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Titel:

Surface and foaming properties of potato proteins: Impact of protein concentration, pH value and ionic strength

Dokumenttyp:
Zeitschriftenaufsatz
Autor(en):
Dachmann, Evelyn; Nobis, Verena; Kulozik, Ulrich; Dombrowski, Jannika
Abstract:
Using a multiscale approach, potato protein isolate was characterized holistically in terms of its solubility and surface charge, surface activity and surface dilatational properties as well foaming properties and bubble structural attributes. By means of varying protein concentration (0.1--10.0%), pH (3.0--10.0) and NaCl concentration (0--200 mM), it was aimed to establish a better mechanistic understanding of potato protein functionality. Overall, surface activity was found to be rather unaffe...     »
Stichworte:
Air/water interface; Foam stability; Protease inhibitors; Surface film characteristics; beta-lactoglobulin
Zeitschriftentitel:
Food Hydrocolloids
Jahr:
2020
Band / Volume:
107
Seitenangaben Beitrag:
105981
Volltext / DOI:
doi:10.1016/j.foodhyd.2020.105981
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