[en] Surface properties of whey proteins are essential in applications requiring oil emulsification in an aqueous phase, or foam structure formation [1]. The adsorption at interfaces constitutes then an approach of the physico-chemical mechanisms of foaming and emulsifying properties. Proteose-peptone is the minor fraction of whey's protein, thermoresistant and acid-soluble protein fraction extracted from milk [2], and known for its interesting surface properties [3]. In this study, the TPP fractions were extracted from skimmed milk UHT (milk TPP) and whey protein concentrate (WPC TPP). Their adsorption kinetics at the air-water and n-dodecane-water interfaces was investigated by the drop volume tensiometer method. Protein solutions of 1% (w/v) were
<br />characterized under dynamic condition at various pH (4.0; native pH 4.67- 4.70 and 7.0). Milk TPP showed the lowest values as well as a faster reduction in surface tension at both considered interfaces. Therefore, TPP were found to e effective as surfactants. These results let us to presage good emulsifying and foaming properties of milk TPP compared to WPC TPP. The considerable influence of pH and extraction source on proteose-peptone's interfacial property have been highlighted.
