Reference : Performances of Colored Spirulina (Spirulina platensis) Soluble Protein Fractions as ...
Scientific congresses and symposiums : Poster
Life sciences : Food science
Performances of Colored Spirulina (Spirulina platensis) Soluble Protein Fractions as Surfactants at Liquid-Liquid Interface
[fr] Performances des protéines solubles colorées de spirulina (Spirulina platensis) en tant que surfactants à l'interface liquide-liquide
Barka, Abakoura mailto [Université de Liège - ULiège > > > Gembloux Agro-Bio Tech]
Blecker, Christophe mailto [Université de Liège - ULiège > Agronomie, Bio-ingénierie et Chimie (AgroBioChem) > SMARTECH >]
6th International Conference on Healthcare, Environment, Food and Biological Sciences (HEFBS-17) Istanbul (Turkey) Sept. 8-10, 2017
09 septembre 2017
Prof Dr P. Sandhu, prof Dr Bulent T.
[en] surfactants, viscoelastic moduli, interface, proteins
[en] Abstract: A study was carried out to evaluate the performances of colored spirulina (Spirulina platensis)
soluble proteins fractions as surfactants at water/n-dodecane interface using a drop volume tensiometer. Also the
mechanical behavior at this interface were studied via an automated drop tensiometer. Various concentrations
(0.1%; 0.3% and 0.5% (w/w)) and pH levels (native, 3 and 5) were tested. Results showed that the interfacial
tension decay increased with increased protein concentration. Also, at 0.3% (w/w) colored protein in
the aqueous phase there were no significant difference in interfacial tension decay between the native pH and the
pH3 levels while at pH5 the surface tension decay was greater. The viscoelastic moduli and the equilibrium
interfacial tension of the fractions suspensions also decreased with concentration.
Unité de Science des Aliments et Formulation Gemboux Agro Bio Tech ULg
Thèse de Doctorat

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