Relationship of Absorptive and Interfacial Behavior of Some Food Proteins to Their Emulsifying Properties

The relationship between surface and interfacial tension of 14 food proteins and their hydrophilic/lipophilic characteristics was studied. Maximum lowering of surface and interfacial tension was achieved when the water‐oil absorption index (WOAI), calculated by measuring the spontaneous water and oi...

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Autores principales: ELIZALDE, B.E., PILOSOF, A.M.R., BARTHOLOMAI, G.B.
Formato: JOUR
Acceso en línea:http://hdl.handle.net/20.500.12110/paper_00221147_v56_n1_p253_ELIZALDE
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Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires
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spelling todo:paper_00221147_v56_n1_p253_ELIZALDE2023-10-03T14:27:03Z Relationship of Absorptive and Interfacial Behavior of Some Food Proteins to Their Emulsifying Properties ELIZALDE, B.E. PILOSOF, A.M.R. BARTHOLOMAI, G.B. The relationship between surface and interfacial tension of 14 food proteins and their hydrophilic/lipophilic characteristics was studied. Maximum lowering of surface and interfacial tension was achieved when the water‐oil absorption index (WOAI), calculated by measuring the spontaneous water and oil uptake was nearly two; the protein absorbed twice as much water as oil. The ability of a protein to decrease interfacial tension between oil and water was related to its ability to emulsify oil, being determined by the WOAI. However, stability of emulsions was not ensured by a large decrease in interfacial tension. Copyright © 1991, Wiley Blackwell. All rights reserved Fil:ELIZALDE, B.E. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:PILOSOF, A.M.R. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. JOUR info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar http://hdl.handle.net/20.500.12110/paper_00221147_v56_n1_p253_ELIZALDE
institution Universidad de Buenos Aires
institution_str I-28
repository_str R-134
collection Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
description The relationship between surface and interfacial tension of 14 food proteins and their hydrophilic/lipophilic characteristics was studied. Maximum lowering of surface and interfacial tension was achieved when the water‐oil absorption index (WOAI), calculated by measuring the spontaneous water and oil uptake was nearly two; the protein absorbed twice as much water as oil. The ability of a protein to decrease interfacial tension between oil and water was related to its ability to emulsify oil, being determined by the WOAI. However, stability of emulsions was not ensured by a large decrease in interfacial tension. Copyright © 1991, Wiley Blackwell. All rights reserved
format JOUR
author ELIZALDE, B.E.
PILOSOF, A.M.R.
BARTHOLOMAI, G.B.
spellingShingle ELIZALDE, B.E.
PILOSOF, A.M.R.
BARTHOLOMAI, G.B.
Relationship of Absorptive and Interfacial Behavior of Some Food Proteins to Their Emulsifying Properties
author_facet ELIZALDE, B.E.
PILOSOF, A.M.R.
BARTHOLOMAI, G.B.
author_sort ELIZALDE, B.E.
title Relationship of Absorptive and Interfacial Behavior of Some Food Proteins to Their Emulsifying Properties
title_short Relationship of Absorptive and Interfacial Behavior of Some Food Proteins to Their Emulsifying Properties
title_full Relationship of Absorptive and Interfacial Behavior of Some Food Proteins to Their Emulsifying Properties
title_fullStr Relationship of Absorptive and Interfacial Behavior of Some Food Proteins to Their Emulsifying Properties
title_full_unstemmed Relationship of Absorptive and Interfacial Behavior of Some Food Proteins to Their Emulsifying Properties
title_sort relationship of absorptive and interfacial behavior of some food proteins to their emulsifying properties
url http://hdl.handle.net/20.500.12110/paper_00221147_v56_n1_p253_ELIZALDE
work_keys_str_mv AT elizaldebe relationshipofabsorptiveandinterfacialbehaviorofsomefoodproteinstotheiremulsifyingproperties
AT pilosofamr relationshipofabsorptiveandinterfacialbehaviorofsomefoodproteinstotheiremulsifyingproperties
AT bartholomaigb relationshipofabsorptiveandinterfacialbehaviorofsomefoodproteinstotheiremulsifyingproperties
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