Influence of protein heat treatment on the continuous production of food foams

Commercial soy protein isolates (SPIs; China 980A, China 880, ISP 974 and ADM 974) and soy protein concentrates (SPCs; SPC 700 and ARCON S) were used for comparing the effects of heat treatment (55C and 85C for 10–30 min) on the surface tension, surface hydrophobicity, viscosity, solubility at pH 3–8 and foaming properties. The foam capacity was highly positively correlated with the surface hydrophobicity, but negatively related to the surface tension, liquid percentage and foam maximum density. Heating commercial SPIs and SPCs improved the foam capacity, changed the surface hydrophobicity, solubility, foam maximum density and foam stability, and decreased the surface tension and viscosity. The heating temperatures had a greater influence on protein properties than did the heating time. Among soy protein products, heat‐modified China 980A had the best foam capacity and foam stability. Practical Applications Simple heating treatments improved foaming properties of commercial soy products with low level of surface tension and high level of surface hydrophobicity and solubility. In particular, heating improved surface tension, foaming capacity, liquid percentage, foam maximum density and not damaged foaming stability in most of samples. These results indicate that a relatively inexpensive, high quality foaming properties was obtained by the action of heating process that benefits the application of using commercial soy proteins as foaming agents in aerated food systems. Therefore, the foaming properties of heated soy proteins were dramatically different, showing great potential for improving tailor‐made proteins for various applications.

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“…(Dickinson ; Nicorescu et al . ). Proteins play key roles in both bubble formation and stabilization (Deak and Johnson ).…”

Section: Introductionmentioning

confidence: 97%

Modification of Foaming Properties of Commercial Soy Protein Isolates and Concentrates by Heat Treatments

Shao

Lin

Kao

2016

Journal of Food Quality

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“…The dissociation and aggregation of protein subunits play an important role in the microstructure, with consequent changes of functional properties such as rheology, emulsification and gelation (Durand, Gimel, & Nicolai, 2002;Nicorescu et al, 2010;O'Sullivan, Arellano, Pichot, & Norton, 2014). Li, Wang, Hu, and Liao (2014) reported that more intense high pressure CO 2 treatment caused the dissociation of larger aggregates and further aggregation in the smaller aggregates, which resulted in the change of polyphenol oxidase activity of thaumatin-like protein.…”

Section: Introductionmentioning

confidence: 99%

Changes in the structure and dissociation of soybean protein isolate induced by ultrasound-assisted acid pretreatment

et al. 2017

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“…As listed in Table 2, the average pore sizes decrease with the rotating speed. It had been found that the average size of bubbles decreased with the mixing speed during the investigation of the foaming property of proteins [34][35][36]. Since the pores of the Si 3 N 4 foams prepared by using the protein foaming method are directly derived from the bubbles in the foamed slurry, the pore size distribution of the products is determined by the size distribution of bubbles in the foamed slurry.…”

Section: Resultsmentioning

confidence: 99%

“…5, average bubble size decreases with the rotating speed. This decrease in bubble size was thought to be due to more bubbles breakup as a result of higher shear stress at higher rotating speed [34][35][36]. In addition, bubbles pack more compact at higher rotating speed.…”

Section: Discussionmentioning

confidence: 99%

Silicon nitride foams with uniform pore structure prepared by using protein foaming method with a planetary ball-milling foaming route

Yin

Zhou

et al. 2015

J Porous Mater

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A planetary ball-milling foaming route was employed by the protein foaming method for preparing silicon nitride (Si 3 N 4 ) foams. In comparison with the commonly used tumbling foaming route of protein foaming method, pores of the Si 3 N 4 foams fabricated by this new foaming route are more uniform in size distribution and the pores pack more compact. Furthermore, effects of the rotating speed on the structure and the property of the Si 3 N 4 foams fabricated by this new foaming route were investigated. It was indicated that the average pore size decreased with the rotating speed, whereas the count of windows on the walls increased with the rotating speed. Moreover, the windows were found to have a negative influence on the phase transformation of Si 3 N 4 from a phase to b phase.

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Influence of protein heat treatment on the continuous production of food foams

Cited by 21 publications

References 32 publications

Modification of Foaming Properties of Commercial Soy Protein Isolates and Concentrates by Heat Treatments

Modification of Foaming Properties of Commercial Soy Protein Isolates and Concentrates by Heat Treatments

Changes in the structure and dissociation of soybean protein isolate induced by ultrasound-assisted acid pretreatment

Silicon nitride foams with uniform pore structure prepared by using protein foaming method with a planetary ball-milling foaming route

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