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Efecto de la temperatura sobre peliculas de un aislado proteico del suero bovino (WPI) adsorbidas sobre la interfase aceite-agua


, : Efecto de la temperatura sobre peliculas de un aislado proteico del suero bovino (WPI) adsorbidas sobre la interfase aceite-agua. Grasas y Aceites 53(3): 340-351

Heat-induced interfacial aggregation of a whey protein isolate (WPI) with a high content of beta-lactoglobulin, previously adsorbed at the oil-water interface, was studied by interfacial dynamic characteristics (interfacial tension and surface dilational properties) performed in an automatic drop tensiometer coupled with microscopic observation and image analysis of the drop after heat-treatment.

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