Mixed soy globulins and β-lactoglobulin systems behaviour in aqueous solutions and at the air–water interface
- Autores
- Pizones Ruiz Henestrosa, Víctor Manuel; Martinez, María Julia; Carrera Sánchez, Cecilio; Rodríguez Patino, Juan M.; Pilosof, Ana Maria Renata
- Año de publicación
- 2014
- Idioma
- inglés
- Tipo de recurso
- artículo
- Estado
- versión publicada
- Descripción
- It has been studied in this work the effect of mixing soy globulins (b-conglycinin and glycinin) with blactoglobulin (blg) both in the bulk phase and also in their interfacial (airewater interface) and foaming properties, at pH 3.0 and 7.0 and 20 C. The analyzed properties of these systems were: particle size distribution (by dynamic light scattering (DLS)); dynamics of adsorption and surface dilatational modulus (by tensiometry); foam formation and stability (by conductimetric and optical measurements). Results revealed that mixture of 7S soy globulin and blg at pH 7.0 presented a synergistic effect that is reflected in the formation of interfacial films of enhanced elasticity. The foaming properties were also improved (better foam capacity with foams made up by smaller air bubbles). There exists a close relation between these results and that obtained by DLS (existence of a complexation between b-conglycinin and blg).
Fil: Pizones Ruiz Henestrosa, Víctor Manuel. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina
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: Carrera Sánchez, Cecilio. Universidad de Sevilla; España
Fil: Rodríguez Patino, Juan M.. Universidad de Sevilla; España
Fil: Pilosof, Ana Maria Renata. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina - Materia
-
Protein
Interactions
Proteins
Foams - Nivel de accesibilidad
- acceso abierto
- Condiciones de uso
- https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
- Repositorio
- Institución
- Consejo Nacional de Investigaciones Científicas y Técnicas
- OAI Identificador
- oai:ri.conicet.gov.ar:11336/46085
Ver los metadatos del registro completo
id |
CONICETDig_629abce5be6e6e053113433b1cca6f84 |
---|---|
oai_identifier_str |
oai:ri.conicet.gov.ar:11336/46085 |
network_acronym_str |
CONICETDig |
repository_id_str |
3498 |
network_name_str |
CONICET Digital (CONICET) |
spelling |
Mixed soy globulins and β-lactoglobulin systems behaviour in aqueous solutions and at the air–water interfacePizones Ruiz Henestrosa, Víctor ManuelMartinez, María JuliaCarrera Sánchez, CecilioRodríguez Patino, Juan M.Pilosof, Ana Maria RenataProteinInteractionsProteinsFoamshttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2It has been studied in this work the effect of mixing soy globulins (b-conglycinin and glycinin) with blactoglobulin (blg) both in the bulk phase and also in their interfacial (airewater interface) and foaming properties, at pH 3.0 and 7.0 and 20 C. The analyzed properties of these systems were: particle size distribution (by dynamic light scattering (DLS)); dynamics of adsorption and surface dilatational modulus (by tensiometry); foam formation and stability (by conductimetric and optical measurements). Results revealed that mixture of 7S soy globulin and blg at pH 7.0 presented a synergistic effect that is reflected in the formation of interfacial films of enhanced elasticity. The foaming properties were also improved (better foam capacity with foams made up by smaller air bubbles). There exists a close relation between these results and that obtained by DLS (existence of a complexation between b-conglycinin and blg).Fil: Pizones Ruiz Henestrosa, Víctor Manuel. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; ArgentinaFil: 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: Carrera Sánchez, Cecilio. Universidad de Sevilla; EspañaFil: Rodríguez Patino, Juan M.. Universidad de Sevilla; EspañaFil: Pilosof, Ana Maria Renata. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; ArgentinaElsevier2014-03info: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/11336/46085Pizones Ruiz Henestrosa, Víctor Manuel; Martinez, María Julia; Carrera Sánchez, Cecilio; Rodríguez Patino, Juan M.; Pilosof, Ana Maria Renata; Mixed soy globulins and β-lactoglobulin systems behaviour in aqueous solutions and at the air–water interface; Elsevier; Food Hydrocolloids; 35; 3-2014; 106-1140268-005X1873-7137CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0268005X13001392info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodhyd.2013.04.021info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:20:51Zoai:ri.conicet.gov.ar:11336/46085instacron: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 10:20:51.568CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse |
dc.title.none.fl_str_mv |
Mixed soy globulins and β-lactoglobulin systems behaviour in aqueous solutions and at the air–water interface |
title |
Mixed soy globulins and β-lactoglobulin systems behaviour in aqueous solutions and at the air–water interface |
spellingShingle |
Mixed soy globulins and β-lactoglobulin systems behaviour in aqueous solutions and at the air–water interface Pizones Ruiz Henestrosa, Víctor Manuel Protein Interactions Proteins Foams |
title_short |
Mixed soy globulins and β-lactoglobulin systems behaviour in aqueous solutions and at the air–water interface |
title_full |
Mixed soy globulins and β-lactoglobulin systems behaviour in aqueous solutions and at the air–water interface |
title_fullStr |
Mixed soy globulins and β-lactoglobulin systems behaviour in aqueous solutions and at the air–water interface |
title_full_unstemmed |
Mixed soy globulins and β-lactoglobulin systems behaviour in aqueous solutions and at the air–water interface |
title_sort |
Mixed soy globulins and β-lactoglobulin systems behaviour in aqueous solutions and at the air–water interface |
dc.creator.none.fl_str_mv |
Pizones Ruiz Henestrosa, Víctor Manuel Martinez, María Julia Carrera Sánchez, Cecilio Rodríguez Patino, Juan M. Pilosof, Ana Maria Renata |
author |
Pizones Ruiz Henestrosa, Víctor Manuel |
author_facet |
Pizones Ruiz Henestrosa, Víctor Manuel Martinez, María Julia Carrera Sánchez, Cecilio Rodríguez Patino, Juan M. Pilosof, Ana Maria Renata |
author_role |
author |
author2 |
Martinez, María Julia Carrera Sánchez, Cecilio Rodríguez Patino, Juan M. Pilosof, Ana Maria Renata |
author2_role |
author author author author |
dc.subject.none.fl_str_mv |
Protein Interactions Proteins Foams |
topic |
Protein Interactions Proteins Foams |
purl_subject.fl_str_mv |
https://purl.org/becyt/ford/2.11 https://purl.org/becyt/ford/2 |
dc.description.none.fl_txt_mv |
It has been studied in this work the effect of mixing soy globulins (b-conglycinin and glycinin) with blactoglobulin (blg) both in the bulk phase and also in their interfacial (airewater interface) and foaming properties, at pH 3.0 and 7.0 and 20 C. The analyzed properties of these systems were: particle size distribution (by dynamic light scattering (DLS)); dynamics of adsorption and surface dilatational modulus (by tensiometry); foam formation and stability (by conductimetric and optical measurements). Results revealed that mixture of 7S soy globulin and blg at pH 7.0 presented a synergistic effect that is reflected in the formation of interfacial films of enhanced elasticity. The foaming properties were also improved (better foam capacity with foams made up by smaller air bubbles). There exists a close relation between these results and that obtained by DLS (existence of a complexation between b-conglycinin and blg). Fil: Pizones Ruiz Henestrosa, Víctor Manuel. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina 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: Carrera Sánchez, Cecilio. Universidad de Sevilla; España Fil: Rodríguez Patino, Juan M.. Universidad de Sevilla; España Fil: Pilosof, Ana Maria Renata. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina |
description |
It has been studied in this work the effect of mixing soy globulins (b-conglycinin and glycinin) with blactoglobulin (blg) both in the bulk phase and also in their interfacial (airewater interface) and foaming properties, at pH 3.0 and 7.0 and 20 C. The analyzed properties of these systems were: particle size distribution (by dynamic light scattering (DLS)); dynamics of adsorption and surface dilatational modulus (by tensiometry); foam formation and stability (by conductimetric and optical measurements). Results revealed that mixture of 7S soy globulin and blg at pH 7.0 presented a synergistic effect that is reflected in the formation of interfacial films of enhanced elasticity. The foaming properties were also improved (better foam capacity with foams made up by smaller air bubbles). There exists a close relation between these results and that obtained by DLS (existence of a complexation between b-conglycinin and blg). |
publishDate |
2014 |
dc.date.none.fl_str_mv |
2014-03 |
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/11336/46085 Pizones Ruiz Henestrosa, Víctor Manuel; Martinez, María Julia; Carrera Sánchez, Cecilio; Rodríguez Patino, Juan M.; Pilosof, Ana Maria Renata; Mixed soy globulins and β-lactoglobulin systems behaviour in aqueous solutions and at the air–water interface; Elsevier; Food Hydrocolloids; 35; 3-2014; 106-114 0268-005X 1873-7137 CONICET Digital CONICET |
url |
http://hdl.handle.net/11336/46085 |
identifier_str_mv |
Pizones Ruiz Henestrosa, Víctor Manuel; Martinez, María Julia; Carrera Sánchez, Cecilio; Rodríguez Patino, Juan M.; Pilosof, Ana Maria Renata; Mixed soy globulins and β-lactoglobulin systems behaviour in aqueous solutions and at the air–water interface; Elsevier; Food Hydrocolloids; 35; 3-2014; 106-114 0268-005X 1873-7137 CONICET Digital CONICET |
dc.language.none.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0268005X13001392 info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodhyd.2013.04.021 |
dc.rights.none.fl_str_mv |
info:eu-repo/semantics/openAccess https://creativecommons.org/licenses/by-nc-nd/2.5/ar/ |
eu_rights_str_mv |
openAccess |
rights_invalid_str_mv |
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/ |
dc.format.none.fl_str_mv |
application/pdf application/pdf application/pdf application/pdf |
dc.publisher.none.fl_str_mv |
Elsevier |
publisher.none.fl_str_mv |
Elsevier |
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_ |
1844614192670179328 |
score |
13.070432 |