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

Mostrar todas las versiones(2)

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 an...

Descripción completa

Detalles Bibliográficos
Autores principales: López, Débora Natalia, Boeris, Valeria, Spelzini, Darío, Bonifacino, Carla, Panizzolo, Luis A., Abirached, Cecilia
Formato: article artículo acceptedVersion
Lenguaje:Inglés
Publicado: Elsevier 2019
Materias:
Chia Protein Isolates
Interfacial Properties
Emulsion Stability
Foam Stability
Acceso en línea:http://hdl.handle.net/2133/14847
http://hdl.handle.net/2133/14847
Aporte de:
Repositorio Hipermedial de la Universidad Nacional de Rosario (UNR) de Universidad Nacional de Rosario
id I15-R121-2133-14847
record_format dspace
institution Universidad Nacional de Rosario
institution_str I-15
repository_str R-121
collection Repositorio Hipermedial de la Universidad Nacional de Rosario (UNR)
language Inglés
orig_language_str_mv eng
topic Chia Protein Isolates
Interfacial Properties
Emulsion Stability
Foam Stability
spellingShingle Chia Protein Isolates
Interfacial Properties
Emulsion Stability
Foam Stability
López, Débora Natalia
Boeris, Valeria
Spelzini, Darío
Bonifacino, Carla
Panizzolo, Luis A.
Abirached, Cecilia
Adsorption of chia proteins at interfaces: Kinetics of foam and emulsion formation and destabilization
topic_facet Chia Protein Isolates
Interfacial Properties
Emulsion Stability
Foam Stability
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.
format article
artículo
acceptedVersion
author López, Débora Natalia
Boeris, Valeria
Spelzini, Darío
Bonifacino, Carla
Panizzolo, Luis A.
Abirached, Cecilia
author_facet López, Débora Natalia
Boeris, Valeria
Spelzini, Darío
Bonifacino, Carla
Panizzolo, Luis A.
Abirached, Cecilia
author_sort López, Débora Natalia
title Adsorption of chia proteins at interfaces: Kinetics of foam and emulsion formation and destabilization
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
publisher Elsevier
publishDate 2019
url http://hdl.handle.net/2133/14847
http://hdl.handle.net/2133/14847
work_keys_str_mv AT lopezdeboranatalia adsorptionofchiaproteinsatinterfaceskineticsoffoamandemulsionformationanddestabilization
AT boerisvaleria adsorptionofchiaproteinsatinterfaceskineticsoffoamandemulsionformationanddestabilization
AT spelzinidario adsorptionofchiaproteinsatinterfaceskineticsoffoamandemulsionformationanddestabilization
AT bonifacinocarla adsorptionofchiaproteinsatinterfaceskineticsoffoamandemulsionformationanddestabilization
AT panizzololuisa adsorptionofchiaproteinsatinterfaceskineticsoffoamandemulsionformationanddestabilization
AT abirachedcecilia adsorptionofchiaproteinsatinterfaceskineticsoffoamandemulsionformationanddestabilization
bdutipo_str Repositorios
_version_ 1764820409203556352

Ejemplares similares