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Abstract:

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

Registro:

Documento: Artículo
Título:Relationship of Absorptive and Interfacial Behavior of Some Food Proteins to Their Emulsifying Properties
Autor:ELIZALDE, B.E.; PILOSOF, A.M.R.; BARTHOLOMAI, G.B.
Filiación:Depto de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Ciudad Universitaria, Bueno Aires, 1428, Argentina
Comision de Investigaciones Cientificas, Buenos Aires, Argentina
Consejo Nacional de Investigaciones Cientificas y Tecnicas, Argentina
Año:1991
Volumen:56
Número:1
Página de inicio:253
Página de fin:254
DOI: http://dx.doi.org/10.1111/j.1365-2621.1991.tb08023.x
Título revista:Journal of Food Science
Título revista abreviado:J. Food. Sci.
ISSN:00221147
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00221147_v56_n1_p253_ELIZALDE

Referencias:

  • (1980) Official Methods of Analysis, , Association of Official Analytical Chemists, Washington, DC
  • Acton, J.C., Saffle, R.L., Stability of oil‐in‐water emulsions. 1. Effects of surface tension, level of oil, viscosity and type of meat protein (1970) Journal of Food Science, 35, p. 852
  • Elizalde, B.E., Kanterewicz, R.J., Pilosof, A.M.R., Bartholomai, G.B., Physicochemical properties of food proteins related to their ability to stabilize oil‐in‐water emulsions (1988) Journal of Food Science, 53, p. 845
  • Glasstone, S., El estado liquido (1979) Tratado de Quimica Fisica, p. 443. , Ch. VII, p., Ed. Aguilar, Spain
  • Harkins, W.D., Determination of surface and interfacial tension (1945) Physical Methods of Organic Chemestry, 1, p. 172. , Weissberger, A., Ch. VI, p., Interscience Publishers, Inc, New York
  • Kanterewicz, R.J., Elizalde, B.E., Pilosof, A.M.R., Bartholomai, G.B., The water‐oil absorption index (WOAI): A simple method for predicting the emulsifying capacity of food proteins (1987) Journal of Food Science, 52, p. 1381
  • Kato, A., Nakai, S., Hydrophobicity determined by fluorescence probe method and its correlation with surface properties of proteins (1980) Biochim. Biophys. Acta, 624, p. 13
  • Lopez de Ogara, M.C., Pilosof, A.M.R., Bartholomai, G.B., Effect of solutes on the hydration characteristics of soy protein isolates (1987) Int. J. Food Sci. Technol, 22, p. 153
  • Padday, J.F., Surface tension. Part. II. The measurement of surface tension (1969) Surface and Colloid Science, 1, p. 101. , E. Matejevic, Wiley‐Interscience, New York
  • Pilosof, A.M.R., Bartholomai, G.B., Chirife, J., Kinetics of nitrogen solubility loss in heated flour and protein isolates from bean, Phaseolus vulgaris (1982) Journal of Food Science, 47, p. 4
  • Saito, M., Taira, H., Heat denaturation and emulsifying properties of plasma protein (1987) Agricultural and Biological Chemistry, 51, p. 2787
  • Vigo, M.S., Bertoni, M.H., Cattaneo, P., Estudios sobre semillas de cucurbitaces Argentinas (1973) Anales Asociacion Quimica Argentia, 61, p. 241

Citas:

---------- APA ----------
ELIZALDE, B.E., PILOSOF, A.M.R. & BARTHOLOMAI, G.B. (1991) . Relationship of Absorptive and Interfacial Behavior of Some Food Proteins to Their Emulsifying Properties. Journal of Food Science, 56(1), 253-254.
http://dx.doi.org/10.1111/j.1365-2621.1991.tb08023.x
---------- CHICAGO ----------
ELIZALDE, B.E., PILOSOF, A.M.R., BARTHOLOMAI, G.B. "Relationship of Absorptive and Interfacial Behavior of Some Food Proteins to Their Emulsifying Properties" . Journal of Food Science 56, no. 1 (1991) : 253-254.
http://dx.doi.org/10.1111/j.1365-2621.1991.tb08023.x
---------- MLA ----------
ELIZALDE, B.E., PILOSOF, A.M.R., BARTHOLOMAI, G.B. "Relationship of Absorptive and Interfacial Behavior of Some Food Proteins to Their Emulsifying Properties" . Journal of Food Science, vol. 56, no. 1, 1991, pp. 253-254.
http://dx.doi.org/10.1111/j.1365-2621.1991.tb08023.x
---------- VANCOUVER ----------
ELIZALDE, B.E., PILOSOF, A.M.R., BARTHOLOMAI, G.B. Relationship of Absorptive and Interfacial Behavior of Some Food Proteins to Their Emulsifying Properties. J. Food. Sci. 1991;56(1):253-254.
http://dx.doi.org/10.1111/j.1365-2621.1991.tb08023.x