Foaming and surface properties of casein glycomacropeptide-gelatin mixtures as affected by their interactions in the aqueous phase

Gelatin is widely used in food industry for the stabilization of foam products. On the other hand, casein glycomacropeptide (CMP) is a bioactive peptide with high surface activity. The aim of this work was to study the interfacial and foaming properties of CMP-gelatin mixed systems at pH 6.5 and 3.5...

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Autores principales: Martinez, M.J., Pizones Ruiz-Henestrosa, V.M., Carrera Sánchez, C., Rodríguez Patino, J.M., Pilosof, A.M.R.
Formato: JOUR
Materias:
Casein glycomacropeptide
Foam
Gelatin
Interactions
PH
Acceso en línea:http://hdl.handle.net/20.500.12110/paper_0268005X_v33_n1_p48_Martinez
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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_0268005X_v33_n1_p48_Martinez2023-10-03T15:13:43Z Foaming and surface properties of casein glycomacropeptide-gelatin mixtures as affected by their interactions in the aqueous phase Martinez, M.J. Pizones Ruiz-Henestrosa, V.M. Carrera Sánchez, C. Rodríguez Patino, J.M. Pilosof, A.M.R. Casein glycomacropeptide Foam Gelatin Interactions PH Gelatin is widely used in food industry for the stabilization of foam products. On the other hand, casein glycomacropeptide (CMP) is a bioactive peptide with high surface activity. The aim of this work was to study the interfacial and foaming properties of CMP-gelatin mixed systems at pH 6.5 and 3.5 and evaluate the relation of these properties with the interactions in the aqueous phase. The CMP:gelatin ratio in mixed systems was 0:100 (pure gelatin), 25:75, 50:50, 75:25 and 100:0 (pure CMP). Viscosity, particle size, ζ-potential, interfacial properties and foaming properties were determined. At both pH, gelatin solutions showed the highest viscosity, CMP the lowest and the mixed systems presented behaviour more similar than CMP. Particle size and ζ-potential determinations evidenced the formation of complexes between CMP and gelatin at both pH. CMP was more surface active than gelatin and dominated the rate of diffusion of the mixed systems to the air-water interface. A synergistic effect was observed on foamability and foam stability in mixed systems that could be explained by the formation of a complex between CMP and gelatin with outstanding capacity for foams formation and stabilization. © 2013 Elsevier Ltd. Fil:Martinez, M.J. 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_0268005X_v33_n1_p48_Martinez
institution Universidad de Buenos Aires
institution_str I-28
repository_str R-134
collection Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
topic Casein glycomacropeptide
Foam
Gelatin
Interactions
PH
spellingShingle Casein glycomacropeptide
Foam
Gelatin
Interactions
PH
Martinez, M.J.
Pizones Ruiz-Henestrosa, V.M.
Carrera Sánchez, C.
Rodríguez Patino, J.M.
Pilosof, A.M.R.
Foaming and surface properties of casein glycomacropeptide-gelatin mixtures as affected by their interactions in the aqueous phase
topic_facet Casein glycomacropeptide
Foam
Gelatin
Interactions
PH
description Gelatin is widely used in food industry for the stabilization of foam products. On the other hand, casein glycomacropeptide (CMP) is a bioactive peptide with high surface activity. The aim of this work was to study the interfacial and foaming properties of CMP-gelatin mixed systems at pH 6.5 and 3.5 and evaluate the relation of these properties with the interactions in the aqueous phase. The CMP:gelatin ratio in mixed systems was 0:100 (pure gelatin), 25:75, 50:50, 75:25 and 100:0 (pure CMP). Viscosity, particle size, ζ-potential, interfacial properties and foaming properties were determined. At both pH, gelatin solutions showed the highest viscosity, CMP the lowest and the mixed systems presented behaviour more similar than CMP. Particle size and ζ-potential determinations evidenced the formation of complexes between CMP and gelatin at both pH. CMP was more surface active than gelatin and dominated the rate of diffusion of the mixed systems to the air-water interface. A synergistic effect was observed on foamability and foam stability in mixed systems that could be explained by the formation of a complex between CMP and gelatin with outstanding capacity for foams formation and stabilization. © 2013 Elsevier Ltd.
format JOUR
author Martinez, M.J.
Pizones Ruiz-Henestrosa, V.M.
Carrera Sánchez, C.
Rodríguez Patino, J.M.
Pilosof, A.M.R.
author_facet Martinez, M.J.
Pizones Ruiz-Henestrosa, V.M.
Carrera Sánchez, C.
Rodríguez Patino, J.M.
Pilosof, A.M.R.
author_sort Martinez, M.J.
title Foaming and surface properties of casein glycomacropeptide-gelatin mixtures as affected by their interactions in the aqueous phase
title_short Foaming and surface properties of casein glycomacropeptide-gelatin mixtures as affected by their interactions in the aqueous phase
title_full Foaming and surface properties of casein glycomacropeptide-gelatin mixtures as affected by their interactions in the aqueous phase
title_fullStr Foaming and surface properties of casein glycomacropeptide-gelatin mixtures as affected by their interactions in the aqueous phase
title_full_unstemmed Foaming and surface properties of casein glycomacropeptide-gelatin mixtures as affected by their interactions in the aqueous phase
title_sort foaming and surface properties of casein glycomacropeptide-gelatin mixtures as affected by their interactions in the aqueous phase
url http://hdl.handle.net/20.500.12110/paper_0268005X_v33_n1_p48_Martinez
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