Interactions between β-lactoglobulin and casein glycomacropeptide on foaming
The aim of this work was to study the effect of interactions between casein glycomacropeptide (CMP) and β-lactoglobulin (β-lg) at pH 6.5 and 3.5 on the foaming properties of the mixed systems with different CMP:β-lg ratios. The foaming properties were determined by the bubbling method with a Foamsca...
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| Formato: | Capítulo de libro |
| Lenguaje: | Inglés |
| Publicado: |
2012
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| Acceso en línea: | Registro en Scopus DOI Handle Registro en la Biblioteca Digital |
| Aporte de: | Registro referencial: Solicitar el recurso aquí |
| LEADER | 08043caa a22010457a 4500 | ||
|---|---|---|---|
| 001 | PAPER-9978 | ||
| 003 | AR-BaUEN | ||
| 005 | 20230518203959.0 | ||
| 008 | 190411s2012 xx ||||fo|||| 00| 0 eng|d | ||
| 024 | 7 | |2 scopus |a 2-s2.0-80054995620 | |
| 024 | 7 | |2 cas |a beta lactoglobulin, 9045-23-2; casein, 9000-71-9; Caseins; Glycopeptides; Lactoglobulins; Peptide Fragments; caseinomacropeptide | |
| 040 | |a Scopus |b spa |c AR-BaUEN |d AR-BaUEN | ||
| 030 | |a CSBBE | ||
| 100 | 1 | |a Martinez, M.J. | |
| 245 | 1 | 0 | |a Interactions between β-lactoglobulin and casein glycomacropeptide on foaming |
| 260 | |c 2012 | ||
| 270 | 1 | 0 | |m Martinez, M.J.; Ciudad Universitaria, Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Avenida Intendente Güiraldes s/n, Buenos Aires, Argentina; email: mjm@di.fcen.uba.ar |
| 506 | |2 openaire |e Política editorial | ||
| 504 | |a El-Salam, M.H.A., El-Shibiny, S., Buchheim, W., Characteristics and potential uses of the casein macropeptide (1996) Int. Dairy J., 6, p. 327 | ||
| 504 | |a Thomä Worringer, C., Sørensen, J., López Fandiño, R., Health effects and technological features of caseinomacropeptide (2006) Int. Dairy J., 16, p. 1324 | ||
| 504 | |a Marshall, S., Casein macropeptide from whey - a new product opportunity (1991) Food Res. Quart., 51, p. 86 | ||
| 504 | |a Thomä Worringer, C., Siegert, N., Kulozik, U., Foaming properties of caseinomacropeptide - 2. Impact on pH and ionic strength (2007) Milchwissenschaft, 62, p. 253 | ||
| 504 | |a Thomä Worringer, C., Siegert, N., Kulozik, U., Foaming properties of caseinomacropeptide - 1. Impact of concentration and interactions with whey proteins (2007) Milchwissenschaft, 62, p. 249 | ||
| 504 | |a Foegeding, E.A., Luck, P.J., Davis, J.P., Factors determining the physical properties of protein foams (2006) Food Hydrocolloids, 20, p. 284 | ||
| 504 | |a Rodrióguez Patino, J.M., Carrera Sánchez, C., Rodrióguez Ninño, M.R., Implications of interfacial characteristics of food foaming agents in foam formulations (2008) Adv. Colloid Interface Sci., 140, p. 95 | ||
| 504 | |a Baeza, R.I., Carrera Sánchez, C., Rodríguez Patino, J.M., Pilosof, A.M.R., Interactions between β-lactoglobulin and polysaccharides at the air-water interface and the influence on foam properties (2005) Food Colloids. Interactions, Microstructure and Processing, p. 301. , The Royal Society of Chemistry, Cambridge, UK, E. Dickinson (Ed.) | ||
| 504 | |a Farías, M.E., Martinez, M.J., Pilosof, A.M.R., Casein glycomacropeptide pH dependent self-assembly and cold gelation (2010) Int. Dairy J., 20, p. 79 | ||
| 504 | |a Kreu, M., beta, T., Strixner, U., Kulozik, The effect of glycosylation on the interfacial properties of bovine caseinomacropeptide (2009) Food Hydrocolloids, 23, p. 1818 | ||
| 504 | |a Martinez, M.J., Carrera Sánchez, C., Rodríguez Patino, J.M., Pilosof, A.M.R., Interactions in the aqueous phase and adsorption at the air-water interface of caseinoglycomacropeptide (GMP) and β-lactoglobulin mixed systems (2009) Colloids Surf. B: Biointerfaces, 68, p. 39 | ||
| 504 | |a Martinez, M.J., Farías, M.E., Pilosof, A.M.R., The dynamics of gelation of casein glycomacropeptide - β-lactoglobulin mixtures as affected by interactions in the aqueous phase (2010) Int. Dairy J., 20, p. 580 | ||
| 504 | |a Rodríguez Patino, J.M., Rodríguez Niño, M.R., álvarez Gómez, J.M., Interfacial and foaming characteristics of protein-lipid systems (1997) Food Hydrocolloids, 11, p. 49 | ||
| 504 | |a Wright, D.J., Hemmant, J.W., Foaming properties of protein solutions: comparison of large-scale whipping and conductimetric methods (1987) J. Sci. Food Agric., 41, p. 361 | ||
| 504 | |a Kato, A., Takanashi, A., Matsudomi, D., Kobayashi, K., Determination of foaming properties of proteins by conductivity measurements (1983) J. Food Sci., 48, p. 62 | ||
| 504 | |a Pizones Ruíz-Henestrosa, V., Carrera Sánchez, C., Yust, M., Pedroche, J.J., Millán, F., Rodríguez Patino, J.M., Limited enzymatic hydrolysis can improve the interfacial and foaming characteristics of β-conglycinin (2007) J. Agric. Food Chem., 55, p. 1536 | ||
| 504 | |a álvarez Gómez, J.M., Rodríguez Patino, J.M., Formulation engineering of food model foams containing diglycerol esters and β-lactoglobulin (2006) Ind. Eng. Chem. Res., 45, p. 7510 | ||
| 504 | |a Martinez, M.J., Carrera Sánchez, C., Rodríguez Patino, J.M., Pilosof, A.M.R., Bulk and interfacial behaviour of caseinoglycomacropeptide (GMP) (2009) Colloids Surf. B: Biointerfaces, 71, p. 230 | ||
| 520 | 3 | |a The aim of this work was to study the effect of interactions between casein glycomacropeptide (CMP) and β-lactoglobulin (β-lg) at pH 6.5 and 3.5 on the foaming properties of the mixed systems with different CMP:β-lg ratios. The foaming properties were determined by the bubbling method with a Foamscan instrument. A highest overall foam capacity (OFC), foaming capacity (FC) and mainly stability of mixed foams at pH 3.5, as compared to the mixed foams at pH 6.5 or the foams of CMP and β-lg was observed. At pH 6.5, the stability of mixed foams decreased with increasing the CMP content, while OFC and FC values were similar to β-lg foam. The performance of the mixed systems was discussed in relation with the interactions between CMP and β-lg in the aqueous phase (as observed by dynamic light scattering and differential scanning calorimetry in previous works). © 2011 Elsevier B.V. |l eng | |
| 593 | |a Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Ciudad Universitaria, 1428 Buenos Aires, Argentina | ||
| 593 | |a Departamento de Ingeniería Química, Facultad de Química, Universidad de Sevilla, C/Prof. García González, 1, 41012 Sevilla, Spain | ||
| 690 | 1 | 0 | |a Β-LACTOGLOBULIN |
| 690 | 1 | 0 | |a CASEIN GLYCOMACROPEPTIDE |
| 690 | 1 | 0 | |a FOAM |
| 690 | 1 | 0 | |a INTERACTIONS |
| 690 | 1 | 0 | |a AQUEOUS PHASE |
| 690 | 1 | 0 | |a BUBBLING METHOD |
| 690 | 1 | 0 | |a FOAMING PROPERTIES |
| 690 | 1 | 0 | |a GLYCOMACROPEPTIDE |
| 690 | 1 | 0 | |a LACTOGLOBULIN |
| 690 | 1 | 0 | |a MIXED SYSTEMS |
| 690 | 1 | 0 | |a DIFFERENTIAL SCANNING CALORIMETRY |
| 690 | 1 | 0 | |a CASEIN |
| 690 | 1 | 0 | |a BETA LACTOGLOBULIN |
| 690 | 1 | 0 | |a CASEIN |
| 690 | 1 | 0 | |a GLYCOPROTEIN |
| 690 | 1 | 0 | |a ADSORPTION |
| 690 | 1 | 0 | |a ARTICLE |
| 690 | 1 | 0 | |a BINDING AFFINITY |
| 690 | 1 | 0 | |a CHEMICAL INTERACTION |
| 690 | 1 | 0 | |a COMPLEX FORMATION |
| 690 | 1 | 0 | |a CONCENTRATION (PARAMETERS) |
| 690 | 1 | 0 | |a CONTROLLED STUDY |
| 690 | 1 | 0 | |a DENSITY GRADIENT |
| 690 | 1 | 0 | |a DIFFERENTIAL SCANNING CALORIMETRY |
| 690 | 1 | 0 | |a DOWN REGULATION |
| 690 | 1 | 0 | |a FOAMING |
| 690 | 1 | 0 | |a GELATION |
| 690 | 1 | 0 | |a LIGHT SCATTERING |
| 690 | 1 | 0 | |a MATHEMATICAL MODEL |
| 690 | 1 | 0 | |a PH MEASUREMENT |
| 690 | 1 | 0 | |a PRIORITY JOURNAL |
| 690 | 1 | 0 | |a PROTEIN PROTEIN INTERACTION |
| 690 | 1 | 0 | |a PROTEIN STABILITY |
| 690 | 1 | 0 | |a UPREGULATION |
| 690 | 1 | 0 | |a CASEINS |
| 690 | 1 | 0 | |a GLYCOPEPTIDES |
| 690 | 1 | 0 | |a HYDROGEN-ION CONCENTRATION |
| 690 | 1 | 0 | |a LACTOGLOBULINS |
| 690 | 1 | 0 | |a PEPTIDE FRAGMENTS |
| 650 | 1 | 7 | |2 spines |a PH |
| 700 | 1 | |a Carrera Sánchez, C. | |
| 700 | 1 | |a Rodríguez Patino, J.M. | |
| 700 | 1 | |a Pilosof, A.M.R. | |
| 773 | 0 | |d 2012 |g v. 89 |h pp. 234-241 |k n. 1 |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/j.colsurfb.2011.09.022 |y DOI |
| 856 | 4 | 0 | |u https://hdl.handle.net/20.500.12110/paper_09277765_v89_n1_p234_Martinez |y Handle |
| 856 | 4 | 0 | |u https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_09277765_v89_n1_p234_Martinez |y Registro en la Biblioteca Digital |
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| 999 | |c 70931 | ||