“Adsorption of amaranth proteins to air/water, interface: relationship wheat foam formation”

BOLONTRADE, A.J; ALESSANDRINI, A; SCILINGO, A.A; AÑON, M.C

Valencia, España

Congreso; Food INNova 2010; 2010

Amaranth is an American pseudocereal whose storage proteins and polypeptides present different biological activities. It showed in-vitro antitumoral, antioxidant and antithrombotic activities, and in-vitro and in-vivo antihypertensive properties. These proteins have a good nutritional quality being rich in lysine and methionine. The application of amaranth proteins as functional ingredients, mainly foaming ones, could be interesting. To achieve this objective the knowledge of the foaming capacity is relevant. At this stage the protein migration and its adsorption at the interface play a key role in reducing the interfacial tension and the consequent expansion of the interface through the application of mechanical energy. The aim of this work was to study the adsorption kinetics of A. hypochondriacus soluble proteins at the air/water interface and its relationship with foaming capacity in different conditions of pH and ionic strength.