Evaluation of the foaming properties of cottonseed protein isolates

Tsaliki, Eleni; Kechagia, U. E.; Doxastakis, G.

doi:10.1016/s0268-005x(02)00030-9

Cited by 27 publications

(18 citation statements)

References 9 publications

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“…At the different concentrations of NaCl studied, the energy barrier is lowered to such an extent that coalescence is promoted. The above observations are consistent with previous experimental data 28, 29, 39…”

Section: Resultssupporting

confidence: 93%

“…The addition of 0.25% w/v xanthan enhances the creation of foam compared with those without polysaccharide, but compared with 0.1% w/v xanthan the foaming ability appears to be considerably smaller. The addition of polysaccharide has proven to be beneficial for the foaming ability and stability of foams 30, 39. The addition of xanthan has a positive result in the creation of the foam, because it increases the viscosity of the aqueous phase and creates a network structure in the bulk phase, which probably helps to prevent the rupture of the film of the protein at the air–water the interface.…”

Section: Resultsmentioning

confidence: 99%

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Study of emulsions and foams stabilized with Phaseolus vulgaris or Phaseolus coccineus with the addition of xanthan gum or NaCl

Makri¹,

Doxastakis²

2006

J Sci Food Agric

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The properties of oil/water emulsions stabilized with 1% w/v common bean (Phaseolus vulgaris L.) or scarlet runner bean (P. coccineus L.) proteins, extracted by isoelectric precipitation or ultrafiltration, at pH 7.0 and 5.5 were studied. The stability of emulsions, evaluated on the basis of droplet size, creaming, viscosity and protein adsorption measurements, is increased by the addition of xanthan (0.1 and 0.25% w/v). This is probably due to the increase in the continuous phase viscosity and the creation of a network, which prevents the oil droplets from coalescing. Also, the ability and stability of 1 or 2% w/v foams was studied. Xanthan (0.25% w/v) does not enhance foam formation, but promotes foam stability, possibly owing to the increased viscosity of the aqueous phase, making it more difficult for air to enter the system and create a satisfactory foam volume. The addition of NaCl destabilizes emulsions by lowering the energy barrier and therefore increasing the tendency of the oil droplets to aggregate. However, NaCl at a certain concentration seems to promote the emulsion stability and foaming ability and foam stability. This could be attributed to the alteration of the protein molecule configuration leading to the building of a rigid and viscoelastic protein film around the droplet.Emulsions and foams stabilized with P. vulgaris or P. coccineus

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Section: Resultssupporting

confidence: 93%

Section: Resultsmentioning

confidence: 99%

Study of emulsions and foams stabilized with Phaseolus vulgaris or Phaseolus coccineus with the addition of xanthan gum or NaCl

Makri¹,

Doxastakis²

2006

J Sci Food Agric

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show abstract

“…It mainly depends on the robustness of surface adsorption membrane. If the solution viscosity is high, the foam stability may be relatively high (Tsaliki & Vecjaga, 2002).…”

Section: Foaming Capacity and Stabilitymentioning

confidence: 99%

Alkali solution extraction of rice residue protein isolates: Influence of alkali concentration on protein functional, structural properties and lysinoalanine formation

et al. 2017

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“…Cottonseed has a high protein and oil content. Its oil contains a high degree of unsaturation used in cooking, salads, shortenings and the meal for livestock feed (Tsaliki, Kechagia, & Doxastakis, 2002). Cottonseed is the most important source of plant proteins after soybeans.…”

Section: Introductionmentioning

confidence: 99%

Thermodynamic properties and moisture adsorption isotherms of cottonseed protein isolate and different forms of cottonseed samples

Tunç

Duman

2007

Journal of Food Engineering

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Evaluation of the foaming properties of cottonseed protein isolates

Cited by 27 publications

References 9 publications

Study of emulsions and foams stabilized with Phaseolus vulgaris or Phaseolus coccineus with the addition of xanthan gum or NaCl

Study of emulsions and foams stabilized with Phaseolus vulgaris or Phaseolus coccineus with the addition of xanthan gum or NaCl

Alkali solution extraction of rice residue protein isolates: Influence of alkali concentration on protein functional, structural properties and lysinoalanine formation

Thermodynamic properties and moisture adsorption isotherms of cottonseed protein isolate and different forms of cottonseed samples

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