Effect of enzymatic hydrolysis and polysaccharide addition on the β-lactoglobulin adsorption at the air–water interface
► 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...
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Published in | Journal of food engineering Vol. 109; no. 4; pp. 712 - 720 |
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Main Authors | , , , , |
Format | Journal Article |
Language | English |
Published |
Oxford
Elsevier Ltd
01.04.2012
Elsevier |
Subjects | |
Online Access | Get full text |
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Summary: | ► 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. |
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Bibliography: | http://dx.doi.org/10.1016/j.jfoodeng.2011.11.017 ObjectType-Article-1 SourceType-Scholarly Journals-1 ObjectType-Feature-2 content type line 23 |
ISSN: | 0260-8774 1873-5770 |
DOI: | 10.1016/j.jfoodeng.2011.11.017 |