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

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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...

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Autores principales: López, Débora Natalia, Boeris, Valeria, Spelzini, Darío, Bonifacio, Carla, Panizzolo, Luis A., Abirached, Cecilia
Formato: Artículo
Lenguaje:Inglés
Publicado: Elsevier 2019
Materias:
CHIA
PROTEINAS VEGETALES
CINETICA
ADSORCION
PH
EMULSION
ESPUMA
Acceso en línea:https://repositorio.uca.edu.ar/handle/123456789/8771
Aporte de:
Repositorio Institucional de la Universidad Católica Argentina (UCA) de Universidad Católica Argentina
id I33-R139123456789-8771
record_format dspace
institution Universidad Católica Argentina
institution_str I-33
repository_str R-139
collection Repositorio Institucional de la Universidad Católica Argentina (UCA)
language Inglés
topic CHIA
PROTEINAS VEGETALES
CINETICA
ADSORCION
PH
EMULSION
ESPUMA
spellingShingle CHIA
PROTEINAS VEGETALES
CINETICA
ADSORCION
PH
EMULSION
ESPUMA
López, Débora Natalia
Boeris, Valeria
Spelzini, Darío
Bonifacio, Carla
Panizzolo, Luis A.
Abirached, Cecilia
Adsorption of chia proteins at interfaces : kinetics of foam and emulsion formation and destabilization
topic_facet CHIA
PROTEINAS VEGETALES
CINETICA
ADSORCION
PH
EMULSION
ESPUMA
description 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.
format Artículo
author López, Débora Natalia
Boeris, Valeria
Spelzini, Darío
Bonifacio, Carla
Panizzolo, Luis A.
Abirached, Cecilia
author_facet López, Débora Natalia
Boeris, Valeria
Spelzini, Darío
Bonifacio, 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 https://repositorio.uca.edu.ar/handle/123456789/8771
work_keys_str_mv AT lopezdeboranatalia adsorptionofchiaproteinsatinterfaceskineticsoffoamandemulsionformationanddestabilization
AT boerisvaleria adsorptionofchiaproteinsatinterfaceskineticsoffoamandemulsionformationanddestabilization
AT spelzinidario adsorptionofchiaproteinsatinterfaceskineticsoffoamandemulsionformationanddestabilization
AT bonifaciocarla adsorptionofchiaproteinsatinterfaceskineticsoffoamandemulsionformationanddestabilization
AT panizzololuisa adsorptionofchiaproteinsatinterfaceskineticsoffoamandemulsionformationanddestabilization
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bdutipo_str Repositorios
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