Reference : Interfacial and Foaming Properties of Two Types of Total Proteose-Peptone Fractions
Scientific journals : Article
Life sciences : Food science
http://hdl.handle.net/2268/127984
Interfacial and Foaming Properties of Two Types of Total Proteose-Peptone Fractions
English
Karamoko, Gaoussou mailto [Université de Liège - ULg > > > Master compl. gest. risques fin. >]
Danthine, Sabine mailto [Université de Liège - ULg > Chimie et bio-industries > Science des alim. et formul. >]
Olive, Gilles mailto [Université de Liège - ULg > Chimie et bio-industries > Chimie biologique industrielle >]
Blecker, Christophe mailto [Université de Liège - ULg > Chimie et bio-industries > Science des alim. et formul. > > >]
2013
Food and Bioprocess Technology
Springer
6
8
1944-1952
Yes
International
1935-5130
1935-5149
New York
NY
[en] Proteose–peptone . Whey protein concentrate . ; Kinetic adsorption . Monolayer film ; Foaming propertian. Foamscan
[en] Total proteose-peptone (TPP) fractions were
extracted from skimmed milk (UHT) and whey protein
concentrate (WPC) on a laboratory scale. Protein solutions
(0.1 %, 0.5 %, and 1 % w/w) were characterized as function
of pH: 4.0, 4.6–4.7 (native pH), and 7.0. Their foaming
capacities and stabilities were studied. Beforehand, the surface
properties that govern them were investigated, notably
the kinetics of adsorption and mechanical properties of
monolayer films at the air–water interface involved in the
formation and the stability of foams respectively. The TPP
extracted from skimmed milk showed the lowest values as well
as a significant reduction in surface tension and presented a
good mechanically resistant film. The TPP extracted from
WPC presented a better foaming capacity and stability which
was unexpected. However, foaming properties and surface
properties of TPP fractions depended on the pH. The considerable
influence of extraction source and method on proteosepeptone’s
properties were highlighted.
http://hdl.handle.net/2268/127984
10.1007/s11947-012-0916-4

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