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Abstract:

The objective of the work was to study foaming and interfacial properties of β-lactoblobulin and caseinomacropeptide as affected by the formation of nano-particles with increasing amounts of green tea polyphenols. In this contribution foams were obtained by whipping and the overrun, liquid drainage and height stability of the foams were evaluated. The interfacial properties were determined by a drop tensiometer. The formation of nano-particles (30-90nm) decreased the surface pressure and the elastic component of the dilatational modulus of films that resulted in faster foam drainages. However, foam overrun was not affected and foam column falling was retarded. The results point out that nano-particles formed at low polyphenols concentration could retard foam falling without affecting foam overrun, despite decreasing the surface films viscoelasticity. The contribution of polyphenols to avoid foam column falling may be laid in the interfacial interactions between proteins and polyphenols. © 2015.

Registro:

Documento: Artículo
Título:Green tea polyphenols-whey proteins nanoparticles: Bulk, interfacial and foaming behavior
Autor:Rodríguez, S.D.; von Staszewski, M.; Pilosof, A.M.R.
Filiación:CONICET, Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Intendente Güiraldes 2160, Ciudad Universitaria, Buenos Aires, C1428EGA, Argentina
Palabras clave:Foam; Green tea polyphenols; Interactions; Interface; Whey proteins
Año:2015
Volumen:50
Página de inicio:108
Página de fin:115
DOI: http://dx.doi.org/10.1016/j.foodhyd.2015.04.015
Título revista:Food Hydrocolloids
Título revista abreviado:Food Hydrocolloids
ISSN:0268005X
CODEN:FOHYE
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_0268005X_v50_n_p108_Rodriguez

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Citas:

---------- APA ----------
Rodríguez, S.D., von Staszewski, M. & Pilosof, A.M.R. (2015) . Green tea polyphenols-whey proteins nanoparticles: Bulk, interfacial and foaming behavior. Food Hydrocolloids, 50, 108-115.
http://dx.doi.org/10.1016/j.foodhyd.2015.04.015
---------- CHICAGO ----------
Rodríguez, S.D., von Staszewski, M., Pilosof, A.M.R. "Green tea polyphenols-whey proteins nanoparticles: Bulk, interfacial and foaming behavior" . Food Hydrocolloids 50 (2015) : 108-115.
http://dx.doi.org/10.1016/j.foodhyd.2015.04.015
---------- MLA ----------
Rodríguez, S.D., von Staszewski, M., Pilosof, A.M.R. "Green tea polyphenols-whey proteins nanoparticles: Bulk, interfacial and foaming behavior" . Food Hydrocolloids, vol. 50, 2015, pp. 108-115.
http://dx.doi.org/10.1016/j.foodhyd.2015.04.015
---------- VANCOUVER ----------
Rodríguez, S.D., von Staszewski, M., Pilosof, A.M.R. Green tea polyphenols-whey proteins nanoparticles: Bulk, interfacial and foaming behavior. Food Hydrocolloids. 2015;50:108-115.
http://dx.doi.org/10.1016/j.foodhyd.2015.04.015