Mostrar el registro sencillo del ítem

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