Artículo

Pizones Ruiz-Henestrosa, V.M.; Martinez, M.J.; Carrera Sánchez, C.; Rodríguez Patino, J.M.; Pilosof, A.M.R. "Mixed soy globulins and β-lactoglobulin systems behaviour inaqueous solutions and at the air-water interface" (2014) Food Hydrocolloids. 35:106-114
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Abstract:

It has been studied in this work the effect of mixing soy globulins (β-conglycinin and glycinin) with β-lactoglobulin (βlg) both in the bulk phase and also in their interfacial (air-water interface) and foaming properties, at pH 3.0 and 7.0 and 20°C. The analyzed properties of these systems were: particle size distribution (by dynamic light scattering (DLS)); dynamics of adsorption and surface dilatational modulus (by tensiometry); foam formation and stability (by conductimetric and optical measurements). Results revealed that mixture of 7S soy globulin and βlg at pH 7.0 presented a synergistic effect that is reflected in the formation of interfacial films of enhanced elasticity. The foaming properties were also improved (better foam capacity with foams made up by smaller air bubbles). There exists a close relation between these results and that obtained by DLS (existence of a complexation between β-conglycinin andβlg). © 2013 Elsevier Ltd.

Registro:

Documento: Artículo
Título:Mixed soy globulins and β-lactoglobulin systems behaviour inaqueous solutions and at the air-water interface
Autor:Pizones Ruiz-Henestrosa, V.M.; Martinez, M.J.; 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
Idioma: Inglés
Palabras clave:Air-water interface; Foams; Protein mixtures; Size distribution
Año:2014
Volumen:35
Página de inicio:106
Página de fin:114
DOI: http://dx.doi.org/10.1016/j.foodhyd.2013.04.021
Título revista:Food Hydrocolloids
Título revista abreviado:Food Hydrocolloids
ISSN:0268005X
CODEN:FOHYE
Registro:http://digital.bl.fcen.uba.ar/collection/paper/document/paper_0268005X_v35_n_p106_PizonesRuizHenestrosa

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Citas:

---------- APA ----------
Pizones Ruiz-Henestrosa, V.M., Martinez, M.J., Carrera Sánchez, C., Rodríguez Patino, J.M. & Pilosof, A.M.R. (2014) . Mixed soy globulins and β-lactoglobulin systems behaviour inaqueous solutions and at the air-water interface. Food Hydrocolloids, 35, 106-114.
http://dx.doi.org/10.1016/j.foodhyd.2013.04.021
---------- CHICAGO ----------
Pizones Ruiz-Henestrosa, V.M., Martinez, M.J., Carrera Sánchez, C., Rodríguez Patino, J.M., Pilosof, A.M.R. "Mixed soy globulins and β-lactoglobulin systems behaviour inaqueous solutions and at the air-water interface" . Food Hydrocolloids 35 (2014) : 106-114.
http://dx.doi.org/10.1016/j.foodhyd.2013.04.021
---------- MLA ----------
Pizones Ruiz-Henestrosa, V.M., Martinez, M.J., Carrera Sánchez, C., Rodríguez Patino, J.M., Pilosof, A.M.R. "Mixed soy globulins and β-lactoglobulin systems behaviour inaqueous solutions and at the air-water interface" . Food Hydrocolloids, vol. 35, 2014, pp. 106-114.
http://dx.doi.org/10.1016/j.foodhyd.2013.04.021
---------- VANCOUVER ----------
Pizones Ruiz-Henestrosa, V.M., Martinez, M.J., Carrera Sánchez, C., Rodríguez Patino, J.M., Pilosof, A.M.R. Mixed soy globulins and β-lactoglobulin systems behaviour inaqueous solutions and at the air-water interface. Food Hydrocolloids. 2014;35:106-114.
http://dx.doi.org/10.1016/j.foodhyd.2013.04.021