Foaming properties of suspensions composed by β-lactoglobulin and polysaccharides, in the presence of sucrose or polyols

Neves, Isabelle Cristina Oliveira; Faria, Janaína Teles de; Vidigal, Márcia Cristina Teixeira Ribeiro; Fidelis, Priscila Cardoso; Minim, Valéria Paula Rodrigues; Minim, Luís Antônio

doi:10.1016/j.colsurfa.2018.04.039

Cited by 14 publications

(5 citation statements)

References 42 publications

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“…Colloidal particles formed out of proteins and polysaccharides might have applications in a variety of food products as stabilizers in emulsions [ 18 , 19 ] as foaming improvements [ 20 , 21 ] or for their rheological properties [ 10 ]. That is why those colloidal particles are now very often used in developing novel, functional food products, e.g., high in protein or with reduced fat content.…”

Section: Introductionmentioning

confidence: 99%

Addition of Selected Plant-Derived Proteins as Modifiers of Inulin Hydrogels Properties

Florowska¹,

Hilal²,

Florowski³

et al. 2020

Foods

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The aim of the study was to determine the effects of pea and soy protein addition (1, 3, 6 g/100 g) on inulin hydrogels properties. Inulin hydrogels (20 g/100 g) were obtained by thermal induction. It was stated that tested plant protein might be used as a modifier of inulin hydrogels properties. The addition of pea and soy protein to inulin hydrogels resulted in networks with more a compact and homogeneous structure. The increase of the protein concentration caused the structure of the hydrogels to get smoother, more cohesive, and less granular. Pea and soy protein addition (3–6 g/100 g) to hydrogels allowed to obtain higher values of yield stress, texture (firmness, adhesiveness) and spreadability parameters. At a protein concentration of 6 g/100 g, the firmness of inulin hydrogels was seven times higher for those with pea protein (1.87 N) and ten times higher for those with soy protein (2.60 N) compering to the control hydrogel (0.24 N). The transmission profiles of hydrogels with incorporated 6 g/100 g of soy proteins showed the slowest motion of the particles, which indicates the highest stability of gel. As the concentration of protein addition increased, a reduction in the lightness was observed.

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Section: Introductionmentioning

confidence: 99%

Addition of Selected Plant-Derived Proteins as Modifiers of Inulin Hydrogels Properties

Florowska¹,

Hilal²,

Florowski³

et al. 2020

Foods

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“…Pearson correlation coefficients ( r ) are used to evaluate the correlation strength between the physical‐chemical parameters tested and foam properties, using the following criterion: perfect (| r | = 1.00), strong (0.8 ≤ | r | < 1.0), moderate (0.5 ≤ | r | < 0.8), weak (0.1 ≤ | r | < 0.5) and very weak (0.01 ≤ | r | < 0.1) correlations (Neves et al ., 2018).…”

Section: Resultsmentioning

confidence: 99%

Acid‐thermal‐induced formation of rice bran protein nano‐particles: foaming properties and physicochemical characteristics

Diao

Zhang

et al. 2022

Int J of Food Sci Tech

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The purpose of this study was to expound on the correlation between foaming properties and physicochemical characteristics of rice bran protein (RBP) samples. RBP nano-particles (RBPNs) were prepared by acidic-thermal treatment under different RBP solution concentrations and treated times at 90 °C, and then the foaming properties were measured at pH 7.0 and pH 2.0. Compared to RBP, the foaming properties of RBPNs were increased at pH 7.0, and RBPNs could have better foam capacity but have no obvious changes in foam stability at pH 2.0. The results of Pearson correlation showed that the foaming properties were closely correlated with ζ potential, contact angle, and surface hydrophobicity for RBP and RBPNs, and a strong correlation between foaming capacity and surface hydrophobicity was shown for RBPNs. Additionally, the result of TEM images confirmed that RBPNs were inclined to form associated aggregates which may affect the physicochemical characteristics of RBPNs.

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“…Surface tension there are significant differences between the treatments, as the highest value was at T3 amounted to 63.35 N / m compared to T2 amounted to 59.22 N / m and T1 amounted to 56.14 N / m. The surface tension is due to the difference in the concentrations of the prepared glues, as well as the chemical composition and the effective aggregates that can be bound with water, as the high surface tension results from the weak attachment of particles and plankton to water and their lack of solubility and mixing with it [33]. Carrageenan is used as a stabilizing agent in ice cream to obtain a creamy texture that lasts for long hours and resists melting without affecting the flavour.…”

Section: Physical Analysis Of Ice Creammentioning

confidence: 99%

Improving the Physicochemical and Sensory Properties of Supported Ice Cream Fortified with Dates by Adding Kappa-Carrageenan

Al-Tameemi,

Obaid

2023

IOP Conf. Ser.: Earth Environ. Sci.

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The aim of the research is to introduce kappa-carrageenan in the manufacture of ice cream instead of carboxymethyl cellulose and to know its effect on the chemical and biological properties. three replicates of the control treatment T1, two replicates of the treatment in which 50% of the CMC was replaced with kappa-carrageenan T2, and three replicates of the treatment in which all of the CMC was replaced with kappa-carrageenan T3. The chemical composition of Zuhdi dates were (70.69, 59.20, 2.68, 0.47, 2.57, and 18.28 %) for each of the total sugars, reducing sugars, protein, fats, total ash and moisture (respectively). The physical examinations of Al-Zuhdi dates showed that the solids value was 75.00, the refractive index was 1.3560, the color intensity was 1.50, and pH was 6.60. pH was in between T1 and T3 amounted to 6.6 and 6.8, respectively, and the total acidity between T1 and T3 were 0.23 and 0.20, respectively, and the results showed no significant differences for the total solids, they were (28, 29, and 30%) and the refractive index was 1.3810, 1.3811, and 1.3837. Sensory tests showed that there were significant (P≤0.05) differences for the ice cream in texture, composition, resistance to melting, and no significant differences appeared in taste, color, and external appearance, and there was no growth of microorganisms and total number of bacteria, Psychrophile bacteria, coliform bacteria, yeasts, and molds.

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Foaming properties of suspensions composed by β-lactoglobulin and polysaccharides, in the presence of sucrose or polyols

Cited by 14 publications

References 42 publications

Addition of Selected Plant-Derived Proteins as Modifiers of Inulin Hydrogels Properties

Addition of Selected Plant-Derived Proteins as Modifiers of Inulin Hydrogels Properties

Acid‐thermal‐induced formation of rice bran protein nano‐particles: foaming properties and physicochemical characteristics

Improving the Physicochemical and Sensory Properties of Supported Ice Cream Fortified with Dates by Adding Kappa-Carrageenan

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