Milk and soy protein films at the air?water interface

Correlation of average hydrophobicity, water/air interface surface rheological properties and foaming properties of proteins

“…With respect to k r , there were no significant differences between the samples (results not shown). The same result was achieved by Rodríguez Niño et al (2005) with the milk whey protein isolate and the 7S and 11S soy globulins.…”

“…It is observed that milk whey proteins have the highest values of equilibrium surface pressure which is consistent with data from average hydrophobicity. Rodríguez Niño et al (2005) observed that the milk whey protein isolate presented higher surface pressure than 7S and 11S soy globulins. The same behavior was achieved in this work as shown in Figure 1.…”

The role of static and dynamic characteristics of diglycerol esters and β-lactoglobulin mixed films foaming. 1. Dynamic phenomena at the air–water interface

“…In this work, we complement previous studies on the interfacial properties of pure proteins and diglycerol esters in relation to their foaming characteristics (Á lvarez & Rodrı´guez Patino, 2006, 2007aRodrı´guez Nin˜o, Carrera, Pizones, & Rodrı´guez Patino, 2005). Esterified polyalcohols such as monoglycerides and polyglycerol esters of fatty acids (PGE) have been used to control the properties of aqueous dispersions in cosmetic, pharmaceutical and food applications (Krog, 1997).…”

“…The symbols in this plot indicate different protein and diglycerol ester concentrations and all data measured during the adsorption process. The EÀp curves, determined while adsorption proceeded, being dependant on the protein and its concentration, were also found for different single, disordered and globular proteins (Benjamins, 2000;Rodrı´guez Nin˜o et al, 2005). For all mixed systems investigated, it is evident that, at high surface pressures (after 15 min of adsorption, as the surface dilatational measurements begin), the measured EÀp points do not merge into a single curve (Fig.…”

Surface modification of spray dried food and emulsion powders with surface-active proteins: A review

“…Adsorbed protein layers are very effective in stabilizing thin films between emulsion droplets due to their electric charge, thickness and their high elasticity (van Aken, 2003). Although the study of food emulsion systems generated from proteins is dominated by research into milk proteins, there exists a growing interest in the use of vegetable proteins from cereals and legumes for the formation and stabilization of food emulsions and foams (Rodríguez Niño et al, 2005).…”