1. RODNA
  2. CONICET
  3. CONICET
Registro completo de metadatos
Campo DC Valor Lengua/Idioma
dc.provenanceCONICET-
dc.creatorMorales, Rocio-
dc.creatorMartinez, María Julia-
dc.creatorPilosof, Ana Maria Renata-
dc.date2018-09-17T22:21:25Z-
dc.date2018-09-17T22:21:25Z-
dc.date2017-11-
dc.date2018-09-17T19:29:47Z-
dc.date.accessioned2019-04-29T15:30:39Z-
dc.date.available2019-04-29T15:30:39Z-
dc.date.issued2017-11-
dc.identifierMorales, Rocio; Martinez, María Julia; Pilosof, Ana Maria Renata; Synergistic effect of casein glycomacropeptide on sodium caseinate foaming properties; Elsevier Science; Colloids and Surfaces B: Biointerfaces; 159; 11-2017; 501-508-
dc.identifier0927-7765-
dc.identifierhttp://hdl.handle.net/11336/60035-
dc.identifierCONICET Digital-
dc.identifierCONICET-
dc.identifier.urihttp://rodna.bn.gov.ar:8080/jspui/handle/bnmm/295428-
dc.descriptionSeveral strategies to improve the interfacial properties and foaming properties of proteins may be developed; among them, the use of mixtures of biopolymers that exhibit synergistic interactions. The aim of the present work was to evaluate the effect of casein glycomacropeptide (CMP) on foaming and surface properties of sodium caseinate (NaCas) and to establish the role of protein interactions in the aqueous phase. To this end particles size, interfacial and foaming properties of CMP, NaCas and NaCas-CMP mixtures at pH 5.5 and 7 were determined. At both pH, the interaction between CMP and NaCas induced a decrease in the aggregation state of NaCas. Single CMP foams showed the highest and NaCas the lowest foam overrun (FO) and the mixture exhibited intermediate values. CMP foam quickly drained. The drainage profile of mixed foams was closer to NaCas foams; at pH 5.5, mixed foams drained even slower than NaCas foam, exhibiting a synergistic performance. Additionally, a strong synergism was observed on the collapse of mixed foams at pH 5.5. Finally, a model to explain the synergistic effect observed on foaming properties in CMP-NaCas mixtures has been proposed; the reduced aggregation state of NaCas in the presence of CMP, made it more efficient for foam stabilization.-
dc.descriptionFil: Morales, Rocio. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina-
dc.descriptionFil: Martinez, María Julia. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina-
dc.descriptionFil: 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.formatapplication/pdf-
dc.formatapplication/pdf-
dc.languageeng-
dc.publisherElsevier Science-
dc.relationinfo:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1016/j.colsurfb.2017.08.017-
dc.relationinfo:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0927776517305325-
dc.rightsinfo:eu-repo/semantics/openAccess-
dc.rightshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/-
dc.sourcereponame:CONICET Digital (CONICET)-
dc.sourceinstname:Consejo Nacional de Investigaciones Científicas y Técnicas-
dc.sourceinstacron:CONICET-
dc.source.urihttp://hdl.handle.net/11336/60035-
dc.subjectCASEIN GLYCOMACROPEPTIDE-
dc.subjectFOAMS-
dc.subjectINTERACTIONS-
dc.subjectINTERFACIAL PROPERTIES-
dc.subjectSODIUM CASEINATE-
dc.subjectAlimentos y Bebidas-
dc.subjectOtras Ingenierías y Tecnologías-
dc.subjectINGENIERÍAS Y TECNOLOGÍAS-
dc.titleSynergistic effect of casein glycomacropeptide on sodium caseinate foaming properties-
dc.typeinfo:eu-repo/semantics/article-
dc.typeinfo:eu-repo/semantics/publishedVersion-
dc.typeinfo:ar-repo/semantics/articulo-
Aparece en las colecciones: CONICET

Ficheros en este ítem:
No hay ficheros asociados a este ítem.
Mostrar el registro sencillo del ítem