Amaranth proteins foaming properties: Film rheology and foam stability – Part 2

In this work the influence of pH and ionic strength on the stability of foams prepared with amaranthprotein isolate was analyzed. The behaviour observed was related to the physico-chemical and structuralchanges undergone by amaranth protein as a result of those treatments. The results obtained showt...

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Autores principales: Bolontrade, Agustín Juan, Scilingo, Adriana Alicia, Añón, María Cristina
Formato: Articulo Preprint
Lenguaje:Inglés
Publicado: 2016
Materias:
Química
Amaranth proteins
Air-water interface
Film rheology
Foaming properties
Acceso en línea:http://sedici.unlp.edu.ar/handle/10915/108332
Aporte de:
SEDICI (UNLP) de Universidad Nacional de La Plata
id I19-R120-10915-108332
record_format dspace
institution Universidad Nacional de La Plata
institution_str I-19
repository_str R-120
collection SEDICI (UNLP)
language Inglés
topic Química
Amaranth proteins
Air-water interface
Film rheology
Foaming properties
spellingShingle Química
Amaranth proteins
Air-water interface
Film rheology
Foaming properties
Bolontrade, Agustín Juan
Scilingo, Adriana Alicia
Añón, María Cristina
Amaranth proteins foaming properties: Film rheology and foam stability – Part 2
topic_facet Química
Amaranth proteins
Air-water interface
Film rheology
Foaming properties
description In this work the influence of pH and ionic strength on the stability of foams prepared with amaranthprotein isolate was analyzed. The behaviour observed was related to the physico-chemical and structuralchanges undergone by amaranth protein as a result of those treatments. The results obtained showthat foams prepared at acidic pH were more stable than the corresponding to alkaline pH. At pH 2.0the foams presented higher times and more volumes of drainage. This behaviour is consistent with thecharacteristics of the interfacial film, which showed a higher viscoelasticity and a greater flexibility atacidic pH than alkaline pH value, which in turn increased by increasing the concentration of proteins inthe foaming solution. It is also important to note that the presence of insoluble protein is not necessarilydetrimental to the properties of the foam. Detected changes in the characteristics of the interfacial filmas in the foam stability have been attributed to the increased unfolding, greater flexibility and net chargeof amaranth proteins at acidic conditions.
format Articulo
Preprint
author Bolontrade, Agustín Juan
Scilingo, Adriana Alicia
Añón, María Cristina
author_facet Bolontrade, Agustín Juan
Scilingo, Adriana Alicia
Añón, María Cristina
author_sort Bolontrade, Agustín Juan
title Amaranth proteins foaming properties: Film rheology and foam stability – Part 2
title_short Amaranth proteins foaming properties: Film rheology and foam stability – Part 2
title_full Amaranth proteins foaming properties: Film rheology and foam stability – Part 2
title_fullStr Amaranth proteins foaming properties: Film rheology and foam stability – Part 2
title_full_unstemmed Amaranth proteins foaming properties: Film rheology and foam stability – Part 2
title_sort amaranth proteins foaming properties: film rheology and foam stability – part 2
publishDate 2016
url http://sedici.unlp.edu.ar/handle/10915/108332
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AT scilingoadrianaalicia amaranthproteinsfoamingpropertiesfilmrheologyandfoamstabilitypart2
AT anonmariacristina amaranthproteinsfoamingpropertiesfilmrheologyandfoamstabilitypart2
bdutipo_str Repositorios
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