Influence Of Protein-pectin Electrostatic Interaction On The Foam Stability Mechanism

dc.creatorSadahira M.S.
dc.creatorLopes F.C.R.
dc.creatorRodrigues M.I.
dc.creatorNetto F.M.
dc.date2014
dc.date2015-06-25T18:02:27Z
dc.date2015-11-26T15:04:34Z
dc.date2015-06-25T18:02:27Z
dc.date2015-11-26T15:04:34Z
dc.date.accessioned2018-03-28T22:15:23Z
dc.date.available2018-03-28T22:15:23Z
dc.identifier
dc.identifierCarbohydrate Polymers. , v. 103, n. 1, p. 55 - 61, 2014.
dc.identifier1448617
dc.identifier10.1016/j.carbpol.2013.11.070
dc.identifierhttp://www.scopus.com/inward/record.url?eid=2-s2.0-84891706778&partnerID=40&md5=fc8889093daab3fafb9b3c7ac8513e98
dc.identifierhttp://www.repositorio.unicamp.br/handle/REPOSIP/87827
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/87827
dc.identifier2-s2.0-84891706778
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1256875
dc.descriptionThis study aimed at evaluating the effect of three independent variables: biopolymer concentration (egg white proteins and pectin) (2.0-4.0%, w/w); protein:pectin ratio (15:1-55:1); and temperature (70-80 C), at pH 3.0, using a central composite design on the foaming properties (overrun, drainage and bubble growth rate). Foams produced with protein:pectin ratio 15:1 showed the lowest bubble growth rate and the greatest drainage, whereas protein:pectin ratio 55:1 presented the lowest drainage. Complexes obtained with protein:pectin ratio 15:1 were close to electroneutrality and showed larger size (95.91 ± 8.19 μm) than those obtained with protein:pectin ratio 55:1 (45.92 ± 3.47 μm) not electrically neutral. Larger particles seemed to build an interfacial viscoelastic network at the air-water interface with reduced gas permeability, leading to greater stability concerning the disproportionation. Soluble complexes of smaller sizes increased viscosity leading to a low drainage of liquid and inhibiting the bubbles coalescence. © 2013 Elsevier Ltd.
dc.description103
dc.description1
dc.description55
dc.description61
dc.description(2010) Official Methods of Analysis of AOAC International, , 18th ed. Association of Official Methods Analytical Chemists Gaithersburg, USA
dc.descriptionCampbell, G.M., Mougeot, E., Creation and characterisation of aerated food products (1999) Trends in Food Science and Technology, 10 (9), pp. 283-296. , DOI 10.1016/S0924-2244(00)00008-X, PII S092422440000008X
dc.descriptionDamodaran, S., Protein stabilization of emulsions and foams (2005) Journal of Food Science, 70, pp. 54-R66
dc.descriptionDamodaran, S., Amino acids, peptides and proteins (2008) Food Chemistry, pp. 217-329. , S. Damodaran, K. Parkin, O.R. Fennema, Marcel Dekker New York
dc.descriptionDickinson, E., Stability and rheological implications of electrostatic milk protein - Polysaccharide interactions (1998) Trends in Food Science and Technology, 9 (10), pp. 347-354. , DOI 10.1016/S0924-2244(98)00057-0, PII S0924224498000570
dc.descriptionDickinson, E., Hydrocolloids at interfaces and the influence on the properties of dispersed systems (2003) Food Hydrocolloids, 17, pp. 25-39
dc.descriptionDickinson, E., Mixed biopolymers at interfaces: Competitive adsorption and multilayer structures (2011) Food Hydrocolloids, 25 (8), pp. 1966-1983
dc.descriptionTurbiscan Classic MA 2000 - User Guide Formulaction, , Formulaction. (n.d.) L'Union, France: Formulaction
dc.descriptionIbanoglu, E., Ercelebi, E.A., Thermal denaturation and functional properties of egg proteins in the presence of hydrocolloid gums (2007) Food Chemistry, 101 (2), pp. 626-633. , DOI 10.1016/j.foodchem.2006.01.056, PII S0308814606001324
dc.descriptionKuropatwa, M., Tolkach, A., Kulozik, U., Impact of pH on the interactions between whey and egg white proteins as assessed by the foamability of their mixtures (2009) Food Hydrocolloids, 23 (8), pp. 2174-2181
dc.descriptionJackson, E.B., Liquorice paste cream paste and aerated confectionery (1995) Sugar Confectionery Manufacture, pp. 218-235. , E.B. Jackson, Black Academic and Professional London
dc.descriptionLaemmli, U.K., Cleavage of structural proteins during the assembly of the head of bacteriophage T4 (1970) Nature, 227, pp. 680-685
dc.descriptionLau, K., Dickinson, E., Structural and rheological properties of aerated high sugar systems containing egg albumen (2004) Journal of Food Science, 69 (5), pp. 232-E239
dc.descriptionMine, Y., Recent advances in the understanding of egg white protein functionality (1995) Trends in Food Science & Technology, 6, pp. 225-232
dc.descriptionNarchi, I., Vial, Ch., Djelveh, G., Effect of protein-polysaccharide mixtures on the continuous manufacturing of foamed food products (2009) Food Hydrocolloids, 23, pp. 188-201
dc.descriptionNicorescu, I., Vial, C., Talansier, E., Lechevalier, V., Loisel, C., Della Valle, D., Comparative effect of thermal treatment on the physicochemical properties of whey and egg white protein foams (2011) Food Hydrocolloids, 25, pp. 797-808
dc.descriptionPatino, J.M.R., Pilosof, A.M.R., Protein-polysaccharide interactions at fluid interfaces (2011) Food Hydrocolloids, 25, pp. 1925-1937
dc.descriptionRodrigues, M.I., Iemma, A.F., (2009) Planejamento de Experimentos e Otimização de Processos, , 2nd ed. Casa do Pão Editora Campinas
dc.descriptionRouimi, S., Schorsch, C., Valentini, C., Vaslin, S., Foam stability and interfacial properties of milk protein-surfactant systems (2005) Food Hydrocolloids, 19 (3), pp. 467-478. , DOI 10.1016/j.foodhyd.2004.10.032, PII S0268005X04001614, Food Collouds 2004 (Harrogate)
dc.descriptionSchmidt, I., Novales, B., Boué, F., Axelos, M.A.V., Foaming properties of protein/pectin electrostatic complexes and foam structure at nanoscale (2010) Journal of Colloid and Interface Science, 345, pp. 316-324
dc.descriptionSchmitt, C., Turgeon, S.L., Protein/polysaccharide complexes and coacervates in food systems (2011) Advances in Colloid and Interface Science, 167, pp. 63-70
dc.descriptionSyrbe, A., Bauer, W.J., Klostermeyer, H., Polymer science concepts in dairy systems - An overview of milk protein and food hydrocolloid interaction (1998) International Dairy Journal, 8 (3), pp. 179-193. , DOI 10.1016/S0958-6946(98)00041-7, PII S0958694698000417
dc.descriptionTurgeon, S.L., Schmitt, C., Sanchez, C., Protein-polysaccharide complexes and coacervates (2007) Current Opinion in Colloid and Interface Science, 12 (4-5), pp. 166-178. , DOI 10.1016/j.cocis.2007.07.007, PII S1359029407000684
dc.descriptionYe, A., Complexation between milk proteins and polysaccharides via electrostatic interaction: Principles and applications - A review (2008) International Journal of Food Science and Technology, 43 (3), pp. 406-415. , DOI 10.1111/j.1365-2621.2006.01454.x
dc.languageen
dc.publisher
dc.relationCarbohydrate Polymers
dc.rightsfechado
dc.sourceScopus
dc.titleInfluence Of Protein-pectin Electrostatic Interaction On The Foam Stability Mechanism
dc.typeArtículos de revistas


Este ítem pertenece a la siguiente institución