Effects of denaturation on soy protein-xanthan interactions: Comparison of a whipping-rheological and a bubbling method
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 l...
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| Lenguaje: | Inglés |
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2001
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| Acceso en línea: | Registro en Scopus DOI Handle Registro en la Biblioteca Digital |
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| LEADER | 06830caa a22009977a 4500 | ||
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| 001 | PAPER-2017 | ||
| 003 | AR-BaUEN | ||
| 005 | 20230518203120.0 | ||
| 008 | 190411s2001 xx ||||fo|||| 00| 0 eng|d | ||
| 024 | 7 | |2 scopus |a 2-s2.0-0034982158 | |
| 040 | |a Scopus |b spa |c AR-BaUEN |d AR-BaUEN | ||
| 100 | 1 | |a Carp, D.J. | |
| 245 | 1 | 0 | |a Effects of denaturation on soy protein-xanthan interactions: Comparison of a whipping-rheological and a bubbling method |
| 260 | |c 2001 | ||
| 506 | |2 openaire |e Política editorial | ||
| 504 | |a German, J.B., O'Neill, T.E., Kinsella, J.E., (1985) Food Hydrocoll., 7, p. 1 | ||
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| 504 | |a Yu, M.A., Damodaran, S., (1991) J. Agric. Food Chem., 39, p. 1563 | ||
| 504 | |a Rawel, H.M., Muschiolik, G., (1994) Food Hydrocoll., 8, p. 287 | ||
| 504 | |a Carp, D.J., Wagner, J., Bartholomai, G.B., Pilosof, A.M.R., (1997) J. Food Sci., 62, p. 1105 | ||
| 504 | |a Wagner, J.R., Gueguen, J., (1999) J. Agric. Food Chem., 47, p. 2173 | ||
| 504 | |a Carp, D.J., Bartholomai, G.B., Pilosof, A.M.R., (1999) Colloids Surfaces B: Biointerfaces, 12, p. 309 | ||
| 504 | |a Glicksman, M., (1982) Food Hydrocolloids, 1. , M. Glicksman (Ed.), CRC Press, Boca Raton, FL | ||
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| 504 | |a Tolstoguzov, V., (1997) Food Proteins and their Applications, , S. Damodaran, A. Paraf (Eds.), Marcel Dekker, New York, (Chapter 6) | ||
| 504 | |a Loisel, W., Gueguen, J., Popineau, Y., (1993) Food Proteins: Structure and Functionality, pp. 320-323. , K.D. Schwenke, R. Mothes (Eds.), VCH Publishers, New York | ||
| 504 | |a Carp, D.J., Bartholomai, G.B., Pilosof, A.M.R., (1997) Lebensm. Wiss. Technol., 30, p. 253 | ||
| 504 | |a Wagner, J.R., Sorgentini, D.A., Añon, M.C., (1996) J. Agric. Food Chem., 44, p. 1881 | ||
| 504 | |a Monsalve, A., Schechter, R., (1984) J.Colloid Interface Sci., 97, p. 327 | ||
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| 504 | |a Glasstone, S., (1979) Tratado de Química Física, , Aguilar, Spain, (Chapter 7) | ||
| 504 | |a Carp, D.J., Elizalde, B.E., Bartholomai, G.B., Pilosof, A.M.R., (1997) Engineering & Food at ICEF 7, 1, p. 69. , R. Jowitt (Ed.), Sheffield Academic Press, Sheffield | ||
| 504 | |a Galazka, V.B., Dickinson, E., (1995) J. Texture Stud., 26, p. 401 | ||
| 504 | |a Pavlovskaya, G.E., Sememnova, M.G., Thzapkina, E.N., Tolstoguzov, V.B., (1993) Food Hydrocoll., 7, p. 1 | ||
| 504 | |a Garti, N., Reichman, D., (1994) Food Hydrocoll., 8, p. 155 | ||
| 520 | 3 | |a 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. |l eng | |
| 536 | |a Detalles de la financiación: Agencia Nacional de Promoción Científica y Tecnológica | ||
| 536 | |a Detalles de la financiación: Consejo Nacional de Investigaciones Científicas y Técnicas | ||
| 536 | |a Detalles de la financiación: Universidad de Buenos Aires | ||
| 536 | |a Detalles de la financiación: The authors acknowledge financial support from Universidad de Buenos Aires, Agencia Nacional de Promoción Cientı́fica y Tecnológica and Consejo Nacional de Investigaciones Cientı́ficas y Tecnicas de la República Argentina. They also thank the ENSIA Laboratoire de Biophysique. | ||
| 593 | |a Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Ciudad Universitaria, 1428 Buenos Aires, Argentina | ||
| 593 | |a Consejo Nacional de Investigaciones Cientlficas y Técnicas, Argentina | ||
| 593 | |a ENSIA, Laboratoire de Biophysique, 1 Avenue des Olympiades, 91305 Massy Cedex, France | ||
| 690 | 1 | 0 | |a DENATURATION |
| 690 | 1 | 0 | |a FOAMS |
| 690 | 1 | 0 | |a INTERACTIONS |
| 690 | 1 | 0 | |a SOY PROTEINS |
| 690 | 1 | 0 | |a XANTHAN |
| 690 | 1 | 0 | |a BUBBLE FORMATION |
| 690 | 1 | 0 | |a DRAINAGE |
| 690 | 1 | 0 | |a PH EFFECTS |
| 690 | 1 | 0 | |a PROTEINS |
| 690 | 1 | 0 | |a RHEOLOGY |
| 690 | 1 | 0 | |a VISCOSITY |
| 690 | 1 | 0 | |a BIOINTERFACES |
| 690 | 1 | 0 | |a FOAMS |
| 690 | 1 | 0 | |a SOYBEAN PROTEIN |
| 690 | 1 | 0 | |a WATER |
| 690 | 1 | 0 | |a XANTHAN |
| 690 | 1 | 0 | |a AIR |
| 690 | 1 | 0 | |a AQUEOUS SOLUTION |
| 690 | 1 | 0 | |a CONFERENCE PAPER |
| 690 | 1 | 0 | |a FLOW KINETICS |
| 690 | 1 | 0 | |a FOAM |
| 690 | 1 | 0 | |a INTERMETHOD COMPARISON |
| 690 | 1 | 0 | |a MOLECULAR STABILITY |
| 690 | 1 | 0 | |a PRIORITY JOURNAL |
| 690 | 1 | 0 | |a PROTEIN AGGREGATION |
| 690 | 1 | 0 | |a PROTEIN ANALYSIS |
| 690 | 1 | 0 | |a PROTEIN DENATURATION |
| 690 | 1 | 0 | |a PROTEIN INTERACTION |
| 690 | 1 | 0 | |a TECHNIQUE |
| 690 | 1 | 0 | |a VISCOSITY |
| 650 | 1 | 7 | |2 spines |a PH |
| 700 | 1 | |a Bartholomai, G.B. | |
| 700 | 1 | |a Relkin, P. | |
| 700 | 1 | |a Pilosofl, A.M.R. | |
| 773 | 0 | |d 2001 |g v. 21 |h pp. 163-171 |k n. 1-3 |p Colloids Surf. B Biointerfaces |x 09277765 |w (AR-BaUEN)CENRE-4236 |t Colloids and Surfaces B: Biointerfaces | |
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| 856 | 4 | 0 | |u https://doi.org/10.1016/S0927-7765(01)00169-2 |y DOI |
| 856 | 4 | 0 | |u https://hdl.handle.net/20.500.12110/paper_09277765_v21_n1-3_p163_Carp |y Handle |
| 856 | 4 | 0 | |u https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_09277765_v21_n1-3_p163_Carp |y Registro en la Biblioteca Digital |
| 961 | |a paper_09277765_v21_n1-3_p163_Carp |b paper |c PE | ||
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| 999 | |c 62970 | ||