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Interaction between...
Interaction between Fish Skin Gelatin and Pea Protein at Air-Water Interface after Ultrasound Treatment
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- Odelli, Davide (författare)
- Universidade Federal de Vicosa,Federal University of Viçosa,Danmarks Tekniske Universitet,Technical University of Denmark,Università Cattolica del Sacro Cuore
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- Sarigiannidou, Krystalia (författare)
- Danmarks Tekniske Universitet,Technical University of Denmark
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- Soliani, Alberto (författare)
- Danmarks Tekniske Universitet,Technical University of Denmark
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- Marie, Rodolphe (författare)
- Danmarks Tekniske Universitet,Technical University of Denmark
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- Mohammadifar, Mohammad Amin (författare)
- Danmarks Tekniske Universitet,Technical University of Denmark
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- Jessen, Flemming (författare)
- Danmarks Tekniske Universitet,Technical University of Denmark
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- Spigno, Giorgia (författare)
- Università Cattolica del Sacro Cuore
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- Vall-Llosera Juanola, Mar, 1992 (författare)
- Chalmers tekniska högskola,Chalmers University of Technology
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- de Carvalho, Antonio Fernandes (författare)
- Universidade Federal de Vicosa,Federal University of Viçosa
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- Verni, Michela (författare)
- Universita degli Studi di Bari Aldo Moro,University of Bari Aldo Moro
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- Casanova, Federico (författare)
- Danmarks Tekniske Universitet,Technical University of Denmark
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(creator_code:org_t)
- 2022-02-23
- 2022
- Engelska.
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Ingår i: Foods. - : MDPI AG. - 2304-8158. ; 11:5
- Relaterad länk:
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https://research.cha... (primary) (free)
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https://www.mdpi.com...
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https://research.cha...
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https://doi.org/10.3...
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Abstract
Ämnesord
Stäng
- The interaction between fish skin gelatin (FG) and pea protein isolate (PPI) was investigated at the air-water interface (A-W) before and after a high intensity (275 W, 5 min) ultrasound treatment (US). We analyzed the properties of the single protein suspensions as well as an equal ratio of FG:PPI (MIX), in terms of ζ-potential, particle size, molecular weight, bulk viscosity and interfacial tension. The foaming properties were then evaluated by visual analysis and by Turbiscan Tower. Confocal laser scanning microscopy (CLSM) was employed to explore the role of the proteins on the microstructure of foams. The results showed that the ultrasound treatment slightly influenced physicochemical properties of the proteins, while in general, did not significantly affect their behavior both in bulk and at the air-water interface. In particular, PPI aggregate size was reduced (−48 nm) while their negative charges were increased (−1 mV) after the treatment. However, when the proteins were combined, higher molecular weight of aggregates, higher foam stability values (+14%) and lower interfacial tension (IFT) values (47.2 ± 0.2 mN/m) were obtained, leading us to assume that a weak interaction was developed between them.
Ämnesord
- NATURVETENSKAP -- Kemi -- Fysikalisk kemi (hsv//swe)
- NATURAL SCIENCES -- Chemical Sciences -- Physical Chemistry (hsv//eng)
- TEKNIK OCH TEKNOLOGIER -- Annan teknik -- Livsmedelsteknik (hsv//swe)
- ENGINEERING AND TECHNOLOGY -- Other Engineering and Technologies -- Food Engineering (hsv//eng)
- NATURVETENSKAP -- Biologi -- Biofysik (hsv//swe)
- NATURAL SCIENCES -- Biological Sciences -- Biophysics (hsv//eng)
Nyckelord
- Fish skin gelatin
- Interfacial properties
- Turbiscan Tower
- Foaming properties
- Pea protein
- CLSM
Publikations- och innehållstyp
- art (ämneskategori)
- ref (ämneskategori)
Hitta via bibliotek
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Foods
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Till lärosätets databas
- Av författaren/redakt...
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Odelli, Davide
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Sarigiannidou, K ...
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Soliani, Alberto
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Marie, Rodolphe
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Mohammadifar, Mo ...
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Jessen, Flemming
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visa fler...
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Spigno, Giorgia
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Vall-Llosera Jua ...
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de Carvalho, Ant ...
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Verni, Michela
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Casanova, Federi ...
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visa färre...
- Om ämnet
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- NATURVETENSKAP
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NATURVETENSKAP
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och Kemi
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och Fysikalisk kemi
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- TEKNIK OCH TEKNOLOGIER
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TEKNIK OCH TEKNO ...
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och Annan teknik
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och Livsmedelsteknik
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- NATURVETENSKAP
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NATURVETENSKAP
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och Biologi
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och Biofysik
- Artiklar i publikationen
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Foods
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Chalmers tekniska högskola