Interfacial and Foaming Characteristics of Milk Whey Protein and Polysaccharide Mixed Systems

Autores
Perez, Adrián Alejandro; Carrara, Carlos Roberto; Carrera Sánchez, Cecilio; Santiago, Liliana Gabriela; Rodríguez Patino, J.M.
Año de publicación
2010
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Protein-polysaccharide (PS) interactions find many applications in food engineering and new foam formulations. In this article, we have studied the effect of anionic nonsur-face active PSs [sodium alginate (SA) and lambda-carrageenan (k-C)] in aqueous solution on interfacial and foaming characteristics of milk whey proteins [whey protein concentrate (WPC) and whey protein isolate (WPI)]. Whey protein concentration (1.0% wt), temperature (20 C), pH (7), and ionic strength (0.05 M) of the aqueous media were kept constant, while PS influence was evaluated within a 0.0-1.0% wt concentration range. The dynamic properties (dynamics of adsorption and surface dilatational properties) of WPC/PS and WPI/PS adsorbed films were considered in order to correlate the foaming characteristics of the biopolymer mixed systems. Foaming characteristics of the biopolymer mixed systems depended on the PS relative concentration in the aqueous phase and on the whey protein-PS interactions in solution and at the air-water interface. Dynamic surface properties of the adsorbed films at short adsorption time had a significant effect on foaming capacity. For a particular system, the overall foam destabilization (foam half-life time) and the individual destabilization processes (drainage, disproportionation, and bubble coalescence) depend on the nature of the PS, its relative bulk concentration, and whey protein-PS interactions in the vicinity of the air-water interface. The viscosity of the aqueous phase has an effect on the rate of drainage while the rate of disproportionation/collapse is more dependent on the interfacial characteristics of the adsorbed film.
Fil: Perez, Adrián Alejandro. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Carrara, Carlos Roberto. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina
Fil: Carrera Sánchez, Cecilio. Facultad de Quimica Depto de Ingeniería Química; España
Fil: Santiago, Liliana Gabriela. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina
Fil: Rodríguez Patino, J.M.. Facultad de Quìmica. Dpto de Ingenierìa Quìmica; España
Materia
whey protein concentrate
sodium alginate
lambda- carrageenan
protein-polysaccharide interactions
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:11336/97623
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/97623
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Interfacial and Foaming Characteristics of Milk Whey Protein and Polysaccharide Mixed SystemsPerez, Adrián AlejandroCarrara, Carlos RobertoCarrera Sánchez, CecilioSantiago, Liliana GabrielaRodríguez Patino, J.M.whey protein concentratesodium alginatelambda- carrageenanprotein-polysaccharide interactionshttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Protein-polysaccharide (PS) interactions find many applications in food engineering and new foam formulations. In this article, we have studied the effect of anionic nonsur-face active PSs [sodium alginate (SA) and lambda-carrageenan (k-C)] in aqueous solution on interfacial and foaming characteristics of milk whey proteins [whey protein concentrate (WPC) and whey protein isolate (WPI)]. Whey protein concentration (1.0% wt), temperature (20 C), pH (7), and ionic strength (0.05 M) of the aqueous media were kept constant, while PS influence was evaluated within a 0.0-1.0% wt concentration range. The dynamic properties (dynamics of adsorption and surface dilatational properties) of WPC/PS and WPI/PS adsorbed films were considered in order to correlate the foaming characteristics of the biopolymer mixed systems. Foaming characteristics of the biopolymer mixed systems depended on the PS relative concentration in the aqueous phase and on the whey protein-PS interactions in solution and at the air-water interface. Dynamic surface properties of the adsorbed films at short adsorption time had a significant effect on foaming capacity. For a particular system, the overall foam destabilization (foam half-life time) and the individual destabilization processes (drainage, disproportionation, and bubble coalescence) depend on the nature of the PS, its relative bulk concentration, and whey protein-PS interactions in the vicinity of the air-water interface. The viscosity of the aqueous phase has an effect on the rate of drainage while the rate of disproportionation/collapse is more dependent on the interfacial characteristics of the adsorbed film.Fil: Perez, Adrián Alejandro. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Carrara, Carlos Roberto. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; ArgentinaFil: Carrera Sánchez, Cecilio. Facultad de Quimica Depto de Ingeniería Química; EspañaFil: Santiago, Liliana Gabriela. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; ArgentinaFil: Rodríguez Patino, J.M.. Facultad de Quìmica. Dpto de Ingenierìa Quìmica; EspañaJohn Wiley & Sons Inc2010-04info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/97623Perez, Adrián Alejandro; Carrara, Carlos Roberto; Carrera Sánchez, Cecilio; Santiago, Liliana Gabriela; Rodríguez Patino, J.M.; Interfacial and Foaming Characteristics of Milk Whey Protein and Polysaccharide Mixed Systems; John Wiley & Sons Inc; Aiche Journal; 56; 4; 4-2010; 1107-11170001-1541CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1002/aic.12028info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T09:34:08Zoai:ri.conicet.gov.ar:11336/97623instacron: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 09:34:08.955CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Interfacial and Foaming Characteristics of Milk Whey Protein and Polysaccharide Mixed Systems
title Interfacial and Foaming Characteristics of Milk Whey Protein and Polysaccharide Mixed Systems
spellingShingle Interfacial and Foaming Characteristics of Milk Whey Protein and Polysaccharide Mixed Systems
Perez, Adrián Alejandro
whey protein concentrate
sodium alginate
lambda- carrageenan
protein-polysaccharide interactions
title_short Interfacial and Foaming Characteristics of Milk Whey Protein and Polysaccharide Mixed Systems
title_full Interfacial and Foaming Characteristics of Milk Whey Protein and Polysaccharide Mixed Systems
title_fullStr Interfacial and Foaming Characteristics of Milk Whey Protein and Polysaccharide Mixed Systems
title_full_unstemmed Interfacial and Foaming Characteristics of Milk Whey Protein and Polysaccharide Mixed Systems
title_sort Interfacial and Foaming Characteristics of Milk Whey Protein and Polysaccharide Mixed Systems
dc.creator.none.fl_str_mv Perez, Adrián Alejandro
Carrara, Carlos Roberto
Carrera Sánchez, Cecilio
Santiago, Liliana Gabriela
Rodríguez Patino, J.M.
author Perez, Adrián Alejandro
author_facet Perez, Adrián Alejandro
Carrara, Carlos Roberto
Carrera Sánchez, Cecilio
Santiago, Liliana Gabriela
Rodríguez Patino, J.M.
author_role author
author2 Carrara, Carlos Roberto
Carrera Sánchez, Cecilio
Santiago, Liliana Gabriela
Rodríguez Patino, J.M.
author2_role author
author
author
author
dc.subject.none.fl_str_mv whey protein concentrate
sodium alginate
lambda- carrageenan
protein-polysaccharide interactions
topic whey protein concentrate
sodium alginate
lambda- carrageenan
protein-polysaccharide interactions
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Protein-polysaccharide (PS) interactions find many applications in food engineering and new foam formulations. In this article, we have studied the effect of anionic nonsur-face active PSs [sodium alginate (SA) and lambda-carrageenan (k-C)] in aqueous solution on interfacial and foaming characteristics of milk whey proteins [whey protein concentrate (WPC) and whey protein isolate (WPI)]. Whey protein concentration (1.0% wt), temperature (20 C), pH (7), and ionic strength (0.05 M) of the aqueous media were kept constant, while PS influence was evaluated within a 0.0-1.0% wt concentration range. The dynamic properties (dynamics of adsorption and surface dilatational properties) of WPC/PS and WPI/PS adsorbed films were considered in order to correlate the foaming characteristics of the biopolymer mixed systems. Foaming characteristics of the biopolymer mixed systems depended on the PS relative concentration in the aqueous phase and on the whey protein-PS interactions in solution and at the air-water interface. Dynamic surface properties of the adsorbed films at short adsorption time had a significant effect on foaming capacity. For a particular system, the overall foam destabilization (foam half-life time) and the individual destabilization processes (drainage, disproportionation, and bubble coalescence) depend on the nature of the PS, its relative bulk concentration, and whey protein-PS interactions in the vicinity of the air-water interface. The viscosity of the aqueous phase has an effect on the rate of drainage while the rate of disproportionation/collapse is more dependent on the interfacial characteristics of the adsorbed film.
Fil: Perez, Adrián Alejandro. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Carrara, Carlos Roberto. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina
Fil: Carrera Sánchez, Cecilio. Facultad de Quimica Depto de Ingeniería Química; España
Fil: Santiago, Liliana Gabriela. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina
Fil: Rodríguez Patino, J.M.. Facultad de Quìmica. Dpto de Ingenierìa Quìmica; España
description Protein-polysaccharide (PS) interactions find many applications in food engineering and new foam formulations. In this article, we have studied the effect of anionic nonsur-face active PSs [sodium alginate (SA) and lambda-carrageenan (k-C)] in aqueous solution on interfacial and foaming characteristics of milk whey proteins [whey protein concentrate (WPC) and whey protein isolate (WPI)]. Whey protein concentration (1.0% wt), temperature (20 C), pH (7), and ionic strength (0.05 M) of the aqueous media were kept constant, while PS influence was evaluated within a 0.0-1.0% wt concentration range. The dynamic properties (dynamics of adsorption and surface dilatational properties) of WPC/PS and WPI/PS adsorbed films were considered in order to correlate the foaming characteristics of the biopolymer mixed systems. Foaming characteristics of the biopolymer mixed systems depended on the PS relative concentration in the aqueous phase and on the whey protein-PS interactions in solution and at the air-water interface. Dynamic surface properties of the adsorbed films at short adsorption time had a significant effect on foaming capacity. For a particular system, the overall foam destabilization (foam half-life time) and the individual destabilization processes (drainage, disproportionation, and bubble coalescence) depend on the nature of the PS, its relative bulk concentration, and whey protein-PS interactions in the vicinity of the air-water interface. The viscosity of the aqueous phase has an effect on the rate of drainage while the rate of disproportionation/collapse is more dependent on the interfacial characteristics of the adsorbed film.
publishDate 2010
dc.date.none.fl_str_mv 2010-04
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/11336/97623
Perez, Adrián Alejandro; Carrara, Carlos Roberto; Carrera Sánchez, Cecilio; Santiago, Liliana Gabriela; Rodríguez Patino, J.M.; Interfacial and Foaming Characteristics of Milk Whey Protein and Polysaccharide Mixed Systems; John Wiley & Sons Inc; Aiche Journal; 56; 4; 4-2010; 1107-1117
0001-1541
CONICET Digital
CONICET
url http://hdl.handle.net/11336/97623
identifier_str_mv Perez, Adrián Alejandro; Carrara, Carlos Roberto; Carrera Sánchez, Cecilio; Santiago, Liliana Gabriela; Rodríguez Patino, J.M.; Interfacial and Foaming Characteristics of Milk Whey Protein and Polysaccharide Mixed Systems; John Wiley & Sons Inc; Aiche Journal; 56; 4; 4-2010; 1107-1117
0001-1541
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1002/aic.12028
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
dc.publisher.none.fl_str_mv John Wiley & Sons Inc
publisher.none.fl_str_mv John Wiley & Sons Inc
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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