کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
6398454 1330683 2012 6 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Surface accumulation of milk proteins and milk protein hydrolysates at the air-water interface on a time-scale relevant for spray-drying
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
پیش نمایش صفحه اول مقاله
Surface accumulation of milk proteins and milk protein hydrolysates at the air-water interface on a time-scale relevant for spray-drying
چکیده انگلیسی

Accumulation of surface-active compounds may significantly alter the surface composition of food powders compared to the bulk composition of the product and therefore affects the functional properties. Through modification of a commercial contact angle meter surface accumulation of milk proteins and protein hydrolysates could be analysed via surface tension measurements in a time interval relevant for atomisation of emulsions during microencapsulation. The different caseins showed a slower surface occupation compared to industrially processed sodium caseinate and casein hydrolysate with β-casein being more surface-active than α- and κ-casein. In a similar manner, β-lactoglobulin showed a lower surface activity than whey protein isolate and whey protein hydrolysate. It is concluded that molecular weight profile plays an important role for the surface activity of milk proteins, but other factors like surface hydrophobicity, number of ionisable groups and state of aggregation also need to be considered.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Research International - Volume 47, Issue 2, July 2012, Pages 140-145
نویسندگان
, , , , ,