Adsorption of chia proteins at interfaces: Kinetics of foam and emulsion formation and destabilization

Autores
López, Débora Natalia; Boeris, Valeria; Spelzini, Darío; Bonifacino, Carla; Panizzolo, Luis Alberto; Abirached, Cecilia
Año de publicación
2019
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Chia proteins were extracted by solubilisation at pH 10 or 12 and precipitated at pH 4.5. Isolates were named as CPI10 and CPI12, according to their extraction pH, 10 or 12, respectively. The surface properties of both isolates were studied at neutral conditions. Foams were formed by air bubbling and both the formation and destabilization processes were analysed by conductimetry. The extraction pH significantly affected the interfacial properties of chia proteins. The higher surface hydrophobicity in CPI10 led to more flexible proteins with improved foaming properties. Foams formed by CPI10 were more stable than those by CPI12 due to the formation of a thicker interfacial film, which meant a greater ability to retard liquid drainage. Freshly-made coarse emulsions stabilized with CPI12 showed a lower mean droplet size and a significantly lower degree of overall destabilization than those stabilized with CPI10. None of the two emulsions showed flocculating effect.
Fil: López, Débora Natalia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario; Argentina. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Departamento de Química y Física. Área Fisicoquímica; Argentina. Pontificia Universidad Católica Argentina "Santa María de los Buenos Aires". Facultad de Química e Ingeniería-Rosario; Argentina
Fil: Boeris, Valeria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario; Argentina. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Departamento de Química y Física. Área Fisicoquímica; Argentina. Pontificia Universidad Católica Argentina "Santa María de los Buenos Aires". Facultad de Química e Ingeniería-Rosario; Argentina
Fil: Spelzini, Darío. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario; Argentina. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Departamento de Química y Física. Área Fisicoquímica; Argentina. Pontificia Universidad Católica Argentina "Santa María de los Buenos Aires". Facultad de Química e Ingeniería-Rosario; Argentina
Fil: Bonifacino, Carla. Universidad de la República. Facultad de Química; Uruguay
Fil: Panizzolo, Luis Alberto. Universidad de la República. Facultad de Química; Uruguay
Fil: Abirached, Cecilia. Universidad de la República. Facultad de Química; Uruguay
Materia
CHIA PROTEIN ISOLATES
INTERFACIAL PROPERTIES
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:11336/114076
Acceder
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network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Adsorption of chia proteins at interfaces: Kinetics of foam and emulsion formation and destabilizationLópez, Débora NataliaBoeris, ValeriaSpelzini, DaríoBonifacino, CarlaPanizzolo, Luis AlbertoAbirached, CeciliaCHIA PROTEIN ISOLATESINTERFACIAL PROPERTIEShttps://purl.org/becyt/ford/1.4https://purl.org/becyt/ford/1Chia proteins were extracted by solubilisation at pH 10 or 12 and precipitated at pH 4.5. Isolates were named as CPI10 and CPI12, according to their extraction pH, 10 or 12, respectively. The surface properties of both isolates were studied at neutral conditions. Foams were formed by air bubbling and both the formation and destabilization processes were analysed by conductimetry. The extraction pH significantly affected the interfacial properties of chia proteins. The higher surface hydrophobicity in CPI10 led to more flexible proteins with improved foaming properties. Foams formed by CPI10 were more stable than those by CPI12 due to the formation of a thicker interfacial film, which meant a greater ability to retard liquid drainage. Freshly-made coarse emulsions stabilized with CPI12 showed a lower mean droplet size and a significantly lower degree of overall destabilization than those stabilized with CPI10. None of the two emulsions showed flocculating effect.Fil: López, Débora Natalia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario; Argentina. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Departamento de Química y Física. Área Fisicoquímica; Argentina. Pontificia Universidad Católica Argentina "Santa María de los Buenos Aires". Facultad de Química e Ingeniería-Rosario; ArgentinaFil: Boeris, Valeria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario; Argentina. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Departamento de Química y Física. Área Fisicoquímica; Argentina. Pontificia Universidad Católica Argentina "Santa María de los Buenos Aires". Facultad de Química e Ingeniería-Rosario; ArgentinaFil: Spelzini, Darío. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario; Argentina. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Departamento de Química y Física. Área Fisicoquímica; Argentina. Pontificia Universidad Católica Argentina "Santa María de los Buenos Aires". Facultad de Química e Ingeniería-Rosario; ArgentinaFil: Bonifacino, Carla. Universidad de la República. Facultad de Química; UruguayFil: Panizzolo, Luis Alberto. Universidad de la República. Facultad de Química; UruguayFil: Abirached, Cecilia. Universidad de la República. Facultad de Química; UruguayElsevier Science2019-05info: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/11336/114076López, Débora Natalia; Boeris, Valeria; Spelzini, Darío; Bonifacino, Carla; Panizzolo, Luis Alberto; et al.; Adsorption of chia proteins at interfaces: Kinetics of foam and emulsion formation and destabilization; Elsevier Science; Colloids and Surfaces B: Biointerfaces; 180; 5-2019; 503-5070927-7765CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/abs/pii/S0927776519302991info:eu-repo/semantics/altIdentifier/doi/10.1016/j.colsurfb.2019.04.067info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T10:02:44Zoai:ri.conicet.gov.ar:11336/114076instacron: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 10:02:44.817CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Adsorption of chia proteins at interfaces: Kinetics of foam and emulsion formation and destabilization
title Adsorption of chia proteins at interfaces: Kinetics of foam and emulsion formation and destabilization
spellingShingle Adsorption of chia proteins at interfaces: Kinetics of foam and emulsion formation and destabilization
López, Débora Natalia
CHIA PROTEIN ISOLATES
INTERFACIAL PROPERTIES
title_short Adsorption of chia proteins at interfaces: Kinetics of foam and emulsion formation and destabilization
title_full Adsorption of chia proteins at interfaces: Kinetics of foam and emulsion formation and destabilization
title_fullStr Adsorption of chia proteins at interfaces: Kinetics of foam and emulsion formation and destabilization
title_full_unstemmed Adsorption of chia proteins at interfaces: Kinetics of foam and emulsion formation and destabilization
title_sort Adsorption of chia proteins at interfaces: Kinetics of foam and emulsion formation and destabilization
dc.creator.none.fl_str_mv López, Débora Natalia
Boeris, Valeria
Spelzini, Darío
Bonifacino, Carla
Panizzolo, Luis Alberto
Abirached, Cecilia
author López, Débora Natalia
author_facet López, Débora Natalia
Boeris, Valeria
Spelzini, Darío
Bonifacino, Carla
Panizzolo, Luis Alberto
Abirached, Cecilia
author_role author
author2 Boeris, Valeria
Spelzini, Darío
Bonifacino, Carla
Panizzolo, Luis Alberto
Abirached, Cecilia
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv CHIA PROTEIN ISOLATES
INTERFACIAL PROPERTIES
topic CHIA PROTEIN ISOLATES
INTERFACIAL PROPERTIES
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.4
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv Chia proteins were extracted by solubilisation at pH 10 or 12 and precipitated at pH 4.5. Isolates were named as CPI10 and CPI12, according to their extraction pH, 10 or 12, respectively. The surface properties of both isolates were studied at neutral conditions. Foams were formed by air bubbling and both the formation and destabilization processes were analysed by conductimetry. The extraction pH significantly affected the interfacial properties of chia proteins. The higher surface hydrophobicity in CPI10 led to more flexible proteins with improved foaming properties. Foams formed by CPI10 were more stable than those by CPI12 due to the formation of a thicker interfacial film, which meant a greater ability to retard liquid drainage. Freshly-made coarse emulsions stabilized with CPI12 showed a lower mean droplet size and a significantly lower degree of overall destabilization than those stabilized with CPI10. None of the two emulsions showed flocculating effect.
Fil: López, Débora Natalia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario; Argentina. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Departamento de Química y Física. Área Fisicoquímica; Argentina. Pontificia Universidad Católica Argentina "Santa María de los Buenos Aires". Facultad de Química e Ingeniería-Rosario; Argentina
Fil: Boeris, Valeria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario; Argentina. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Departamento de Química y Física. Área Fisicoquímica; Argentina. Pontificia Universidad Católica Argentina "Santa María de los Buenos Aires". Facultad de Química e Ingeniería-Rosario; Argentina
Fil: Spelzini, Darío. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario; Argentina. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Departamento de Química y Física. Área Fisicoquímica; Argentina. Pontificia Universidad Católica Argentina "Santa María de los Buenos Aires". Facultad de Química e Ingeniería-Rosario; Argentina
Fil: Bonifacino, Carla. Universidad de la República. Facultad de Química; Uruguay
Fil: Panizzolo, Luis Alberto. Universidad de la República. Facultad de Química; Uruguay
Fil: Abirached, Cecilia. Universidad de la República. Facultad de Química; Uruguay
description Chia proteins were extracted by solubilisation at pH 10 or 12 and precipitated at pH 4.5. Isolates were named as CPI10 and CPI12, according to their extraction pH, 10 or 12, respectively. The surface properties of both isolates were studied at neutral conditions. Foams were formed by air bubbling and both the formation and destabilization processes were analysed by conductimetry. The extraction pH significantly affected the interfacial properties of chia proteins. The higher surface hydrophobicity in CPI10 led to more flexible proteins with improved foaming properties. Foams formed by CPI10 were more stable than those by CPI12 due to the formation of a thicker interfacial film, which meant a greater ability to retard liquid drainage. Freshly-made coarse emulsions stabilized with CPI12 showed a lower mean droplet size and a significantly lower degree of overall destabilization than those stabilized with CPI10. None of the two emulsions showed flocculating effect.
publishDate 2019
dc.date.none.fl_str_mv 2019-05
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/11336/114076
López, Débora Natalia; Boeris, Valeria; Spelzini, Darío; Bonifacino, Carla; Panizzolo, Luis Alberto; et al.; Adsorption of chia proteins at interfaces: Kinetics of foam and emulsion formation and destabilization; Elsevier Science; Colloids and Surfaces B: Biointerfaces; 180; 5-2019; 503-507
0927-7765
CONICET Digital
CONICET
url http://hdl.handle.net/11336/114076
identifier_str_mv López, Débora Natalia; Boeris, Valeria; Spelzini, Darío; Bonifacino, Carla; Panizzolo, Luis Alberto; et al.; Adsorption of chia proteins at interfaces: Kinetics of foam and emulsion formation and destabilization; Elsevier Science; Colloids and Surfaces B: Biointerfaces; 180; 5-2019; 503-507
0927-7765
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/abs/pii/S0927776519302991
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.colsurfb.2019.04.067
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
dc.publisher.none.fl_str_mv Elsevier Science
publisher.none.fl_str_mv Elsevier Science
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_ 1842269770967154688
score 13.13397

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