Foaming characteristics of β-lactoglobulin as affected by enzymatic hydrolysis and polysaccharide addition: Relationships with the bulk and interfacial properties

Autores
Perez, Adrián Alejandro; Carrera Sánchez, Cecilio; Rodríguez Patino, Juan M.; Rubiolo, Amelia Catalina; Santiago, Liliana Gabriela
Año de publicación
2012
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The objective of this work was to study the effect of enzymatic hydrolysis and polysaccharide addition on the foaming characteristics of β-lactoglobulin (β-LG). Enzymatic treatment was performed in the hydrolysis degree (HD) range of 0.0–5.0% using bovine α-chymotrypsin II immobilized on agarose microbeads. Anionic non-surface active polysaccharides (PS), sodium alginate (SA) and λ-carrageenan (λ-C) were studied in the concentration range of 0.0–0.5 wt.%. Foaming characteristics were determined by conductimetric and optical methods and were linked to protein diffusion kinetics, film mechanical properties and biopolymer molecular dynamics in solution. Experiments were performed at constant temperature (20 °C), pH 7 and ionic strength 0.05 M. Limited hydrolysis improved the formation and stability of β-LG foam possibly due to an increased protein diffusion rate and film dilatational elasticity. Furthermore, PS addition caused different effects on β-LG foaming characteristics depending on the PS type, their relative concentration and extent of enzymatic treatment (HD). Diffusion rate and interfacial rheological behavior of mixed systems could exert a decisive role in foaming characteristics of β-LG and its hydrolysates in close connection with biopolymer interactions in solution, e.g., macromolecule repulsion, protein segregation/aggregation and soluble complexes formation.
Fil: Perez, Adrián Alejandro. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina
Fil: Carrera Sánchez, Cecilio. Universidad de Sevilla; España
Fil: Rodríguez Patino, Juan M.. Universidad de Sevilla; España
Fil: Rubiolo, Amelia Catalina. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina
Fil: Santiago, Liliana Gabriela. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina
Materia
Β-LACTOGLOBULIN
AIR-WATER INTERFACE
ENZYMATIC HYDROLYSIS
FOAMING
FORMATION
POLYSACCHARIDES
STABILITY
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:11336/197840
Acceder
id CONICETDig_9022ab521a834f3375c9b54c1e87f4a4
oai_identifier_str oai:ri.conicet.gov.ar:11336/197840
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Foaming characteristics of β-lactoglobulin as affected by enzymatic hydrolysis and polysaccharide addition: Relationships with the bulk and interfacial propertiesPerez, Adrián AlejandroCarrera Sánchez, CecilioRodríguez Patino, Juan M.Rubiolo, Amelia CatalinaSantiago, Liliana GabrielaΒ-LACTOGLOBULINAIR-WATER INTERFACEENZYMATIC HYDROLYSISFOAMINGFORMATIONPOLYSACCHARIDESSTABILITYhttps://purl.org/becyt/ford/2.10https://purl.org/becyt/ford/2The objective of this work was to study the effect of enzymatic hydrolysis and polysaccharide addition on the foaming characteristics of β-lactoglobulin (β-LG). Enzymatic treatment was performed in the hydrolysis degree (HD) range of 0.0–5.0% using bovine α-chymotrypsin II immobilized on agarose microbeads. Anionic non-surface active polysaccharides (PS), sodium alginate (SA) and λ-carrageenan (λ-C) were studied in the concentration range of 0.0–0.5 wt.%. Foaming characteristics were determined by conductimetric and optical methods and were linked to protein diffusion kinetics, film mechanical properties and biopolymer molecular dynamics in solution. Experiments were performed at constant temperature (20 °C), pH 7 and ionic strength 0.05 M. Limited hydrolysis improved the formation and stability of β-LG foam possibly due to an increased protein diffusion rate and film dilatational elasticity. Furthermore, PS addition caused different effects on β-LG foaming characteristics depending on the PS type, their relative concentration and extent of enzymatic treatment (HD). Diffusion rate and interfacial rheological behavior of mixed systems could exert a decisive role in foaming characteristics of β-LG and its hydrolysates in close connection with biopolymer interactions in solution, e.g., macromolecule repulsion, protein segregation/aggregation and soluble complexes formation.Fil: Perez, Adrián Alejandro. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; ArgentinaFil: Carrera Sánchez, Cecilio. Universidad de Sevilla; EspañaFil: Rodríguez Patino, Juan M.. Universidad de Sevilla; EspañaFil: Rubiolo, Amelia Catalina. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; ArgentinaFil: Santiago, Liliana Gabriela. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; ArgentinaElsevier2012-10info: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/11336/197840Perez, Adrián Alejandro; Carrera Sánchez, Cecilio; Rodríguez Patino, Juan M.; Rubiolo, Amelia Catalina; Santiago, Liliana Gabriela; Foaming characteristics of β-lactoglobulin as affected by enzymatic hydrolysis and polysaccharide addition: Relationships with the bulk and interfacial properties; Elsevier; Journal of Food Engineering; 113; 1; 10-2012; 53-600260-8774CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.jfoodeng.2012.05.024info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:54:05Zoai:ri.conicet.gov.ar:11336/197840instacron: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:34982025-09-03 09:54:05.409CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Foaming characteristics of β-lactoglobulin as affected by enzymatic hydrolysis and polysaccharide addition: Relationships with the bulk and interfacial properties
title Foaming characteristics of β-lactoglobulin as affected by enzymatic hydrolysis and polysaccharide addition: Relationships with the bulk and interfacial properties
spellingShingle Foaming characteristics of β-lactoglobulin as affected by enzymatic hydrolysis and polysaccharide addition: Relationships with the bulk and interfacial properties
Perez, Adrián Alejandro
Β-LACTOGLOBULIN
AIR-WATER INTERFACE
ENZYMATIC HYDROLYSIS
FOAMING
FORMATION
POLYSACCHARIDES
STABILITY
title_short Foaming characteristics of β-lactoglobulin as affected by enzymatic hydrolysis and polysaccharide addition: Relationships with the bulk and interfacial properties
title_full Foaming characteristics of β-lactoglobulin as affected by enzymatic hydrolysis and polysaccharide addition: Relationships with the bulk and interfacial properties
title_fullStr Foaming characteristics of β-lactoglobulin as affected by enzymatic hydrolysis and polysaccharide addition: Relationships with the bulk and interfacial properties
title_full_unstemmed Foaming characteristics of β-lactoglobulin as affected by enzymatic hydrolysis and polysaccharide addition: Relationships with the bulk and interfacial properties
title_sort Foaming characteristics of β-lactoglobulin as affected by enzymatic hydrolysis and polysaccharide addition: Relationships with the bulk and interfacial properties
dc.creator.none.fl_str_mv Perez, Adrián Alejandro
Carrera Sánchez, Cecilio
Rodríguez Patino, Juan M.
Rubiolo, Amelia Catalina
Santiago, Liliana Gabriela
author Perez, Adrián Alejandro
author_facet Perez, Adrián Alejandro
Carrera Sánchez, Cecilio
Rodríguez Patino, Juan M.
Rubiolo, Amelia Catalina
Santiago, Liliana Gabriela
author_role author
author2 Carrera Sánchez, Cecilio
Rodríguez Patino, Juan M.
Rubiolo, Amelia Catalina
Santiago, Liliana Gabriela
author2_role author
author
author
author
dc.subject.none.fl_str_mv Β-LACTOGLOBULIN
AIR-WATER INTERFACE
ENZYMATIC HYDROLYSIS
FOAMING
FORMATION
POLYSACCHARIDES
STABILITY
topic Β-LACTOGLOBULIN
AIR-WATER INTERFACE
ENZYMATIC HYDROLYSIS
FOAMING
FORMATION
POLYSACCHARIDES
STABILITY
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.10
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv The objective of this work was to study the effect of enzymatic hydrolysis and polysaccharide addition on the foaming characteristics of β-lactoglobulin (β-LG). Enzymatic treatment was performed in the hydrolysis degree (HD) range of 0.0–5.0% using bovine α-chymotrypsin II immobilized on agarose microbeads. Anionic non-surface active polysaccharides (PS), sodium alginate (SA) and λ-carrageenan (λ-C) were studied in the concentration range of 0.0–0.5 wt.%. Foaming characteristics were determined by conductimetric and optical methods and were linked to protein diffusion kinetics, film mechanical properties and biopolymer molecular dynamics in solution. Experiments were performed at constant temperature (20 °C), pH 7 and ionic strength 0.05 M. Limited hydrolysis improved the formation and stability of β-LG foam possibly due to an increased protein diffusion rate and film dilatational elasticity. Furthermore, PS addition caused different effects on β-LG foaming characteristics depending on the PS type, their relative concentration and extent of enzymatic treatment (HD). Diffusion rate and interfacial rheological behavior of mixed systems could exert a decisive role in foaming characteristics of β-LG and its hydrolysates in close connection with biopolymer interactions in solution, e.g., macromolecule repulsion, protein segregation/aggregation and soluble complexes formation.
Fil: Perez, Adrián Alejandro. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina
Fil: Carrera Sánchez, Cecilio. Universidad de Sevilla; España
Fil: Rodríguez Patino, Juan M.. Universidad de Sevilla; España
Fil: Rubiolo, Amelia Catalina. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina
Fil: Santiago, Liliana Gabriela. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina
description The objective of this work was to study the effect of enzymatic hydrolysis and polysaccharide addition on the foaming characteristics of β-lactoglobulin (β-LG). Enzymatic treatment was performed in the hydrolysis degree (HD) range of 0.0–5.0% using bovine α-chymotrypsin II immobilized on agarose microbeads. Anionic non-surface active polysaccharides (PS), sodium alginate (SA) and λ-carrageenan (λ-C) were studied in the concentration range of 0.0–0.5 wt.%. Foaming characteristics were determined by conductimetric and optical methods and were linked to protein diffusion kinetics, film mechanical properties and biopolymer molecular dynamics in solution. Experiments were performed at constant temperature (20 °C), pH 7 and ionic strength 0.05 M. Limited hydrolysis improved the formation and stability of β-LG foam possibly due to an increased protein diffusion rate and film dilatational elasticity. Furthermore, PS addition caused different effects on β-LG foaming characteristics depending on the PS type, their relative concentration and extent of enzymatic treatment (HD). Diffusion rate and interfacial rheological behavior of mixed systems could exert a decisive role in foaming characteristics of β-LG and its hydrolysates in close connection with biopolymer interactions in solution, e.g., macromolecule repulsion, protein segregation/aggregation and soluble complexes formation.
publishDate 2012
dc.date.none.fl_str_mv 2012-10
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/11336/197840
Perez, Adrián Alejandro; Carrera Sánchez, Cecilio; Rodríguez Patino, Juan M.; Rubiolo, Amelia Catalina; Santiago, Liliana Gabriela; Foaming characteristics of β-lactoglobulin as affected by enzymatic hydrolysis and polysaccharide addition: Relationships with the bulk and interfacial properties; Elsevier; Journal of Food Engineering; 113; 1; 10-2012; 53-60
0260-8774
CONICET Digital
CONICET
url http://hdl.handle.net/11336/197840
identifier_str_mv Perez, Adrián Alejandro; Carrera Sánchez, Cecilio; Rodríguez Patino, Juan M.; Rubiolo, Amelia Catalina; Santiago, Liliana Gabriela; Foaming characteristics of β-lactoglobulin as affected by enzymatic hydrolysis and polysaccharide addition: Relationships with the bulk and interfacial properties; Elsevier; Journal of Food Engineering; 113; 1; 10-2012; 53-60
0260-8774
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1016/j.jfoodeng.2012.05.024
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 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
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score 13.13397

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