Foaming properties of porcine serum and porcine serum albumin
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| Format: | Artículo científico |
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Sociedad Mexicana de Nutrición y Tecnología de Alimentos
2006
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| _version_ | 1876433565033431040 |
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| author | L. Vázquez Moreno |
| author_facet | L. Vázquez Moreno |
| contents | Foaming properties of porcine serum and porcine serum albumin L. Vázquez Moreno M. G. Ramos Clamont Química albumin porcine serum foaming capacity foaming stability The purpose of this study was to compare the foam capacity (FC) and foam stability (FS) of freeze-dried porcineserum (PS) and porcine serum albumin (PSA) with egg white protein (EW). PSA was obtained by hydrophobic interactionchromatography in a single chromatographic step. Foaming properties were determined at 2, 4, 6, 8, and 10 % of protein solutions in buffer phosphate, pH 7.2, under native conditions (25 °C) and after heat treatment (80 °C, 10 min). Both, FCand FS properties improved with increasing protein concentration in all isolates. In native fractions, foam capacity of PS and PSA proteins were comparable to EW fraction. However, the foaming stability of EW and PSA was higher than that PS. After heat treatment, foam capacity of EW fraction was not affected, whereas it decreased for both porcine fractions. On thecontrary, foam stability of porcine fractions was higher than for EW. In conclusion, separation of PSA from total serum allows obtaining a protein with foaming properties as good as egg white and better than porcine serum. 2006 artículo científico 1135-8122 https://www.redalyc.org/articulo.oa?id=72450205 en http://www.redalyc.org/revista.oa?id=724 Ciencia y Tecnología Alimentaria application/pdf Sociedad Mexicana de Nutrición y Tecnología de Alimentos Ciencia y Tecnología Alimentaria (México) Num.2 Vol.5 |
| format | Artículo científico |
| id | redalyc_72450205 |
| institution | Redalyc |
| language | en |
| publishDate | 2006 |
| publisher | Sociedad Mexicana de Nutrición y Tecnología de Alimentos |
| spellingShingle | Foaming properties of porcine serum and porcine serum albumin L. Vázquez Moreno Química albumin porcine serum foaming capacity foaming stability Foaming properties of porcine serum and porcine serum albumin L. Vázquez Moreno M. G. Ramos Clamont Química albumin porcine serum foaming capacity foaming stability The purpose of this study was to compare the foam capacity (FC) and foam stability (FS) of freeze-dried porcineserum (PS) and porcine serum albumin (PSA) with egg white protein (EW). PSA was obtained by hydrophobic interactionchromatography in a single chromatographic step. Foaming properties were determined at 2, 4, 6, 8, and 10 % of protein solutions in buffer phosphate, pH 7.2, under native conditions (25 °C) and after heat treatment (80 °C, 10 min). Both, FCand FS properties improved with increasing protein concentration in all isolates. In native fractions, foam capacity of PS and PSA proteins were comparable to EW fraction. However, the foaming stability of EW and PSA was higher than that PS. After heat treatment, foam capacity of EW fraction was not affected, whereas it decreased for both porcine fractions. On thecontrary, foam stability of porcine fractions was higher than for EW. In conclusion, separation of PSA from total serum allows obtaining a protein with foaming properties as good as egg white and better than porcine serum. 2006 artículo científico 1135-8122 https://www.redalyc.org/articulo.oa?id=72450205 en http://www.redalyc.org/revista.oa?id=724 Ciencia y Tecnología Alimentaria application/pdf Sociedad Mexicana de Nutrición y Tecnología de Alimentos Ciencia y Tecnología Alimentaria (México) Num.2 Vol.5 |
| title | Foaming properties of porcine serum and porcine serum albumin |
| topic | Química albumin porcine serum foaming capacity foaming stability |
| url | https://www.redalyc.org/articulo.oa?id=72450205 |