title: Foaming and adsorption behavior of bovine and camel proteins mixed layers at the air/water interface.
abstract: The aim of this work was to examine foaming and interfacial behavior of three milk protein mixtures, bovine α-lactalbumin-β-casein (M1), camel α-lactalbumin-β-casein (M2) and β-lactoglobulin-β-casein (M3), alone and in binary mixtures, at the air/water interface in order to better understand the foaming properties of bovine and camel milks. Different mixture ratios (100:0; 75:25; 50:50; 25:75; 0:100) were used during foaming tests and interfacial protein interactions were studied with a pendant drop tensiometer. Experimental results evidenced that the greatest foam was obtained with a higher β-casein amount in all camel and bovine mixtures. Good correlation was observed with the adsorption and the interfacial rheological properties of camel and bovine protein mixtures. The proteins adsorbed layers are mainly affected by the presence of β-casein molecules, which are probably the most abundant protein at interface and the most efficient in reducing the interfacial properties. In contrast of, the globular proteins, α-lactalbumin and β-lactoglobulin that are involved in the protein layer composition, but could not compact well at the interface to ensure foams creation and stabilization because of their rigid molecular structure.
authors.affiliation: Alimentary Analysis Unit, National Engineering School of Sfax, BPW 3038, Sfax, Tunisia; Montpellier University, UMR IATE, Place E. Bataillon, 34095 Montpellier Cedex 5, France.
authors.forename: Roua
authors.initials: R
authors.lastname: Lajnaf
authors.affiliation: Montpellier University, UMR IATE, Place E. Bataillon, 34095 Montpellier Cedex 5, France.
authors.forename: Laetitia
authors.initials: L
authors.lastname: Picart-Palmade
authors.affiliation: Alimentary Analysis Unit, National Engineering School of Sfax, BPW 3038, Sfax, Tunisia.
authors.forename: Hamadi
authors.initials: H
authors.lastname: Attia
authors.affiliation: Montpellier University, UMR IATE, Place E. Bataillon, 34095 Montpellier Cedex 5, France.
authors.forename: Sylvie
authors.initials: S
authors.lastname: Marchesseau
authors.affiliation: Alimentary Analysis Unit, National Engineering School of Sfax, BPW 3038, Sfax, Tunisia. Electronic address: ayadimedali@yahoo.fr.
authors.forename: M A
authors.initials: MA
authors.lastname: Ayadi
mesh_terms: D000327:Adsorption; D000388:Air; D000818:Animals; D002162:Camelus; D002364:Caseins / Q000737:chemistry*; D002417:Cattle; D004548:Elasticity; D005260:Female; D006863:Hydrogen-Ion Concentration; D007768:Lactalbumin / Q000737:chemistry*; D007782:Lactoglobulins / Q000737:chemistry*; D008892:Milk; D008894:Milk Proteins / Q000737:chemistry*; D012212:Rheology; D013499:Surface Properties; D013696:Temperature; D014783:Viscosity; D014867:Water / Q000737:chemistry*
chemical_list: D002364:Caseins; D007782:Lactoglobulins; D008894:Milk Proteins; D014867:Water; D007768:Lactalbumin
keywords: Camel milk; Foaming properties; Mixed systems; α-Lactalbumin; β-Casein; β-Lactoglobulin