Adsorption and Foaming Characteristics of Soy Globulins and Tween 20 Mixed Systems
详细信息 查看全文
- 作者：Victor Pizones Ruí ; z-Henestrosa ; Cecilio Carrera Sá ; nchez ; Juan M. Rodrí ; guez Patino
- 刊名：Industrial & Engineering Chemistry Research
- 出版年：2008
- 出版时间：May 7, 2008
- 年：2008
- 卷：47
- 期：9
- 页码：2876 - 2885
- 全文大小：170K
- 年卷期：v.47,no.9(May 7, 2008)
- ISSN：1520-5045
文摘
The manufacture of food dispersions (emulsions and foams) with specific quality attributes depends on theselection of the most appropriate raw materials and processing conditions. In this contribution, we have analyzedthe addition of Tween 20 (at 5 × 10-6 and 1 × 10-4 M, lower and higher than the critical micelle concentration,CMC, respectively) to improve the dynamic interfacial characteristics (adsorption and surface dilatationalproperties) and foam properties (foam capacity and stability) of soy globulin (7S and 11S at 0.1 wt %) acidicaqueous solutions. We have observed that (i) the adsorption (presence of a lag period, diffusion, and penetrationat the air-water interface) of soy globulins depends on three factors: first the particular protein, second, thelevel of association/dissociation of these proteins by varying the pH (pH 7 was included as a control), and,finally, on the competitive adsorption between protein and Tween 20 in the aqueous phase. (ii) The surfacedilatational properties reflect the fact that soy globulin and Tween 20 adsorbed mixed films exhibit viscoelasticbehavior. The surface dilatational modulus decreases with the addition Tween 20 into the aqueous phase. (iii)The rate of adsorption and surface dilatational properties (surface dilatational modulus and phase angle) duringadsorption at the air-water interface play an important role in the formation of foams generated from aqueoussolutions of soy globulins. However, the stability of the foam correlates with the properties of the film atlong-term adsorption.