Relationship of Absorptive and Interfacial Behavior of Some Food Proteins to Their Emulsifying Properties

The relationship between surface and interfacial tension of 14 food proteins and their hydrophilic/lipophilic characteristics was studied. Maximum lowering of surface and interfacial tension was achieved when the water‐oil absorption index (WOAI), calculated by measuring the spontaneous water and oi...

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Autores principales: Elizalde, Beatriz Emilia, Pilosof, Ana María Renata
Publicado: 1991
Acceso en línea:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00221147_v56_n1_p253_ELIZALDE
http://hdl.handle.net/20.500.12110/paper_00221147_v56_n1_p253_ELIZALDE
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Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires
id paper:paper_00221147_v56_n1_p253_ELIZALDE
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spelling paper:paper_00221147_v56_n1_p253_ELIZALDE2023-06-08T14:46:15Z Relationship of Absorptive and Interfacial Behavior of Some Food Proteins to Their Emulsifying Properties Elizalde, Beatriz Emilia Pilosof, Ana María Renata The relationship between surface and interfacial tension of 14 food proteins and their hydrophilic/lipophilic characteristics was studied. Maximum lowering of surface and interfacial tension was achieved when the water‐oil absorption index (WOAI), calculated by measuring the spontaneous water and oil uptake was nearly two; the protein absorbed twice as much water as oil. The ability of a protein to decrease interfacial tension between oil and water was related to its ability to emulsify oil, being determined by the WOAI. However, stability of emulsions was not ensured by a large decrease in interfacial tension. Copyright © 1991, Wiley Blackwell. All rights reserved Fil:ELIZALDE, B.E. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:PILOSOF, A.M.R. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. 1991 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00221147_v56_n1_p253_ELIZALDE http://hdl.handle.net/20.500.12110/paper_00221147_v56_n1_p253_ELIZALDE
institution Universidad de Buenos Aires
institution_str I-28
repository_str R-134
collection Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
description The relationship between surface and interfacial tension of 14 food proteins and their hydrophilic/lipophilic characteristics was studied. Maximum lowering of surface and interfacial tension was achieved when the water‐oil absorption index (WOAI), calculated by measuring the spontaneous water and oil uptake was nearly two; the protein absorbed twice as much water as oil. The ability of a protein to decrease interfacial tension between oil and water was related to its ability to emulsify oil, being determined by the WOAI. However, stability of emulsions was not ensured by a large decrease in interfacial tension. Copyright © 1991, Wiley Blackwell. All rights reserved
author Elizalde, Beatriz Emilia
Pilosof, Ana María Renata
spellingShingle Elizalde, Beatriz Emilia
Pilosof, Ana María Renata
Relationship of Absorptive and Interfacial Behavior of Some Food Proteins to Their Emulsifying Properties
author_facet Elizalde, Beatriz Emilia
Pilosof, Ana María Renata
author_sort Elizalde, Beatriz Emilia
title Relationship of Absorptive and Interfacial Behavior of Some Food Proteins to Their Emulsifying Properties
title_short Relationship of Absorptive and Interfacial Behavior of Some Food Proteins to Their Emulsifying Properties
title_full Relationship of Absorptive and Interfacial Behavior of Some Food Proteins to Their Emulsifying Properties
title_fullStr Relationship of Absorptive and Interfacial Behavior of Some Food Proteins to Their Emulsifying Properties
title_full_unstemmed Relationship of Absorptive and Interfacial Behavior of Some Food Proteins to Their Emulsifying Properties
title_sort relationship of absorptive and interfacial behavior of some food proteins to their emulsifying properties
publishDate 1991
url https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00221147_v56_n1_p253_ELIZALDE
http://hdl.handle.net/20.500.12110/paper_00221147_v56_n1_p253_ELIZALDE
work_keys_str_mv AT elizaldebeatrizemilia relationshipofabsorptiveandinterfacialbehaviorofsomefoodproteinstotheiremulsifyingproperties
AT pilosofanamariarenata relationshipofabsorptiveandinterfacialbehaviorofsomefoodproteinstotheiremulsifyingproperties
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