Dilatational properties of soy globulin adsorbed films at the air-water interface from acidic solutions

Journal of Food Engineering

Volumn 68, Issue 4, 2005, Pages 429-437

  Patino, Juan M Rodríguez ^a   Niño, Ma Rosario Rodríguez ^a   Sánchez, Cecilio Carrera ^a   Ortiz, Sara E Molina ^b   Añón, Ma Cristina ^b  

^a UNIVERSITY OF SEVILLE   (Spain)

^b FACULTAD DE CIENCIAS EXACTAS   (Argentina)

Author keywords

Conglycinin; Adsorbed films; Air water interface; Food emulsifier; Glycinin; Soy proteins; Surface rheology

Indexed keywords

ACIDIC SOLUTION; ADSORBED FILMS; DILATATIONAL PROPERTIES; GLYCININ; SOY GLOBULIN; SURFACE RHEOLOGY;

ACIDITY; ADSORPTION; EMULSIONS; MOLECULAR STRUCTURE; PH EFFECTS; RHEOLOGY;

FOOD PRODUCTS;

GLYCINE MAX;

EID: 12344297573     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2004.06.020     Document Type: Article

References (31)

1. Benjamins, J. (2000). Static and dynamic properties of protein adsorbed at liquid interfaces. Ph.D. Thesis, Wageningen University
2. a.R. Rodríguez Niño, C. Añón, and J.M. Rodríguez Patino Effect of pH on structural, topographical, and dynamic characteristics of soy globulin films at the air-water interface Langmuir 19 2003 7478 7487
3. a.R. Rodríguez Niño, S. Molina, C. Añón, and J.M. Rodríguez Patino Soy globulin spread films at the air-water interface Food Hydrocolloids 18 2003 335 347
4. S. Damodaran, and K.B. Song Kinetics of adsorption of protein at interfaces: role of protein conformation in diffusional adsorption Biochimica et Biophysica Acta 954 1988 253 264
5. J. De Feijter, and J. Benjamins Adsorption kinetics of proteins at the air-water interface E. Dickinson Food Emulsions and Foams 1987 The Royal Society of Chemistry London 72 85
6. E. Dickinson An Introduction to Food Colloids 1992 Oxford University Press Oxford, UK
7. E. Dickinson Proteins at interfaces and in emulsions Journal of Chemistry Society, Faraday Transactions 94 1998 1657 1669
8. J.B. German, T.E. O'Neill, and J.E. Kinsella Film formation and foaming behavior of food proteins Journal of the American Oil Chemist' Society 62 1985 1358 1366
9. D.E. Graham, and M.C. Phillips Proteins at liquid interfaces. II. Adsorption isotherms Journal of Colloid and Interface Science 70 1979 415 426
10. D.E. Graham, and M.C. Phillips Proteins at liquid interfaces. I. Kinetics of adsorption and surface denaturation Journal of Colloid and Interface Science 70 1979 403 414
11. P.J. Halling Protein-stabilized foams and emulsions Critical Review of Food Science Nutrition 13 1981 155 203
12. S.H. Kim, and J.E. Kinsella Effects of reduction with dithiothreitol on some molecular properties of soy glycinin Journal of Agricultural and Food Chemistry 34 1986 623 628
13. S.H. Kim, and J.E. Kinsella Surface active properties of food proteins: effects of reduction of disulfide bonds on film properties and foam stability Journal of Food Science 52 1987 128 131
14. J.E. Kinsella Functional properties of soy proteins Journal of the American Oil Chemists' Society 56 March 1979 242 258
15. E.H. Lucassen-Reynders, J. Lucassen, P.R. Garrett, D. Giles, and F. Hollway Dynamic surface measurements as a tool to obtain equation-of-state data for soluble monolayers Advances in Chemical Series 144 1975 272 285
16. F. MacRitchie Proteins at interfaces Advances in Protein Chemistry 32 1978 283 326
17. F. MacRitchie Protein adsorption/desorption at fluid interfaces Colloids and Surfaces 41 1989 25 34
18. R. Miller, V.B. Fainerman, A.V. Makievski, J. Krägel, D.O. Grigoriev, V.N. Kazakov, and O.V. Sinyachenko Dynamics of protein and mixed protein/surfactant adsorption layers at the water/fluid interface Advances in Colloid and Interface Science 86 2000 39 82
19. a.R. Rodríguez Niño, C. Añón, and J.M. Rodríguez Patino Structural characterization and surface activity of spread and adsorbed soy globulin films at equilibrium Colloids and Surfaces B: Biointerfaces 32 2003 57 67
20. B.S. Murray Interfacial rheology of food emulsifiers and proteins Current Opinion in Colloid and Interface Science 7 2002 426 461
21. L. Razumosvky, and S. Damodaran Surface activity-compressibility relationship of proteins at the air-water interface Langmuir 15 1999 1392 1399
22. a.R. Rodríguez Niño, and J.M. Rodríguez Patino The effect of the aqueous phase composition on the diffusion of bovine serum albumin to the air-aqueous phase interface Industrial and Engineering Chemistry Research 41 2002 1489 1495
23. a.R. Rodríguez Niño, and C. Añón Adsorption of soy globulin films at the air-water interface Industrial and Engineering Chemistry Research 43 2004 1681 1689
24. a.R. Rodríguez Niño, and C. Añón Dynamic properties of soy globulin adsorbed films at the air-water interface Journal of Colloid and Interface Science 268 2003 50 67
25. a.D. Naranjo, and J.A. Linares Stability and mechanical strength of aqueous foams containing food proteins Colloids and Surfaces A: Physicochemical and Engineering Aspects 99 1995 65 78
26. a.R. Rodríguez Niño, and J.M. Alvarez Interfacial and foaming characteristics of protein-lipid systems Food Hydrocolloids 11 1997 49 58
27. a.R. Rodríguez Niño, and C. Carrera Adsorption of whey protein isolates at the oil-water interface as a function of processing conditions. A rheokinetic study Journal of Agricultural and Food Chemistry 47 1999 2241 2248
28. S. Utsumi, Y. Matsumura, and T. Mori Structure function relationships of soy proteins S. Damodaran A. Paraf Food proteins ad their application 1997 Dekker New York 257 291
29. P. Walstra Principles of emulsion formation Chemical and Engineering Science 48 1993 333 349
30. A.F.H. Ward, and L. Tordai Time dependence of boundary tensions of solutions Journal of Chemistry and Physics 14 1946 453 461
31. M.-A. Xu, and S. Damodaran Kinetics of destabilization of soy protein foams Journal of Agricultural and Food Chemistry 39 1991 1563 1567