Foaming behavior of mixed bovine serum albumin–protamine systems

Gläser, Lars; Paulson, Allan T.; Speers, R. Alex; Yada, Rickey Y.; Rousseau, Dérick

doi:10.1016/j.foodhyd.2006.05.008

Cited by 37 publications

(25 citation statements)

References 28 publications

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“…That is, foaming barns typically had higher surface tension than their non-foaming counterparts. This would seem to indicate that, in this manure system, lowering of the surface tension by surface-active agents, as others have hypothesized for wastewater foaming (Glaser et al, 2007;Davenport et al, 2008;Ganidi et al 2009), may not be the responsible mechanism. In our field study results, foaming manures had foaming capacities of 150, while non-foaming manures had capacities of around 100.…”

Section: Foaming Propertiesmentioning

confidence: 62%

“…Research has shown that deep-pit foam consists of 60% to 70% methane, but other gases, such as carbon dioxide, ammonia, and hydrogen sulfide, may contribute (Moody et al, 2009). When appropriate concentrations of surface-active agents are present in the liquid layer, they facilitate foam production by lowering the surface tension of the solution with respect to water (Glaser et al, 2007;Davenport et al, 2008). Finally, hydrophobic solids are thought to stabilize the foam by pre-venting or reducing liquid drainage from the foam and holding the bubbles in a stabilized structure (Bindal et al, 2002;Horozov, 2008;Heard et al, 2009).…”

mentioning

confidence: 99%

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Impact of Dietary Carbohydrate and Protein Source and Content on Swine Manure Foaming Properties

Weelden¹,

Andersen²,

Kerr³

et al. 2016

Trans. ASABE

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Diet ingredients are thought to contribute to foaming problems associated with swine manure stored in deeppit systems. Two experiments explored the impact of protein and carbohydrate sources and levels in swine diets on the physicochemical properties, methane production potential, and foaming potential of swine manure. The first experiment was specific to protein and evaluated the impact of dietary protein level and source on manure properties, while the second experiment focused on evaluating the impact of different dietary carbohydrate sources on manure foaming properties. Manure from the animals was tested for total and volatile solids, methane production rate and biochemical methane potential, surface tension, foaming capacity and stability, and microbial community structure. No single diet yielded manure with all of the anticipated qualities associated with foaming manure. However, manure collected from pigs fed diets containing soy hulls and distillers dried grains with solubles (DDGS) exhibited higher methane production rates (0.95 Â±0.20 and 0.96 Â±0.20 L CH 4 kg -1 VS, respectively) and biochemical methane potential (322 Â±25 and 269 Â±22 mL CH 4 g -1 VS, respectively) when compared to manure obtained from pigs fed the other diets. Additionally, the results showed that both protein level and source exhibited greater influence over the microbial community than carbohydrate source, with manipulations in the protein diet leading to positive correlations with specific microbial community and higher methane production rates, foaming capacity, and foam stability. In this study, these parameters appeared to be tied to higher levels of corn, or corn protein, in the diet. Although some of the microbial community was explained by diet, this study also demonstrated that factors other than diet have significant influence on microbial community. RightsWorks produced by employees of the U.S. Government as part of their official duties are not copyrighted within the U.S. The content of this document is not copyrighted. Authors

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Section: Foaming Propertiesmentioning

confidence: 62%

mentioning

confidence: 99%

Impact of Dietary Carbohydrate and Protein Source and Content on Swine Manure Foaming Properties

Weelden¹,

Andersen²,

Kerr³

et al. 2016

Trans. ASABE

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“…In order to able to form foams, proteins should be water soluble (Chove et al. 2007) and should readily adsorb at the air–water interface (Glaser et al. 2007).…”

Section: Resultsmentioning

confidence: 99%

Effects of Ionic Strength on the Foaming Properties of Whey Protein Isolate and Egg White in the Presence of Polysaccharides

Erçelebi¹,

İbanoğlu

2009

Journal of Food Processing and Preservation

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The effect of ionic strength on the foaming properties of whey protein isolate (WPI) and egg white (EW) proteins was investigated in protein–polysaccharide mixtures in the presence of NaCl and pectin/guar gum. Foaming properties were assessed based on the total foam volume produced and foam stability as the time required for the collapse of the foam to half of its initial foam volume. The foam volume and stability of WPI significantly (P < 0.05) increased when NaCl concentration rose from 0 to 0.05 M, and decreased with further increase with and without polysaccharides. Initial increase in salt concentration up to 0.03 M improved both foam volume and stability of EW solutions with and without polysaccharides. Further increase in salt concentration progressively reduced the foaming properties of EW. Foam volume of both WPI and EW decreased with the addition of polysaccharides. However, the addition of polysaccharide had a significant effect (P < 0.05) on foam stability. PRACTICAL APPLICATIONS Food dispersions often take the form of emulsions and foams. Whey protein isolate (WPI) and egg white (EW) proteins are extensively utilized foaming agents in the food industry. Stability is an important property of food dispersions, since consumer perception of quality is influenced by appearance and would be controlled by the addition of polysaccharides. Real food systems very often contain a mixture of proteins and other ingredients such as sugars, salt, etc. The addition of such molecules may affect the functionality of proteins, which may result in gain or loss of handling properties. However, there has been limited reported work on the effect of ionic strength on the foaming properties of WPI and EW in the presence of polysaccharides. To overcome this inadequacy, in this study, the effect of ionic strength on the foaming properties of proteins in the presence of an ionic and a neutral polysaccharide was investigated. Results showed that the addition of salt up to a certain level enhanced foam stability, both in the absence and presence of polysaccharides, while further increase in salt concentration decreased stability. Therefore, the ionic strength or salt concentration in food foam would be determined carefully to have good stability during storage.

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“…As with the formation of complexes between proteins and polysaccharides, the problem is separating out the effects of complex formation in the bulk from those at the interface. In a study that is analogous to the general protein + polysaccharide case, Glaser et al [81] examined the effect of a highly (positively) charged and therefore non surface active protein, protamine, on the surface dilatational rheology and foaming behaviour of oppositely charged bovine serum albumin (BSA). Interestingly, foam stability increased while surface rheology was hardly affected, which was interpreted as due to the formation of a BSA-protamine bilayer.…”

Section: Mixtures Of Proteins and Other High Molecular Weight Surfacementioning

confidence: 99%

Rheological properties of protein films

Murray

2011

Current Opinion in Colloid & Interface Science

170

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Foaming behavior of mixed bovine serum albumin–protamine systems

Cited by 37 publications

References 28 publications

Impact of Dietary Carbohydrate and Protein Source and Content on Swine Manure Foaming Properties

Impact of Dietary Carbohydrate and Protein Source and Content on Swine Manure Foaming Properties

Effects of Ionic Strength on the Foaming Properties of Whey Protein Isolate and Egg White in the Presence of Polysaccharides

Rheological properties of protein films

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