Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Buenos Aires, Argentina.
Colloids Surf B Biointerfaces. 2012 Jan 1;89:234-41. doi: 10.1016/j.colsurfb.2011.09.022. Epub 2011 Sep 19.
The aim of this work was to study the effect of interactions between casein glycomacropeptide (CMP) and β-lactoglobulin (β-lg) at pH 6.5 and 3.5 on the foaming properties of the mixed systems with different CMP:β-lg ratios. The foaming properties were determined by the bubbling method with a Foamscan instrument. A highest overall foam capacity (OFC), foaming capacity (FC) and mainly stability of mixed foams at pH 3.5, as compared to the mixed foams at pH 6.5 or the foams of CMP and β-lg was observed. At pH 6.5, the stability of mixed foams decreased with increasing the CMP content, while OFC and FC values were similar to β-lg foam. The performance of the mixed systems was discussed in relation with the interactions between CMP and β-lg in the aqueous phase (as observed by dynamic light scattering and differential scanning calorimetry in previous works).
本研究旨在探讨在 pH 值为 6.5 和 3.5 时，酪蛋白糖巨肽（CMP）与β-乳球蛋白（β-lg）之间的相互作用对不同 CMP:β-lg 比例混合体系起泡性能的影响。采用 Foamscan 仪器的冒泡法测定起泡性能。与 pH 值为 6.5 或 pH 值为 3.5 时的 CMP 和 β-lg 泡沫相比，在 pH 值为 3.5 时，混合泡沫具有最高的总体泡沫容量（OFC）、泡沫容量（FC）和主要稳定性。在 pH 值为 6.5 时，随着 CMP 含量的增加，混合泡沫的稳定性降低，而 OFC 和 FC 值与β-lg 泡沫相似。混合体系的性能与 CMP 和 β-lg 在水溶液中的相互作用有关（如先前的工作通过动态光散射和差示扫描量热法观察到的）。
