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

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

Research output: Contribution to journalArticle

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 languageEnglish
Pages (from-to)295-300
Number of pages6
JournalJournal of Agricultural and Food Chemistry
Volume43
Issue number2
DOIs
Publication statusPublished - 28 Feb 1995

Keywords

  • restabilization
  • immobile
  • interactions
  • foam stability
  • interface

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  • Activities

    • 1 Invited talk
    • 1 Oral presentation

    Functional Foods and Food Functionalisation.

    Dipak Sarker (Presenter)

    4 Feb 2015

    Activity: External talk or presentationInvited talk

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

    Dipak Sarker (Presenter)

    21 Mar 201024 Mar 2010

    Activity: External talk or presentationOral presentation

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