Interfacial and foaming interactions between casein glycomacropeptide (CMP) and propylene glycol alginate

Autores
Martinez, María Julia; Pizones Ruiz Henestrosa, Víctor Manuel; Carrera Sánchez, Cecilio; Rodríguez Patino, Juan M.; Pilosof, Ana Maria Renata
Año de publicación
2012
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Proteins and polysaccharides are widely used in food formulation. While most of the proteins are surface active, only few polysaccharides can adsorb at the air?water interface; this is the case of propylene glycol alginates (PGA). It is known that casein glycomacropeptide (CMP), a bioactive polypeptide derived from casein by the action of chymosin, presents a great foaming capacity but provides unstable foams. So,the objective of this work was to analyze the impact of mixing CMP and a commercial variety of PGA, Kelcoloid O (KO), on the interfacial and foaming properties at pH 7.0. It was determined the surface pressure isotherm, the dynamics of adsorption and the foaming properties for CMP, KO and the mixed system CMP-KO.CMP dominated the surface pressure of CMP?KO mixed system. The presence of KO synergistically improved the viscoelastic properties of surface film. The foaming capacity of CMP was altered by KO. KO foam presented a higher stability than CMP foam and it controlled the stability against drainage and the initial collapse in the mixed foam.
Fil: Martinez, María Julia. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina
Fil: Pizones Ruiz Henestrosa, Víctor Manuel. 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
Fil: Rodríguez Patino, Juan M.. Universidad de Sevilla; España
Fil: Pilosof, Ana Maria Renata. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Materia
CASEIN GLYCOMACROPEPTIDE
FOAM
INTERFACE
PROPYLENE GLYCOL ALGINATES
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:11336/198944
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/198944
network_acronym_str CONICETDig
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network_name_str CONICET Digital (CONICET)
spelling Interfacial and foaming interactions between casein glycomacropeptide (CMP) and propylene glycol alginateMartinez, María JuliaPizones Ruiz Henestrosa, Víctor ManuelCarrera Sánchez, CecilioRodríguez Patino, Juan M.Pilosof, Ana Maria RenataCASEIN GLYCOMACROPEPTIDEFOAMINTERFACEPROPYLENE GLYCOL ALGINATEShttps://purl.org/becyt/ford/2.4https://purl.org/becyt/ford/2Proteins and polysaccharides are widely used in food formulation. While most of the proteins are surface active, only few polysaccharides can adsorb at the air?water interface; this is the case of propylene glycol alginates (PGA). It is known that casein glycomacropeptide (CMP), a bioactive polypeptide derived from casein by the action of chymosin, presents a great foaming capacity but provides unstable foams. So,the objective of this work was to analyze the impact of mixing CMP and a commercial variety of PGA, Kelcoloid O (KO), on the interfacial and foaming properties at pH 7.0. It was determined the surface pressure isotherm, the dynamics of adsorption and the foaming properties for CMP, KO and the mixed system CMP-KO.CMP dominated the surface pressure of CMP?KO mixed system. The presence of KO synergistically improved the viscoelastic properties of surface film. The foaming capacity of CMP was altered by KO. KO foam presented a higher stability than CMP foam and it controlled the stability against drainage and the initial collapse in the mixed foam.Fil: Martinez, María Julia. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; ArgentinaFil: Pizones Ruiz Henestrosa, Víctor Manuel. 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; EspañaFil: Rodríguez Patino, Juan M.. Universidad de Sevilla; EspañaFil: Pilosof, Ana Maria Renata. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaElsevier Science2012-06info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/198944Martinez, María Julia; Pizones Ruiz Henestrosa, Víctor Manuel; Carrera Sánchez, Cecilio; Rodríguez Patino, Juan M.; Pilosof, Ana Maria Renata; Interfacial and foaming interactions between casein glycomacropeptide (CMP) and propylene glycol alginate; Elsevier Science; Colloids and Surfaces B: Biointerfaces; 95; 6-2012; 214-2210927-7765CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0927776512001567info:eu-repo/semantics/altIdentifier/doi/10.1016/j.colsurfb.2012.02.045info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:00:25Zoai:ri.conicet.gov.ar:11336/198944instacron: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:34982025-09-29 10:00:25.65CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Interfacial and foaming interactions between casein glycomacropeptide (CMP) and propylene glycol alginate
title Interfacial and foaming interactions between casein glycomacropeptide (CMP) and propylene glycol alginate
spellingShingle Interfacial and foaming interactions between casein glycomacropeptide (CMP) and propylene glycol alginate
Martinez, María Julia
CASEIN GLYCOMACROPEPTIDE
FOAM
INTERFACE
PROPYLENE GLYCOL ALGINATES
title_short Interfacial and foaming interactions between casein glycomacropeptide (CMP) and propylene glycol alginate
title_full Interfacial and foaming interactions between casein glycomacropeptide (CMP) and propylene glycol alginate
title_fullStr Interfacial and foaming interactions between casein glycomacropeptide (CMP) and propylene glycol alginate
title_full_unstemmed Interfacial and foaming interactions between casein glycomacropeptide (CMP) and propylene glycol alginate
title_sort Interfacial and foaming interactions between casein glycomacropeptide (CMP) and propylene glycol alginate
dc.creator.none.fl_str_mv Martinez, María Julia
Pizones Ruiz Henestrosa, Víctor Manuel
Carrera Sánchez, Cecilio
Rodríguez Patino, Juan M.
Pilosof, Ana Maria Renata
author Martinez, María Julia
author_facet Martinez, María Julia
Pizones Ruiz Henestrosa, Víctor Manuel
Carrera Sánchez, Cecilio
Rodríguez Patino, Juan M.
Pilosof, Ana Maria Renata
author_role author
author2 Pizones Ruiz Henestrosa, Víctor Manuel
Carrera Sánchez, Cecilio
Rodríguez Patino, Juan M.
Pilosof, Ana Maria Renata
author2_role author
author
author
author
dc.subject.none.fl_str_mv CASEIN GLYCOMACROPEPTIDE
FOAM
INTERFACE
PROPYLENE GLYCOL ALGINATES
topic CASEIN GLYCOMACROPEPTIDE
FOAM
INTERFACE
PROPYLENE GLYCOL ALGINATES
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.4
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Proteins and polysaccharides are widely used in food formulation. While most of the proteins are surface active, only few polysaccharides can adsorb at the air?water interface; this is the case of propylene glycol alginates (PGA). It is known that casein glycomacropeptide (CMP), a bioactive polypeptide derived from casein by the action of chymosin, presents a great foaming capacity but provides unstable foams. So,the objective of this work was to analyze the impact of mixing CMP and a commercial variety of PGA, Kelcoloid O (KO), on the interfacial and foaming properties at pH 7.0. It was determined the surface pressure isotherm, the dynamics of adsorption and the foaming properties for CMP, KO and the mixed system CMP-KO.CMP dominated the surface pressure of CMP?KO mixed system. The presence of KO synergistically improved the viscoelastic properties of surface film. The foaming capacity of CMP was altered by KO. KO foam presented a higher stability than CMP foam and it controlled the stability against drainage and the initial collapse in the mixed foam.
Fil: Martinez, María Julia. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina
Fil: Pizones Ruiz Henestrosa, Víctor Manuel. 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
Fil: Rodríguez Patino, Juan M.. Universidad de Sevilla; España
Fil: Pilosof, Ana Maria Renata. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
description Proteins and polysaccharides are widely used in food formulation. While most of the proteins are surface active, only few polysaccharides can adsorb at the air?water interface; this is the case of propylene glycol alginates (PGA). It is known that casein glycomacropeptide (CMP), a bioactive polypeptide derived from casein by the action of chymosin, presents a great foaming capacity but provides unstable foams. So,the objective of this work was to analyze the impact of mixing CMP and a commercial variety of PGA, Kelcoloid O (KO), on the interfacial and foaming properties at pH 7.0. It was determined the surface pressure isotherm, the dynamics of adsorption and the foaming properties for CMP, KO and the mixed system CMP-KO.CMP dominated the surface pressure of CMP?KO mixed system. The presence of KO synergistically improved the viscoelastic properties of surface film. The foaming capacity of CMP was altered by KO. KO foam presented a higher stability than CMP foam and it controlled the stability against drainage and the initial collapse in the mixed foam.
publishDate 2012
dc.date.none.fl_str_mv 2012-06
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/11336/198944
Martinez, María Julia; Pizones Ruiz Henestrosa, Víctor Manuel; Carrera Sánchez, Cecilio; Rodríguez Patino, Juan M.; Pilosof, Ana Maria Renata; Interfacial and foaming interactions between casein glycomacropeptide (CMP) and propylene glycol alginate; Elsevier Science; Colloids and Surfaces B: Biointerfaces; 95; 6-2012; 214-221
0927-7765
CONICET Digital
CONICET
url http://hdl.handle.net/11336/198944
identifier_str_mv Martinez, María Julia; Pizones Ruiz Henestrosa, Víctor Manuel; Carrera Sánchez, Cecilio; Rodríguez Patino, Juan M.; Pilosof, Ana Maria Renata; Interfacial and foaming interactions between casein glycomacropeptide (CMP) and propylene glycol alginate; Elsevier Science; Colloids and Surfaces B: Biointerfaces; 95; 6-2012; 214-221
0927-7765
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0927776512001567
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.colsurfb.2012.02.045
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
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier Science
publisher.none.fl_str_mv Elsevier Science
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
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score 13.070432

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