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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todo:paper_09277765_v89_n1_p234_Martinez2023-10-03T15:47:16Z Interactions between β-lactoglobulin and casein glycomacropeptide on foaming Martinez, M.J. Carrera Sánchez, C. Rodríguez Patino, J.M. Pilosof, A.M.R. β-Lactoglobulin Casein glycomacropeptide Foam Interactions PH Aqueous phase Bubbling method Foaming properties Glycomacropeptide Lactoglobulin Mixed systems Differential scanning calorimetry Casein beta lactoglobulin casein glycoprotein adsorption article binding affinity chemical interaction complex formation concentration (parameters) controlled study density gradient differential scanning calorimetry down regulation foaming gelation light scattering mathematical model pH measurement priority journal protein protein interaction protein stability upregulation Caseins Glycopeptides Hydrogen-Ion Concentration Lactoglobulins Peptide Fragments 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. Fil:Martinez, M.J. 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_09277765_v89_n1_p234_Martinez |
| institution |
Universidad de Buenos Aires |
| institution_str |
I-28 |
| repository_str |
R-134 |
| collection |
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) |
| topic |
β-Lactoglobulin Casein glycomacropeptide Foam Interactions PH Aqueous phase Bubbling method Foaming properties Glycomacropeptide Lactoglobulin Mixed systems Differential scanning calorimetry Casein beta lactoglobulin casein glycoprotein adsorption article binding affinity chemical interaction complex formation concentration (parameters) controlled study density gradient differential scanning calorimetry down regulation foaming gelation light scattering mathematical model pH measurement priority journal protein protein interaction protein stability upregulation Caseins Glycopeptides Hydrogen-Ion Concentration Lactoglobulins Peptide Fragments |
| spellingShingle |
β-Lactoglobulin Casein glycomacropeptide Foam Interactions PH Aqueous phase Bubbling method Foaming properties Glycomacropeptide Lactoglobulin Mixed systems Differential scanning calorimetry Casein beta lactoglobulin casein glycoprotein adsorption article binding affinity chemical interaction complex formation concentration (parameters) controlled study density gradient differential scanning calorimetry down regulation foaming gelation light scattering mathematical model pH measurement priority journal protein protein interaction protein stability upregulation Caseins Glycopeptides Hydrogen-Ion Concentration Lactoglobulins Peptide Fragments Martinez, M.J. Carrera Sánchez, C. Rodríguez Patino, J.M. Pilosof, A.M.R. Interactions between β-lactoglobulin and casein glycomacropeptide on foaming |
| topic_facet |
β-Lactoglobulin Casein glycomacropeptide Foam Interactions PH Aqueous phase Bubbling method Foaming properties Glycomacropeptide Lactoglobulin Mixed systems Differential scanning calorimetry Casein beta lactoglobulin casein glycoprotein adsorption article binding affinity chemical interaction complex formation concentration (parameters) controlled study density gradient differential scanning calorimetry down regulation foaming gelation light scattering mathematical model pH measurement priority journal protein protein interaction protein stability upregulation Caseins Glycopeptides Hydrogen-Ion Concentration Lactoglobulins Peptide Fragments |
| description |
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. |
| format |
JOUR |
| author |
Martinez, M.J. Carrera Sánchez, C. Rodríguez Patino, J.M. Pilosof, A.M.R. |
| author_facet |
Martinez, M.J. Carrera Sánchez, C. Rodríguez Patino, J.M. Pilosof, A.M.R. |
| author_sort |
Martinez, M.J. |
| title |
Interactions between β-lactoglobulin and casein glycomacropeptide on foaming |
| title_short |
Interactions between β-lactoglobulin and casein glycomacropeptide on foaming |
| title_full |
Interactions between β-lactoglobulin and casein glycomacropeptide on foaming |
| title_fullStr |
Interactions between β-lactoglobulin and casein glycomacropeptide on foaming |
| title_full_unstemmed |
Interactions between β-lactoglobulin and casein glycomacropeptide on foaming |
| title_sort |
interactions between β-lactoglobulin and casein glycomacropeptide on foaming |
| url |
http://hdl.handle.net/20.500.12110/paper_09277765_v89_n1_p234_Martinez |
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AT martinezmj interactionsbetweenblactoglobulinandcaseinglycomacropeptideonfoaming AT carrerasanchezc interactionsbetweenblactoglobulinandcaseinglycomacropeptideonfoaming AT rodriguezpatinojm interactionsbetweenblactoglobulinandcaseinglycomacropeptideonfoaming AT pilosofamr interactionsbetweenblactoglobulinandcaseinglycomacropeptideonfoaming |
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1807322112352845824 |