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Interfacial and emulsifying properties of amaranth (Amaranthus hypochondriacus) protein isolates under different conditions of pH

Ventureira, Jorge Luis et al · Elsevier Science · 2012

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Author / responsible party
Ventureira, Jorge Luis et al
Publisher
Elsevier Science
Year
2012
ISSN
0023-6438
ISSN
0023-6438
Language
English

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Amaranth proteins have adequate amino acid balance for substituting either partly or completely animal proteins in human nutrition. However, they present poor emulsifying properties in basic conditions corresponding to their extraction medium. Consequently their use in acidic conditions could be envisaged to better exploit their potentialities. To better understand their emulsifying properties we have studied their interfacial activities at pHs 2.0 and 8.0 and tried to make the link between 2D and 3D properties.Our results clearly demonstrate the better properties of AI at pH 2.0 than at pH 8 in terms of protein solubility, spreading, adsorption, viscoelastic properties of interfaces and emulsion stability. These results are in relation with the denaturated state of proteins at pH 2.0 where proteins form a harder interfacial film, as compared to pH 8.0. Thus the potential use of amaranth proteins in emulsifying applications should be oriented towards acidic applications. Fil: Ventureira, Jorge Luis. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de la Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina Fil: Bolontrade, Agustín Juan. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de la Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina

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APA 7

Ventureira, J. L. E. A. (2012). Interfacial and emulsifying properties of amaranth (Amaranthus hypochondriacus) protein isolates under different conditions of pH. http://hdl.handle.net/11336/82271

MLA

Ventureira, Jorge Luis et al. "Interfacial and emulsifying properties of amaranth (Amaranthus hypochondriacus) protein isolates under different conditions of pH." 2012. http://hdl.handle.net/11336/82271.

Chicago

Ventureira, Jorge Luis et al. 2012. "Interfacial and emulsifying properties of amaranth (Amaranthus hypochondriacus) protein isolates under different conditions of pH.". http://hdl.handle.net/11336/82271.

Harvard

Ventureira, J. L. E. A. 2012, Interfacial and emulsifying properties of amaranth (Amaranthus hypochondriacus) protein isolates under different conditions of pH, Elsevier Science, available at: http://hdl.handle.net/11336/82271 [Accessed 5 Aug. 2026].

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Title
Interfacial and emulsifying properties of amaranth (Amaranthus hypochondriacus) protein isolates under different conditions of pH
Author / contributors
Ventureira, Jorge Luis et al
Publisher
Elsevier Science
Publication year
2012
ISSN
0023-6438
ISSN
0023-6438
Language
English

Subjects

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Amaranth; Dilatational Interfacial Rheology; Emulsifying Properties; Interfacial Properties; Langmuir Isotherm; https://purl.org/becyt/ford/1.4; https://purl.org/becyt/ford/1
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