Artículo

La versión final de este artículo es de uso interno. El editor solo permite incluir en el repositorio el artículo en su versión post-print. Por favor, si usted la posee enviela a
Consulte el artículo en la página del editor
Consulte la política de Acceso Abierto del editor

Abstract:

The effect of soy protein (SP) concentration and denaturation on foaming properties was investigated. To measure drainage and disproportionation rates, a special method was based on measurements of time dependency of foam viscosity. Foam expansion reached a maximum at 3% protein concentration for denatured and 5% for native SP. Rates of drainage and disproportionation were greatly decreased by increasing protein concentration due to increased liquid viscosity (drainage) and to lowering of surface tension (disproportionation). Denaturation of SP increased foam expansion and decreased rate of drainage over the concentration range but lowered rate of disproportionation at > 4% protein.

Registro:

Documento: Artículo
Título:Rheological method for kinetics of drainage and disproportionation of soy proteins foams
Autor:Carp, D.J.; Wagner, J.; Bartholomai, G.B.; Pilosof, A.M.R.
Filiación:Departamento de Industrias, Fac. de Ciencias Exactas y Naturales, Universidad de Buenos Aires, (1428) Buenos Aires, Argentina
Consejo Nac. Invest. Cie. y Tec. R.
Palabras clave:Concentration; Disproportionation; Drainage; Foam; Soy protein
Año:1997
Volumen:62
Número:6
Página de inicio:1105
Página de fin:1109
DOI: http://dx.doi.org/10.1111/j.1365-2621.1997.tb12223.x
Título revista:Journal of Food Science
Título revista abreviado:J. Food. Sci.
ISSN:00221147
CODEN:JFDSA
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00221147_v62_n6_p1105_Carp

Referencias:

  • Britten, M., Lavoie, L., Foaming properties of proteins as affected by concentration (1992) J. Food Sci., 57, pp. 1219-1222
  • Carp, D.J., Bartholomai, G.B., Pilosof, A.M.R., A kinetic model to describe liquid drainage from soy protein foams over an extensive protein concentration range (1997) Lebensm. Wiss.-u-Technol., 30, pp. 253-258
  • Cherry, J.P., McWatters, K.H., Whippability and aeration (1981) Protein Functionality in Foods, pp. 147-149. , J.P. Cherry (Ed.), ACS Symposium Series, American Chemical Society, Washington, DC
  • Costell, E., Duran, L., Evaluación y cuantificación de la tixotropía del puré de albaricoque (1979) Revista de Agroquímica y Tecnología de Alimentos, 18, pp. 4-7
  • Dickinson, E., Murray, B.S., Stainsby, G., Protein adsorption at air-water and oil-water interfaces (1988) Food Emulsions and Foams, pp. 123-162. , E. Dickinson and G. Stainsby (Ed.), Elsevier Appl. Sci., New York
  • Dickinson, E., Izgi, E., Nelson, P.V., Determination of protein foam stability from time-dependent pressure monitoring (1993) Food Hydrocolloids, 7, pp. 307-318
  • Elizalde, B.E., Giaccaglia, D., Pilosof, A.M.R., Bartholomai, G.B., Kinetics of liquid drainage from protein-stabilized foams (1991) J. Food Sci., 56, pp. 24-26
  • German, J.B., O'Neill, T.E., Kinsella, J.E., Film forming and foaming behaviour food proteins (1985) J. Amer. Oil Chem. Soc., 62, pp. 1358-1366
  • Glasstone, S., El Estado Líquido (1979) Tratado de Química Física, p. 443. , Aguilar, Spain
  • Graham, D.E., Phillips, M.C., Proteins at liquid interfaces 3. Molecular structures of adsorbed films (1979) J. Colloid Interface Sci., 70, pp. 427-433
  • Halling, P.J., Protein-stabilized foams and emulsions (1981) CRC Crit. Rev. Food Sci. Nutr., 12, pp. 155-203
  • Harkins, W.D., Determination of surface and interfacial tension (1945) Physical Methods of Organic Chemistry, 1, pp. 172-190. , A. Neissberger (Ed.), Interscience Publ. Inc., New York
  • Kato, A., Tsutsui, N., Matsudomi, N., Kobayashi, K., Nakai, S., Effects of partial denaturation on surface properties of ovalbumin and lysoyyme (1981) Agric. Biol. Chem., 45, pp. 2755-2759
  • Kato, A., Takahashi, A., Matsudomi, N., Kobayashi, K., Determination of foaming properties of proteins by conductivity measurements (1983) J. Food Sci., 43, pp. 62-65
  • Kim, S.H., (1985) Structure, Surface Properties and Foam Stability of Native, Reduced and Succinylated Soy 11S Globulins, , Ph. D. dissertation, Cornell Univ
  • Kim, S.H., Kinsella, J.E., Surface active properties of food proteins: Effects of reduction of disulfide bons on a film properties and foam stability of glycinin (1987) J.Food Sci., 52, pp. 128-131
  • Kim, S.H., Kinsella, J.E., Surface active properties of proteins: Effects of progressive succinylation on film properties and foam stability of glycinin (1987) J.Food Sci., 52, pp. 1341-1343
  • Kinsella, J.E., Functional properties of soy proteins (1979) J. Am. Oil Chem. Soc., 56, pp. 242-258
  • Kinsella, J.E., Relationships between structure and functional properties of food proteins (1981) Food Proteins, pp. 51-103. , P.E. Fox and J.J. Condon (Ed.), Applied Science Publishers, Essex, England
  • Kitabatake, N., Doi, E., Surface tension and foamability of protein and surfactant solutions (1988) J.Food Sci., 53, pp. 1542-1569
  • Mc Carthy, K.L., Heil, J.R., Internal liquid flow during foam drainage: A comparison of theory and experiment (1990) Chemical Engineering Symposium Series, 86, pp. 71-75
  • Mita, T., Nikai, K., Hiroaka, T., Matsuo, S., Matsumoto, H., Physicochemical studies on wheat protein foams (1977) J. Colloid Interf. Sci., 59, pp. 172-177
  • Mita, T., Ishida, E., Matsumoto, H., Physicochemical studies on wheat protein foams: Relationship between bubble size and stability of foams prepared with gluten and gluten components (1978) J.Colloid Int. Sci., 64, pp. 143-153
  • Mitchell, J.R., Foaming and emulsifying properties of food proteins (1986) Developments in Food Proteins, 4, pp. 291-338. , B. Hudson (Ed.), Applied Science Elsevier, London
  • Nir, I., Feldman, Y., Aserin, A., Garti, N., Surface properties and emulsification behavior of denatured soy proteins (1994) J. Food Sci., 59, pp. 606-609
  • Nutt, C.W., Burley, R.W., The influence of foam rheology in enhanced oil recovery operations (1989) Foams: Physics, Chemistry and Structure, pp. 105-147. , A.J. Kilson (Ed.) Springer-Verlag, London
  • Phillips, M.C., Protein conformation at liquid interfaces and its role in stabilizing emulsions and foams (1981) Food Technol., 35, pp. 50-57
  • Prins, A., Principles of foam stability (1988) Advances in Food Emulsions and Foams, pp. 91-122. , E. Dickinson and G. Stainsby (Ed.), Elsevier Appllied Science, London
  • Rawel, H.M., Muschiolik, G., Effect of structural changes on foaming properties of soy proteins (1994) Food Hydrocolloids, 8, pp. 287-298
  • Sokal, R., Rohlf, F.J., (1969) Biometry. The Principles and Practice of Statistics in Biological Research, , W.H. Freeman & Company
  • Waniska, R.D., Kinsella, J.E., Foaming properties of proteins: Evaluation of a column aeration apparatus using ovalbumin (1979) J.Food Sci., 44, p. 1398
  • Yu, M.A., Damodaran, S., Kinetics of destabilization of soy protein foams: Evaluation of a method using bovine serum albumin (1991) J. Agric. Food Chem., 39, pp. 1555-1563
  • Yu, M.A., Damodaran, S., Kinetics of Destabilization of Soy Protein Foams (1991) J. Agric. Food Chem., 39, pp. 1563-1567

Citas:

---------- APA ----------
Carp, D.J., Wagner, J., Bartholomai, G.B. & Pilosof, A.M.R. (1997) . Rheological method for kinetics of drainage and disproportionation of soy proteins foams. Journal of Food Science, 62(6), 1105-1109.
http://dx.doi.org/10.1111/j.1365-2621.1997.tb12223.x
---------- CHICAGO ----------
Carp, D.J., Wagner, J., Bartholomai, G.B., Pilosof, A.M.R. "Rheological method for kinetics of drainage and disproportionation of soy proteins foams" . Journal of Food Science 62, no. 6 (1997) : 1105-1109.
http://dx.doi.org/10.1111/j.1365-2621.1997.tb12223.x
---------- MLA ----------
Carp, D.J., Wagner, J., Bartholomai, G.B., Pilosof, A.M.R. "Rheological method for kinetics of drainage and disproportionation of soy proteins foams" . Journal of Food Science, vol. 62, no. 6, 1997, pp. 1105-1109.
http://dx.doi.org/10.1111/j.1365-2621.1997.tb12223.x
---------- VANCOUVER ----------
Carp, D.J., Wagner, J., Bartholomai, G.B., Pilosof, A.M.R. Rheological method for kinetics of drainage and disproportionation of soy proteins foams. J. Food. Sci. 1997;62(6):1105-1109.
http://dx.doi.org/10.1111/j.1365-2621.1997.tb12223.x