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dc.contributor.author
Panizzolo, Luis Alberto
dc.contributor.author
Mussio, Luis Eduardo
dc.contributor.author
Añon, Maria Cristina
dc.date.available
2017-01-04T16:48:37Z
dc.date.issued
2014-06
dc.identifier.citation
Panizzolo, Luis Alberto; Mussio, Luis Eduardo; Añon, Maria Cristina; A kinetic model for describing the effect of proteins on the Air-Water interface tension; David Publishing Company; Journal of Food Science and Engineering; 2014; 4; 6-2014; 282-290
dc.identifier.issn
2159-5828
dc.identifier.uri
http://hdl.handle.net/11336/10805
dc.description.abstract
The main objective of this work was to develop a kinetic model to describe the variation of the surface tension in an air-water interface due to the adsorption of proteins from different origins and to identify quantitatively the relevant parameters. It was considered that the processes of adsorption, unfolding and reordering of the protein molecule in the interface occur simultaneously. The model used in the present work to calculate the surface tension postulates the existence of two simultaneous processes, adsorption and protein rearrangement represented with an equation of first order with two exponential components. The relevant parameter of the equation are ka and kr—the rate constants of the two first order kinetic phases that correspond to both conformational states of the protein, adsorption and rearrangement during the process of variation of the surface tension, and the amplitude parameters Aa and Ar. The results suggest that the kinetic model for the variation of the surface tension of protein solutions proposed in this work, with two simultaneous first order processes, is more appropriate than previous models to describe such variation.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
David Publishing Company
dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
Interface Tension
dc.subject
Proteins
dc.subject
Kinetic Model
dc.subject.classification
Alimentos y Bebidas
dc.subject.classification
Otras Ingenierías y Tecnologías
dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS
dc.title
A kinetic model for describing the effect of proteins on the Air-Water interface tension
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2016-12-12T14:10:54Z
dc.journal.volume
2014
dc.journal.number
4
dc.journal.pagination
282-290
dc.journal.pais
Estados Unidos
dc.journal.ciudad
Nueva York
dc.description.fil
Fil: Panizzolo, Luis Alberto. Universidad de la Republica; Uruguay
dc.description.fil
Fil: Mussio, Luis Eduardo. International Organization of Legal Metrology; Francia
dc.description.fil
Fil: Añon, Maria Cristina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones en Criotecnología de Alimentos (i); Argentina. Universidad Nacional de La Plata. Facultad de Ciencias Exactas; Argentina
dc.journal.title
Journal of Food Science and Engineering
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://www.davidpublisher.org/index.php/Home/Article/index?id=7552.html
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