Título:	Air-water interfacial and foaming properties of crude and purified globulins from pigeon pea seeds.
Autoria:	PEREIRA, A. R. L. DAVY, J. KEULEYAN, E. SOLÉ-JAMAULT, V. BEAUMAL, V. NASSU, R. T. GODOY, R. NICOLETTI, V. R. BERTON-CARABIN, C. BOIRE, A.
Afiliação:	ADILSON ROBERTO LOCALI PEREIRA, UNIVERSIDADE ESTADUAL PAULISTA JÚLIO DE MESQUITA FILHO; JOËLLE DAVY, INSTITUT NATIONAL DE RECHERCHE POUR L'AGRICULTURE, L'ALIMENTATION ET L'ENVIRONNEMENT; ELÉNA KEULEYAN, INSTITUT NATIONAL DE RECHERCHE POUR L'AGRICULTURE, L'ALIMENTATION ET L'ENVIRONNEMENT; VÉRONIQUE SOLÉ-JAMAULT, INSTITUT NATIONAL DE RECHERCHE POUR L'AGRICULTURE, L'ALIMENTATION ET L'ENVIRONNEMENT; VALÉRIE BEAUMAL, INSTITUT NATIONAL DE RECHERCHE POUR L'AGRICULTURE, L'ALIMENTATION ET L'ENVIRONNEMENT; RENATA TIEKO NASSU, CPPSE; RODOLFO GODOY, CPPSE; VÂNIA REGINA NICOLETTI, UNIVERSIDADE ESTADUAL PAULISTA JÚLIO DE MESQUITA FILHO; CLAIRE BERTON-CARABIN, WAGENINGEN UNIVERSITY; ADELINE BOIRE, INSTITUT NATIONAL DE RECHERCHE POUR L'AGRICULTURE, L'ALIMENTATION ET L'ENVIRONNEMENT.
Ano de publicação:	2026
Referência:	Food hydrocolloids, v. 172, part 3, 112131, 2026.
Páginas:	13 p.
Conteúdo:	Protein concentrates or isolates are widely used by the food industry to produce aerated foods. Although the foamability is primarily attributed to proteins, highly surface-active minor compounds are also present in these ingredients, and their presence must be considered when investigating their air-water interfacial properties. In this study, the air-water interfacial and foaming properties of crude and purified globulin extracts from pigeon pea seeds were evaluated. At low bulk concentration, no difference in the interfacial behavior was observed between crude and purified globulins. At high bulk concentration, crude globulin extracts formed less rigid interfacial films compared to purified globulins, with the latter leading to viscoelastic solid-like interfacial layers. This suggests that in more concentrated suspensions, minor compounds of the crude extracts accumulate more at the interface, competing with globulins for adsorption, which leads to a reduction in the mechanical rigidity of the interfacial film. Purified globulins demonstrated superior aqueous foam stability compared to whey protein isolate and bovine serum albumin, highlighting the potential of pigeon pea globulins as effective foaming agents in food applications.
Thesagro:	Proteína Vegetal Proteína Bruta Semente Guandu
NAL Thesaurus:	Plant proteins Crude protein Foams
Palavras-chave:	7S globulin Interfacial rheology Foamability
ISSN:	0268-005X
Digital Object Identifier:	https://doi.org/10.1016/j.foodhyd.2025.112131
Tipo do material:	Artigo de periódico
Acesso:	openAccess
Aparece nas coleções:	Artigo em periódico indexado (CPPSE)