Albumen protein and functional properties of gelation and foaming

Alleoni, Ana Cláudia Carraro

doi:10.1590/s0103-90162006000300013

Cited by 121 publications

(71 citation statements)

References 33 publications

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“…Proteins containing comparatively greater number of polar amino acids show high hydrophilic strength while the hydrophobic character of protein is based on exposure of non-polar amino acids (Alleoni, 2006). Ionic strength, pH, temperature and radiations cause denaturation of protein molecules and affect the functional properties of flour.…”

Section: Introductionmentioning

confidence: 99%

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Comparative Evaluation of Functional Properties of Some Commonly Used Cereal and Legume Flours and Their Blends

Nawaz¹,

Shad²,

Mehmood³

et al. 2015

IJFAAS

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The current research was conducted to explore the functional properties of commonly used cereals, legumes (wheat, refined wheat, maize and chickpea) and their blends. The properties under discussion included were such as protein solubility, swelling capacity, water holding capacity, gelling ability, bulk density and foaming capacity of flours of some commonly used cereals and legume (wheat, refined wheat, maize and chickpea) and their blends were studied. Flours blends of flours were prepared by mixing equal proportions of selected floors. Statistically significant difference (p≤0.05) in studied functional properties except bulk density was observed among cereal flours and their blends. Chickpea flour was found to possess comparatively high water holding capacity, protein solubility index and swelling capacity. The functional properties of maize and wheat flours were found to be improved when blended with chickpea. Chickpea flour and its blends with cereal flours were found to possess retained good functional score and suggested as favorable candidates for use in the preparation of viscous foods and bakery products. The overall data provided the guidelines regarding the improvement in functional properties of economically favorable cereal flours.

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Section: Introductionmentioning

confidence: 99%

“…Various cereals and legumes flours differ in their biochemical composition, molecular structure, conformation of food components and show diverse functional properties. (Alleoni, 2006;Wujun et al, 2007). The variation in functional properties is attributed to the relative proportion of carbohydrates, lipids and protein in different flours.…”

Section: Introductionmentioning

confidence: 99%

Comparative Evaluation of Functional Properties of Some Commonly Used Cereal and Legume Flours and Their Blends

Nawaz¹,

Shad²,

Mehmood³

et al. 2015

IJFAAS

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“…Egg white has good foaming properties due to the fact that all of its protein components have different roles in foaming (Alleoni 2006). Ovalbumin (Smith & Back 1965;Du et al 2002), glucoproteins such as ovomucin (Yang & Baldwin 1995;Omana et al 2010), and globulins (MacDonnell 1955) play different roles in foam stabilisation.…”

mentioning

confidence: 99%

Evaluation of the stability of whipped egg white

Radványi¹,

Juhász²,

Németh³

et al. 2012

Czech J. Food Sci.

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Radványi D., Juhász R., Németh Cs., Suhajda A., Balla Cs., Barta J. (2012): Evaluation of the stability of whipped egg white. Czech J. Food Sci., 30: 412-420.An investigation was made into the effects of various egg white products and sweeteners on the stability and organoleptic properties of egg white foams. 12 foam products were prepared from egg white and sweeteners. The egg white was produced in the following forms: raw liquid egg white, pasteurised liquid egg white, liquid egg white treated at 55°C for 24 h, and spray-dried egg white powder. Three different sweeteners were used: sucrose, fructose-glucose syrup, and fructo-oligosaccharide syrup. The storage stability, firmness, adhesiveness based on the texture profile analysis, and organoleptic properties of the foams were evaluated. The flow curves of raw materials were also determined by means of a rotational viscometer. The results indicated that sucrose among the sweeteners and egg white powder among the egg white products are the most suitable for producing egg white foam and enhancing its stability. However, liquid egg white heat treated at low temperature also proved to be an appropriate choice for making stable egg white foams for the confectionery industry.

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“…As proteínas da clara do ovo de galinha têm sido extensivamente usadas como ingredientes em alimentos processados para apoiar e garantir as propriedades de ligação da carne (MINE, 1995, ALLEONI;ANTUNES, 2005;ALLEONI, 2006). O sucesso de muitos dos alimentos cozidos está relacionado à coagulação da proteína, em especial a coagulação de proteínas do ovo.…”

Section: Albumina De Ovounclassified

“…O sucesso de muitos dos alimentos cozidos está relacionado à coagulação da proteína, em especial a coagulação de proteínas do ovo. A clara de ovos e a gema podem coagular-se e atuar como agente de ligação com outros ingredientes (ALLEONI, 2006).…”

Section: Albumina De Ovounclassified

Transglutaminase e albumina de ovo em reestruturados cozidos congelados de frango

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Albumen protein and functional properties of gelation and foaming

Cited by 121 publications

References 33 publications

Comparative Evaluation of Functional Properties of Some Commonly Used Cereal and Legume Flours and Their Blends

Comparative Evaluation of Functional Properties of Some Commonly Used Cereal and Legume Flours and Their Blends

Evaluation of the stability of whipped egg white

Transglutaminase e albumina de ovo em reestruturados cozidos congelados de frango

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