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  • 11
    Electronic Resource
    Electronic Resource
    The rheology of tomato seed protein isolate films at the corn oil-water interface (1989)
    Springer
    Colloid & polymer science 267 (1989), S. 834-838 
    Details
    ISSN: 1435-1536
    Keywords: Tomatoseedproteins ; interfacialrheology ; viscoelasticity
    Source: Springer Online Journal Archives 1860-2000
    Topics: Chemistry and Pharmacology , Mechanical Engineering, Materials Science, Production Engineering, Mining and Metallurgy, Traffic Engineering, Precision Mechanics
    Notes: Abstract Tomato seed proteins adsorbed at the corn oil-water interface formed, after long ageing times, interfacial films with viscoelastic properties. The viscoelastic parameters of the films, derived by analysis of creep compliance-time curves, were markedly influenced by the aqueous phase protein concentration and showed maxima at a certain concentration which probably corresponded to monolayer saturation coverage. Tomato seed protein film viscoelasticity is greater than that of soybean protein, the parameters of which also show maxima at certain protein concentration. The lowering of pH brings about a decrease in tomato seed protein film viscoelasticity, a fact that could be the result of less molecular unfolding and consequently, less extensive intermolecular hydrophobic interaction.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF01410124
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  • 12
    Electronic Resource
    Electronic Resource
    The influence of egg yolk lipoproteins on the rheology and stability of O/W emulsions and mayonnaise (1983)
    Springer
    Colloid & polymer science 261 (1983), S. 502-507 
    Details
    ISSN: 1435-1536
    Keywords: egg yolk lipoproteins ; interfacial tension
    Source: Springer Online Journal Archives 1860-2000
    Topics: Chemistry and Pharmacology , Mechanical Engineering, Materials Science, Production Engineering, Mining and Metallurgy, Traffic Engineering, Precision Mechanics
    Notes: Abstract Several variables influence the time dependent reduction of interfacial tension by egg yolk lipoproteins at a groundnut oil-water interface. These are pH, NaCl, methanol and temperature, and they affect the degree of micelle breakdown and subsequent molecular unfolding and rearrangement following adsorption. Diffusion to the interface is a rate controlling factor when the aqueous phase contains a very low concentration of egg yolk, but only in the early stages of adsorption. Otherwise, penetration of the interface by low density lipoproteins, breakdown of micelles and configurational changes predominate.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF01419834
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    Paper (German National Licenses)
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