Exploring Phenylalanine Gels: Innovations in Food Gelling Agents
Gelling agents are critical for food texture and stability; usually, polymeric substances are employed. Low-molecular-weight gelators (LMWG) like phenylalanine (PHE) form supramolecular gels. However, food applications are limited due to amino acid derivatization or gelling solvent. This study chara...
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| フォーマット: | 論文 |
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MDPI AG
2025-02-01
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| シリーズ: | Biology and Life Sciences Forum |
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| オンライン･アクセス: | https://www.mdpi.com/2673-9976/40/1/32 |
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| _version_ | 1839654589999087616 |
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| author | Lorena Sofia Pepa Cristina dos Santos Ferreira María del Pilar Buera |
| author_facet | Lorena Sofia Pepa Cristina dos Santos Ferreira María del Pilar Buera |
| author_sort | Lorena Sofia Pepa |
| collection | DOAJ |
| description | Gelling agents are critical for food texture and stability; usually, polymeric substances are employed. Low-molecular-weight gelators (LMWG) like phenylalanine (PHE) form supramolecular gels. However, food applications are limited due to amino acid derivatization or gelling solvent. This study characterizes PHE, water, and propylene glycol solutions and their gelling capability when cooled or stirred. Gelation is faster at higher stirring speeds. Gel strength increases if pH is near the PHE isoelectric point or at higher PHE concentrations, which increases gel transition temperature. Solutions develop browning in xylose (XYL) presence via first-order kinetics, accelerated by increasing PHE or xylose concentration. |
| format | Article |
| id | doaj-art-545b97a7d2d94de3940bdf706385e410 |
| institution | Matheson Library |
| issn | 2673-9976 |
| language | English |
| publishDate | 2025-02-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Biology and Life Sciences Forum |
| spelling | doaj-art-545b97a7d2d94de3940bdf706385e4102025-06-25T13:34:46ZengMDPI AGBiology and Life Sciences Forum2673-99762025-02-014013210.3390/blsf2024040032Exploring Phenylalanine Gels: Innovations in Food Gelling AgentsLorena Sofia Pepa0Cristina dos Santos Ferreira1María del Pilar Buera2Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Buenos Aires C1428EGA, ArgentinaDepartamento de Química Orgánica, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Buenos Aires C1428EGA, ArgentinaDepartamento de Química Orgánica, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Buenos Aires C1428EGA, ArgentinaGelling agents are critical for food texture and stability; usually, polymeric substances are employed. Low-molecular-weight gelators (LMWG) like phenylalanine (PHE) form supramolecular gels. However, food applications are limited due to amino acid derivatization or gelling solvent. This study characterizes PHE, water, and propylene glycol solutions and their gelling capability when cooled or stirred. Gelation is faster at higher stirring speeds. Gel strength increases if pH is near the PHE isoelectric point or at higher PHE concentrations, which increases gel transition temperature. Solutions develop browning in xylose (XYL) presence via first-order kinetics, accelerated by increasing PHE or xylose concentration.https://www.mdpi.com/2673-9976/40/1/32phenylalaninegelsbrowning |
| spellingShingle | Lorena Sofia Pepa Cristina dos Santos Ferreira María del Pilar Buera Exploring Phenylalanine Gels: Innovations in Food Gelling Agents Biology and Life Sciences Forum phenylalanine gels browning |
| title | Exploring Phenylalanine Gels: Innovations in Food Gelling Agents |
| title_full | Exploring Phenylalanine Gels: Innovations in Food Gelling Agents |
| title_fullStr | Exploring Phenylalanine Gels: Innovations in Food Gelling Agents |
| title_full_unstemmed | Exploring Phenylalanine Gels: Innovations in Food Gelling Agents |
| title_short | Exploring Phenylalanine Gels: Innovations in Food Gelling Agents |
| title_sort | exploring phenylalanine gels innovations in food gelling agents |
| topic | phenylalanine gels browning |
| url | https://www.mdpi.com/2673-9976/40/1/32 |
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