Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/87827
Type: Artigo de periódico
Title: Influence Of Protein-pectin Electrostatic Interaction On The Foam Stability Mechanism
Author: Sadahira M.S.
Lopes F.C.R.
Rodrigues M.I.
Netto F.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. © 2013 Elsevier Ltd.
Editor: 
Rights: fechado
Identifier DOI: 10.1016/j.carbpol.2013.11.070
Address: http://www.scopus.com/inward/record.url?eid=2-s2.0-84891706778&partnerID=40&md5=fc8889093daab3fafb9b3c7ac8513e98
Date Issue: 2014
Appears in Collections:Unicamp - Artigos e Outros Documentos

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