Artículo
A kinetic model for describing the effect of proteins on the Air-Water interface tension
Fecha de publicación:
06/2014
Editorial:
David Publishing Company
Revista:
Journal of Food Science and Engineering
ISSN:
2159-5828
Idioma:
Inglés
Tipo de recurso:
Artículo publicado
Clasificación temática:
Resumen
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.
Palabras clave:
Interface Tension
,
Proteins
,
Kinetic Model
Archivos asociados
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Identificadores
Colecciones
Articulos(CIDCA)
Articulos de CENTRO DE INV EN CRIOTECNOLOGIA DE ALIMENTOS (I)
Articulos de CENTRO DE INV EN CRIOTECNOLOGIA DE ALIMENTOS (I)
Citación
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
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