Foaming and interfacial properties of hydrolyzed β-lactoglobulin

Davis, J.; Doucet, Dany; Foegeding, E. Allen

doi:10.1016/j.jcis.2005.03.002

Cited by 98 publications

(55 citation statements)

References 44 publications

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“…The yield (overrun) or expansion percentage, a major feature studied to evaluate the efficiency of the foaming method, is defined based on the volume of foam formed under fixed conditions (Davis et al 2005;Marinova et al 2009). The expansion percentages found in this work ranged from 25.75 (EGG-10-5) to 566.43 (EMU-10-20) for foams of yacon juice and from 94.40 (EGG-10-5) to 506.54 (EGG-20-20) for foams of concentrated yacon juice (Table 2).…”

Section: Resultsmentioning

confidence: 99%

Influence of the Addition of Ovalbumin and Emulsifier on the Physical Properties and Stability of Yacon (Smallanthus sonchifolius) Juice Foams Prepared for Foam Mat Drying Process

Franco

Ellendersen

Fattori

et al. 2015

Food Bioprocess Technol

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Yacon juice and concentrated yacon juice were added with an ovalbumin or emulsifier in order to form foams which were subjected to different whipping times according to a 2 2 factorial design. After formation of the foams, their density, overrun, physical stability, yield stress, and structural microscopy were assessed. The data analysis obtained by response surface methodology was able to identify that the concentration of the foaming agent together with the time of air incorporation led to reduced density, increased expansion and air volume fraction, and physical stability of the product. Foams formed with the addition of an ovalbumin showed higher yield stress values than those added with an emulsifier. During the resting period, the yield stress was reduced for both foaming agents. By analyzing the images of the foams, it was found that the greater the number of air bubbles present, the smaller their diameter, a behavior affected by the resting time. Foams formed with higher concentrations of foaming agent and longer whipping times showed the most desirable characteristics for the purpose of foam mat drying.

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Section: Resultsmentioning

confidence: 99%

Influence of the Addition of Ovalbumin and Emulsifier on the Physical Properties and Stability of Yacon (Smallanthus sonchifolius) Juice Foams Prepared for Foam Mat Drying Process

Franco

Ellendersen

Fattori

et al. 2015

Food Bioprocess Technol

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“…Considering the composition of the sap, this surface tension reduction is probably because of protein adsorption. [21][22][23] The level of equilibrium surface activity of the typical proteins (∼45 mN/m) used in food industry, such as milk and egg proteins, is rather low compared with sap proteins. 21,22,24 Nevertheless, it is important to note that sap solutions are not pure protein solutions.…”

Section: Discussionmentioning

confidence: 99%

Physicochemical and Functional Properties of Typical Tunisian Drink: Date Palm Sap (Phoenix dactylifera L.)

et al. 2007

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The present work aimed to study the physicochemical characteristics and the functional properties of the male date palm sap (Phoenix dactylifera L.). The surface properties at the air-water interface were studied on the basis of the drop volume method. Foaming properties (foam capacity and stability) were evaluated using bubbling method by optical and conductimetric measurements (foamscan). Composition analysis revealed a high sugar content (92.29% w/w dry matter basis) with dominance of sucrose. Sap contains also 5.14% w/w of proteins and 2.57% w/w of ash. Proteins are probably the source of the surface activity and the observed foam power. At higher contents of dry matter, lyophilized sap solutions showed Newtonian comportment and improved surface activity and foam properties. Results present some interesting functional properties that suggest to deepen research particularly in sap proteins.

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“…Such treatments generally increase the surface activity of the proteins but they may compromise their ability to form coherent films -in general, film viscoelastic moduli decrease as the molecular weight of the adsorbing polymer decreases. However, provided the hydrolysis is limited, the hydrolysates can exhibit higher ε i and foam stabilizing effects than the corresponding native proteins [76][77][78]. The effects of non-adsorbing polysaccharides on the interfacial rheology of adsorbed films formed from protein hydrolysates are naturally different from the effects on the non-hydrolysed protein films, due to different efficiencies of electrostatic bonding between the protein moieties and polysaccharide in the bulk and at the interface [78].…”

Section: Effects Of Cross-linking Within Protein Filmsmentioning

confidence: 99%