Green tea polyphenols-whey proteins nanoparticles: Bulk, interfacial and foaming behavior

The objective of the work was to study foaming and interfacial properties of β-lactoblobulin and caseinomacropeptide as affected by the formation of nano-particles with increasing amounts of green tea polyphenols. In this contribution foams were obtained by whipping and the overrun, liquid drainage...

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Detalles Bibliográficos
Autores principales:	Rodriguez, Silvio David, von Staszewski, Mariana, Pilosof, Ana María Renata
Publicado:	2015
Materias:	Foam Green tea polyphenols Interactions Interface Whey proteins
Acceso en línea:	https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_0268005X_v50_n_p108_Rodriguez http://hdl.handle.net/20.500.12110/paper_0268005X_v50_n_p108_Rodriguez
Aporte de:	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

id	paper:paper_0268005X_v50_n_p108_Rodriguez
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spelling	paper:paper_0268005X_v50_n_p108_Rodriguez2023-06-08T15:23:57Z Green tea polyphenols-whey proteins nanoparticles: Bulk, interfacial and foaming behavior Rodriguez, Silvio David von Staszewski, Mariana Pilosof, Ana María Renata Foam Green tea polyphenols Interactions Interface Whey proteins The objective of the work was to study foaming and interfacial properties of β-lactoblobulin and caseinomacropeptide as affected by the formation of nano-particles with increasing amounts of green tea polyphenols. In this contribution foams were obtained by whipping and the overrun, liquid drainage and height stability of the foams were evaluated. The interfacial properties were determined by a drop tensiometer. The formation of nano-particles (30-90nm) decreased the surface pressure and the elastic component of the dilatational modulus of films that resulted in faster foam drainages. However, foam overrun was not affected and foam column falling was retarded. The results point out that nano-particles formed at low polyphenols concentration could retard foam falling without affecting foam overrun, despite decreasing the surface films viscoelasticity. The contribution of polyphenols to avoid foam column falling may be laid in the interfacial interactions between proteins and polyphenols. © 2015. Fil:Rodríguez, S.D. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:von Staszewski, M. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Pilosof, A.M.R. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. 2015 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_0268005X_v50_n_p108_Rodriguez http://hdl.handle.net/20.500.12110/paper_0268005X_v50_n_p108_Rodriguez
institution	Universidad de Buenos Aires
institution_str	I-28
repository_str	R-134
collection	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
topic	Foam Green tea polyphenols Interactions Interface Whey proteins
spellingShingle	Foam Green tea polyphenols Interactions Interface Whey proteins Rodriguez, Silvio David von Staszewski, Mariana Pilosof, Ana María Renata Green tea polyphenols-whey proteins nanoparticles: Bulk, interfacial and foaming behavior
topic_facet	Foam Green tea polyphenols Interactions Interface Whey proteins
description	The objective of the work was to study foaming and interfacial properties of β-lactoblobulin and caseinomacropeptide as affected by the formation of nano-particles with increasing amounts of green tea polyphenols. In this contribution foams were obtained by whipping and the overrun, liquid drainage and height stability of the foams were evaluated. The interfacial properties were determined by a drop tensiometer. The formation of nano-particles (30-90nm) decreased the surface pressure and the elastic component of the dilatational modulus of films that resulted in faster foam drainages. However, foam overrun was not affected and foam column falling was retarded. The results point out that nano-particles formed at low polyphenols concentration could retard foam falling without affecting foam overrun, despite decreasing the surface films viscoelasticity. The contribution of polyphenols to avoid foam column falling may be laid in the interfacial interactions between proteins and polyphenols. © 2015.
author	Rodriguez, Silvio David von Staszewski, Mariana Pilosof, Ana María Renata
author_facet	Rodriguez, Silvio David von Staszewski, Mariana Pilosof, Ana María Renata
author_sort	Rodriguez, Silvio David
title	Green tea polyphenols-whey proteins nanoparticles: Bulk, interfacial and foaming behavior
title_short	Green tea polyphenols-whey proteins nanoparticles: Bulk, interfacial and foaming behavior
title_full	Green tea polyphenols-whey proteins nanoparticles: Bulk, interfacial and foaming behavior
title_fullStr	Green tea polyphenols-whey proteins nanoparticles: Bulk, interfacial and foaming behavior
title_full_unstemmed	Green tea polyphenols-whey proteins nanoparticles: Bulk, interfacial and foaming behavior
title_sort	green tea polyphenols-whey proteins nanoparticles: bulk, interfacial and foaming behavior
publishDate	2015
url	https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_0268005X_v50_n_p108_Rodriguez http://hdl.handle.net/20.500.12110/paper_0268005X_v50_n_p108_Rodriguez
work_keys_str_mv	AT rodriguezsilviodavid greenteapolyphenolswheyproteinsnanoparticlesbulkinterfacialandfoamingbehavior AT vonstaszewskimariana greenteapolyphenolswheyproteinsnanoparticlesbulkinterfacialandfoamingbehavior AT pilosofanamariarenata greenteapolyphenolswheyproteinsnanoparticlesbulkinterfacialandfoamingbehavior
_version_	1768546065124950016

Green tea polyphenols-whey proteins nanoparticles: Bulk, interfacial and foaming behavior

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