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Abstract:

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.

Registro:

Documento: Artículo
Título:Foaming and surface properties of casein glycomacropeptide-gelatin mixtures as affected by their interactions in the aqueous phase
Autor:Martinez, M.J.; Pizones Ruiz-Henestrosa, V.M.; Carrera Sánchez, C.; Rodríguez Patino, J.M.; Pilosof, A.M.R.
Filiación:Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Ciudad Universitaria, 1428 Buenos Aires, Argentina
Departamento de Ingeniería Química, Facultad de Química, Universidad de Sevilla, C/Prof. García González, 1, 41012 Sevilla, Spain
Palabras clave:Casein glycomacropeptide; Foam; Gelatin; Interactions; PH
Año:2013
Volumen:33
Número:1
Página de inicio:48
Página de fin:57
DOI: http://dx.doi.org/10.1016/j.foodhyd.2013.02.016
Título revista:Food Hydrocolloids
Título revista abreviado:Food Hydrocolloids
ISSN:0268005X
CODEN:FOHYE
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_0268005X_v33_n1_p48_Martinez

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Citas:

---------- APA ----------
Martinez, M.J., Pizones Ruiz-Henestrosa, V.M., Carrera Sánchez, C., Rodríguez Patino, J.M. & Pilosof, A.M.R. (2013) . Foaming and surface properties of casein glycomacropeptide-gelatin mixtures as affected by their interactions in the aqueous phase. Food Hydrocolloids, 33(1), 48-57.
http://dx.doi.org/10.1016/j.foodhyd.2013.02.016
---------- CHICAGO ----------
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" . Food Hydrocolloids 33, no. 1 (2013) : 48-57.
http://dx.doi.org/10.1016/j.foodhyd.2013.02.016
---------- MLA ----------
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" . Food Hydrocolloids, vol. 33, no. 1, 2013, pp. 48-57.
http://dx.doi.org/10.1016/j.foodhyd.2013.02.016
---------- VANCOUVER ----------
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. Food Hydrocolloids. 2013;33(1):48-57.
http://dx.doi.org/10.1016/j.foodhyd.2013.02.016