Interfacial and Foaming Properties of Two Types of Total Proteose-Peptone Fractions

Food and Bioprocess Technology

Volumn 6, Issue 8, 2013, Pages 1944-1952

  Karamoko, Gaoussou ^a   Danthine, Sabine ^a   Olive, Gilles ^a   Blecker, Christophe ^a  

^a UNIVERSITY OF LIÈGE   (Belgium)

Author keywords

Foaming properties; Foamscan; Kinetic adsorption; Monolayer film; Proteose peptone; Whey protein concentrate

Indexed keywords

FOAMING PROPERTIES; FOAMSCAN; MONOLAYER FILM; PROTEOSE-PEPTONE; WHEY PROTEIN CONCENTRATE;

MAGNETIC FILMS; MECHANICAL PROPERTIES; PROTEINS; SURFACE PROPERTIES;

INTERFACES (MATERIALS);

EID: 84880929944     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-012-0916-4     Document Type: Article

References (31)

1. Association of Official Analytical Chemists International. (2000). Official Methods for Analysis. Fat in milk (modified Mojonnier method)-method 989. 05; 33. 2. 26, ash of dried milk method 930. 30; 33. 5. 05 (17th ed.). Gaithersburg: AOACI.
2. Baglioni, P., Gabrielli, G., & Guarini, G. T. (1980). On the mechanism of collapse of monolayers of macromolecular substances II. Cellulose acetate. Journal of Colloid and Interface Science, 78(2), 347-355.
3. Blecker, C., Piccicuto, S., Lognay, G., Deroanne, C., Marlier, M., & Paquot, M. (2002). Enzymatically prepared n-Alkyl esters of glucuronic Acid: The effect of hydrophobic chain length on surface properties. Journal of Colloid and Interface Science, 247, 424-428.
4. Blecker, C., Anceau, C., Danthine, S., Deroanne, C., Laloux, J., Sindic, M., van Reusel, A. (2005). S'adapter aux exigences du marché, innover dans les productions animales et maitriser la qualité. Cas du lait et de la viande. Communication orale Dixième Carrefour des Productions Animales, Gembloux, Belgique, 26 janvier 2005.
5. Blecker, C., Paquot, M., Lamberti, I., Sensidoni, A., Lognay, G., & Deroanne, C. (1997). Improved emulsifying and foaming of whey proteins after enzymic fat hydrolysis. Journal of Food Science, 62(1), 48-52/74.
6. Brnčić, M., Bosiljkov, T., Ukrainczyk, M., Tripalo, B., Rimac Brnčić, S., Karlović, S., et al. (2011). Influence of whey protein addition and feed moisture content on chosen physicochemical properties of directly expanded corn extrudates. Food and Bioprocess Technology, 4(7), 1296-1306. doi: 10. 1007/s11947-009-0273-0.
7. Cassiani, D. M., Yamul, D. K., Conforti, P. A., Perez, V. A., & Lupano, C. E. (2011). Structure and functionality of whey protein concentrate-based products with different water contents. Food and Bioprocess Technology. doi: 10. 1007/s11947-011-0680-x.
8. Dagorn-Scaviner, C. (1986). Etudes des proprieties tensioactives des gliadines du pois. Application aux isolats protéiques utilisés comme agents d'émulsification ou de moussage. Thèse de Doctorat, Université de Nantes.
9. Damodaran, S. (1994). Structure-function relationship of food proteins. In: N. S. Hettiarachchy & G. R. Ziegler (Eds.), Protein and functionality in Food Systems (pp. 1-38). New York: Marcel Decker, Inc.
10. Gaines, G. L. (1966). Insoluble monolayers at liquid-gas interface. Prigogine, Interscience, New York, pp. 1-386.
11. German, J. B., O'Neil, T. E., & Kinsella, J. E. (1985). Film forming and foaming behavior of food proteins. Journal of the American Oil Chemists' Society, 62(9), 1358-1366.
12. Girardet, J. M., & Linden, G. (1995). PP3 component of bovine milk: a phosphorylated whey glycoprotein. Journal of Dairy Research, 63(2), 333-350.
13. Huppertz, T. (2010). Foaming properties of milk: a review of the influence of composition and processing. International Journal of Dairy Technology, 64(4), 477-488.
14. Inagaki, M., Nakaya, S., Nohara, D., Yabe, T., Kanamaru, Y., & Suzuki, T. (2010). The multiplicity of n-glycan structures of bovine milk 18 kDa lactophorin (milk glyCAM-1). Bioscience: Biotechnology and Biochemistry, 74(2), 447-450.
15. Innocente, N., Corradini, C., Blecker, C., & Paquot, M. (1998a). Dynamic surface properties of the proteose-peptone fraction of bovine milk. Journal of Dairy Science., 81(7), 1833-1839.
16. Innocente, N., Corradini, C., Blecker, C., & Paquot, M. (1998b). Emulsifying properties of the total fraction and hydrophobic fraction of bovine milk proteose-peptone. International Dairy Journal., 8(12), 981-985.
17. Innocente, N., Biasutti, M., & Blecker, C. (2011). HPLC profile and dynamic properties of the proteose-peptone fraction from bovine milk and whey protein concentrate. International Dairy Journal, 21(4), 222-228.
18. Kanno, C. (1989). Purification and separation of multiple forms of lactophorin from bovine milk whey and their immunological and electrophoresis properties. Journal of Dairy Science, 72(4), 883-891.
19. Kollar, C. K., & Brunner, J. R. (1970). Proteose-peptone fraction of bovine milk: lacteal serum component 5 and 8 casein associated glycoprotein. Journal of Dairy Science., 53(8), 997-1008.
20. Lowry, O. H., Rosebrough, N. J., Farr, A. L., & Randall, R. J. (1951). Protein measurement with the folin phenol reagent. Journal of Biological Chemistry., 193, 265-275.
21. Mati, A., Girardet, J. M., Xenakis, D., & Linden, G. (1991). Isolement et caractérisation de la fraction hydrophobe des protéose-peptones des laits bovin, ovin et caprin. Lait, 71(3), 259-273.
22. Miller, G. L. (1959). Use of dinitrosalicylic acid reagent for determination of reducing sugar. Analytical Chemistry, 31(3), 426-428.
23. Nakai, S., Ho, L., Kato, A., & Tung, M. A. (1980). Relationships between hydrophobicity and emulsifying properties of some plant proteins. Canadian Institute of Food Science Technology Journal, 13, 23-27.
24. Pâquet, D., Nejjar, Y., & Linden, G. (1988). Study of hydrophobic protein fraction of isolated from milk proteose-peptone. Journal of Dairy Science, 71(6), 1464-1471.
25. Pore J. (1976). In: Dispersion aqueuses, suspension, emulsions, mousses. Le cuir, Paris, p 184.
26. Rodriguez-Patino, R., & De la Fuente Feria, R. (1995). Destabilization of monoglyceride monolayers at the air-water interface: structure and stability relationships. In E. Dickson & D. Lorient (Eds.), Food macromolecules and colloids (pp. 109-113). Cambridge: The Royal Society of Chemistry.
27. Schägger, H. (2006). Tricine-SDS-PAGE. Nature Publishing Group, 1(1), 16-22.
28. Sorensen, E. S., & Petersen, T. E. (1993). Purification and characterization of three proteins isolated from the proteose-peptone fraction of bovine milk. Journal of Dairy Research, 60(2), 189-197.
29. Inc, S. P. S. S. (1999). SPSS. Chicago: SPSS.
30. Shimizu, M., Yamauchi, K., & Saito, M. (1989). Emulsifying properties of the proteose-peptone fraction obtained from bovine milk. Milchwissenschaft, 44(8), 497-500.
31. Zhu, H., & Damodaran, S. (1994). Proteose peptones and physical factors affect foaming properties of whey protein isolate. Journal of Food Science, 59(3), 554-560.