Comparison of Interfacial and Foaming Properties of Soy and Whey Protein Isolates

Autores
Abirached, Cecilia; Medrano, Claudia Alejandra; Araujo, Ana Claudia; Moyna, Patrick; Añon, Maria Cristina; Panizzolo, Luis Aberto
Año de publicación
2012
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
A comparative study on the foaming properties and behavior at the air-water interface of soy and whey protein isolates were made. Foams were obtained by the method of gas bubbling. The initial rate of passage of liquid to the foam (vi) and the maximum volume of liquid incorporated to the foam (VLEmax) were determined. The destabilization process of the formed foams was analyzedby a biphasic second order equation. Measurements of equilibrium surface tension (water/air) and surface rheological properties were carried out in a dynamic drop tensiometer. The foaming capacity (vi and VLEmax) and the stability of foams prepared with the whey protein isolates (WPI) were better than those formulated with the soy protein isolates (SPI). WPI foams were more stable showing the lower values of rate constants of gravity drainage and disproportion. There were significant differences (P ≤ 0.05) in the dilatational modulus in the surface rheology measurements, which were higher at the interface with WPI, implying greater resistance of the film formed to collapse and disproportion. In conclusion, WPI formed better and more stable foams than the SPI.
Fil: Abirached, Cecilia. Universidad de la República; Uruguay
Fil: Medrano, Claudia Alejandra. Universidad de la República; Uruguay
Fil: Araujo, Ana Claudia. Universidad de la República; Uruguay
Fil: Moyna, Patrick. Universidad de la República; Uruguay
Fil: Añon, Maria Cristina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Panizzolo, Luis Aberto. Universidad de la República; Uruguay
Materia
Soy protein isolates (SPI)
Whey protein isolates (WPI)
Disproportion
Gravitational drainage
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/106162
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/106162
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Comparison of Interfacial and Foaming Properties of Soy and Whey Protein IsolatesAbirached, CeciliaMedrano, Claudia AlejandraAraujo, Ana ClaudiaMoyna, PatrickAñon, Maria CristinaPanizzolo, Luis AbertoSoy protein isolates (SPI)Whey protein isolates (WPI)DisproportionGravitational drainagehttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2A comparative study on the foaming properties and behavior at the air-water interface of soy and whey protein isolates were made. Foams were obtained by the method of gas bubbling. The initial rate of passage of liquid to the foam (vi) and the maximum volume of liquid incorporated to the foam (VLEmax) were determined. The destabilization process of the formed foams was analyzedby a biphasic second order equation. Measurements of equilibrium surface tension (water/air) and surface rheological properties were carried out in a dynamic drop tensiometer. The foaming capacity (vi and VLEmax) and the stability of foams prepared with the whey protein isolates (WPI) were better than those formulated with the soy protein isolates (SPI). WPI foams were more stable showing the lower values of rate constants of gravity drainage and disproportion. There were significant differences (P ≤ 0.05) in the dilatational modulus in the surface rheology measurements, which were higher at the interface with WPI, implying greater resistance of the film formed to collapse and disproportion. In conclusion, WPI formed better and more stable foams than the SPI.Fil: Abirached, Cecilia. Universidad de la República; UruguayFil: Medrano, Claudia Alejandra. Universidad de la República; UruguayFil: Araujo, Ana Claudia. Universidad de la República; UruguayFil: Moyna, Patrick. Universidad de la República; UruguayFil: Añon, Maria Cristina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Panizzolo, Luis Aberto. Universidad de la República; UruguayDavid Publishing2012-07info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/106162Abirached, Cecilia; Medrano, Claudia Alejandra; Araujo, Ana Claudia; Moyna, Patrick; Añon, Maria Cristina; et al.; Comparison of Interfacial and Foaming Properties of Soy and Whey Protein Isolates; David Publishing; Journal of Food Science and Engineering; 2; 7; 7-2012; 376-3812159-58282164-5795CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.17265/2159-5828/2012.07.003info:eu-repo/semantics/altIdentifier/url/http://www.davidpublisher.org/index.php/Home/Article/index?id=23443.htmlinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:58:00Zoai:ri.conicet.gov.ar:11336/106162instacron: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 09:58:01.082CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Comparison of Interfacial and Foaming Properties of Soy and Whey Protein Isolates
title Comparison of Interfacial and Foaming Properties of Soy and Whey Protein Isolates
spellingShingle Comparison of Interfacial and Foaming Properties of Soy and Whey Protein Isolates
Abirached, Cecilia
Soy protein isolates (SPI)
Whey protein isolates (WPI)
Disproportion
Gravitational drainage
title_short Comparison of Interfacial and Foaming Properties of Soy and Whey Protein Isolates
title_full Comparison of Interfacial and Foaming Properties of Soy and Whey Protein Isolates
title_fullStr Comparison of Interfacial and Foaming Properties of Soy and Whey Protein Isolates
title_full_unstemmed Comparison of Interfacial and Foaming Properties of Soy and Whey Protein Isolates
title_sort Comparison of Interfacial and Foaming Properties of Soy and Whey Protein Isolates
dc.creator.none.fl_str_mv Abirached, Cecilia
Medrano, Claudia Alejandra
Araujo, Ana Claudia
Moyna, Patrick
Añon, Maria Cristina
Panizzolo, Luis Aberto
author Abirached, Cecilia
author_facet Abirached, Cecilia
Medrano, Claudia Alejandra
Araujo, Ana Claudia
Moyna, Patrick
Añon, Maria Cristina
Panizzolo, Luis Aberto
author_role author
author2 Medrano, Claudia Alejandra
Araujo, Ana Claudia
Moyna, Patrick
Añon, Maria Cristina
Panizzolo, Luis Aberto
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv Soy protein isolates (SPI)
Whey protein isolates (WPI)
Disproportion
Gravitational drainage
topic Soy protein isolates (SPI)
Whey protein isolates (WPI)
Disproportion
Gravitational drainage
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv A comparative study on the foaming properties and behavior at the air-water interface of soy and whey protein isolates were made. Foams were obtained by the method of gas bubbling. The initial rate of passage of liquid to the foam (vi) and the maximum volume of liquid incorporated to the foam (VLEmax) were determined. The destabilization process of the formed foams was analyzedby a biphasic second order equation. Measurements of equilibrium surface tension (water/air) and surface rheological properties were carried out in a dynamic drop tensiometer. The foaming capacity (vi and VLEmax) and the stability of foams prepared with the whey protein isolates (WPI) were better than those formulated with the soy protein isolates (SPI). WPI foams were more stable showing the lower values of rate constants of gravity drainage and disproportion. There were significant differences (P ≤ 0.05) in the dilatational modulus in the surface rheology measurements, which were higher at the interface with WPI, implying greater resistance of the film formed to collapse and disproportion. In conclusion, WPI formed better and more stable foams than the SPI.
Fil: Abirached, Cecilia. Universidad de la República; Uruguay
Fil: Medrano, Claudia Alejandra. Universidad de la República; Uruguay
Fil: Araujo, Ana Claudia. Universidad de la República; Uruguay
Fil: Moyna, Patrick. Universidad de la República; Uruguay
Fil: Añon, Maria Cristina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Panizzolo, Luis Aberto. Universidad de la República; Uruguay
description A comparative study on the foaming properties and behavior at the air-water interface of soy and whey protein isolates were made. Foams were obtained by the method of gas bubbling. The initial rate of passage of liquid to the foam (vi) and the maximum volume of liquid incorporated to the foam (VLEmax) were determined. The destabilization process of the formed foams was analyzedby a biphasic second order equation. Measurements of equilibrium surface tension (water/air) and surface rheological properties were carried out in a dynamic drop tensiometer. The foaming capacity (vi and VLEmax) and the stability of foams prepared with the whey protein isolates (WPI) were better than those formulated with the soy protein isolates (SPI). WPI foams were more stable showing the lower values of rate constants of gravity drainage and disproportion. There were significant differences (P ≤ 0.05) in the dilatational modulus in the surface rheology measurements, which were higher at the interface with WPI, implying greater resistance of the film formed to collapse and disproportion. In conclusion, WPI formed better and more stable foams than the SPI.
publishDate 2012
dc.date.none.fl_str_mv 2012-07
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/11336/106162
Abirached, Cecilia; Medrano, Claudia Alejandra; Araujo, Ana Claudia; Moyna, Patrick; Añon, Maria Cristina; et al.; Comparison of Interfacial and Foaming Properties of Soy and Whey Protein Isolates; David Publishing; Journal of Food Science and Engineering; 2; 7; 7-2012; 376-381
2159-5828
2164-5795
CONICET Digital
CONICET
url http://hdl.handle.net/11336/106162
identifier_str_mv Abirached, Cecilia; Medrano, Claudia Alejandra; Araujo, Ana Claudia; Moyna, Patrick; Añon, Maria Cristina; et al.; Comparison of Interfacial and Foaming Properties of Soy and Whey Protein Isolates; David Publishing; Journal of Food Science and Engineering; 2; 7; 7-2012; 376-381
2159-5828
2164-5795
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.17265/2159-5828/2012.07.003
info:eu-repo/semantics/altIdentifier/url/http://www.davidpublisher.org/index.php/Home/Article/index?id=23443.html
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv David Publishing
publisher.none.fl_str_mv David Publishing
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_ 1842269495521968128
score 13.13397

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