title: Milk whey proteins and xanthan gum interactions in solution and at the air-water interface: a rheokinetic study.
abstract: In this contribution, we present experimental information about the effect of xanthan gum (XG) on the adsorption behaviour of two milk whey protein samples (MWP), beta-lactoglobulin (beta-LG) and whey protein concentrate (WPC), at the air-water interface. The MWP concentration studied corresponded to the protein bulk concentration which is able to saturate the air-water interface (1.0 wt%). Temperature, pH and ionic strength of aqueous systems were kept constant at 20 degrees C, pH 7 and 0.05 M, respectively, while the XG bulk concentration varied in the range 0.00-0.25 wt%. Biopolymer interactions in solution were analyzed by extrinsic fluorescence spectroscopy using 1-anilino-8-naphtalene sulphonic acid (ANS) as a protein fluorescence probe. Interfacial biopolymer interactions were evaluated by dynamic tensiometry and surface dilatational rheology. Adsorption behaviour was discussed from a rheokinetic point of view in terms of molecular diffusion, penetration and conformational rearrangement of adsorbed protein residues at the air-water interface. Differences in the interaction magnitude, both in solution and at the interface vicinity, and in the adsorption rheokinetic parameters were observed in MWP/XG mixed systems depending on the protein type (beta-LG or WPC) and biopolymer relative concentration. beta-LG adsorption in XG presence could be promoted by mechanisms based on biopolymer segregative interactions and thermodynamic incompatibility in the interface vicinity, resulting in better surface and viscoelastic properties. The same mechanism could be responsible of WPC interfacial adsorption in the presence of XG. The interfacial functionality of WPC was improved by the synergistic interactions with XG, although WPC chemical complexity might complicate the elucidation of molecular events that govern adsorption dynamics of WPC/XG mixed systems at the air-water interface.
authors.affiliation: Facultad de Ingeniería Química, Instituto de Tecnología de Alimentos, Universidad Nacional del Litoral, Santa Fe, Argentina.
authors.forename: Adrián A
authors.initials: AA
authors.lastname: Perez
authors.forename: Cecilio Carrera
authors.initials: CC
authors.lastname: Sánchez
authors.forename: Juan M Rodríguez
authors.initials: JM
authors.lastname: Patino
authors.forename: Amelia C
authors.initials: AC
authors.lastname: Rubiolo
authors.forename: Liliana G
authors.initials: LG
authors.lastname: Santiago
mesh_terms: D000388:Air; D057927:Hydrophobic and Hydrophilic Interactions; D007700:Kinetics; D007782:Lactoglobulins / Q000737:chemistry* / Q000378:metabolism; D008894:Milk Proteins / Q000737:chemistry* / Q000378:metabolism; D011135:Polysaccharides, Bacterial / Q000737:chemistry* / Q000378:metabolism; D011485:Protein Binding; D012212:Rheology; D012996:Solutions / Q000737:chemistry*; D013050:Spectrometry, Fluorescence; D013499:Surface Properties; D014867:Water / Q000737:chemistry; D000067816:Whey Proteins
chemical_list: D007782:Lactoglobulins; D008894:Milk Proteins; D011135:Polysaccharides, Bacterial; D012996:Solutions; D000067816:Whey Proteins; D014867:Water; C002563:xanthan gum