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Type: Artigo de periódico
Title: Effect Of Ph And Interaction Between Egg White Protein And Hydroxypropymethylcellulose In Bulk Aqueous Medium On Foaming Properties
Author: Sadahira
Mitie S.; Rezende Lopes
Fernanda C.; Rodrigues
Maria I.; Yamada
Aureo T.; Cunha
Rosiane L.; Netto
Flavia M.
Abstract: Egg white protein (EW) is used as surface-active ingredient in aerated food and hydroxypropylmethylcellulose (HPMC) is a polysaccharide that behaves as a surfactant. This study aimed at investigating the effects of process parameters biopolymer concentration (2.0-5.0%, w/w), EW:HPMC ratio (2:1-18:1), pH (3.0-6.0), and the influence of biopolymers' behavior in aqueous solution at different pH on the foaming properties (overrun, drainage, and bubble growth rate). Process parameters had effect on foaming properties. The pH was the major factor influencing the type of EW/HPMC interaction and affected the foaming properties of biopolymer mixture. At pH 3.0, EW and HPMC showed thermodynamic compatibility leading to better foaming properties, higher foaming capacity, and stability than without HPMC addition whereas at pH 4.5 and 6.0,EW and HPMC are incompatible that causes lower stability concerning the disproportionation comparing to foam without HPMC. At pH between 3.0 and 4.5, HPMC improves foaming properties of aerated products. (C) 2015 Elsevier Ltd. All rights reserved.
Subject: Air-water-interface
Polysaccharide Interactions
Rheological Properties
Country: OXFORD
Rights: embargo
Identifier DOI: 10.1016/j.carbpol.2015.02.033
Date Issue: 2015
Appears in Collections:Unicamp - Artigos e Outros Documentos

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