Correlation between bulk characteristics of aggregated β-lactoglobulin and its surface and foaming properties
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- 作者：Jannika Dombrowskia ; jannika.dombrowski@tum.de" class="auth_mail" title="E-mail the corresponding author ; Florian Johlera ; Malou Warnckea ; Ulrich Kulozika ; b
- 关键词：β-Lactoglobulin ; Heat-induced denaturation ; pH value ; Surface activity ; Foaming properties
- 刊名：Food Hydrocolloids
- 出版年：2016
- 出版时间：December 2016
- 年：2016
- 卷：61
- 期：Complete
- 页码：318-328
- 全文大小：2006 K
文摘
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Multiscale analysis of β-lactoglobulin aggregates covering a broad size range.
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Surface hydrophobicity determines initial adsorption to the air/water interface.
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Particle size and zeta potential determine quasi-equilibrium surface pressure.
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Highest foam stabilities correlated with maxima in surface elasticity moduli.
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Increased particle size, hydrophobicity and zeta potential increased foam life time.