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Abstract:

Drainage of native and denatured soy protein-stabilized foams in the concentration range 5-80 g/kg protein was determined as a function of time. Drainage was fitted by the empirical equation v = V tn/c + tnwhere v refers to the volume of drained liquid at time t, V refers to the maximum volume of drained liquid, n describes the sigmoidal character of the curve and c is related to the half-life of drainage as c1/n. Rate constants of drainage and maximum drainage rates could be calculated from parameters V, n and c in order to describe the effect of soy protein denaturation and concentration on drainage stability. A logarithmic relationship was observed between rate constants or maximum rate of drainage and protein concentration. The increased drainage stability of denatured soy protein foams was partially accounted for by the increased viscosity of denatured protein dispersions, however film properties may have an important effect. © 1997 Academic Press Limited.

Registro:

Documento: Artículo
Título:A kinetic model to describe liquid drainage from soy protein foams over an extensive protein concentration range
Autor:Carp, D.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
Palabras clave:Foams; drainage; soy protein; concentration; Glycine max
Año:1997
Volumen:30
Número:3
Página de inicio:253
Página de fin:258
DOI: http://dx.doi.org/10.1006/fstl.1996.0173
Título revista:LWT - Food Science and Technology
Título revista abreviado:LWT - Food Sci. Technol.
ISSN:00236438
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00236438_v30_n3_p253_Carp

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Citas:

---------- APA ----------
Carp, D.J., Bartholomai, G.B. & Pilosof, A.M.R. (1997) . A kinetic model to describe liquid drainage from soy protein foams over an extensive protein concentration range. LWT - Food Science and Technology, 30(3), 253-258.
http://dx.doi.org/10.1006/fstl.1996.0173
---------- CHICAGO ----------
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" . LWT - Food Science and Technology 30, no. 3 (1997) : 253-258.
http://dx.doi.org/10.1006/fstl.1996.0173
---------- MLA ----------
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" . LWT - Food Science and Technology, vol. 30, no. 3, 1997, pp. 253-258.
http://dx.doi.org/10.1006/fstl.1996.0173
---------- VANCOUVER ----------
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. LWT - Food Sci. Technol. 1997;30(3):253-258.
http://dx.doi.org/10.1006/fstl.1996.0173