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

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 an...

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Detalles Bibliográficos
Autores: López, Débora Natalia, Boeris, Valeria, Spelzini, Darío, Bonifacino, Carla, Panizzolo, Luis Alberto, Abirached, Cecilia
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2019
País:Argentina
Institución:Consejo Nacional de Investigaciones Científicas y Técnicas
Repositorio:CONICET Digital (CONICET)
Idioma:inglés
OAI Identifier:oai:ri.conicet.gov.ar:11336/114076
Acceso en línea:http://hdl.handle.net/11336/114076
Access Level:acceso abierto
Palabra clave:CHIA PROTEIN ISOLATES
INTERFACIAL PROPERTIES
https://purl.org/becyt/ford/1.4
https://purl.org/becyt/ford/1
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network_acronym_str AR
network_name_str Argentina
repository_id_str
dc.title.none.fl_str_mv Adsorption of chia proteins at interfaces: Kinetics of foam and emulsion formation and destabilization
title Adsorption of chia proteins at interfaces: Kinetics of foam and emulsion formation and destabilization
spellingShingle Adsorption of chia proteins at interfaces: Kinetics of foam and emulsion formation and destabilization
López, Débora Natalia
CHIA PROTEIN ISOLATES
INTERFACIAL PROPERTIES
https://purl.org/becyt/ford/1.4
https://purl.org/becyt/ford/1
title_short Adsorption of chia proteins at interfaces: Kinetics of foam and emulsion formation and destabilization
title_full Adsorption of chia proteins at interfaces: Kinetics of foam and emulsion formation and destabilization
title_fullStr Adsorption of chia proteins at interfaces: Kinetics of foam and emulsion formation and destabilization
title_full_unstemmed Adsorption of chia proteins at interfaces: Kinetics of foam and emulsion formation and destabilization
title_sort Adsorption of chia proteins at interfaces: Kinetics of foam and emulsion formation and destabilization
dc.creator.none.fl_str_mv López, Débora Natalia
Boeris, Valeria
Spelzini, Darío
Bonifacino, Carla
Panizzolo, Luis Alberto
Abirached, Cecilia
author López, Débora Natalia
author_facet López, Débora Natalia
Boeris, Valeria
Spelzini, Darío
Bonifacino, Carla
Panizzolo, Luis Alberto
Abirached, Cecilia
author_role author
author2 Boeris, Valeria
Spelzini, Darío
Bonifacino, Carla
Panizzolo, Luis Alberto
Abirached, Cecilia
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv CHIA PROTEIN ISOLATES
INTERFACIAL PROPERTIES
https://purl.org/becyt/ford/1.4
https://purl.org/becyt/ford/1
topic CHIA PROTEIN ISOLATES
INTERFACIAL PROPERTIES
https://purl.org/becyt/ford/1.4
https://purl.org/becyt/ford/1
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.
publishDate 2019
dc.date.none.fl_str_mv 2019-05
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/114076
López, Débora Natalia; Boeris, Valeria; Spelzini, Darío; Bonifacino, Carla; Panizzolo, Luis Alberto; et al.; Adsorption of chia proteins at interfaces: Kinetics of foam and emulsion formation and destabilization; Elsevier Science; Colloids and Surfaces B: Biointerfaces; 180; 5-2019; 503-507
0927-7765
CONICET Digital
CONICET
url http://hdl.handle.net/11336/114076
identifier_str_mv López, Débora Natalia; Boeris, Valeria; Spelzini, Darío; Bonifacino, Carla; Panizzolo, Luis Alberto; et al.; Adsorption of chia proteins at interfaces: Kinetics of foam and emulsion formation and destabilization; Elsevier Science; Colloids and Surfaces B: Biointerfaces; 180; 5-2019; 503-507
0927-7765
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/abs/pii/S0927776519302991
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.colsurfb.2019.04.067
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier Science
publisher.none.fl_str_mv Elsevier Science
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1799195901602824192
spelling Adsorption of chia proteins at interfaces: Kinetics of foam and emulsion formation and destabilizationLópez, Débora NataliaBoeris, ValeriaSpelzini, DaríoBonifacino, CarlaPanizzolo, Luis AlbertoAbirached, CeciliaCHIA PROTEIN ISOLATESINTERFACIAL PROPERTIEShttps://purl.org/becyt/ford/1.4https://purl.org/becyt/ford/1Chia 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.Fil: López, Débora Natalia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario; Argentina. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Departamento de Química y Física. Área Fisicoquímica; Argentina. Pontificia Universidad Católica Argentina "Santa María de los Buenos Aires". Facultad de Química e Ingeniería-Rosario; ArgentinaFil: Boeris, Valeria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario; Argentina. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Departamento de Química y Física. Área Fisicoquímica; Argentina. Pontificia Universidad Católica Argentina "Santa María de los Buenos Aires". Facultad de Química e Ingeniería-Rosario; ArgentinaFil: Spelzini, Darío. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario; Argentina. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Departamento de Química y Física. Área Fisicoquímica; Argentina. Pontificia Universidad Católica Argentina "Santa María de los Buenos Aires". Facultad de Química e Ingeniería-Rosario; ArgentinaFil: Bonifacino, Carla. Universidad de la República. Facultad de Química; UruguayFil: Panizzolo, Luis Alberto. Universidad de la República. Facultad de Química; UruguayFil: Abirached, Cecilia. Universidad de la República. Facultad de Química; UruguayElsevier Science2019-05info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/114076López, Débora Natalia; Boeris, Valeria; Spelzini, Darío; Bonifacino, Carla; Panizzolo, Luis Alberto; et al.; Adsorption of chia proteins at interfaces: Kinetics of foam and emulsion formation and destabilization; Elsevier Science; Colloids and Surfaces B: Biointerfaces; 180; 5-2019; 503-5070927-7765CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/abs/pii/S0927776519302991info:eu-repo/semantics/altIdentifier/doi/10.1016/j.colsurfb.2019.04.067info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2024-05-08T14:07:42Zoai:ri.conicet.gov.ar:11336/114076instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982024-05-08 14:07:42.876CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
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