Abstract Porphyra dioica macroalgae can be regarded as a food-grade protein source that can be used for the stability of dispersed food systems. This work is focused on the foaming properties of a seaweed protein concentrate (SWE) from Porphyra dioica. The characterisation of air-water (A/W) interfacial layers formed after the SWE adsorption was carried out by means of interfacial tension, interfacial viscoelastic measurements and step deformation tests. These results were related to those obtained for SWE stabilized foams. Interfacial shear measurements indicate that not extensive protein-protein interactions at the A/W interface were developed (G's = 1.0 ± 0.1·10−2 mPa m), whereas the dilatational response (E's = 23.5 ± 0.5 mN/m) match with the formation of a rigid interface as a result of a densely packed structure. Even if the foaming properties obtained for SWE (overall foam capacity, OFC, = 0.74 ± 0.01 mL/s) are similar to those reported for other commercial protein systems, its lower stability (t1/2 = 204 ± 4 s) would indicate the need of adding stabilizers for an adequate shelf life of the final food product. The suitability of combining dilatational and interfacial shear rheology to predict the dynamics of dispersed systems was proven to be relevant to acquire insights of complex interfaces.

中文翻译：

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紫菜海藻浓缩蛋白的界面特性和发泡特性之间的关系

摘要 Porphyra dioica 大型藻类可被视为一种食品级蛋白质来源，可用于分散食物系统的稳定性。这项工作的重点是来自紫菜的海藻浓缩蛋白 (SWE) 的发泡特性。通过界面张力、界面粘弹性测量和阶跃变形试验对 SWE 吸附后形成的空气-水 (A/W) 界面层进行表征。这些结果与 SWE 稳定泡沫的结果有关。界面剪切测量表明在 A/W 界面没有广泛的蛋白质 - 蛋白质相互作用（G's = 1.0 ± 0.1·10−2 mPa m），而膨胀响应（E's = 23.5 ± 0.5 mN/m）与由于密集结构而形成刚性界面。即使 SWE 获得的发泡特性（总泡沫容量，OFC，= 0.74 ± 0.01 mL/s）与其他商业蛋白质系统报告的相似，其较低的稳定性（t1/2 = 204 ± 4 s）也表明需要添加稳定剂以获得足够的最终食品保质期。结合膨胀和界面剪切流变学来预测分散系统的动力学的适用性已被证明与获得复杂界面的见解有关。