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dc.contributor.author
Pizones Ruiz Henestrosa, Víctor Manuel
dc.contributor.author
Martinez, María Julia
dc.contributor.author
Carrera Sánchez, Cecilio
dc.contributor.author
Rodríguez Patino, Juan M.
dc.contributor.author
Pilosof, Ana Maria Renata
dc.date.available
2018-05-24T16:47:10Z
dc.date.issued
2014-03
dc.identifier.citation
Pizones Ruiz Henestrosa, Víctor Manuel; Martinez, María Julia; Carrera Sánchez, Cecilio; Rodríguez Patino, Juan M.; Pilosof, Ana Maria Renata; Mixed soy globulins and β-lactoglobulin systems behaviour in aqueous solutions and at the air–water interface; Elsevier; Food Hydrocolloids; 35; 3-2014; 106-114
dc.identifier.issn
0268-005X
dc.identifier.uri
http://hdl.handle.net/11336/46085
dc.description.abstract
It has been studied in this work the effect of mixing soy globulins (b-conglycinin and glycinin) with blactoglobulin (blg) both in the bulk phase and also in their interfacial (airewater interface) and foaming properties, at pH 3.0 and 7.0 and 20 C. The analyzed properties of these systems were: particle size distribution (by dynamic light scattering (DLS)); dynamics of adsorption and surface dilatational modulus (by tensiometry); foam formation and stability (by conductimetric and optical measurements). Results revealed that mixture of 7S soy globulin and blg at pH 7.0 presented a synergistic effect that is reflected in the formation of interfacial films of enhanced elasticity. The foaming properties were also improved (better foam capacity with foams made up by smaller air bubbles). There exists a close relation between these results and that obtained by DLS (existence of a complexation between b-conglycinin and blg).
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
Protein
dc.subject
Interactions
dc.subject
Proteins
dc.subject
Foams
dc.subject.classification
Alimentos y Bebidas
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Otras Ingenierías y Tecnologías
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INGENIERÍAS Y TECNOLOGÍAS
dc.title
Mixed soy globulins and β-lactoglobulin systems behaviour in aqueous solutions and at the air–water interface
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2018-05-24T14:20:55Z
dc.identifier.eissn
1873-7137
dc.journal.volume
35
dc.journal.pagination
106-114
dc.journal.pais
Países Bajos
dc.journal.ciudad
Amsterdam
dc.description.fil
Fil: Pizones Ruiz Henestrosa, Víctor Manuel. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina
dc.description.fil
Fil: Martinez, María Julia. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina
dc.description.fil
Fil: Carrera Sánchez, Cecilio. Universidad de Sevilla; España
dc.description.fil
Fil: Rodríguez Patino, Juan M.. Universidad de Sevilla; España
dc.description.fil
Fil: Pilosof, Ana Maria Renata. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina
dc.journal.title
Food Hydrocolloids
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0268005X13001392
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/https://doi.org/10.1016/j.foodhyd.2013.04.021
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