Surface adsorption behaviour of milk whey protein and pectin mixtures under conditions of air-water interface saturation

Autores
Perez, Adrián Alejandro; Carrera Sánchez, Cecilio; Rodríguez Patino, Juan; Rubiolo, Amelia Catalina; Santiago, Liliana
Año de publicación
2011
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Milk whey proteins (MWP) and pectins (Ps) are biopolymer ingredients commonly used in the manufacture of colloidal food products. Therefore, knowledge of the interfacial characteristics of these biopolymers and their mixtures is very important for the design of food dispersion formulations (foams and/or emulsions). In this paper, we examine the adsorption and surface dilatational behavior of MWP/Ps systems under conditions in which biopolymers can saturate the air–water interface on their own. Experiments were performed at constant temperature (20 ºC), pH 7 and ionic strength 0.05M. Two MWP samples, beta-lactoglobulin ( beta-LG) and whey protein concentrate (WPC), and two Ps samples, low-methoxyl pectin (LMP) and high-methoxyl pectin (HMP) were evaluated. The contribution of biopolymers (MWP and Ps) to the interfacial properties of mixed systems was evaluated on the basis of their individual surface molecular characteristics. Biopolymer bulk concentration capable of saturating the air–water interface was estimated from surface pressure isotherms. Under conditions of interfacial saturation, dynamic adsorption behavior (surface pressure and dilatational rheological characteristics) of MWP/Ps systems was discussed from a kinetic point of view, in terms of molecular diffusion, penetration and configuration al rearrangement at the air–water interface. The main adsorption mechanism in MWP/LMP mixtures might be the MWP interfacial segregation due to the thermodynamic incompatibility between MWP and LMP (synergistic mechanism); while the interfacial adsorption in MWP/HMP mixtures could be characterized by a competitive mechanism between MWP and HMP at the air–water interface (antagonis- tic mechanism). The magnitude of these phenomena could be closely related to differences in molecular composition and/or aggregation state of MWP ( beta-LG and WPC).
Fil: Perez, Adrián Alejandro. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química (i); Argentina. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina
Fil: Carrera Sánchez, Cecilio. Universidad de Sevilla; España
Fil: Rodríguez Patino, Juan. Universidad de Sevilla; España
Fil: Rubiolo, Amelia Catalina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química (i); Argentina. Universidad Nacional del Litoral. Facultad de Ingeniería Química; Argentina
Fil: Santiago, Liliana. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina
Materia
Β-Lactoglobulin
Air–Water Interface
Whey Protein Concentrate
Pectin
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:11336/13356
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/13356
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Surface adsorption behaviour of milk whey protein and pectin mixtures under conditions of air-water interface saturationPerez, Adrián AlejandroCarrera Sánchez, CecilioRodríguez Patino, JuanRubiolo, Amelia CatalinaSantiago, LilianaΒ-LactoglobulinAir–Water InterfaceWhey Protein ConcentratePectinhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Milk whey proteins (MWP) and pectins (Ps) are biopolymer ingredients commonly used in the manufacture of colloidal food products. Therefore, knowledge of the interfacial characteristics of these biopolymers and their mixtures is very important for the design of food dispersion formulations (foams and/or emulsions). In this paper, we examine the adsorption and surface dilatational behavior of MWP/Ps systems under conditions in which biopolymers can saturate the air–water interface on their own. Experiments were performed at constant temperature (20 ºC), pH 7 and ionic strength 0.05M. Two MWP samples, beta-lactoglobulin ( beta-LG) and whey protein concentrate (WPC), and two Ps samples, low-methoxyl pectin (LMP) and high-methoxyl pectin (HMP) were evaluated. The contribution of biopolymers (MWP and Ps) to the interfacial properties of mixed systems was evaluated on the basis of their individual surface molecular characteristics. Biopolymer bulk concentration capable of saturating the air–water interface was estimated from surface pressure isotherms. Under conditions of interfacial saturation, dynamic adsorption behavior (surface pressure and dilatational rheological characteristics) of MWP/Ps systems was discussed from a kinetic point of view, in terms of molecular diffusion, penetration and configuration al rearrangement at the air–water interface. The main adsorption mechanism in MWP/LMP mixtures might be the MWP interfacial segregation due to the thermodynamic incompatibility between MWP and LMP (synergistic mechanism); while the interfacial adsorption in MWP/HMP mixtures could be characterized by a competitive mechanism between MWP and HMP at the air–water interface (antagonis- tic mechanism). The magnitude of these phenomena could be closely related to differences in molecular composition and/or aggregation state of MWP ( beta-LG and WPC).Fil: Perez, Adrián Alejandro. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química (i); Argentina. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; ArgentinaFil: Carrera Sánchez, Cecilio. Universidad de Sevilla; EspañaFil: Rodríguez Patino, Juan. Universidad de Sevilla; EspañaFil: Rubiolo, Amelia Catalina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química (i); Argentina. Universidad Nacional del Litoral. Facultad de Ingeniería Química; ArgentinaFil: Santiago, Liliana. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; ArgentinaElsevier Science2011-07info: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/11336/13356Perez, Adrián Alejandro; Carrera Sánchez, Cecilio; Rodríguez Patino, Juan; Rubiolo, Amelia Catalina; Santiago, Liliana; Surface adsorption behaviour of milk whey protein and pectin mixtures under conditions of air-water interface saturation; Elsevier Science; Colloids And Surfaces B: Biointerfaces; 85; 2; 7-2011; 306-3150927-7765enginfo:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0927776511001172info:eu-repo/semantics/altIdentifier/doi/10.1016/j.colsurfb.2011.03.002info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-15T14:35:32Zoai:ri.conicet.gov.ar:11336/13356instacron: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:34982025-10-15 14:35:33.091CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Surface adsorption behaviour of milk whey protein and pectin mixtures under conditions of air-water interface saturation
title Surface adsorption behaviour of milk whey protein and pectin mixtures under conditions of air-water interface saturation
spellingShingle Surface adsorption behaviour of milk whey protein and pectin mixtures under conditions of air-water interface saturation
Perez, Adrián Alejandro
Β-Lactoglobulin
Air–Water Interface
Whey Protein Concentrate
Pectin
title_short Surface adsorption behaviour of milk whey protein and pectin mixtures under conditions of air-water interface saturation
title_full Surface adsorption behaviour of milk whey protein and pectin mixtures under conditions of air-water interface saturation
title_fullStr Surface adsorption behaviour of milk whey protein and pectin mixtures under conditions of air-water interface saturation
title_full_unstemmed Surface adsorption behaviour of milk whey protein and pectin mixtures under conditions of air-water interface saturation
title_sort Surface adsorption behaviour of milk whey protein and pectin mixtures under conditions of air-water interface saturation
dc.creator.none.fl_str_mv Perez, Adrián Alejandro
Carrera Sánchez, Cecilio
Rodríguez Patino, Juan
Rubiolo, Amelia Catalina
Santiago, Liliana
author Perez, Adrián Alejandro
author_facet Perez, Adrián Alejandro
Carrera Sánchez, Cecilio
Rodríguez Patino, Juan
Rubiolo, Amelia Catalina
Santiago, Liliana
author_role author
author2 Carrera Sánchez, Cecilio
Rodríguez Patino, Juan
Rubiolo, Amelia Catalina
Santiago, Liliana
author2_role author
author
author
author
dc.subject.none.fl_str_mv Β-Lactoglobulin
Air–Water Interface
Whey Protein Concentrate
Pectin
topic Β-Lactoglobulin
Air–Water Interface
Whey Protein Concentrate
Pectin
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Milk whey proteins (MWP) and pectins (Ps) are biopolymer ingredients commonly used in the manufacture of colloidal food products. Therefore, knowledge of the interfacial characteristics of these biopolymers and their mixtures is very important for the design of food dispersion formulations (foams and/or emulsions). In this paper, we examine the adsorption and surface dilatational behavior of MWP/Ps systems under conditions in which biopolymers can saturate the air–water interface on their own. Experiments were performed at constant temperature (20 ºC), pH 7 and ionic strength 0.05M. Two MWP samples, beta-lactoglobulin ( beta-LG) and whey protein concentrate (WPC), and two Ps samples, low-methoxyl pectin (LMP) and high-methoxyl pectin (HMP) were evaluated. The contribution of biopolymers (MWP and Ps) to the interfacial properties of mixed systems was evaluated on the basis of their individual surface molecular characteristics. Biopolymer bulk concentration capable of saturating the air–water interface was estimated from surface pressure isotherms. Under conditions of interfacial saturation, dynamic adsorption behavior (surface pressure and dilatational rheological characteristics) of MWP/Ps systems was discussed from a kinetic point of view, in terms of molecular diffusion, penetration and configuration al rearrangement at the air–water interface. The main adsorption mechanism in MWP/LMP mixtures might be the MWP interfacial segregation due to the thermodynamic incompatibility between MWP and LMP (synergistic mechanism); while the interfacial adsorption in MWP/HMP mixtures could be characterized by a competitive mechanism between MWP and HMP at the air–water interface (antagonis- tic mechanism). The magnitude of these phenomena could be closely related to differences in molecular composition and/or aggregation state of MWP ( beta-LG and WPC).
Fil: Perez, Adrián Alejandro. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química (i); Argentina. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina
Fil: Carrera Sánchez, Cecilio. Universidad de Sevilla; España
Fil: Rodríguez Patino, Juan. Universidad de Sevilla; España
Fil: Rubiolo, Amelia Catalina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química (i); Argentina. Universidad Nacional del Litoral. Facultad de Ingeniería Química; Argentina
Fil: Santiago, Liliana. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina
description Milk whey proteins (MWP) and pectins (Ps) are biopolymer ingredients commonly used in the manufacture of colloidal food products. Therefore, knowledge of the interfacial characteristics of these biopolymers and their mixtures is very important for the design of food dispersion formulations (foams and/or emulsions). In this paper, we examine the adsorption and surface dilatational behavior of MWP/Ps systems under conditions in which biopolymers can saturate the air–water interface on their own. Experiments were performed at constant temperature (20 ºC), pH 7 and ionic strength 0.05M. Two MWP samples, beta-lactoglobulin ( beta-LG) and whey protein concentrate (WPC), and two Ps samples, low-methoxyl pectin (LMP) and high-methoxyl pectin (HMP) were evaluated. The contribution of biopolymers (MWP and Ps) to the interfacial properties of mixed systems was evaluated on the basis of their individual surface molecular characteristics. Biopolymer bulk concentration capable of saturating the air–water interface was estimated from surface pressure isotherms. Under conditions of interfacial saturation, dynamic adsorption behavior (surface pressure and dilatational rheological characteristics) of MWP/Ps systems was discussed from a kinetic point of view, in terms of molecular diffusion, penetration and configuration al rearrangement at the air–water interface. The main adsorption mechanism in MWP/LMP mixtures might be the MWP interfacial segregation due to the thermodynamic incompatibility between MWP and LMP (synergistic mechanism); while the interfacial adsorption in MWP/HMP mixtures could be characterized by a competitive mechanism between MWP and HMP at the air–water interface (antagonis- tic mechanism). The magnitude of these phenomena could be closely related to differences in molecular composition and/or aggregation state of MWP ( beta-LG and WPC).
publishDate 2011
dc.date.none.fl_str_mv 2011-07
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/11336/13356
Perez, Adrián Alejandro; Carrera Sánchez, Cecilio; Rodríguez Patino, Juan; Rubiolo, Amelia Catalina; Santiago, Liliana; Surface adsorption behaviour of milk whey protein and pectin mixtures under conditions of air-water interface saturation; Elsevier Science; Colloids And Surfaces B: Biointerfaces; 85; 2; 7-2011; 306-315
0927-7765
url http://hdl.handle.net/11336/13356
identifier_str_mv Perez, Adrián Alejandro; Carrera Sánchez, Cecilio; Rodríguez Patino, Juan; Rubiolo, Amelia Catalina; Santiago, Liliana; Surface adsorption behaviour of milk whey protein and pectin mixtures under conditions of air-water interface saturation; Elsevier Science; Colloids And Surfaces B: Biointerfaces; 85; 2; 7-2011; 306-315
0927-7765
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/S0927776511001172
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.colsurfb.2011.03.002
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
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