Adsorption of chia proteins at interfaces: Kinetics of foam and emulsion formation and destabilization

DSpace/Manakin Repository

Show simple item record

dc.creator López, Débora Natalia
dc.creator Boeris, Valeria
dc.creator Spelzini, Darío
dc.creator Bonifacino, Carla
dc.creator Panizzolo, Luis A.
dc.creator Abirached, Cecilia
dc.date.accessioned 2019-05-22T22:15:48Z
dc.date.available 2019-05-22T22:15:48Z
dc.date.issued 2019
dc.identifier.issn 0927-7765 es
dc.identifier.uri http://hdl.handle.net/2133/14847
dc.description Chia proteins were extracted by solubilisation at pH 10 or 12 and precipitated at pH 4.5. Isolates were named as CPI10 and CPI12, according to their extraction pH, 10 or 12, respectively. The surface properties of both isolates were studied at neutral conditions. Foams were formed by air bubbling and both the formation and destabilization processes were analysed by conductimetry. The extraction pH significantly affected the interfacial properties of chia proteins. The higher surface hydrophobicity in CPI10 led to more flexible proteins with improved foaming properties. Foams formed by CPI10 were more stable than those by CPI12 due to the formation of a thicker interfacial film, which meant a greater ability to retard liquid drainage. Freshly-made coarse emulsions stabilized with CPI12 showed a lower mean droplet size and a significantly lower degree of overall destabilization than those stabilized with CPI10. None of the two emulsions showed flocculating effect. es
dc.description.sponsorship Agencia Nacional de Promoción Científica y Tecnológica (ANPCyT): PICT 2017-0937 es
dc.description.sponsorship Universidad Católica Argentina es
dc.description.sponsorship Universidad Nacional de Rosario (UNR): Proyecto 1BIO585 es
dc.description.sponsorship Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET) es
dc.description.sponsorship Red Iberoamericana CYTED 415RT0495 es
dc.format application/pdf
dc.format.extent 503 - 507 es
dc.language.iso eng es
dc.publisher Elsevier es
dc.rights embargoedAccess es
dc.rights.uri https://creativecommons.org/licenses/by-nc-nd/4.0/legalcode.es *
dc.subject Chia Protein Isolates es
dc.subject Interfacial Properties es
dc.subject Emulsion Stability es
dc.subject Foam Stability es
dc.title Adsorption of chia proteins at interfaces: Kinetics of foam and emulsion formation and destabilization es
dc.type article
dc.type artículo
dc.type acceptedVersion
dc.rights.holder López, Débora Natalia es
dc.rights.holder Boeris, Valeria es
dc.rights.holder Spelzini, Darío es
dc.rights.holder Bonifacino, Carla es
dc.rights.holder Panizzolo, Luis A. es
dc.rights.holder Abirached, Cecilia es
dc.relation.publisherversion https://www.sciencedirect.com/science/article/pii/S0927776519302991#ack0005 es
dc.relation.publisherversion http://dx.doi.org/10.1016/j.colsurfb.2019.04.067 es
dc.rights.text Attribution-NonCommercial-NoDerivatives 4.0 International es
dc.citation.title Colloids and Surfaces B: Biointerfaces es
dc.citation.volume 180 es
dc.description.fil Fil: López, Débora Natalia. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Departamento de Química Física. Área Fisicoquímica; Argentina. es
dc.description.fil Fil: López, Débora N. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); Argentina. es
dc.description.fil Fil: López, Débora Natalia. Pontificia Universidad Católica Argentina. Facultad de Química e Ingeniería del Rosario; Argentina. es
dc.description.fil Fil: Boeris, Valeria. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Departamento de Química Física. Área Fisicoquímica; Argentina. es
dc.description.fil Fil: Boeris, Valeria. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); Argentina. es
dc.description.fil Fil: Boeris, Valeria. Pontificia Universidad Católica Argentina. Facultad de Química e Ingeniería del Rosario; Argentina. es
dc.description.fil Fil: Spelzini, Darío. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Departamento de Química Física. Área Fisicoquímica; Argentina. es
dc.description.fil Fil: Spelzini, Darío. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); Argentina. es
dc.description.fil Fil: Spelzini, Darío. Pontificia Universidad Católica Argentina. Facultad de Química e Ingeniería del Rosario; Argentina. es
dc.description.fil Fil: Bonifacino, Carla. Universidad de la República. Facultad de Química. Departamento de Ciencia y Tecnología de los Alimentos; Uruguay. es
dc.description.fil Fil: Panizzolo, Luis A. Universidad de la República. Facultad de Química. Departamento de Ciencia y Tecnología de los Alimentos; Uruguay. es
dc.description.fil Fil: Abirached, Cecilia. Universidad de la República. Facultad de Química. Departamento de Ciencia y Tecnología de los Alimentos; Uruguay. es
dc.type.collection articulo
dc.type.version acceptedVersion es
lom.educational.context Superior no universitario es
lom.educational.context Grado es
lom.educational.context Posgrado es
lom.educational.difficulty Dificil es
lom.educational.interactivity expositiva es
lom.educational.typicalAgeRange adultos es


Files in this item

The following license files are associated with this item:

This item appears in the following Collection(s)

Show simple item record

embargoedAccess Except where otherwise noted, this item's license is described as embargoedAccess

My Account


Search DSpace


Browse

Statistics