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
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/46085
Acceder
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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 Técnicas2025-10-22T11:53:30Zoai: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:34982025-10-22 11:53:30.841CONICET 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_ 1846782230967353344
score 13.199325

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