Foaming characteristics of β-lactoglobulin as affected by enzymatic hydrolysis and polysaccharide addition: Relationships with the bulk and interfacial properties

Pérez, Adrián A.; Sánchez, Cecilio Carrera; Patino, Juan M. Rodrı́guez; Rubiolo, Amelia Catalina; Santiago, Liliana G.

doi:10.1016/j.jfoodeng.2012.05.024

Cited by 33 publications

(17 citation statements)

References 61 publications

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“…Protein interface features have an essential function in foam formation and foam stability . Indeed, the ability of proteins to lessen the interface tension of the system, and their potential to go to the interfacial air‐water layer to create a protective layer around each gas bubble, increases the amount of stable foam formation …”

Section: Resultsmentioning

confidence: 99%

“…The stability of the foam against destabilizing forces such as the drainage of liquid, coalescence, and Ostwald ripening will maintain the foam over time . Weak foam stability of hydrolyzed proteins, which increased with a rising degree of hydrolysis, could be related to a reduction in the capability of low molecular‐size proteins of the interfacial layer to interact together .…”

Section: Resultsmentioning

confidence: 99%

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Functional and conformational properties of proteolytic enzyme‐modified potato protein isolate

2019

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BACKGROUND: Potato protein hydrolysates (PPHs) were preparedwith Alcalase on intact potato protein isolates (PPI), with differenthydrolysis times (0.5-4 h), and functional and conformational properties of resultant hydrolysates were investigated. RESULTS:The degree of hydrolysis changed during incubation. Peptide bond cleavage increased and hydrolysis progressed rapidly. Gel electrophoresis showed that, by increasing the hydrolysis time, peptides with an apparent molecular weight below 20 kDa increased. It also revealed that, among potato protein components, patatin was more sensitive to Alcalase ® hydrolysis than protease inhibitors. Enzymatic hydrolysis significantly enhanced the solubility and foam capacity of PPHs, but impaired foam stability (P < 0.05). Limited enzymatic hydrolysates (0.5PPH) at the interface improved the emulsion activity and stability index. These emulsions also had the smallest z-average and polydispersity index and showed the highest zeta potential. Fourier-transform infrared spectrometry (FTIR) analysis indicated extensive disruption of hydrogen bonds in PPHs, besides augmentation of -helices and -turns, and a decline in the -sheets in the secondary structure of the PPHs was shown.CONCLUSION: Potato protein isolate, especially 0.5PPH, has good functional and conformational properties. Overall, our results provide new insights into the use of potato protein hydrolysates as a functional food component in the food industry.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Functional and conformational properties of proteolytic enzyme‐modified potato protein isolate

2019

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“…Schmitt et al [10] showed that high elastic modules led to bubbles of a more homogeneous size. In the same way, Perez et al [11] demonstrated the effect of these modules on the foaming capacities of solutions. Dickinson [12] and Wilde [13] mentioned that when surface active species form an elastic and rigid interface around a bubble (like proteins), the bubble is able to better resist external solicitations.…”

Section: Introductionmentioning

confidence: 81%

Impact of Interfacial Characteristics on Foam Structure: Study on Model Fluids and at Pilot Scale

Mezdour

Préval

Granda

et al. 2017

Oil Gas Sci. Technol. – Rev. IFP Energies nouvelles

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-Foams represent an important area of research because of their relevance to many industrial processes. In continuous foaming operations, foaming ability depends on the process parameters and the characteristics of the raw materials used for foamed products. The effects of fluid viscosity and equilibrium surface tension on foam structure have been studied extensively. Furthermore, as surface active agents diffuse to the interface, they can modify other interface properties through their adsorption, such as interfacial rheology and surface tension kinetics. In order to better understand how these two interfacial properties influence foam structuring, we formulated model foaming solutions with different interface viscoelasticity levels and adsorption rates, but all with the same equilibrium surface tension and viscosity. The solutions were made up of a surface active agent and glucose syrup, so as to maintain a Newtonian behaviour. Five surface active agents were used: Whey Protein Isolate (WPI), sodium caseinate, saponin, cetyl phosphate and Sodium Dodecyl Sulphate (SDS), at concentrations ranging from 0.1% to 1%. Their molecular characteristics, and their interaction with the glucose syrup, made it possible to obtain a range of interface viscoelasticities and surface tension kinetics for these model solutions. The solutions were whipped in a continuously-operating industrial foaming device in order to control process parameters such as shearing and overrun, and to ensure that the experiment was representative of industrial production. The structure of the foams thus obtained foams was then determined by characterising bubble size using image analysis. For all the model solutions, both the viscoelastic moduli and apparent diffusion coefficient were linked to foam structure. The results showed that both high interface viscoelasticity and rapid diffusion kinetics induced a foam structure containing small bubbles. Both effects, as well as the impact of the shearing rate, through the rotor speed, were then integrated in a predictive model for bubble size.Résumé -Effets des propriétés interfaciales sur la structuration de mousses : étude sur produits modèles et à l'échelle pilote -Les mousses représentent un domaine de recherche important en raison de leur pertinence dans de nombreux procédés industriels. Dans l'opération de foisonnement en continu, la capacité moussante dépend des paramètres du procédé et les caractéristiques des matières premières utilisées. L'effet de la viscosité du fluide et de la tension superficielle à l'équilibre sur la structure de la mousse a été largement étudié. Cependant, lorsque les agents tensio-actifs diffusent aux interfaces, ils s'y adsorbent et modifient ainsi les autres propriétés de l'interface, en particulier la rhéologie interfaciale et la cinétique de tension superficielle. Afin de mieux comprendre comment ces propriétés interfaciales influent sur la structuration de la mousse, nous avons formulé des solutions

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“…While there is much literature on foam stability, even at times up to 18 ks, 25,26,[29][30][31][36][37][38][39][40] the prospect for extended salt-water foam lifetime is a new objective. can be prepared by sonication, frit and disc generation and microuidics, such foams require higher volumes of surfactant: in proportion to their surface area to volume ratios.…”

Section: Foaming Methodsmentioning

confidence: 99%

Long-term stabilization of reflective foams in sea water

et al. 2014

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This work explores the challenge of making persistent foams in salt water to provide high reflectance. While stable foam is essential in the food industry and in fire fighting, this is the first work aimed at combining foam persistence with reflectance. One application is the use of oceanic foams to increase planetary albedo: extending foam lifetime moderates the energy required to maintain large areas of 'ocean mirror'. Two compositions to produce such foams in seawater are described. The first is based on high methyl ester pectin-type A gelatin complexes which produced foams with a reflectance of $0.5. The second produces stable foams using cellulose ethers and iota carrageenan gelling agents. These foams gelled in the presence of sea water to give measured reflectance of 0.65-0.75. Both had lifetimes, without wave action, beyond three months at which point the experiment ended. In contrast, single protein species such as gelatin B, whey protein isolate and albumin produced short-lived foams. Foam stability was measured by recording liquid drainage and foam height as a function of time. In the event that climate interventions are needed, such additives would be appropriate for nutrient-deficient ocean regions that support low levels of marine life.

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Foaming characteristics of β-lactoglobulin as affected by enzymatic hydrolysis and polysaccharide addition: Relationships with the bulk and interfacial properties

Cited by 33 publications

References 61 publications

Functional and conformational properties of proteolytic enzyme‐modified potato protein isolate

Functional and conformational properties of proteolytic enzyme‐modified potato protein isolate

Impact of Interfacial Characteristics on Foam Structure: Study on Model Fluids and at Pilot Scale

Long-term stabilization of reflective foams in sea water

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