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dc.contributor.author
Bellesi, Fernando Alberto
dc.contributor.author
Pizones Ruiz Henestrosa, Víctor Manuel
dc.contributor.author
Pilosof, Ana Maria Renata
dc.date.available
2018-01-02T20:43:31Z
dc.date.issued
2013-09
dc.identifier.citation
Pilosof, Ana Maria Renata; Pizones Ruiz Henestrosa, Víctor Manuel; Bellesi, Fernando Alberto; Behavior of protein interfacial films upon bile salts addition; Elsevier; Food Hydrocolloids; 36; 9-2013; 115-122
dc.identifier.issn
0268-005X
dc.identifier.uri
http://hdl.handle.net/11336/32049
dc.description.abstract
It was studied the effect of the bile salts on protein interfacial films at oil–water interfaces under simulated duodenal conditions (37 °C, pH 7.0 and 39 mM K2HPO4, 150 mM NaCl and 30 mM CaCl2) in order to develop an interfacial film which could resist the interfacial displacement by the bile salts in the duodenum to control the lipids digestion process, as it could retard the next action of lipase and colipase. The proteins studied were β-lactoglobulin, soy proteins and egg white proteins as well as non-ionic low molecular weight surfactants (Tween 20). The interfacial characterization was done by using a pendant drop tensiometer by analyzing the competitive and sequential adsorption of these components at the oil–water interface. The results demonstrated that soy protein film was particularly more resistant to bile salts displacement.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Elsevier
dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.subject
Interfacial Film
dc.subject
Protein
dc.subject
Digestion
dc.subject.classification
Alimentos y Bebidas
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Otras Ingenierías y Tecnologías
dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS
dc.title
Behavior of protein interfacial films upon bile salts addition
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2017-12-29T17:31:56Z
dc.journal.volume
36
dc.journal.pagination
115-122
dc.journal.pais
Países Bajos
dc.journal.ciudad
Amsterdam
dc.description.fil
Fil: Bellesi, Fernando Alberto. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
dc.description.fil
Fil: Pizones Ruiz Henestrosa, Víctor Manuel. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
dc.description.fil
Fil: Pilosof, Ana Maria Renata. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
dc.journal.title
Food Hydrocolloids
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1016/j.foodhyd.2013.09.010
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0268005X13002981
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