate the Principles of Fluorometry by Delorenzi, Néstor J, Araujo, Cesar, Palazzolo, Gonzalo, Gatti, Carlos A

“…A simple device to demonstrate the principles of fluorimetry was constructed using low-cost components that are readily obtained. These components were a mini…”
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Binding of alkylsulfonate ligands to bovine β-lactoglobulin: Effects on protein thermal unfolding by Busti, Pablo, Gatti, Carlos A., Delorenzi, Néstor J.

“…The effects caused by alkylsulfonate ligands (AL n ), characterized by a similar sulfonate head and a progressively longer hydrocarbon tail, on the thermal…”
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Heat treatment of calcium alginate films obtained by ultrasonic atomizing: Physicochemical characterization by Soazo, Marina, Báez, Germán, Barboza, Andrea, Busti, Pablo A., Rubiolo, Amelia, Verdini, Roxana, Delorenzi, Néstor J.

“…Planar films of calcium alginate were obtained using an ultrasonic atomizing device. Sodium alginate solutions of 0.6% and 0.9% (w/v) were nebulized with…”
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Binding of alkylsulfonate ligands to bovine β-lactoglobulin: effects on protein denaturation by urea by Busti, Pablo, Scarpeci, Sonia, Gatti, Carlos A., Delorenzi, Néstor J.

“…The effect of protein concentration on the interaction of alkylsulfonate ligands (AL n ), characterized by a similar sulfonate head and a progressively longer…”
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Interaction of Alkylsulfonate Ligands with β-Lactoglobulin AB from Bovine Milk by Busti, Pablo, Scarpeci, Sonia, Gatti, Carlos A, Delorenzi, Néstor J

“…The interaction of alkyl sulfonate ligands (AL) with bovine β-lactoglobulin AB was measured using Trp fluorescence enhancement. One binding site per protein…”
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Some aspects of β-lactoglobulin structural properties in solution studied by fluorescence quenching by Busti, Pablo, Gatti, Carlos A, Delorenzi, Nestor J

“…The technique of protein fluorescence quenching by acrylamide and sodium nitrite (NO 2 −) was used to study some structural aspects of β-lactoglobulin in…”
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Effects of heat-treated [beta]-lactoglobulin and its aggregates on foaming properties by Moro, Andrea, Baez, German D, Busti, Pablo A, Ballerini, Griselda A, Delorenzi, Nestor J

“…The effects on foaming properties of the aggregates formed by heating concentrate beta-lactoglobulin solutions (55 mg mL[super]-1, pH 6.8) at 85 [deg]C from 1…”
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Effect of monovalent anions on type I collagen fibrillogenesis in vitro by Delorenzi, Nestor J., Sculsky, Guillermina, Gatti, Carlos A.

“…The effect of a set of monovalent anions with different preferential binding to proteins (C1 −, Br −, I −, SCN −) on the kinetics of type I collagen…”
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Collagen fibril formation in the presence of alkyl sulfonate detergents by Delorenzi, N J, Gatti, C A

“…The effects of sulfonate detergents on fibril formation by type I (rat tail tendon) collagen, untreated and pepsin-treated, were studied at two temperatures…”
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