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

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protein-protein interactions
foams
catechin
surfactants
polyphenols
lactoglobulins
proteins
crosslinking
films (materials)
mechanism of action
liquids

Keywords

  • restabilization
  • immobile
  • interactions
  • foam stability
  • interface

Cite this

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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.",
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author = "Dipak Sarker and Wilde, {Peter J.} and Clark, {David C.}",
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Control of Surfactant-Induced Destabilization of Foams through Polyphenol-Mediated Protein-Protein Interactions. / Sarker, Dipak; Wilde, Peter J.; Clark, David C.

In: Journal of Agricultural and Food Chemistry, Vol. 43, No. 2, 28.02.1995, p. 295-300.

Research output: Contribution to journalArticle

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

VL - 43

SP - 295

EP - 300

JO - Journal of Agricultural and Food Chemistry

JF - Journal of Agricultural and Food Chemistry

SN - 0021-8561

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ER -