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Type: Artigo de periódico
Title: Influence Of Protein-pectin Electrostatic Interaction On The Foam Stability Mechanism.
Author: Sadahira, Mitie S
Lopes, Fernanda C Rezende
Rodrigues, Maria I
Netto, Flavia M
Abstract: This study aimed at evaluating the effect of three independent variables: biopolymer concentration (egg white proteins and pectin) (2.0-4.0%, w/w); protein:pectin ratio (15:1-55:1); and temperature (70-80 °C), at pH 3.0, using a central composite design on the foaming properties (overrun, drainage and bubble growth rate). Foams produced with protein:pectin ratio 15:1 showed the lowest bubble growth rate and the greatest drainage, whereas protein:pectin ratio 55:1 presented the lowest drainage. Complexes obtained with protein:pectin ratio 15:1 were close to electroneutrality and showed larger size (95.91 ± 8.19 μm) than those obtained with protein:pectin ratio 55:1 (45.92 ± 3.47 μm) not electrically neutral. Larger particles seemed to build an interfacial viscoelastic network at the air-water interface with reduced gas permeability, leading to greater stability concerning the disproportionation. Soluble complexes of smaller sizes increased viscosity leading to a low drainage of liquid and inhibiting the bubbles coalescence.
Subject: Biopolymers
Egg Proteins
Static Electricity
Electrostatic Interaction
Citation: Carbohydrate Polymers. v. 103, p. 55-61, 2014-Mar.
Rights: fechado
Identifier DOI: 10.1016/j.carbpol.2013.11.070
Date Issue: 2014
Appears in Collections:Unicamp - Artigos e Outros Documentos

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