Effect of enzymatic hydrolysis and polysaccharide addition on the β-lactoglobulin adsorption at the air–water interface

• Published in: Journal of food engineering Vol. 109; no. 4; pp. 712 - 720
• Main Authors: Perez, Adrián A., Sánchez, Cecilio Carrera, Rodríguez Patino, Juan M., Rubiolo, Amelia C., Santiago, Liliana G.
• Format: Journal Article
• Language: English
• Published: Oxford Elsevier Ltd 01.04.2012; Elsevier
• Subjects: Adsorption; Adsorption kinetics; agarose; Air–water interface; Biological and medical sciences; Biopolymers; cattle; Dilatational rheology; Elastic constants; Enzymatic hydrolysis; enzymatic treatment; fluorescence; Food engineering; Food industries; Fundamental and applied biological sciences. Psychology; General aspects; Hydrolysates; Hydrolysis; Milk and cheese industries. Ice creams; Polysaccharides; Polystyrene resins; rheology; sodium alginate; spectroscopy; Surface chemistry; β-Lactoglobulin; Polysaccharides; Adsorption kinetics; Air–water interface; β-Lactoglobulin; Enzymatic hydrolysis; Dilatational rheology; Addition; Air water interface; Hydrolysis; Milk protein; Adsorption; Air-water interface; Kinetics; Whey protein; Polysaccharide; Rheological properties; Enzymatic reaction
• ISSN: 0260-8774; 1873-5770
• DOI: 10.1016/j.jfoodeng.2011.11.017

► Enzymatic hydrolysis and polysaccharide addition on β-LG film properties were studied. ► Tensiometry and surface dilatational rheology measurements were carried out. ► Hydrolysis caused an improvement of surface and rheological properties of β-LG film. ► Polysaccharide addition produced different effects on β-LG adsorption. ► They depend on PS type, its concentration, and the extent of hydrolysis. The effect of enzymatic hydrolysis and polysaccharide addition on the interfacial adsorption of β-lactoglobulin (β-LG) was investigated in this work. The enzymatic treatment was performed in the hydrolysis degree (HD) range of 0.0–5.0% using bovine α-chymotrypsin II immobilized on agarose beads. Anionic non-surface active polysaccharides (PS), sodium alginate (SA) and λ-carrageenan (λ-C) were studied in the concentration range of 0.0–0.5 wt.%. The adsorption process at the air–water interface was evaluated by means of tensiometry and surface dilatational rheology. Biopolymer interactions in solution were analyzed by extrinsic fluorescence spectroscopy. The enzymatic hydrolysis improved β-LG interfacial properties. On the other hand, at low HD (1.0%), PS addition enhanced surface and elastic properties of β-LG hydrolysate films probably due to a higher repulsion between biopolymers in solution. However, at high HD (3.0–5.0%), SA addition caused a deterioration of surface and elastic properties of β-LG hydrolysate films probably due to the segregation and hydrolysate aggregation in solution, whereas λ-C addition could promote the formation of soluble complexes leading to a better control of elastic properties of β-LG hydrolysate films.