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Guilherme M. Tavares
Universidade Federal de Viçosa
11Publications
6H-index
159Citations
Publications 11
Newest
#1Jansen Kelis Ferreira Torres (UFV: Universidade Federal de Viçosa)H-Index: 1
#2Rodrigo Stephani (UFJF: Universidade Federal de Juiz de Fora)H-Index: 1
Last.Ítalo Tuler Perrone (UFV: Universidade Federal de Viçosa)H-Index: 6
view all 10 authors...
Few reports describe the effect of lactose hydrolysis on the properties of milk powder during production and storage. Hence, the aim of this study was to evaluate the effects of five different levels of enzymatic lactose hydrolysis during the production and storage of milk powder. As the lactose hydrolysis rate increased, adhesion to the drying chamber also increased, due to higher levels of particle agglomeration. Additionally, more brown powder was obtained when the lactose hydrolysis rate was...
8 CitationsSource
#1Guilherme M. Tavares (UFV: Universidade Federal de Viçosa)H-Index: 6
#2Thomas Croguennec (Agrocampus Ouest)H-Index: 8
Last.Saïd Bouhallab (Agrocampus Ouest)H-Index: 6
view all 5 authors...
Abstract Heteroprotein complex coacervation corresponds to the formation of two liquid phases in equilibrium induced by the interaction of two oppositely charged proteins. The more concentrated phase known as coacervate phase, has attracted interest from several fields of science due to its potential applications for example for encapsulation and delivery of bioactives. Prior such application, it is necessary to understand how the presence of small ligands affects the complex coacervation. In th...
4 CitationsSource
#1Thomas Croguennec (Agrocampus Ouest)H-Index: 8
#2Guilherme M. Tavares (UFV: Universidade Federal de Viçosa)H-Index: 6
Last.Saïd Bouhallab (Agrocampus Ouest)H-Index: 6
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Abstract Proteins exhibit a rich diversity of functional, physico-chemical and biodegradable properties which makes them appealing for various applications in the food and non-food sectors. Such properties are attributed to their ability to interact and assemble into a diversity of supramolecular structures. The present review addresses the updated research progress in the recent field of complex coacervation made from mixtures of oppositely charged proteins (i.e. heteroprotein systems). First, ...
21 CitationsSource
Last.Said BouhallabH-Index: 29
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Under specific conditions, mixing two oppositely charged proteins induces liquid–liquid phase separation. The denser phase, or coacervate phase, can be potentially applied as a system to protect or encapsulate different bioactive molecules with a broad range of food and/or medical applications. The optimization of the design and efficiency of such systems requires a precise understanding of the structure and the equilibrium of the nanocomplexes formed within the coacervate. Here, we report on th...
7 CitationsSource
#1Jansen Kelis Ferreira Torres (UFJF: Universidade Federal de Juiz de Fora)
#2Rodrigo Stephani (UFJF: Universidade Federal de Juiz de Fora)H-Index: 7
Last.Ítalo Tuler Perrone (UFV: Universidade Federal de Viçosa)H-Index: 6
view all 7 authors...
The food industry has the challenge and the opportunity to develop new products with reduced or low lactose content in order to meet the needs of a growing mass of people with lactose intolerance. The manufacture of spray dried products with hydrolyzed lactose is extremely challenging. These products are highly hygroscopic, which influence the productivity and conservation of the powders, not to mention the undesirable and inevitable technological problem of constant clogging of drying chambers....
Source
#2Thomas CroguennecH-Index: 19
Last.Said BouhallabH-Index: 29
view all 7 authors...
In the study presented here, we investigated the interaction at pH 5.5 between folic acid (FA) and lactoferrin (LF), a positively charged protein. We found a binding constant Ka of 105 M–1 and a high stoichiometry of 10 mol of FA/mol of LF. The size and charge of the complexes formed evolved during titration experiments. Increasing the ionic strength to 50 mM completely abolished the isothermal titration calorimetry (ITC) signal, suggesting the predominance of electrostatic interactions in the e...
9 CitationsSource
#1Guilherme M. Tavares (UFV: Universidade Federal de Viçosa)H-Index: 6
#2Thomas Croguennec (INRA: Institut national de la recherche agronomique)H-Index: 19
Last.Said Bouhallab (INRA: Institut national de la recherche agronomique)H-Index: 29
view all 5 authors...
This work reports on the impact of subtle change of protein charge on coacervation and subsequent liquid–liquid phase separation between two oppositely charged globular proteins. For this purpose, a comparative study was conducted on the coacervation of lactoferrin (LF) with the two β-lactoglobulin (β-LG) isoforms. Upon mixing LF with an excess of β-LG, microspheres were formed throughout coacervation under narrow pH range (5.4–6.0). At the optimal pH of coacervation, LF being the limiting partn...
23 CitationsSource
#1Guilherme M. Tavares (UFV: Universidade Federal de Viçosa)H-Index: 6
#2Thomas Croguennec (INRA: Institut national de la recherche agronomique)H-Index: 19
Last.Said Bouhallab (INRA: Institut national de la recherche agronomique)H-Index: 29
view all 4 authors...
Increasing the shelf-life of sensitive substances and targeting the release of nutritional/bioactive molecules are among the great challenges for the food industry. The development of food products with embedded encapsulation devices used to reach these objectives, constitutes a growing market. Milk proteins are biopolymers that are chemically and structurally versatile and are well adapted to several encapsulation purposes. Therefore, in this paper, the strategies, techniques, advantages and tr...
86 CitationsSource
#1Geruza DiasH-Index: 1
Last.Mauro Mansur FurtadoH-Index: 3
view all 4 authors...
#1Geruza Dias (UFV: Universidade Federal de Viçosa)H-Index: 1
#2Guilherme M. Tavares (UFV: Universidade Federal de Viçosa)H-Index: 6
Last.Mauro Mansur Furtado (UFV: Universidade Federal de Viçosa)H-Index: 3
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O presente estudo avaliou o efeito da adicao do Geotrichum candidum, como cultura adjunta, na aceitacao e composicao do queijo tipo Camembert. O leite utilizado na fabricacao dos queijos foi submetido a pasteurizacao e adicionado de Lactococcus lactis subsp. Lactis e Lactococcus lactis subsp. cremoris. Foram realizados quatro tratamentos: controle (T1) – sem adicao de Geotrichum candidum; e T2, T3 e T4, com concentracoes, respectivamente, de 0,5 U, 1 U e 1,5 U do microorganismo. Apos 1, 9, 17, 2...
1 Citations
12