Improved Functionality of Foamed WPI Solutions by Ultrasound Application

Autores
Martínez, Karina Dafne; Carrera Sánchez, Cecilio
Año de publicación
2016
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The objective of this work was to determine the effect of ultrasound on the stability of foams of whey protein isolate. It was used an ultrasonic processor Vibra Cell Sonics, model VCX at a frequency of 20 kHz and an amplitude of 20%. For this study, two pHs and two concentrations of whey proteins were made to analyze the foaming properties by conductometric and optical methods. Measurements of the variations of surface pressure (π) with the molecular area (A) of films were also analyzed at the air-water interface with an automated KSV Langmuir type. The foam stability parameters of whey proteins were worse when ultrasound were applied at pH 7, whereas were improved or unchanged at pH 3. In other hand, bubbles images analysis showed also concentration effect through evident viscosity increase at the high concentration used.
Fil: Martínez, Karina Dafne. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Carrera Sánchez, Cecilio. Universidad de Sevilla; España
Materia
ULTRASOUND
WHEY PROTEIN ISOLATE
FOAMING PROPERTIES
INTERRFACIAL PROPERTIES
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/59935
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/59935
network_acronym_str CONICETDig
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network_name_str CONICET Digital (CONICET)
spelling Improved Functionality of Foamed WPI Solutions by Ultrasound ApplicationMartínez, Karina DafneCarrera Sánchez, CecilioULTRASOUNDWHEY PROTEIN ISOLATEFOAMING PROPERTIESINTERRFACIAL PROPERTIEShttps://purl.org/becyt/ford/1.4https://purl.org/becyt/ford/1The objective of this work was to determine the effect of ultrasound on the stability of foams of whey protein isolate. It was used an ultrasonic processor Vibra Cell Sonics, model VCX at a frequency of 20 kHz and an amplitude of 20%. For this study, two pHs and two concentrations of whey proteins were made to analyze the foaming properties by conductometric and optical methods. Measurements of the variations of surface pressure (π) with the molecular area (A) of films were also analyzed at the air-water interface with an automated KSV Langmuir type. The foam stability parameters of whey proteins were worse when ultrasound were applied at pH 7, whereas were improved or unchanged at pH 3. In other hand, bubbles images analysis showed also concentration effect through evident viscosity increase at the high concentration used.Fil: Martínez, Karina Dafne. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Carrera Sánchez, Cecilio. Universidad de Sevilla; EspañaUnited Scientific Group2016-04info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/59935Martínez, Karina Dafne; Carrera Sánchez, Cecilio; Improved Functionality of Foamed WPI Solutions by Ultrasound Application; United Scientific Group; Journal of Food Chemistry and Nanotechnology; 2; 2; 4-2016; 79-842471-4291CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.17756/jfcn.2016-015info:eu-repo/semantics/altIdentifier/url/http://foodchemistryjournal.com/2016/04/26/improved-functionality-of-foamed-wpi-solutions-by-ultrasound-application/info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:50:51Zoai:ri.conicet.gov.ar:11336/59935instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-03 09:50:51.808CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Improved Functionality of Foamed WPI Solutions by Ultrasound Application
title Improved Functionality of Foamed WPI Solutions by Ultrasound Application
spellingShingle Improved Functionality of Foamed WPI Solutions by Ultrasound Application
Martínez, Karina Dafne
ULTRASOUND
WHEY PROTEIN ISOLATE
FOAMING PROPERTIES
INTERRFACIAL PROPERTIES
title_short Improved Functionality of Foamed WPI Solutions by Ultrasound Application
title_full Improved Functionality of Foamed WPI Solutions by Ultrasound Application
title_fullStr Improved Functionality of Foamed WPI Solutions by Ultrasound Application
title_full_unstemmed Improved Functionality of Foamed WPI Solutions by Ultrasound Application
title_sort Improved Functionality of Foamed WPI Solutions by Ultrasound Application
dc.creator.none.fl_str_mv Martínez, Karina Dafne
Carrera Sánchez, Cecilio
author Martínez, Karina Dafne
author_facet Martínez, Karina Dafne
Carrera Sánchez, Cecilio
author_role author
author2 Carrera Sánchez, Cecilio
author2_role author
dc.subject.none.fl_str_mv ULTRASOUND
WHEY PROTEIN ISOLATE
FOAMING PROPERTIES
INTERRFACIAL PROPERTIES
topic ULTRASOUND
WHEY PROTEIN ISOLATE
FOAMING PROPERTIES
INTERRFACIAL PROPERTIES
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.4
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv The objective of this work was to determine the effect of ultrasound on the stability of foams of whey protein isolate. It was used an ultrasonic processor Vibra Cell Sonics, model VCX at a frequency of 20 kHz and an amplitude of 20%. For this study, two pHs and two concentrations of whey proteins were made to analyze the foaming properties by conductometric and optical methods. Measurements of the variations of surface pressure (π) with the molecular area (A) of films were also analyzed at the air-water interface with an automated KSV Langmuir type. The foam stability parameters of whey proteins were worse when ultrasound were applied at pH 7, whereas were improved or unchanged at pH 3. In other hand, bubbles images analysis showed also concentration effect through evident viscosity increase at the high concentration used.
Fil: Martínez, Karina Dafne. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Carrera Sánchez, Cecilio. Universidad de Sevilla; España
description The objective of this work was to determine the effect of ultrasound on the stability of foams of whey protein isolate. It was used an ultrasonic processor Vibra Cell Sonics, model VCX at a frequency of 20 kHz and an amplitude of 20%. For this study, two pHs and two concentrations of whey proteins were made to analyze the foaming properties by conductometric and optical methods. Measurements of the variations of surface pressure (π) with the molecular area (A) of films were also analyzed at the air-water interface with an automated KSV Langmuir type. The foam stability parameters of whey proteins were worse when ultrasound were applied at pH 7, whereas were improved or unchanged at pH 3. In other hand, bubbles images analysis showed also concentration effect through evident viscosity increase at the high concentration used.
publishDate 2016
dc.date.none.fl_str_mv 2016-04
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/59935
Martínez, Karina Dafne; Carrera Sánchez, Cecilio; Improved Functionality of Foamed WPI Solutions by Ultrasound Application; United Scientific Group; Journal of Food Chemistry and Nanotechnology; 2; 2; 4-2016; 79-84
2471-4291
CONICET Digital
CONICET
url http://hdl.handle.net/11336/59935
identifier_str_mv Martínez, Karina Dafne; Carrera Sánchez, Cecilio; Improved Functionality of Foamed WPI Solutions by Ultrasound Application; United Scientific Group; Journal of Food Chemistry and Nanotechnology; 2; 2; 4-2016; 79-84
2471-4291
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.17756/jfcn.2016-015
info:eu-repo/semantics/altIdentifier/url/http://foodchemistryjournal.com/2016/04/26/improved-functionality-of-foamed-wpi-solutions-by-ultrasound-application/
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv United Scientific Group
publisher.none.fl_str_mv United Scientific Group
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1842269057950154752
score 13.13397

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