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Title: Effect of pulsed-light processing on the surface and foaming properties of beta-lactoglobulin
Authors: Fernandez, Estibalitz; Luz Artiguez, Mari; Martinez de Maranon, Inigo; Villate, Maider; Blanco, Francisco J.; Arboleya, Juan-Carlos
Citation: FOOD HYDROCOLLOIDS, 2012, 27, 154-160
Abstract: Pulsed-light processing was used to treat beta-lactoglobulin (BLG) solutions. The impact of pulsed light (PL) on the structural properties of this protein was explored through far-UV, CD spectral analysis, size exclusion chromatography, surface hydrophobicity and NMR spectroscopy. Changes on these physicochemical properties were related to surface rheology, surface tension, foam stability and foam capacity of the non-treated and treated BLG to elucidate adsorption mechanism and consequences on foaming capacity. Conformational modification of BLG was related with PL total fluence as important conformational changes increased when total fluence was higher. Consequently, adsorption rate of treated BLG at the air/water interface was faster than native BLG. Additionally, treated BLG formed highly elastic interfaces. This was found to have an impact on the foam stability. Pulsed-light treatment seemed to enhance the overall strength of the interface, resulting in more stable foams. (C) 2011 Elsevier Ltd. All rights reserved.
Keywords: Pulsed-light process; beta-Lactoglobulin; Surface properties; Foaming properties; AIR-WATER-INTERFACE; AIR/WATER INTERFACE; PROTEINS; ADSORPTION; STABILITY; RHEOLOGY; FILMS; PH
Issue Date: 2012
Type: Article
Language: English
DOI: 10.1016/j.foodhyd.2011.08.001
ISSN: 0268-005X
Funder: Department of Industry, Trade and Tourism from the Basque Government
Ministry of Industry, Tourism and Trade from the Spanish Government
Department of Education, Universities and Research from the Basque Government
Appears in Publication types:Artículos científicos

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