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dc.date.accessioned 2020-07-06T16:20:47Z
dc.date.available 2020-07-06T16:20:47Z
dc.date.issued 2014-06
dc.identifier.uri http://sedici.unlp.edu.ar/handle/10915/100001
dc.description.abstract The main objective of this work was to develop a kinetic model to describe the variation of the surface tension in an air-water interface due to the adsorption of proteins from different origins and to identify quantitatively the relevant parameters. It was considered that the processes of adsorption, unfolding and reordering of the protein molecule in the interface occur simultaneously. The model used in the present work to calculate the surface tension postulates the existence of two simultaneous processes, adsorption and protein rearrangement represented with an equation of first order with two exponential components. The relevant parameter of the equation are ka and kr—the rate constants of the two first order kinetic phases that correspond to both conformational states of the protein, adsorption and rearrangement during the process of variation of the surface tension, and the amplitude parameters Aa and Ar. The results suggest that the kinetic model for the variation of the surface tension of protein solutions proposed in this work, with two simultaneous first order processes, is more appropriate than previous models to describe such variation. en
dc.format.extent 282-290 es
dc.language en es
dc.subject Interface tension es
dc.subject Proteins es
dc.subject Kinetic model es
dc.title A kinetic model for describing the effect of proteins on the air-water interface tension en
dc.type Articulo es
sedici.identifier.uri https://ri.conicet.gov.ar/11336/10805 es
sedici.identifier.other http://www.davidpublisher.org/index.php/Home/Article/index?id=7552.html es
sedici.identifier.other hdl:11336/10805 es
sedici.identifier.issn 2159-5828 es
sedici.creator.person Panizzolo, Luis Alberto es
sedici.creator.person Mussio, Luis Eduardo es
sedici.creator.person Añón, María Cristina es
sedici.subject.materias Química es
sedici.description.fulltext true es
mods.originInfo.place Centro de Investigación y Desarrollo en Criotecnología de Alimentos es
sedici.subtype Articulo es
sedici.rights.license Creative Commons Attribution-NonCommercial 4.0 International (CC BY-NC 4.0)
sedici.rights.uri http://creativecommons.org/licenses/by-nc/4.0/
sedici.description.peerReview peer-review es
sedici.relation.journalTitle Journal of Food Science and Engineering es
sedici.relation.journalVolumeAndIssue no. 4 es


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Creative Commons Attribution-NonCommercial 4.0 International (CC BY-NC 4.0) Excepto donde se diga explícitamente, este item se publica bajo la siguiente licencia Creative Commons Attribution-NonCommercial 4.0 International (CC BY-NC 4.0)