Foaming and surface properties of casein glycomacropeptide-gelatin mixtures as affected by their interactions in the aqueous phase

Autores
Martinez, María Julia; Pizones Ruiz Henestrosa, Víctor Manuel; Carrera Sánchez, Cecilio; Rodríguez Patino, Juan M.; Pilosof, Ana Maria Renata
Año de publicación
2013
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Gelatin is widely used in food industry for the stabilization of foam products. On the other hand, casein glycomacropeptide (CMP) is a bioactive peptide with high surface activity. The aim of this work was to study the interfacial and foaming properties of CMP-gelatin mixed systems at pH 6.5 and 3.5 and evaluate the relation of these properties with the interactions in the aqueous phase. The CMP:gelatin ratio in mixed systems was 0:100 (pure gelatin), 25:75, 50:50, 75:25 and 100:0 (pure CMP). Viscosity, particle size, ζ-potential, interfacial properties and foaming properties were determined. At both pH, gelatin solutions showed the highest viscosity, CMP the lowest and the mixed systems presented behaviour more similar than CMP. Particle size and ζ-potential determinations evidenced the formation of complexes between CMP and gelatin at both pH. CMP was more surface active than gelatin and dominated the rate of diffusion of the mixed systems to the air-water interface. A synergistic effect was observed on foamability and foam stability in mixed systems that could be explained by the formation of a complex between CMP and gelatin with outstanding capacity for foams formation and stabilization.
Fil: Martinez, María Julia. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; 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
GELATIN
INTERACTIONS
PH
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:11336/84485
Acceder
id CONICETDig_7f7021c0b99e8122434228441f99b02d
oai_identifier_str oai:ri.conicet.gov.ar:11336/84485
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Foaming and surface properties of casein glycomacropeptide-gelatin mixtures as affected by their interactions in the aqueous phaseMartinez, María JuliaPizones Ruiz Henestrosa, Víctor ManuelCarrera Sánchez, CecilioRodríguez Patino, Juan M.Pilosof, Ana Maria RenataCASEIN GLYCOMACROPEPTIDEFOAMGELATININTERACTIONSPHhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Gelatin is widely used in food industry for the stabilization of foam products. On the other hand, casein glycomacropeptide (CMP) is a bioactive peptide with high surface activity. The aim of this work was to study the interfacial and foaming properties of CMP-gelatin mixed systems at pH 6.5 and 3.5 and evaluate the relation of these properties with the interactions in the aqueous phase. The CMP:gelatin ratio in mixed systems was 0:100 (pure gelatin), 25:75, 50:50, 75:25 and 100:0 (pure CMP). Viscosity, particle size, ζ-potential, interfacial properties and foaming properties were determined. At both pH, gelatin solutions showed the highest viscosity, CMP the lowest and the mixed systems presented behaviour more similar than CMP. Particle size and ζ-potential determinations evidenced the formation of complexes between CMP and gelatin at both pH. CMP was more surface active than gelatin and dominated the rate of diffusion of the mixed systems to the air-water interface. A synergistic effect was observed on foamability and foam stability in mixed systems that could be explained by the formation of a complex between CMP and gelatin with outstanding capacity for foams formation and stabilization.Fil: Martinez, María Julia. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; 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; ArgentinaElsevier2013-08info: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/11336/84485Martinez, María Julia; Pizones Ruiz Henestrosa, Víctor Manuel; Carrera Sánchez, Cecilio; Rodríguez Patino, Juan M.; Pilosof, Ana Maria Renata; Foaming and surface properties of casein glycomacropeptide-gelatin mixtures as affected by their interactions in the aqueous phase; Elsevier; Food Hydrocolloids; 33; 1; 8-2013; 48-570268-005XCONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0268005X13000659info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodhyd.2013.02.016info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-10T13:01:43Zoai:ri.conicet.gov.ar:11336/84485instacron: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:34982025-09-10 13:01:43.351CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Foaming and surface properties of casein glycomacropeptide-gelatin mixtures as affected by their interactions in the aqueous phase
title Foaming and surface properties of casein glycomacropeptide-gelatin mixtures as affected by their interactions in the aqueous phase
spellingShingle Foaming and surface properties of casein glycomacropeptide-gelatin mixtures as affected by their interactions in the aqueous phase
Martinez, María Julia
CASEIN GLYCOMACROPEPTIDE
FOAM
GELATIN
INTERACTIONS
PH
title_short Foaming and surface properties of casein glycomacropeptide-gelatin mixtures as affected by their interactions in the aqueous phase
title_full Foaming and surface properties of casein glycomacropeptide-gelatin mixtures as affected by their interactions in the aqueous phase
title_fullStr Foaming and surface properties of casein glycomacropeptide-gelatin mixtures as affected by their interactions in the aqueous phase
title_full_unstemmed Foaming and surface properties of casein glycomacropeptide-gelatin mixtures as affected by their interactions in the aqueous phase
title_sort Foaming and surface properties of casein glycomacropeptide-gelatin mixtures as affected by their interactions in the aqueous phase
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
GELATIN
INTERACTIONS
PH
topic CASEIN GLYCOMACROPEPTIDE
FOAM
GELATIN
INTERACTIONS
PH
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Gelatin is widely used in food industry for the stabilization of foam products. On the other hand, casein glycomacropeptide (CMP) is a bioactive peptide with high surface activity. The aim of this work was to study the interfacial and foaming properties of CMP-gelatin mixed systems at pH 6.5 and 3.5 and evaluate the relation of these properties with the interactions in the aqueous phase. The CMP:gelatin ratio in mixed systems was 0:100 (pure gelatin), 25:75, 50:50, 75:25 and 100:0 (pure CMP). Viscosity, particle size, ζ-potential, interfacial properties and foaming properties were determined. At both pH, gelatin solutions showed the highest viscosity, CMP the lowest and the mixed systems presented behaviour more similar than CMP. Particle size and ζ-potential determinations evidenced the formation of complexes between CMP and gelatin at both pH. CMP was more surface active than gelatin and dominated the rate of diffusion of the mixed systems to the air-water interface. A synergistic effect was observed on foamability and foam stability in mixed systems that could be explained by the formation of a complex between CMP and gelatin with outstanding capacity for foams formation and stabilization.
Fil: Martinez, María Julia. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; 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 Gelatin is widely used in food industry for the stabilization of foam products. On the other hand, casein glycomacropeptide (CMP) is a bioactive peptide with high surface activity. The aim of this work was to study the interfacial and foaming properties of CMP-gelatin mixed systems at pH 6.5 and 3.5 and evaluate the relation of these properties with the interactions in the aqueous phase. The CMP:gelatin ratio in mixed systems was 0:100 (pure gelatin), 25:75, 50:50, 75:25 and 100:0 (pure CMP). Viscosity, particle size, ζ-potential, interfacial properties and foaming properties were determined. At both pH, gelatin solutions showed the highest viscosity, CMP the lowest and the mixed systems presented behaviour more similar than CMP. Particle size and ζ-potential determinations evidenced the formation of complexes between CMP and gelatin at both pH. CMP was more surface active than gelatin and dominated the rate of diffusion of the mixed systems to the air-water interface. A synergistic effect was observed on foamability and foam stability in mixed systems that could be explained by the formation of a complex between CMP and gelatin with outstanding capacity for foams formation and stabilization.
publishDate 2013
dc.date.none.fl_str_mv 2013-08
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/11336/84485
Martinez, María Julia; Pizones Ruiz Henestrosa, Víctor Manuel; Carrera Sánchez, Cecilio; Rodríguez Patino, Juan M.; Pilosof, Ana Maria Renata; Foaming and surface properties of casein glycomacropeptide-gelatin mixtures as affected by their interactions in the aqueous phase; Elsevier; Food Hydrocolloids; 33; 1; 8-2013; 48-57
0268-005X
CONICET Digital
CONICET
url http://hdl.handle.net/11336/84485
identifier_str_mv Martinez, María Julia; Pizones Ruiz Henestrosa, Víctor Manuel; Carrera Sánchez, Cecilio; Rodríguez Patino, Juan M.; Pilosof, Ana Maria Renata; Foaming and surface properties of casein glycomacropeptide-gelatin mixtures as affected by their interactions in the aqueous phase; Elsevier; Food Hydrocolloids; 33; 1; 8-2013; 48-57
0268-005X
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/S0268005X13000659
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodhyd.2013.02.016
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_ 1842979968230883328
score 12.993085

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