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

Autores
López, Débora Natalia; Boeris, Valeria; Spelzini, Darío; Bonifacio, Carla; Panizzolo, Luis A.; Abirached, Cecilia
Año de publicación
2019
Idioma
inglés
Tipo de recurso
artículo
Estado
versión aceptada
Descripción
Fil: López, Débora N. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Departamento de Química Física; Argentina
Fil: López, Débora N. Pontificia Universidad Católica Argentina. Facultad de Química e Ingeniería del Rosario; Argentina
Fil: Boeris, Valeria. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Departamento de Química Física; Argentina
Fil: Boeris, Valeria. Pontificia Universidad Católica Argentina. Facultad de Química e Ingeniería del Rosario; Argentina
Fil: Spelzini, Darío. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Departamento de Física Química; Argentina
Fil: Spelzini, Darío. Pontificia Universidad Católica Argentina. Facultad de Química e Ingeniería del Rosario; Argentina
Fil: Bonifacio, Carla. Universidad de la República. Facultad de Química. Departamento de Ciencia y Tecnología de los Alimentos; Uruguay
FIl: Panizzolo, Luis A. Universidad de la República. Facultad de Química. Departamento de Ciencia y Tecnología de los Alimentos; Uruguay
Fil: Abirached, Cecilia. Universidad de la República. Facultad de Química. Departamento de Ciencia y Tecnología de los Alimentos; Uruguay
Abstract: 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.
Fuente
Colloids and Surfaces B: Biointerfaces. 2019;180:503–507
Materia
CHIA
PROTEINAS VEGETALES
CINETICA
ADSORCION
PH
EMULSION
ESPUMA
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/4.0/
Repositorio
Repositorio Institucional (UCA)
Institución
Pontificia Universidad Católica Argentina
OAI Identificador
oai:ucacris:123456789/8771
Acceder
id RIUCA_fa0afac1bc69ed7bab7bb06a78b0ca0b
oai_identifier_str oai:ucacris:123456789/8771
network_acronym_str RIUCA
repository_id_str 2585
network_name_str Repositorio Institucional (UCA)
spelling Adsorption of chia proteins at interfaces : kinetics of foam and emulsion formation and destabilizationLópez, Débora NataliaBoeris, ValeriaSpelzini, DaríoBonifacio, CarlaPanizzolo, Luis A.Abirached, CeciliaCHIAPROTEINAS VEGETALESCINETICAADSORCIONPHEMULSIONESPUMAFil: López, Débora N. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Departamento de Química Física; ArgentinaFil: López, Débora N. Pontificia Universidad Católica Argentina. Facultad de Química e Ingeniería del Rosario; ArgentinaFil: Boeris, Valeria. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Departamento de Química Física; ArgentinaFil: Boeris, Valeria. Pontificia Universidad Católica Argentina. Facultad de Química e Ingeniería del Rosario; ArgentinaFil: Spelzini, Darío. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Departamento de Física Química; ArgentinaFil: Spelzini, Darío. Pontificia Universidad Católica Argentina. Facultad de Química e Ingeniería del Rosario; ArgentinaFil: Bonifacio, Carla. Universidad de la República. Facultad de Química. Departamento de Ciencia y Tecnología de los Alimentos; UruguayFIl: Panizzolo, Luis A. Universidad de la República. Facultad de Química. Departamento de Ciencia y Tecnología de los Alimentos; UruguayFil: Abirached, Cecilia. Universidad de la República. Facultad de Química. Departamento de Ciencia y Tecnología de los Alimentos; UruguayAbstract: 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.Elsevier2019info:eu-repo/semantics/articleinfo:eu-repo/semantics/acceptedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttps://repositorio.uca.edu.ar/handle/123456789/87710927-7765 (impreso)1873-4367 (online)10.1016/j.colsurfb.2019.04.067López DN, Boeris V, Spelzini D, Bonifacino C, Panizzolo LA, Abirached C. Adsorption of chia proteins at interfaces : kinetics of foam and emulsion formation and destabilization [en línea]. Colloids and Surfaces B: Biointerfaces. 2019;180:503–507. doi:10.1016/j.colsurfb.2019.04.067 Disponible en: https://repositorio.uca.edu.ar/handle/123456789/8771Colloids and Surfaces B: Biointerfaces. 2019;180:503–507reponame:Repositorio Institucional (UCA)instname:Pontificia Universidad Católica Argentinaenginfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/4.0/2025-07-03T10:56:54Zoai:ucacris:123456789/8771instacron:UCAInstitucionalhttps://repositorio.uca.edu.ar/Universidad privadaNo correspondehttps://repositorio.uca.edu.ar/oaiclaudia_fernandez@uca.edu.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:25852025-07-03 10:56:55.246Repositorio Institucional (UCA) - Pontificia Universidad Católica Argentinafalse
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
PROTEINAS VEGETALES
CINETICA
ADSORCION
PH
EMULSION
ESPUMA
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
Bonifacio, Carla
Panizzolo, Luis A.
Abirached, Cecilia
author López, Débora Natalia
author_facet López, Débora Natalia
Boeris, Valeria
Spelzini, Darío
Bonifacio, Carla
Panizzolo, Luis A.
Abirached, Cecilia
author_role author
author2 Boeris, Valeria
Spelzini, Darío
Bonifacio, Carla
Panizzolo, Luis A.
Abirached, Cecilia
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv CHIA
PROTEINAS VEGETALES
CINETICA
ADSORCION
PH
EMULSION
ESPUMA
topic CHIA
PROTEINAS VEGETALES
CINETICA
ADSORCION
PH
EMULSION
ESPUMA
dc.description.none.fl_txt_mv Fil: López, Débora N. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Departamento de Química Física; Argentina
Fil: López, Débora N. Pontificia Universidad Católica Argentina. Facultad de Química e Ingeniería del Rosario; Argentina
Fil: Boeris, Valeria. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Departamento de Química Física; Argentina
Fil: Boeris, Valeria. Pontificia Universidad Católica Argentina. Facultad de Química e Ingeniería del Rosario; Argentina
Fil: Spelzini, Darío. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Departamento de Física Química; Argentina
Fil: Spelzini, Darío. Pontificia Universidad Católica Argentina. Facultad de Química e Ingeniería del Rosario; Argentina
Fil: Bonifacio, Carla. Universidad de la República. Facultad de Química. Departamento de Ciencia y Tecnología de los Alimentos; Uruguay
FIl: Panizzolo, Luis A. Universidad de la República. Facultad de Química. Departamento de Ciencia y Tecnología de los Alimentos; Uruguay
Fil: Abirached, Cecilia. Universidad de la República. Facultad de Química. Departamento de Ciencia y Tecnología de los Alimentos; Uruguay
Abstract: 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.
description Fil: López, Débora N. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Departamento de Química Física; Argentina
publishDate 2019
dc.date.none.fl_str_mv 2019
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/acceptedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str acceptedVersion
dc.identifier.none.fl_str_mv https://repositorio.uca.edu.ar/handle/123456789/8771
0927-7765 (impreso)
1873-4367 (online)
10.1016/j.colsurfb.2019.04.067
López DN, Boeris V, Spelzini D, Bonifacino C, Panizzolo LA, Abirached C. Adsorption of chia proteins at interfaces : kinetics of foam and emulsion formation and destabilization [en línea]. Colloids and Surfaces B: Biointerfaces. 2019;180:503–507. doi:10.1016/j.colsurfb.2019.04.067 Disponible en: https://repositorio.uca.edu.ar/handle/123456789/8771
url https://repositorio.uca.edu.ar/handle/123456789/8771
identifier_str_mv 0927-7765 (impreso)
1873-4367 (online)
10.1016/j.colsurfb.2019.04.067
López DN, Boeris V, Spelzini D, Bonifacino C, Panizzolo LA, Abirached C. Adsorption of chia proteins at interfaces : kinetics of foam and emulsion formation and destabilization [en línea]. Colloids and Surfaces B: Biointerfaces. 2019;180:503–507. doi:10.1016/j.colsurfb.2019.04.067 Disponible en: https://repositorio.uca.edu.ar/handle/123456789/8771
dc.language.none.fl_str_mv eng
language eng
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/4.0/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/4.0/
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv Colloids and Surfaces B: Biointerfaces. 2019;180:503–507
reponame:Repositorio Institucional (UCA)
instname:Pontificia Universidad Católica Argentina
reponame_str Repositorio Institucional (UCA)
collection Repositorio Institucional (UCA)
instname_str Pontificia Universidad Católica Argentina
repository.name.fl_str_mv Repositorio Institucional (UCA) - Pontificia Universidad Católica Argentina
repository.mail.fl_str_mv claudia_fernandez@uca.edu.ar
_version_ 1836638347815026688
score 13.13397

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