Control of Surfactant-Induced Destabilization of Foams through Polyphenol-Mediated Protein-Protein Interactions

Dipak Sarker; Peter J. Wilde; David C. Clark

doi:10.1021/jf00050a006

Control of Surfactant-Induced Destabilization of Foams through Polyphenol-Mediated Protein-Protein Interactions

Dipak Sarker, Peter J. Wilde, David C. Clark

University of Brighton

Research output: Contribution to journal › Article › peer-review

Abstract

The effectiveness of (+)-catechin in the control of foam stability of a deliberately destabilized Tween 20//3-lactoglobulin mixed system was investigated. Significant improvement in the foamability and foam stability was obtained in the presence of low concentrations of (+)-catechin. The maximum improvement was observed at a molar ratio of (+)-catechin to protein of approximately 0.1. The mechanism of action of (+)-catechin was investigated by careful study of the properties of thin liquid films (isolated foam lamellae). This polyphenolic compound was found to increase the equilibrium thickness was located in the adsorbed layer. The data are consistent with (+)-catechin-induced cross-linking of proteins in the adsorbed layer. Such molecules offer considerable potential protein foam stability.

Original language	English
Pages (from-to)	295-300
Number of pages	6
Journal	Journal of Agricultural and Food Chemistry
Volume	43
Issue number	2
DOIs	https://doi.org/10.1021/jf00050a006
Publication status	Published - 28 Feb 1995

Keywords

restabilization
immobile
interactions
foam stability
interface

Access to Document

10.1021/jf00050a006Licence: Unspecified

1 Invited talk
1 Oral presentation

Functional Foods and Food Functionalisation.
Sarker, D. (Presenter)
4 Feb 2015
Activity: External talk or presentation › Invited talk
Interfacial rheological properties of Tween20: β-lactoglobulin mixed systems as affected by phenolic antioxidant compounds.
Sarker, D. (Presenter)
21 Mar 2010 → 24 Mar 2010
Activity: External talk or presentation › Oral presentation

Cite this

@article{9a8adb778e8047a093a4b5f35e1efc81,

title = "Control of Surfactant-Induced Destabilization of Foams through Polyphenol-Mediated Protein-Protein Interactions",

abstract = "The effectiveness of (+)-catechin in the control of foam stability of a deliberately destabilized Tween 20//3-lactoglobulin mixed system was investigated. Significant improvement in the foamability and foam stability was obtained in the presence of low concentrations of (+)-catechin. The maximum improvement was observed at a molar ratio of (+)-catechin to protein of approximately 0.1. The mechanism of action of (+)-catechin was investigated by careful study of the properties of thin liquid films (isolated foam lamellae). This polyphenolic compound was found to increase the equilibrium thickness was located in the adsorbed layer. The data are consistent with (+)-catechin-induced cross-linking of proteins in the adsorbed layer. Such molecules offer considerable potential protein foam stability.",

keywords = "restabilization, immobile, interactions, foam stability, interface",

author = "Dipak Sarker and Wilde, {Peter J.} and Clark, {David C.}",

year = "1995",

month = feb,

day = "28",

doi = "10.1021/jf00050a006",

language = "English",

volume = "43",

pages = "295--300",

journal = "Journal of Agricultural and Food Chemistry",

issn = "0021-8561",

number = "2",

}

TY - JOUR

T1 - Control of Surfactant-Induced Destabilization of Foams through Polyphenol-Mediated Protein-Protein Interactions

AU - Sarker, Dipak

AU - Wilde, Peter J.

AU - Clark, David C.

PY - 1995/2/28

Y1 - 1995/2/28

N2 - The effectiveness of (+)-catechin in the control of foam stability of a deliberately destabilized Tween 20//3-lactoglobulin mixed system was investigated. Significant improvement in the foamability and foam stability was obtained in the presence of low concentrations of (+)-catechin. The maximum improvement was observed at a molar ratio of (+)-catechin to protein of approximately 0.1. The mechanism of action of (+)-catechin was investigated by careful study of the properties of thin liquid films (isolated foam lamellae). This polyphenolic compound was found to increase the equilibrium thickness was located in the adsorbed layer. The data are consistent with (+)-catechin-induced cross-linking of proteins in the adsorbed layer. Such molecules offer considerable potential protein foam stability.

AB - The effectiveness of (+)-catechin in the control of foam stability of a deliberately destabilized Tween 20//3-lactoglobulin mixed system was investigated. Significant improvement in the foamability and foam stability was obtained in the presence of low concentrations of (+)-catechin. The maximum improvement was observed at a molar ratio of (+)-catechin to protein of approximately 0.1. The mechanism of action of (+)-catechin was investigated by careful study of the properties of thin liquid films (isolated foam lamellae). This polyphenolic compound was found to increase the equilibrium thickness was located in the adsorbed layer. The data are consistent with (+)-catechin-induced cross-linking of proteins in the adsorbed layer. Such molecules offer considerable potential protein foam stability.

KW - restabilization

KW - immobile

KW - interactions

KW - foam stability

KW - interface

U2 - 10.1021/jf00050a006

DO - 10.1021/jf00050a006

M3 - Article

SN - 0021-8561

VL - 43

SP - 295

EP - 300

JO - Journal of Agricultural and Food Chemistry

JF - Journal of Agricultural and Food Chemistry

IS - 2

ER -

Control of Surfactant-Induced Destabilization of Foams through Polyphenol-Mediated Protein-Protein Interactions

Abstract

Keywords

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Activities

Functional Foods and Food Functionalisation.

Interfacial rheological properties of Tween20: β-lactoglobulin mixed systems as affected by phenolic antioxidant compounds.

Cite this