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...

Descripción completa

Guardado en:
Detalles Bibliográficos
Autores principales: Rodríguez, S.D., von Staszewski, M., Pilosof, A.M.R.
Formato: JOUR
Materias:
Foam
Green tea polyphenols
Interactions
Interface
Whey proteins
Acceso en línea: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 todo:paper_0268005X_v50_n_p108_Rodriguez
record_format dspace
spelling todo:paper_0268005X_v50_n_p108_Rodriguez2023-10-03T15:13:47Z Green tea polyphenols-whey proteins nanoparticles: Bulk, interfacial and foaming behavior Rodríguez, S.D. von Staszewski, M. Pilosof, A.M.R. 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. JOUR info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar 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
Rodríguez, S.D.
von Staszewski, M.
Pilosof, A.M.R.
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.
format JOUR
author Rodríguez, S.D.
von Staszewski, M.
Pilosof, A.M.R.
author_facet Rodríguez, S.D.
von Staszewski, M.
Pilosof, A.M.R.
author_sort Rodríguez, S.D.
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
url http://hdl.handle.net/20.500.12110/paper_0268005X_v50_n_p108_Rodriguez
work_keys_str_mv AT rodriguezsd greenteapolyphenolswheyproteinsnanoparticlesbulkinterfacialandfoamingbehavior
AT vonstaszewskim greenteapolyphenolswheyproteinsnanoparticlesbulkinterfacialandfoamingbehavior
AT pilosofamr greenteapolyphenolswheyproteinsnanoparticlesbulkinterfacialandfoamingbehavior
_version_ 1807321605431361536

Ejemplares similares