Publication: Aplicación de técnicas de RMN al análisis de quesos de oveja y películas comestibles. Evaluación de su potencial para la supervisión y predicción de características reológicas y estructurales
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2017-08-02
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Universidad Complutense de Madrid
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Abstract
Se desarrollaron dos líneas de trabajo en las que se ha estudiado el potencial de técnicas de análisis no destructivo de Resonancia Magnética Nuclear (RMN) para aportar información sobre distintas estructuras constituidas por proteínas de origen lácteo (quesos y películas de proteínas de lactosuero). Entre las técnicas de RMN, se han utilizado la Imagen de Resonancia Magnética (IRM), la relaxometría de RMN y la espectroscopía de 1H-RMN con sonda HRMAS (High Resolution Magnic Angle Spinning) (1H-RMN/HRMAS). Estas metodologías permiten el análisis de las matrices complejas sin necesidad de pasos previos de derivatización y/o separación. La espectroscopía de RMN posibilita además el estudio de diversos componentes en un mismo ensayo, a lo que debe la denominación de "detector universal". Planteamiento del estudio Por una parte, se han estudiado los quesos de leche de oveja de pasta prensada y coagulación enzimática de mayor producción y consumo en España, elaborados en la Comunidad de Castilla y León (CL) y Castilla-La Mancha (CLM). En este estudio se han incluido quesos de producción industrial (I) y tradicional (T), fabricados con leche pasteurizada (quesos I-CLM con Denominación de Origen Manchego) o con leche cruda (quesos I-CL, T-CL y T-CLM). Los quesos fueron analizados a lo largo del proceso de maduración (2-180 días). En todos ellos se han analizado las características de su macroestructura (mediante IRM), microestructura (mediante relaxometría de RMN) y su metaboloma (mediante 1H-RMN/HRMAS), además de su morfología mediante microscopía electrónica de barrido (MEB) y diversos atributos fisicoquímicos y de textura. Por otra parte, se han elaborado películas comestibles a partir de un concentrado comercial de proteínas de lactosuero de vacuno. Se analizó su comportamiento mecánico y características estructurales mediante relaxometría de RMN, mono (1D) y bidimensional (2D)...
Two different lines of work were developed in order to study the potential of non-destructive analytical Nuclear Magnetic Resonance (NMR)-based techniques to provide information on different structures consisting of proteins of dairy origin (cheese matrices and bovine whey protein films). Among NMR techniques, Magnetic Resonance Imaging (MRI), NMR relaxometry and 1H-NMR spectroscopy with HRMAS (High Resolution Magic Angle Spinning) probe have been used. These methodologies allow to study complex matrices without the need of previous derivatization and / or separation. NMR spectroscopy also facilitates to identify several components in the same test, so it is called "universal detector". Experimental Design On the one hand, ewe`s pressed curd cheeses with enzymatic coagulation made in Castilla y León (CL) and Castilla-La Mancha (CLM) regions were studied, given their increased production and consumption in Spain. In this study, traditional-made (T) and industrial-made (I) cheeses, from pasteurized milk (Manchego cheese I-CLM, Protected Designation of Origin) or raw milk (I-CL, TCL and T-CLM) were included. Cheeses were analyzed throughout the ripening process (2-180 days). In all cases, macrostructure (by means of MRI), microstructure (by NMR relaxometry), metabolome (by 1H-NMR/HRMAS), morphology (by scanning electron microscopy, SEM)) and several physicochemical and textural features were analyzed. On the other hand, edible films have been manufactured from a commercial bovine whey protein concentrate. Mechanical behaviour and structural characteristics were analyzed by means of mono-dimensional (1D) and two-dimensional (2D) NMR relaxometry...
Two different lines of work were developed in order to study the potential of non-destructive analytical Nuclear Magnetic Resonance (NMR)-based techniques to provide information on different structures consisting of proteins of dairy origin (cheese matrices and bovine whey protein films). Among NMR techniques, Magnetic Resonance Imaging (MRI), NMR relaxometry and 1H-NMR spectroscopy with HRMAS (High Resolution Magic Angle Spinning) probe have been used. These methodologies allow to study complex matrices without the need of previous derivatization and / or separation. NMR spectroscopy also facilitates to identify several components in the same test, so it is called "universal detector". Experimental Design On the one hand, ewe`s pressed curd cheeses with enzymatic coagulation made in Castilla y León (CL) and Castilla-La Mancha (CLM) regions were studied, given their increased production and consumption in Spain. In this study, traditional-made (T) and industrial-made (I) cheeses, from pasteurized milk (Manchego cheese I-CLM, Protected Designation of Origin) or raw milk (I-CL, TCL and T-CLM) were included. Cheeses were analyzed throughout the ripening process (2-180 days). In all cases, macrostructure (by means of MRI), microstructure (by NMR relaxometry), metabolome (by 1H-NMR/HRMAS), morphology (by scanning electron microscopy, SEM)) and several physicochemical and textural features were analyzed. On the other hand, edible films have been manufactured from a commercial bovine whey protein concentrate. Mechanical behaviour and structural characteristics were analyzed by means of mono-dimensional (1D) and two-dimensional (2D) NMR relaxometry...
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Tesis inédita de la Universidad Complutense de Madrid, Facultad de Veterinaria, Departamento de Nutrición, Bromatología y Tecnología de los Alimentos, leída el 17-06-2016