Foaming properties of protein-pectin electrostatic complexes and foam structure at the nanoscale - Condensed Matter > Soft Condensed MatterReportar como inadecuado




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Abstract: The foaming properties, foaming capacity and foam stability, of solublecomplexes of pectin and a globular protein, napin, have been investigated witha -Foamscan- apparatus. Complementary, we also used SANS with a recent methodconsisting in an analogy between the SANS by foams and the neutron reflectivityof films to measure in situ film thickness of foams. The effect of ionicstrength, of protein concentration and of charge density of the pectin has beenanalysed. Whereas the foam stability is improved for samples containing solublecomplexes, no effect has been noticed on the foam film thickness, which isalmost around 315 {\AA} whatever the samples. These results let us specify therole of each specie in the mixture: free proteins contribute to the foamingcapacity, provided the initial free protein content in the bulk is sufficientto allow the foam formation, and soluble complexes slow down the drainage bytheir presence in the Plateau borders, which finally results in thestabilisation of foams.



Autor: Isabelle Schmidt BIA, Bruno Null Novales BIA, François Boué LLB, Monique A.V. Axelos BIA

Fuente: https://arxiv.org/



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