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Abstract:

The interfacial properties at the air-water (A/W) of each individual whey proteins (β-lactoglobulin, β-lg; α-lactalbumin, α-la; bovin serum albumin, BSA), and their mixtures with a surface-active polysaccharide, hydroxypropylmethylcellulose (HPMC) were studied at pH 3 or 6. The interfacial films were studied by measurement surface pressure (π) isotherms and dynamics of adsorption. At equilibrium proteins surface activity was affected by pH only at low concentrations (below 1·10-2%wt/wt), due to their pH-dependent conformational changes. HPMC resulted less surface active at pH 3 (below 1·10-4%wt/wt concentration) that at pH 6. On kinetic studies (π-t), the behavior of β-lg, HPMC and BSA did not change with pH but α-la presented a higher surface activity at pH 3 than 6, even on saturating bulk concentrations. Mixtures of β-lg or BSA with HPMC showed a behavior in between that of single components revealing a net competence for the interface but the mixture α-la and HPMC at pH 6 showed an enhance adsorption. Rheological studies (surface dilatational elastic, Ed, over time) presented the major differences for pHs evaluated. The α-la formed extremely viscoelastic films at pH 6.0, while at pH 3 has the lowest Ed value. β-lg and HPMC films were more viscoelastic at pH 6, being Ed protein film higher. Finally, BSA presented the lowest viscoelastic films without differences between both pHs. For mixtures: i) at pH 6 β-lg/HPMC mixture Ed was dominated by HPMC; at pH 3.0, Ed begins dominated by HPMC, reaching an intermediate value; ii) α-la/HPMC mixture formed more viscoelastic films at pH 6.0 with an intermediate Ed value, while at pH 3.0 the Ed is dominated by protein; iii) BSA/HPMC mixture presented a similar trend in Ed behavior at both pHs. © 2013 Elsevier Ltd.

Registro:

Documento: Artículo
Título:Competitive adsorption behavior of β-lactoglobulin, α-lactalbumin, bovin serum albumin in presence of hydroxypropylmethylcellulose. Influence of pH
Autor:Jara, F.L.; Carrera Sánchez, C.; Rodríguez Patino, J.M.; Pilosof, A.M.R.
Filiación:Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Ciudad Universitaria, Intendente Güiraldes s/n, Universidad de Buenos Aires, 1428Buenos Aires, Argentina
Consejo Nacional de Investigaciones Cientificas y Tecnicas de la Republica Argentina (CONICET), Argentina
Departamento de Ingeniería Química, Facultad de Química, Universidad de Sevilla, c/ Prof. García González s/n, 41012 Sevilla, Spain
Idioma: Inglés
Palabras clave:α-Lactalbumin; β-Lactoglobulin; Air/water interface; Bovin serum albumin; Hydroxypropylmethylcellulose; PH-dependence
Año:2014
Volumen:35
Página de inicio:189
Página de fin:197
DOI: http://dx.doi.org/10.1016/j.foodhyd.2013.05.013
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_p189_Jara

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Citas:

---------- APA ----------
Jara, F.L., Carrera Sánchez, C., Rodríguez Patino, J.M. & Pilosof, A.M.R. (2014) . Competitive adsorption behavior of β-lactoglobulin, α-lactalbumin, bovin serum albumin in presence of hydroxypropylmethylcellulose. Influence of pH. Food Hydrocolloids, 35, 189-197.
http://dx.doi.org/10.1016/j.foodhyd.2013.05.013
---------- CHICAGO ----------
Jara, F.L., Carrera Sánchez, C., Rodríguez Patino, J.M., Pilosof, A.M.R. "Competitive adsorption behavior of β-lactoglobulin, α-lactalbumin, bovin serum albumin in presence of hydroxypropylmethylcellulose. Influence of pH" . Food Hydrocolloids 35 (2014) : 189-197.
http://dx.doi.org/10.1016/j.foodhyd.2013.05.013
---------- MLA ----------
Jara, F.L., Carrera Sánchez, C., Rodríguez Patino, J.M., Pilosof, A.M.R. "Competitive adsorption behavior of β-lactoglobulin, α-lactalbumin, bovin serum albumin in presence of hydroxypropylmethylcellulose. Influence of pH" . Food Hydrocolloids, vol. 35, 2014, pp. 189-197.
http://dx.doi.org/10.1016/j.foodhyd.2013.05.013
---------- VANCOUVER ----------
Jara, F.L., Carrera Sánchez, C., Rodríguez Patino, J.M., Pilosof, A.M.R. Competitive adsorption behavior of β-lactoglobulin, α-lactalbumin, bovin serum albumin in presence of hydroxypropylmethylcellulose. Influence of pH. Food Hydrocolloids. 2014;35:189-197.
http://dx.doi.org/10.1016/j.foodhyd.2013.05.013