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Colloids Surf B Biointerfaces. 2017 Nov 1;159:501-508. doi: 10.1016/j.colsurfb.2017.08.017. Epub 2017 Aug 15.

Synergistic effect of casein glycomacropeptide on sodium caseinate foaming properties.

Author information

1
Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Ciudad Universitaria, 1428, Buenos Aires, Argentina; Consejo Nacional de Investigaciones Científicas y Técnicas de la República Argentina, Argentina. Electronic address: rmorales@di.fcen.uba.ar.
2
Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Ciudad Universitaria, 1428, Buenos Aires, Argentina; Consejo Nacional de Investigaciones Científicas y Técnicas de la República Argentina, Argentina. Electronic address: mjm@di.fcen.uba.ar.
3
Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Ciudad Universitaria, 1428, Buenos Aires, Argentina; Consejo Nacional de Investigaciones Científicas y Técnicas de la República Argentina, Argentina. Electronic address: apilosof@di.fcen.uba.ar.

Abstract

Several strategies to improve the interfacial properties and foaming properties of proteins may be developed; among them, the use of mixtures of biopolymers that exhibit synergistic interactions. The aim of the present work was to evaluate the effect of casein glycomacropeptide (CMP) on foaming and surface properties of sodium caseinate (NaCas) and to establish the role of protein interactions in the aqueous phase. To this end particles size, interfacial and foaming properties of CMP, NaCas and NaCas-CMP mixtures at pH 5.5 and 7 were determined. At both pH, the interaction between CMP and NaCas induced a decrease in the aggregation state of NaCas. Single CMP foams showed the highest and NaCas the lowest foam overrun (FO) and the mixture exhibited intermediate values. CMP foam quickly drained. The drainage profile of mixed foams was closer to NaCas foams; at pH 5.5, mixed foams drained even slower than NaCas foam, exhibiting a synergistic performance. Additionally, a strong synergism was observed on the collapse of mixed foams at pH 5.5. Finally, a model to explain the synergistic effect observed on foaming properties in CMP-NaCas mixtures has been proposed; the reduced aggregation state of NaCas in the presence of CMP, made it more efficient for foam stabilization.

KEYWORDS:

Casein glycomacropeptide; Foams; Interactions; Interfacial properties; Sodium caseinate

PMID:
28843198
DOI:
10.1016/j.colsurfb.2017.08.017
[Indexed for MEDLINE]

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