Please use this identifier to cite or link to this item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1182871
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dc.contributor.authorPEREIRA, A. R. L.
dc.contributor.authorDAVY, J.
dc.contributor.authorKEULEYAN, E.
dc.contributor.authorSOLÉ-JAMAULT, V.
dc.contributor.authorBEAUMAL, V.
dc.contributor.authorNASSU, R. T.
dc.contributor.authorGODOY, R.
dc.contributor.authorNICOLETTI, V. R.
dc.contributor.authorBERTON-CARABIN, C.
dc.contributor.authorBOIRE, A.
dc.date.accessioned2025-12-16T13:48:52Z-
dc.date.available2025-12-16T13:48:52Z-
dc.date.created2025-12-16
dc.date.issued2026
dc.identifier.citationFood hydrocolloids, v. 172, part 3, 112131, 2026.
dc.identifier.issn0268-005X
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1182871-
dc.descriptionProtein 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.
dc.language.isoeng
dc.rightsopenAccess
dc.subject7S globulin
dc.subjectInterfacial rheology
dc.subjectFoamability
dc.titleAir-water interfacial and foaming properties of crude and purified globulins from pigeon pea seeds.
dc.typeArtigo de periódico
dc.subject.thesagroProteína Vegetal
dc.subject.thesagroProteína Bruta
dc.subject.thesagroSemente
dc.subject.thesagroGuandu
dc.subject.nalthesaurusPlant proteins
dc.subject.nalthesaurusCrude protein
dc.subject.nalthesaurusFoams
dc.format.extent213 p.
riaa.ainfo.id1182871
riaa.ainfo.lastupdate2025-12-16
dc.identifier.doihttps://doi.org/10.1016/j.foodhyd.2025.112131
dc.contributor.institutionADILSON 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.
Appears in Collections:Artigo em periódico indexado (CPPSE)

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