naa a22 4500 510726550 CHVBK 20180411082937.0 cr unu---uuuuu 180411e20130801xx s 000 0 eng 10.1007/s11947-012-0916-4 doi (NATIONALLICENCE)springer-10.1007/s11947-012-0916-4 Interfacial and Foaming Properties of Two Types of Total Proteose-Peptone Fractions [Elektronische Daten] [Gaoussou Karamoko, Sabine Danthine, Gilles Olive, Christophe Blecker] Total proteose-peptone (TPP) fractions were extracted from skimmed milk (UHT) and whey protein concentrate (WPC) on a laboratory scale. Protein solutions (0.1%, 0.5%, and 1% w/w) were characterized as function of pH: 4.0, 4.6-4.7 (native pH), and 7.0. Their foaming capacities and stabilities were studied. Beforehand, the surface properties that govern them were investigated, notably the kinetics of adsorption and mechanical properties of monolayer films at the air-water interface involved in the formation and the stability of foams respectively. The TPP extracted from skimmed milk showed the lowest values as well as a significant reduction in surface tension and presented a good mechanically resistant film. The TPP extracted from WPC presented a better foaming capacity and stability which was unexpected. However, foaming properties and surface properties of TPP fractions depended on the pH. The considerable influence of extraction source and method on proteose-peptone's properties were highlighted. Springer Science+Business Media, LLC, 2012 Proteose-peptone nationallicence Whey protein concentrate nationallicence Kinetic adsorption nationallicence Monolayer film nationallicence Foaming properties nationallicence Foamscan nationallicence Karamoko Gaoussou Department of Food Sciences and Formulation, Gembloux Agro-Bio Tech, University of Liege, Passage des Déportés 2, 5030, Gembloux, Belgium aut Danthine Sabine Department of Food Sciences and Formulation, Gembloux Agro-Bio Tech, University of Liege, Passage des Déportés 2, 5030, Gembloux, Belgium aut Olive Gilles Department of Food Sciences and Formulation, Gembloux Agro-Bio Tech, University of Liege, Passage des Déportés 2, 5030, Gembloux, Belgium aut Blecker Christophe Department of Food Sciences and Formulation, Gembloux Agro-Bio Tech, University of Liege, Passage des Déportés 2, 5030, Gembloux, Belgium aut Food and Bioprocess Technology Springer US; http://www.springer-ny.com 6/8(2013-08-01), 1944-1952 1935-5130 6:8<1944 2013 6 11947 https://doi.org/10.1007/s11947-012-0916-4 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11947-012-0916-4 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Karamoko Gaoussou Department of Food Sciences and Formulation, Gembloux Agro-Bio Tech, University of Liege, Passage des Déportés 2, 5030, Gembloux, Belgium aut NATIONALLICENCE 700 1- Danthine Sabine Department of Food Sciences and Formulation, Gembloux Agro-Bio Tech, University of Liege, Passage des Déportés 2, 5030, Gembloux, Belgium aut NATIONALLICENCE 700 1- Olive Gilles Department of Food Sciences and Formulation, Gembloux Agro-Bio Tech, University of Liege, Passage des Déportés 2, 5030, Gembloux, Belgium aut NATIONALLICENCE 700 1- Blecker Christophe Department of Food Sciences and Formulation, Gembloux Agro-Bio Tech, University of Liege, Passage des Déportés 2, 5030, Gembloux, Belgium aut NATIONALLICENCE 773 0- Food and Bioprocess Technology Springer US; http://www.springer-ny.com 6/8(2013-08-01), 1944-1952 1935-5130 6:8<1944 2013 6 11947 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer