Surface adsorption behaviour of milk whey protein and pectin mixtures under conditions of air-water interface saturation

Authors
Perez, Adrián Alejandro; Carrera Sánchez, Cecilio; Rodríguez Patino, Juan; Rubiolo, Amelia Catalina; Santiago, Liliana
Publication Year
2011
Language
English
Format
article
Status
Published version
Description
Milk whey proteins (MWP) and pectins (Ps) are biopolymer ingredients commonly used in the manufacture of colloidal food products. Therefore, knowledge of the interfacial characteristics of these biopolymers and their mixtures is very important for the design of food dispersion formulations (foams and/or emulsions). In this paper, we examine the adsorption and surface dilatational behavior of MWP/Ps systems under conditions in which biopolymers can saturate the air–water interface on their own. Experiments were performed at constant temperature (20 ºC), pH 7 and ionic strength 0.05M. Two MWP samples, beta-lactoglobulin ( beta-LG) and whey protein concentrate (WPC), and two Ps samples, low-methoxyl pectin (LMP) and high-methoxyl pectin (HMP) were evaluated. The contribution of biopolymers (MWP and Ps) to the interfacial properties of mixed systems was evaluated on the basis of their individual surface molecular characteristics. Biopolymer bulk concentration capable of saturating the air–water interface was estimated from surface pressure isotherms. Under conditions of interfacial saturation, dynamic adsorption behavior (surface pressure and dilatational rheological characteristics) of MWP/Ps systems was discussed from a kinetic point of view, in terms of molecular diffusion, penetration and configuration al rearrangement at the air–water interface. The main adsorption mechanism in MWP/LMP mixtures might be the MWP interfacial segregation due to the thermodynamic incompatibility between MWP and LMP (synergistic mechanism); while the interfacial adsorption in MWP/HMP mixtures could be characterized by a competitive mechanism between MWP and HMP at the air–water interface (antagonis- tic mechanism). The magnitude of these phenomena could be closely related to differences in molecular composition and/or aggregation state of MWP ( beta-LG and WPC).
Fil: Perez, Adrián Alejandro. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Universidad Nacional del Litoral. Facultad de Ingeniería Química; Argentina
Fil: Carrera Sánchez, Cecilio. Universidad de Sevilla; España
Fil: Rodríguez Patino, Juan. Universidad de Sevilla; España
Fil: Rubiolo, Amelia Catalina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química (i); Argentina. Universidad Nacional del Litoral. Facultad de Ingeniería Química; Argentina
Fil: Santiago, Liliana. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina
Subject
β-Lactoglobulin
Air–water interface
Whey protein concentrate
Pectin
Alimentos y Bebidas
Otras Ingenierías y Tecnologías
INGENIERÍAS Y TECNOLOGÍAS
Access level
Restricted access
License
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Repository
CONICET Digital (CONICET)
Institution
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identifier
oai:ri.conicet.gov.ar:11336/13356