Green tea polyphenols-whey proteins nanoparticles: Bulk, interfacial and foaming behavior

被引:105
作者
Rodriguez, Silvio D. [1 ]
von Staszewski, Mariana [1 ]
Pilosof, Ana M. R. [1 ]
机构
[1] Univ Buenos Aires, Fac Ciencias Exactas & Nat, Dept Ind, CONICET, RA-1428 Buenos Aires, DF, Argentina
关键词
Green tea polyphenols; Whey proteins; Interactions; Interface; Foam; BETA-LACTOGLOBULIN; CASEIN GLYCOMACROPEPTIDE; RHEOLOGICAL PROPERTIES; CANCER PREVENTION; POLYSACCHARIDES; MORTALITY; GELATION; DISEASE; BINDING; ACID;
D O I
10.1016/j.foodhyd.2015.04.015
中图分类号
O69 [应用化学];
学科分类号
081704 ;
摘要
The objective of the work was to study foaming and interfacial properties of beta-lactoblobulin and caseinomacropeptide as affected by the formation of nano-particles with increasing amounts of green tea polyphenols. In this contribution foams were obtained by whipping and the overrun, liquid drainage and height stability of the foams were evaluated. The interfacial properties were determined by a drop tensiometer. The formation of nano-particles (30-90 nm) decreased the surface pressure and the elastic component of the dilatational modulus of films that resulted in faster foam drainages. However, foam overrun was not affected and foam column falling was retarded. The results point out that nano-particles formed at low polyphenols concentration could retard foam falling without affecting foam overrun, despite decreasing the surface films viscoelasticity. The contribution of polyphenols to avoid foam column falling may be laid in the interfacial interactions between proteins and polyphenols. (C) 2015 Elsevier Ltd. All rights reserved.
引用
收藏
页码:108 / 115
页数:8
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