Artículo
Abstract:
The effect of xanthan on foam formation and on physical mechanisms of destabilization involved in the breakdown of foams made from native and denatured soy protein at neutral pH was studied by a bubbling and a whipping-rheological method. Parameters describing foam formation and destabilization by liquid drainage and disproportionation obtained by the two methods showed that the addition of xanthan was accompanied by delayed rates of drainage and disproportionation and reduced foam height decay (collapse). Drainage showed the largest reduction, mainly because of the increased bulk viscosity. In the absence of xanthan, protein denaturation enhanced foam formation and stability against drainage and disproportionation, but increased the collapse of foams. In the presence of xanthan, differences in foam formation and drainage/disproportionation stability between native and denatured soy protein were greatly reduced. However, differences in foam collapse were greatly enhanced. The increased stability of foams in the presence of xanthan could not be explained purely in terms of increased aqueous phase viscosity. More specific interactions of xanthan and soy proteins at the air-water interface influencing the surface rheology, and the protein composition and aggregation, are involved. © 2001 Elsevier Science B.V.
Registro:
| Documento: | Artículo |
| Título: | Effects of denaturation on soy protein-xanthan interactions: Comparison of a whipping-rheological and a bubbling method |
| Autor: | Carp, D.J.; Bartholomai, G.B.; Relkin, P.; Pilosofl, A.M.R. |
| Filiación: | Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Ciudad Universitaria, 1428 Buenos Aires, Argentina Consejo Nacional de Investigaciones Cientlficas y Técnicas, Argentina ENSIA, Laboratoire de Biophysique, 1 Avenue des Olympiades, 91305 Massy Cedex, France |
| Palabras clave: | Denaturation; Foams; Interactions; Soy proteins; Xanthan; Bubble formation; Drainage; pH effects; Proteins; Rheology; Viscosity; Biointerfaces; Foams; soybean protein; water; xanthan; air; aqueous solution; conference paper; flow kinetics; foam; intermethod comparison; molecular stability; pH; priority journal; protein aggregation; protein analysis; protein denaturation; protein interaction; technique; viscosity |
| Año: | 2001 |
| Volumen: | 21 |
| Número: | 1-3 |
| Página de inicio: | 163 |
| Página de fin: | 171 |
| DOI: | http://dx.doi.org/10.1016/S0927-7765(01)00169-2 |
| Título revista: | Colloids and Surfaces B: Biointerfaces |
| Título revista abreviado: | Colloids Surf. B Biointerfaces |
| ISSN: | 09277765 |
| Registro: | https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_09277765_v21_n1-3_p163_Carp |
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Citas:
---------- APA ----------
Carp, D.J., Bartholomai, G.B., Relkin, P. & Pilosofl, A.M.R. (2001) . Effects of denaturation on soy protein-xanthan interactions: Comparison of a whipping-rheological and a bubbling method. Colloids and Surfaces B: Biointerfaces, 21(1-3), 163-171.http://dx.doi.org/10.1016/S0927-7765(01)00169-2
---------- CHICAGO ----------
Carp, D.J., Bartholomai, G.B., Relkin, P., Pilosofl, A.M.R. "Effects of denaturation on soy protein-xanthan interactions: Comparison of a whipping-rheological and a bubbling method" . Colloids and Surfaces B: Biointerfaces 21, no. 1-3 (2001) : 163-171.http://dx.doi.org/10.1016/S0927-7765(01)00169-2
---------- MLA ----------
Carp, D.J., Bartholomai, G.B., Relkin, P., Pilosofl, A.M.R. "Effects of denaturation on soy protein-xanthan interactions: Comparison of a whipping-rheological and a bubbling method" . Colloids and Surfaces B: Biointerfaces, vol. 21, no. 1-3, 2001, pp. 163-171.http://dx.doi.org/10.1016/S0927-7765(01)00169-2
---------- VANCOUVER ----------
Carp, D.J., Bartholomai, G.B., Relkin, P., Pilosofl, A.M.R. Effects of denaturation on soy protein-xanthan interactions: Comparison of a whipping-rheological and a bubbling method. Colloids Surf. B Biointerfaces. 2001;21(1-3):163-171.http://dx.doi.org/10.1016/S0927-7765(01)00169-2
