Milk whey proteins and xanthan gum interactions in solution and at the air-water interface: A rheokinetic study
- Autores
- Perez, Adrián Alejandro; Carrera Sánchez, Cecilio; Patino, Juan M. Rodríguez; Rubiolo, Amelia Catalina; Santiago, Liliana Gabriela
- Año de publicación
- 2010
- Idioma
- inglés
- Tipo de recurso
- artículo
- Estado
- versión publicada
- Descripción
- In this contribution, we present experimental information about the effect of xanthan gum (XG) on the adsorption behaviour of two milk whey protein samples (MWP), β-lactoglobulin (β-LG) and whey protein concentrate (WPC), at the air-water interface. The MWP concentration studied corresponded to the protein bulk concentration which is able to saturate the air-water interface (1.0. wt%). Temperature, pH and ionic strength of aqueous systems were kept constant at 20°C, pH 7 and 0.05. M, respectively, while the XG bulk concentration varied in the range 0.00-0.25. wt%. Biopolymer interactions in solution were analyzed by extrinsic fluorescence spectroscopy using 1-anilino-8-naphtalene sulphonic acid (ANS) as a protein fluorescence probe. Interfacial biopolymer interactions were evaluated by dynamic tensiometry and surface dilatational rheology. Adsorption behaviour was discussed from a rheokinetic point of view in terms of molecular diffusion, penetration and conformational rearrangement of adsorbed protein residues at the air-water interface. Differences in the interaction magnitude, both in solution and at the interface vicinity, and in the adsorption rheokinetic parameters were observed in MWP/XG mixed systems depending on the protein type (β-LG or WPC) and biopolymer relative concentration. β-LG adsorption in XG presence could be promoted by mechanisms based on biopolymer segregative interactions and thermodynamic incompatibility in the interface vicinity, resulting in better surface and viscoelastic properties. The same mechanism could be responsible of WPC interfacial adsorption in the presence of XG. The interfacial functionality of WPC was improved by the synergistic interactions with XG, although WPC chemical complexity might complicate the elucidation of molecular events that govern adsorption dynamics of WPC/XG mixed systems at the air-water interface.
Fil: Perez, Adrián Alejandro. Universidad Nacional del Litoral; Argentina
Fil: Carrera Sánchez, Cecilio. Universidad de Sevilla; España
Fil: Patino, Juan M. Rodríguez. Universidad de Sevilla; España
Fil: Rubiolo, Amelia Catalina. Universidad Nacional del Litoral; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; Argentina
Fil: Santiago, Liliana Gabriela. Universidad Nacional del Litoral; Argentina - Materia
-
Β-LACTOGLOBULIN
ADSORPTION KINETICS
AIR-WATER INTERFACE
INTERFACIAL RHEOLOGY
PROTEIN-POLYSACCHARIDE INTERACTIONS
WHEY PROTEIN CONCENTRATE
XANTHAN GUM - Nivel de accesibilidad
- acceso abierto
- Condiciones de uso
- https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
- Repositorio
.jpg)
- Institución
- Consejo Nacional de Investigaciones Científicas y Técnicas
- OAI Identificador
- oai:ri.conicet.gov.ar:11336/97632
Ver los metadatos del registro completo
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Milk whey proteins and xanthan gum interactions in solution and at the air-water interface: A rheokinetic studyPerez, Adrián AlejandroCarrera Sánchez, CecilioPatino, Juan M. RodríguezRubiolo, Amelia CatalinaSantiago, Liliana GabrielaΒ-LACTOGLOBULINADSORPTION KINETICSAIR-WATER INTERFACEINTERFACIAL RHEOLOGYPROTEIN-POLYSACCHARIDE INTERACTIONSWHEY PROTEIN CONCENTRATEXANTHAN GUMhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2In this contribution, we present experimental information about the effect of xanthan gum (XG) on the adsorption behaviour of two milk whey protein samples (MWP), β-lactoglobulin (β-LG) and whey protein concentrate (WPC), at the air-water interface. The MWP concentration studied corresponded to the protein bulk concentration which is able to saturate the air-water interface (1.0. wt%). Temperature, pH and ionic strength of aqueous systems were kept constant at 20°C, pH 7 and 0.05. M, respectively, while the XG bulk concentration varied in the range 0.00-0.25. wt%. Biopolymer interactions in solution were analyzed by extrinsic fluorescence spectroscopy using 1-anilino-8-naphtalene sulphonic acid (ANS) as a protein fluorescence probe. Interfacial biopolymer interactions were evaluated by dynamic tensiometry and surface dilatational rheology. Adsorption behaviour was discussed from a rheokinetic point of view in terms of molecular diffusion, penetration and conformational rearrangement of adsorbed protein residues at the air-water interface. Differences in the interaction magnitude, both in solution and at the interface vicinity, and in the adsorption rheokinetic parameters were observed in MWP/XG mixed systems depending on the protein type (β-LG or WPC) and biopolymer relative concentration. β-LG adsorption in XG presence could be promoted by mechanisms based on biopolymer segregative interactions and thermodynamic incompatibility in the interface vicinity, resulting in better surface and viscoelastic properties. The same mechanism could be responsible of WPC interfacial adsorption in the presence of XG. The interfacial functionality of WPC was improved by the synergistic interactions with XG, although WPC chemical complexity might complicate the elucidation of molecular events that govern adsorption dynamics of WPC/XG mixed systems at the air-water interface.Fil: Perez, Adrián Alejandro. Universidad Nacional del Litoral; ArgentinaFil: Carrera Sánchez, Cecilio. Universidad de Sevilla; EspañaFil: Patino, Juan M. Rodríguez. Universidad de Sevilla; EspañaFil: Rubiolo, Amelia Catalina. Universidad Nacional del Litoral; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; ArgentinaFil: Santiago, Liliana Gabriela. Universidad Nacional del Litoral; ArgentinaElsevier Science2010-11info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/97632Perez, Adrián Alejandro; Carrera Sánchez, Cecilio; Patino, Juan M. Rodríguez; Rubiolo, Amelia Catalina; Santiago, Liliana Gabriela; Milk whey proteins and xanthan gum interactions in solution and at the air-water interface: A rheokinetic study; Elsevier Science; Colloids and Surfaces B: Biointerfaces; 81; 1; 11-2010; 50-570927-7765CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.colsurfb.2010.06.021info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:53:39Zoai:ri.conicet.gov.ar:11336/97632instacron: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 09:53:40.161CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse |
| dc.title.none.fl_str_mv |
Milk whey proteins and xanthan gum interactions in solution and at the air-water interface: A rheokinetic study |
| title |
Milk whey proteins and xanthan gum interactions in solution and at the air-water interface: A rheokinetic study |
| spellingShingle |
Milk whey proteins and xanthan gum interactions in solution and at the air-water interface: A rheokinetic study Perez, Adrián Alejandro Β-LACTOGLOBULIN ADSORPTION KINETICS AIR-WATER INTERFACE INTERFACIAL RHEOLOGY PROTEIN-POLYSACCHARIDE INTERACTIONS WHEY PROTEIN CONCENTRATE XANTHAN GUM |
| title_short |
Milk whey proteins and xanthan gum interactions in solution and at the air-water interface: A rheokinetic study |
| title_full |
Milk whey proteins and xanthan gum interactions in solution and at the air-water interface: A rheokinetic study |
| title_fullStr |
Milk whey proteins and xanthan gum interactions in solution and at the air-water interface: A rheokinetic study |
| title_full_unstemmed |
Milk whey proteins and xanthan gum interactions in solution and at the air-water interface: A rheokinetic study |
| title_sort |
Milk whey proteins and xanthan gum interactions in solution and at the air-water interface: A rheokinetic study |
| dc.creator.none.fl_str_mv |
Perez, Adrián Alejandro Carrera Sánchez, Cecilio Patino, Juan M. Rodríguez Rubiolo, Amelia Catalina Santiago, Liliana Gabriela |
| author |
Perez, Adrián Alejandro |
| author_facet |
Perez, Adrián Alejandro Carrera Sánchez, Cecilio Patino, Juan M. Rodríguez Rubiolo, Amelia Catalina Santiago, Liliana Gabriela |
| author_role |
author |
| author2 |
Carrera Sánchez, Cecilio Patino, Juan M. Rodríguez Rubiolo, Amelia Catalina Santiago, Liliana Gabriela |
| author2_role |
author author author author |
| dc.subject.none.fl_str_mv |
Β-LACTOGLOBULIN ADSORPTION KINETICS AIR-WATER INTERFACE INTERFACIAL RHEOLOGY PROTEIN-POLYSACCHARIDE INTERACTIONS WHEY PROTEIN CONCENTRATE XANTHAN GUM |
| topic |
Β-LACTOGLOBULIN ADSORPTION KINETICS AIR-WATER INTERFACE INTERFACIAL RHEOLOGY PROTEIN-POLYSACCHARIDE INTERACTIONS WHEY PROTEIN CONCENTRATE XANTHAN GUM |
| purl_subject.fl_str_mv |
https://purl.org/becyt/ford/2.11 https://purl.org/becyt/ford/2 |
| dc.description.none.fl_txt_mv |
In this contribution, we present experimental information about the effect of xanthan gum (XG) on the adsorption behaviour of two milk whey protein samples (MWP), β-lactoglobulin (β-LG) and whey protein concentrate (WPC), at the air-water interface. The MWP concentration studied corresponded to the protein bulk concentration which is able to saturate the air-water interface (1.0. wt%). Temperature, pH and ionic strength of aqueous systems were kept constant at 20°C, pH 7 and 0.05. M, respectively, while the XG bulk concentration varied in the range 0.00-0.25. wt%. Biopolymer interactions in solution were analyzed by extrinsic fluorescence spectroscopy using 1-anilino-8-naphtalene sulphonic acid (ANS) as a protein fluorescence probe. Interfacial biopolymer interactions were evaluated by dynamic tensiometry and surface dilatational rheology. Adsorption behaviour was discussed from a rheokinetic point of view in terms of molecular diffusion, penetration and conformational rearrangement of adsorbed protein residues at the air-water interface. Differences in the interaction magnitude, both in solution and at the interface vicinity, and in the adsorption rheokinetic parameters were observed in MWP/XG mixed systems depending on the protein type (β-LG or WPC) and biopolymer relative concentration. β-LG adsorption in XG presence could be promoted by mechanisms based on biopolymer segregative interactions and thermodynamic incompatibility in the interface vicinity, resulting in better surface and viscoelastic properties. The same mechanism could be responsible of WPC interfacial adsorption in the presence of XG. The interfacial functionality of WPC was improved by the synergistic interactions with XG, although WPC chemical complexity might complicate the elucidation of molecular events that govern adsorption dynamics of WPC/XG mixed systems at the air-water interface. Fil: Perez, Adrián Alejandro. Universidad Nacional del Litoral; Argentina Fil: Carrera Sánchez, Cecilio. Universidad de Sevilla; España Fil: Patino, Juan M. Rodríguez. Universidad de Sevilla; España Fil: Rubiolo, Amelia Catalina. Universidad Nacional del Litoral; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; Argentina Fil: Santiago, Liliana Gabriela. Universidad Nacional del Litoral; Argentina |
| description |
In this contribution, we present experimental information about the effect of xanthan gum (XG) on the adsorption behaviour of two milk whey protein samples (MWP), β-lactoglobulin (β-LG) and whey protein concentrate (WPC), at the air-water interface. The MWP concentration studied corresponded to the protein bulk concentration which is able to saturate the air-water interface (1.0. wt%). Temperature, pH and ionic strength of aqueous systems were kept constant at 20°C, pH 7 and 0.05. M, respectively, while the XG bulk concentration varied in the range 0.00-0.25. wt%. Biopolymer interactions in solution were analyzed by extrinsic fluorescence spectroscopy using 1-anilino-8-naphtalene sulphonic acid (ANS) as a protein fluorescence probe. Interfacial biopolymer interactions were evaluated by dynamic tensiometry and surface dilatational rheology. Adsorption behaviour was discussed from a rheokinetic point of view in terms of molecular diffusion, penetration and conformational rearrangement of adsorbed protein residues at the air-water interface. Differences in the interaction magnitude, both in solution and at the interface vicinity, and in the adsorption rheokinetic parameters were observed in MWP/XG mixed systems depending on the protein type (β-LG or WPC) and biopolymer relative concentration. β-LG adsorption in XG presence could be promoted by mechanisms based on biopolymer segregative interactions and thermodynamic incompatibility in the interface vicinity, resulting in better surface and viscoelastic properties. The same mechanism could be responsible of WPC interfacial adsorption in the presence of XG. The interfacial functionality of WPC was improved by the synergistic interactions with XG, although WPC chemical complexity might complicate the elucidation of molecular events that govern adsorption dynamics of WPC/XG mixed systems at the air-water interface. |
| publishDate |
2010 |
| dc.date.none.fl_str_mv |
2010-11 |
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info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion http://purl.org/coar/resource_type/c_6501 info:ar-repo/semantics/articulo |
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article |
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publishedVersion |
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http://hdl.handle.net/11336/97632 Perez, Adrián Alejandro; Carrera Sánchez, Cecilio; Patino, Juan M. Rodríguez; Rubiolo, Amelia Catalina; Santiago, Liliana Gabriela; Milk whey proteins and xanthan gum interactions in solution and at the air-water interface: A rheokinetic study; Elsevier Science; Colloids and Surfaces B: Biointerfaces; 81; 1; 11-2010; 50-57 0927-7765 CONICET Digital CONICET |
| url |
http://hdl.handle.net/11336/97632 |
| identifier_str_mv |
Perez, Adrián Alejandro; Carrera Sánchez, Cecilio; Patino, Juan M. Rodríguez; Rubiolo, Amelia Catalina; Santiago, Liliana Gabriela; Milk whey proteins and xanthan gum interactions in solution and at the air-water interface: A rheokinetic study; Elsevier Science; Colloids and Surfaces B: Biointerfaces; 81; 1; 11-2010; 50-57 0927-7765 CONICET Digital CONICET |
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eng |
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eng |
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info:eu-repo/semantics/altIdentifier/doi/10.1016/j.colsurfb.2010.06.021 |
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openAccess |
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application/pdf application/pdf |
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Elsevier Science |
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Elsevier Science |
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Consejo Nacional de Investigaciones Científicas y Técnicas |
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CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas |
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dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar |
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