Interactions between ß-lactoglobulin and casein glycomacropeptide on foaming.

The aim of this work was to study the effect of interactions between casein glycomacropeptide (CMP) and ß-lactoglobulin (ß-lg) at pH 6.5 and 3.5 on the foaming properties of the mixed systems with different CMP:ß-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 ß-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 ß-lg foam. The performance of the mixed systems was discussed in relation with the interactions between CMP and ß-lg in the aqueous phase (as observed by dynamic light scattering and differential scanning calorimetry in previous works).

Surface adsorption behaviour of milk whey protein and pectin mixtures under conditions of air-water interface saturation.

Milk whey proteins (MWP) and pectins (Ps) are biopolymer ingredients commonly used in the manufacture of colloidal food products. Therefore, knowledge of the interfacial characteristics of these biopolymers and their mixtures is very important for the design of food dispersion formulations (foams and/or emulsions). In this paper, we examine the adsorption and surface dilatational behaviour of MWP/Ps systems under conditions in which biopolymers can saturate the air-water interface on their own. Experiments were performed at constant temperature (20 °C), pH 7 and ionic strength 0.05 M. Two MWP samples, ß-lactoglobulin (ß-LG) and whey protein concentrate (WPC), and two Ps samples, low-methoxyl pectin (LMP) and high-methoxyl pectin (HMP) were evaluated. The contribution of biopolymers (MWP and Ps) to the interfacial properties of mixed systems was evaluated on the basis of their individual surface molecular characteristics. Biopolymer bulk concentration capable of saturating the air-water interface was estimated from surface pressure isotherms. Under conditions of interfacial saturation, dynamic adsorption behaviour (surface pressure and dilatational rheological characteristics) of MWP/Ps systems was discussed from a kinetic point of view, in terms of molecular diffusion, penetration and configurational rearrangement at the air-water interface. The main adsorption mechanism in MWP/LMP mixtures might be the MWP interfacial segregation due to the thermodynamic incompatibility between MWP and LMP (synergistic mechanism); while the interfacial adsorption in MWP/HMP mixtures could be characterized by a competitive mechanism between MWP and HMP at the air-water interface (antagonistic mechanism). The magnitude of these phenomena could be closely related to differences in molecular composition and/or aggregation state of MWP (ß-LG and WPC).

Milk whey proteins and xanthan gum interactions in solution and at the air-water interface: a rheokinetic study.

In this contribution, we present experimental information about the effect of xanthan gum (XG) on the adsorption behaviour of two milk whey protein samples (MWP), beta-lactoglobulin (beta-LG) and whey protein concentrate (WPC), at the air-water interface. The MWP concentration studied corresponded to the protein bulk concentration which is able to saturate the air-water interface (1.0 wt%). Temperature, pH and ionic strength of aqueous systems were kept constant at 20 degrees C, pH 7 and 0.05 M, respectively, while the XG bulk concentration varied in the range 0.00-0.25 wt%. Biopolymer interactions in solution were analyzed by extrinsic fluorescence spectroscopy using 1-anilino-8-naphtalene sulphonic acid (ANS) as a protein fluorescence probe. Interfacial biopolymer interactions were evaluated by dynamic tensiometry and surface dilatational rheology. Adsorption behaviour was discussed from a rheokinetic point of view in terms of molecular diffusion, penetration and conformational rearrangement of adsorbed protein residues at the air-water interface. Differences in the interaction magnitude, both in solution and at the interface vicinity, and in the adsorption rheokinetic parameters were observed in MWP/XG mixed systems depending on the protein type (beta-LG or WPC) and biopolymer relative concentration. beta-LG adsorption in XG presence could be promoted by mechanisms based on biopolymer segregative interactions and thermodynamic incompatibility in the interface vicinity, resulting in better surface and viscoelastic properties. The same mechanism could be responsible of WPC interfacial adsorption in the presence of XG. The interfacial functionality of WPC was improved by the synergistic interactions with XG, although WPC chemical complexity might complicate the elucidation of molecular events that govern adsorption dynamics of WPC/XG mixed systems at the air-water interface.

Interactions in the aqueous phase and adsorption at the air-water interface of caseinoglycomacropeptide (GMP) and beta-lactoglobulin mixed systems.

The aim of this work was to study the interactions and adsorption of caseinoglycomacropeptide (GMP) and GMP:beta-lactoglobulin (beta-lg) mixed system in the aqueous phase and at the air-water interface. The existence of associative interactions between GMP and beta-lg in the aqueous phase was investigated by dynamic light scattering, differential scanning calorimetry (DSC), fluorometry and native PAGE-electrophoresis. The surface pressure isotherm and the static and dynamic surface pressure were determined by tensiometry and surface dilatational properties. The results showed that GMP presented higher surface activity than beta-lg at a concentration of 4%wt but beta-lg showed higher film forming ability. In the mixed systems beta-lg dominated the static and dynamic surface pressure and the rheological properties of interfacial films suggesting that beta-lg hinders GMP adsorption because, in simple competition, GMP should dominate because of its higher surface activity. The surface predominance of beta-lg can be attributed to binding of GMP to beta-lg in the aqueous phase that prevents GMP adsorption on its own.

Effect of sucrose on functional properties of soy globulins: adsorption and foam characteristics.

In this contribution, we have analyzed the effect of sucrose on dynamic interfacial (dynamic surface pressure and surface dilatational properties) and foaming (foam capacity and foam stability) characteristics of soy globulins (7S and 11S). The protein (at 1 x 10(-3), 1 x 10(-2), 0.1, and 1 wt %) and sucrose (at 0, 0.25, 0.5, and 1.0 M) concentrations in aqueous solution and the pH (at 5 and 7), and ionic strength (at 0.05 and 0.5 M) were analyzed as variables. The temperature was maintained constant at 20 degrees C. We have observed the following. (i) The dynamics of adsorption (presence of a lag period, diffusion, and penetration at the air-water interface) of soy globulins depend on the peculiar molecular features of proteins (7S or 11S soy globulin) and the level of association/dissociation of these proteins by varying the pH and ionic strength, as well as the effect of sucrose in the aqueous phase on the unfolding of the protein. The rate of adsorption increases with the protein concentration in solution, at pH 7 compared to pH 5, at high ionic strength, and in the absence of sucrose. (ii) The surface dilatational properties reflect the fact that soy globulin adsorbed films exhibit viscoelastic behavior. The surface dilatational modulus increases at pH 7 compared to pH 5, but decreases with the addition of sucrose into the aqueous phase. (iii) The rate of adsorption and surface dilatational properties (surface dilatational modulus and phase angle) during adsorption at the air-water interface play an important role in the formation of foams generated from aqueous solutions of soy globulins. (iv) The increased interfacial adsorption (at high surface pressures) and the combined effects of interfacial adsorption and interfacial interactions between adsorbed soy globulin molecules (at high surface dilatational modulus) can explain the higher stability of the foam, with few exceptions.

Formulation engineering can improve the interfacial and foaming properties of soy globulins.

In this contribution, we have analyzed the effect of different strategies, such as change of pH (5 or 7) or ionic strength (at 0.05 and 0.5 M), and addition of sucrose (at 1 M) and Tween 20 (at 1 x 10(-4) M) on interfacial characteristics (adsorption, structure, dynamics of adsorption, and surface dilatational properties) and foam properties (foam capacity and stability) of soy globulins (7S and 11S at 0.1 wt %). We have observed that (1) the adsorption (presence of a lag period, diffusion, and penetration at the air-water interface) of soy globulins depends on the modification in the 11S/7S ratio and on the level of association/dissociation of these proteins by varying the pH and ionic strength (I), the effect of sucrose on the unfolding of the protein, and the competitive adsorption between protein and Tween 20 in the aqueous phase. The rate of adsorption increases at pH 7, at high ionic strength, and in the presence of sucrose. (2) The surface dilatational properties reflect the fact that soy globulin adsorbed films exhibit viscoelastic behavior but do not have the capacity to form a gel-like elastic film. The surface dilatational modulus increases at pH 7 and at high ionic strength but decreases with the addition of sucrose or Tween 20 into the aqueous phase. (3) The rate of adsorption and surface dilatational properties (surface dilatational modulus and phase angle) during adsorption at the air-water interface plays an important role in the formation of foams generated from aqueous solutions of soy globulins. However, the dynamic surface pressure and dilatational modulus are not enough to explain the stability of the foam.

Protein displacement by monoglyceride at the air-water interface evaluated by surface shear rheology combined with Brewster angle microscopy.

In this work we have used different and complementary interfacial techniques (surface film balance, Brewster angle microscopy, and interfacial shear rheology), to analyze the static (structure, topography, reflectivity, miscibility, and interactions) and flow characteristics (surface shear characteristics) of milk protein (beta-casein, caseinate, and beta-lactoglobulin) and monoglyceride (monopalmitin and monoolein) mixed films spread and adsorbed on the air-water interface. The structural, topographical, and shear characteristics of the mixed films depend on the surface pressure and on the composition of the mixed film. The surface shear viscosity (eta(s)) varies greatly with the surface pressure (pi). In general, the greater the pi values, the greater were the values of eta(s). Moreover, the eta(s) value is also sensitive to the miscibility and/or displacement of film-forming components at the interface. At surface pressures lower than that for protein collapse, protein and monoglyceride coexist at the air-water interface. At surface pressures higher than that for the protein collapse, a squeezing of collapsed protein domains by monoglycerides was deduced. Near to the collapse point, the mixed film is dominated by the presence of the monoglyceride. Different proteins and monoglycerides show different interfacial structure, topography, and shear viscosity values, confirming the importance of protein and monoglyceride structure in determining the interfacial characteristics (interactions) of mixed films. The values of eta(s) are lower for disordered (beta-casein or caseinate) than for globular (beta-lactoglobulin) proteins and for unsaturated (monoolein) than for saturated (monopalmitin) monoglycerides in the mixed film. The displacement of the protein by the monoglycerides is facilitated under shear conditions.

Monoglycerides and beta-lactoglobulin adsorbed films at the air-water interface. structure, microscopic imaging, and shear characteristics.

In this work we have analyzed the structural, topographical, and shear characteristics of mixed monolayers formed by adsorbed beta-lactoglobulin (beta-lg) and spread monoglyceride (monopalmitin or monoolein) on a previously adsorbed protein film. Measurements of the surface pressure (pi)-area (A) isotherm, Brewster angle microscopy (BAM), and surface shear characteristics were obtained at 20 degrees C and at pH 7 in a modified Wilhelmy-type film balance. The pi-A isotherm and BAM images deduced for adsorbed beta-lactoglobulin-monoglyceride mixed films at pi lower than the equilibrium surface pressure of beta-lactoglobulin (pi(e)(beta-lg)) indicate that beta-lactoglobulin and monoglyceride coexist at the interface. However, the interactions between protein and monoglyceride are somewhat weak. At higher surface pressures (at pi > or = pi(e)(beta-lg)) a protein displacement by the monoglyceride from the interface takes place. The surface shear viscosity (eta(s)) of mixed films is very sensitive to protein-monoglyceride interactions and displacement as a function of monolayer composition (protein/monoglyceride fraction) and surface pressure. Shear can induce change in the morphology of monoglyceride and beta-lactoglobulin domains, on the one hand, and segregation between domains of the film-forming components on the other hand. In addition, the displacement of beta-lactoglobulin by the monoglycerides is facilitated under shear conditions.

Penetration of beta-lactoglobulin into monoglyceride monolayers. dynamics, interactions, and topography of mixed films.

In this work we have analyzed the penetration of betalactoglobulin into a monoglyceride monolayer (monopalmitin or monoolein) spread at the air-water interface and its effects on the structural, dilatational, and topographical characteristics of mixed films. Dynamic tensiometry, surface film balance, Brewster angle microscopy (BAM), and surface dilatational rheology have been used, maintaining the temperature constant at 20 degrees C and the pH and ionic strength at 7 and 0.05 M, respectively. The initial surface pressure (mN/m) of the spread monoglyceride monolayer (pii(MONOGLYCERIDE)) at 10, 20, and the collapse point is the variable studied. Beta-lactoglobulin can penetrate into a spread monoglyceride monolayer at every surface pressure. The penetration of beta-lactoglobulin into the monoglyceride monolayer with a more condensed structure, at the collapse point of the monoglyceride, requires monoglyceride molecular loss by collapse and/or desorption. However, the structural, topographical, and dilatational characteristics of monoglyceride penetrated by beta-lactoglobulin mixed monolayers are essentially dominated by the presence of monoglyceride (either monopalmitin or monoolein) in the mixed film. In fact, monoglyceride molecules have the capacity to re-enter the monolayer after expansion and recompression of the mixed monolayer. Thus, monoglyceride molecular loss by collapse and/or desorption is reversible. The topography of the monolayer under dynamic conditions corroborates these conclusions.

Self-assembly of monoglycerides in beta-lactoglobulin adsorbed films at the air-water interface. Structural, topographical, and rheological consequences.

In this work, we have analyzed the structural, topographical, and surface dilatational characteristics of pure beta-lactoglobulin adsorbed films and the effect of the self-assembly of monoglycerides (monopalmitin or monoolein) in beta-lactoglobulin films at the air-water interface. Measurements were performed in a single device that incorporates a Wilhelmy-type film balance, Brewster angle microscopy, and interfacial dilatational rheology. The structural and topographical characteristics of beta-lactoglobulin adsorbed and spread films are similar. However, the surface dilatational modulus of beta-lactoglobulin films shows a complex behavior depending on film formation. The self-assembly of monoglyceride in a beta-lactoglobulin adsorbed film has an effect on the structural, topographical, and dilatational properties of the mixed films, depending on the interfacial composition and the surface pressure (pi). At low pi, a mixed film of monoglyceride and beta-lactoglobulin may exist. At high pi (after the collapse of beta-lactoglobulin), the mixed films are dominated by monoglyceride molecules. However, the small amounts of collapsed beta-lactoglobulin have a significant effect on the surface dilatational properties of the mixed films. Protein displacement by monoglyceride is higher for monopalmitin than for monoolein. However, some degree of interaction exists between proteins and monoglycerides, and these interactions are more evident in adsorbed films than in spread films.

Thermodynamic and dynamic characteristics of monoglyceride monolayers penetrated by beta-casein.

In this work, we have analyzed the dynamics of the penetration of beta-casein into monoglyceride monolayers (monopalmitin and monoolein) and the structural, dilatational, and topographical characteristics of mixed films formed by monoglyceride penetrated by beta-casein. Different complementary experimental techniques [dynamic tensiometry, surface film balance, Brewster angle microscopy (BAM), and surface dilatational rheology] have been used, maintaining the temperature constant at 20 degrees C and the pH at 7. The surface pressure of the monoglyceride monolayer at the beginning of the penetration process (at pi(i)MP and pi(i)MO for monopalmitin and monoolein, respectively) was the variable studied. beta-Casein can penetrate into a spread monoglyceride monolayer at every surface pressure. The penetration of beta-casein into the monoglyceride monolayer with a more condensed structure, at the collapse point of the monoglyceride, is a complex process that is facilitated by monoglyceride molecular loss by collapse and/or desorption. However, the structural, topographical, and dilatational characteristics of the monoglyceride penetrated by beta-casein mixed monolayers are essentially dominated by the presence of the monoglyceride (either monopalmitin or monoolein) in the mixed film.

The Effect of monoglycerides on structural and topographical characteristics of adsorbed beta-casein films at the air-water interface.

The effect of monoglycerides (monopalmitin and monoolein) on the structural and topographical characteristics of beta-casein adsorbed film at the air-water interface has been analyzed by means of surface pressure (pi)-area (A) isotherms and Brewster angle microscopy (BAM). At surface pressures lower than that for the beta-casein collapse (pi(c)(beta-casein)), attractive interactions between beta-casein and monoglycerides were observed. At higher surface pressures, the collapsed beta-casein is partially displaced from the interface by monoglycerides. However, beta-casein displacement by monoglycerides is not quantitative at the monoglyceride concentrations studied in this work. From the results derived from these experiments, we have concluded that interactions, miscibility, and displacement of proteins by monoglycerides in adsorbed mixed monolayers at the air-water interface depend on the particular protein-monoglyceride system, the interactions between film-forming components being higher for adsorbed than for spread films. The adsorbed films are more segregated than spread films, and both collapsed protein domains and monoglyceride domains in adsorbed films are smaller than for spread films.

Thermodynamic and dynamic characteristics of hydroxypropylmethylcellulose adsorbed films at the air-water interface.

Surface pressure isotherms and structural and surface dilatational properties of three hydroxypropylmethycelluloses (HPMCs, called E4M, E50LV, and F4M) adsorbed films at the air-water interface were determined. In this work we present evidence that HPMC molecules are able to diffuse and saturate the air-water interface at very low concentrations in the bulk phase. As bulk concentration increased, structural changes at a molecular level occurred at the interface. These changes corresponded to transition from an expanded structure (structure I) to a condensed one (structure II). When the surface concentration of HPMC was high enough, the collapse of the monolayer was observed. The three HPMCs formed very elastic films at the air-water interface, even at low surface pressures. E4M showed features that make it unique. For instance it showed the highest surface activity, mainly at low bulk concentrations (<10(-4) wt %). The differences observed in surface activity may be attributed to differences in the hydroxypropyl molar substitution and molecular weight of HPMC. All three HPMCs formed films of similar viscoelasticity and elastic dilatational modulus, which can be accounted for by their similar degree of methyl substitution.

Interfacial and foaming properties of prolylenglycol alginates. Effect of degree of esterification and molecular weight.

In the present work we have studied the characteristics of propylene glycol alginates (PGA) adsorption at the air-water interface and the viscoelastic properties of the films in relation to its foaming properties. To evaluate the effect of the degree of PGA esterification and viscosity, different commercial samples were studied--Kelcoloid O (KO), Kelcoloid LVF (KLVF) and Manucol ester (MAN). The temperature (20 degrees C) and pH (7.0) were maintained constant. For time-dependent surface pressure measurements and surface dilatational properties of adsorbed PGA at the air-water interface an automatic drop tensiometer was used. The foam was generated by whipping and then the foam capacity and stability was determined. The results reveal a significant interfacial activity for PGA due to the hydrophobic character of the propylene glycol groups. The kinetics of adsorption at the air-water interface can be monitored by the diffusion and penetration of PGA at the interface. The adsorbed PGA film showed a high viscoelasticity. The surface dilatational modulus depends on the PGA and its concentration in the aqueous phase. Foam capacity of PGA solutions increased in the order KO > MAN > KLVF, which followed the increase in surface pressure and the decrease in the viscosities of PGA solutions. The stability of PGA foams monitored by the drainage rate and collapse time follows the order MAN > KLVF > KO. The foam stability depends on the combined effect of molecular weight/degree of esterification of PGA, solution viscosity and viscoelasticity of the adsorbed PGA film.

Flow-induced molecular segregation in beta-casein-monoglyceride mixed films spread at the air-water interface.

In this work, we have used different and complementary interfacial techniques (surface film balance, Brewster angle microscopy, and interfacial shear rheology) to analyze the static (structure, topography, reflectivity, miscibility, and interactions) and flow characteristics (surface shear characteristics) of beta-casein and monoglyceride (monopalmitin and monoolein) mixed films spread on the air-water interface. The structural, topographical, and shear characteristics of the mixed films depend on the surface pressure and on the composition of the mixed film. The surface shear viscosity (etas) varies greatly with the surface pressure. In general, the greater the surface pressure, the greater the values of etas. At higher surface pressures, collapsed beta-casein residues may be displaced from the interface by monoglyceride molecules with important repercussions on the shear characteristics of the mixed films. A shear-induced change in the topography of monoglyceride and beta-casein domains, on one hand, and a segregation between domains of the film-forming components, on the other hand, were also observed. The displacement of the beta-casein by the monoglycerides is facilitated under shear conditions, especially for beta-casein-monoolein mixed films.

Structural, topographical, and shear characteristics of milk protein and monoglyceride monolayers spread at the air-water interface.

In this contribution we are concerned with the study of structure, topography, and surface rheological characteristics under shear conditions of monoglyceride (monopalmitin and monoolein) and milk protein (beta-casein, kappa-casein, caseinate, and WPI) spread monolayers at the air-water interface. Combined surface chemistry (surface film balance and surface shear rheometry) and microscopy (Brewster angle microscopy: BAM) techniques have been applied in this study to pure emulsifiers (proteins and monoglycerides) spread at the air-water interface. To study the shear characteristics of spread films, a homemade canal viscometer was used. The experiments have demonstrated the sensitivity of the surface shear viscosity (eta(s)) of protein and monoglyceride films at the air-water interface, as a function of surface pressure (or surface density). The surface shear viscosity was higher for proteins than for monoglycerides. In addition, eta(s) was higher for the globular WPI than for disordered beta-casein and caseinate due to the strong forces acting on spread globular proteins. This technique makes it possible to distinguish between beta-casein and caseinate spread films, with the higher eta(s) values for the later due to the presence of kappa-casein. The eta(s) value varies greatly with the surface pressure (or surface density). In general, the greater the surface pressure, the greater the values of eta(s). Finally, the eta(s) value is also sensitive to the monolayer structure, as was observed for monoglycerides with a rich structural polymorphism (i.e., monopalmitin).