Use este identificador para citar ou linkar para este item: https://locus.ufv.br//handle/123456789/24591
Tipo: Artigo
Título: Foaming properties of suspensions composed by β-lactoglobulin and polysaccharides, in the presence of sucrose or polyols
Autor(es): Vidigal, Márcia Cristina Teixeira Ribeiro
Fidelis, Priscila Cardoso
Minim, Valéria Paula Rodrigues
Minim, Luis Antonio
Faria, Janaína Teles de
Neves, Isabelle Cristina Oliveira
Abstract: This study compares the effect of different combinations between β-lactoglobulin (β-lact, 1.0–1.5% w/v), a polysaccharide (carrageenan gum, CG, or locust bean gum, LBG, 0.0–0.5% w/v) and a sweetener (sucrose, maltitol or sorbitol, 0.0–0.5% w/v) on the foaming capacity and half-life time. The experimental design was defined according to a simplex centroid mixture design with a restriction of at least 1.0% w/v of β-lact in each mixture. Measurements of particle size, zeta potential, surface tension, flow curve, foaming capacity and foam half-life time were obtained. All mixtures evaluated showed a wide particle size distribution with diameters between 5.35 and 4494 nm. Mixtures containing CG presented higher values for apparent viscosity and average particle size than mixtures containing LBG, according to the gum concentration in solution. All mixtures showed negative zeta potential values (−14.27 to −40.42 mV) due to the presence of negatively charged β-lact at the pH 7. However, CG exerted a dominant effect on the zeta potential when present in the mixtures. The surface tension and foaming capacity were affected by the combined effect of the gums and sweeteners used. These molecules seemed to concentrate the protein at the interface due to the exclusion volume effect. The foam half-life time was mainly improved by the CG due to the higher bulk apparent viscosity, regardless of the sweetener used. Replacing sucrose with maltitol or sorbitol lead to comparable foam characteristics, mainly the foam capacity and foam half-life time, which confirms the potential of these polyols for sucrose replacement in model foams.
Palavras-chave: Foam stability
Whey protein
Thickening agent
Polyol
Editor: Colloids and Surfaces A: Physicochemical and Engineering Aspects
Tipo de Acesso: Elsevier B. V.
URI: https://doi.org/10.1016/j.colsurfa.2018.04.039
http://www.locus.ufv.br/handle/123456789/24591
Data do documento: 5-Ago-2018
Aparece nas coleções:Artigos

Arquivos associados a este item:
Arquivo Descrição TamanhoFormato 
artigo.pdf
  Until 2100-12-31
Texto completo2,64 MBAdobe PDFVisualizar/Abrir    Solictar uma cópia


Os itens no repositório estão protegidos por copyright, com todos os direitos reservados, salvo quando é indicado o contrário.