Lajnaf Roua, Picart-Palmade Laetitia, Attia Hamadi, Marchesseau Sylvie, Ayadi M A
Alimentary Analysis Unit, National Engineering School of Sfax, BPW 3038, Sfax, Tunisia; Montpellier University, UMR IATE, Place E. Bataillon, 34095 Montpellier Cedex 5, France.
Montpellier University, UMR IATE, Place E. Bataillon, 34095 Montpellier Cedex 5, France.
Colloids Surf B Biointerfaces. 2017 Mar 1;151:287-294. doi: 10.1016/j.colsurfb.2016.12.010. Epub 2016 Dec 10.
The aim of this work was to examine foaming and interfacial behavior of three milk protein mixtures, bovine α-lactalbumin-β-casein (M1), camel α-lactalbumin-β-casein (M2) and β-lactoglobulin-β-casein (M3), alone and in binary mixtures, at the air/water interface in order to better understand the foaming properties of bovine and camel milks. Different mixture ratios (100:0; 75:25; 50:50; 25:75; 0:100) were used during foaming tests and interfacial protein interactions were studied with a pendant drop tensiometer. Experimental results evidenced that the greatest foam was obtained with a higher β-casein amount in all camel and bovine mixtures. Good correlation was observed with the adsorption and the interfacial rheological properties of camel and bovine protein mixtures. The proteins adsorbed layers are mainly affected by the presence of β-casein molecules, which are probably the most abundant protein at interface and the most efficient in reducing the interfacial properties. In contrast of, the globular proteins, α-lactalbumin and β-lactoglobulin that are involved in the protein layer composition, but could not compact well at the interface to ensure foams creation and stabilization because of their rigid molecular structure.
这项工作的目的是研究三种乳蛋白混合物，即牛α-乳白蛋白-β-酪蛋白（M1）、骆驼α-乳白蛋白-β-酪蛋白（M2）和β-乳球蛋白-β-酪蛋白（M3）单独以及二元混合时在空气/水界面的起泡和界面行为，以便更好地理解牛乳和骆驼乳的起泡特性。在起泡试验中使用了不同的混合比例（100:0；75:25；50:50；25:75；0:100），并使用悬滴张力仪研究了界面蛋白相互作用。实验结果表明，在所有骆驼乳和牛乳混合物中，β-酪蛋白含量较高时产生的泡沫最大。观察到骆驼乳和牛乳蛋白混合物的吸附和界面流变特性之间具有良好的相关性。蛋白质吸附层主要受β-酪蛋白分子的影响，β-酪蛋白分子可能是界面上最丰富的蛋白质，也是降低界面特性最有效的蛋白质。相比之下，球状蛋白α-乳白蛋白和β-乳球蛋白参与了蛋白质层的组成，但由于其刚性分子结构，无法在界面处紧密排列以确保泡沫的产生和稳定。
