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Carp, D.J.; Baeza, R.I.; Bartholomai, G.B.; Pilosof, A.M.R. "Impact of proteins-κ-carrageenan interactions on foam properties" (2004) LWT - Food Science and Technology. 37(5):573-580
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Abstract:

Foaming properties of κ-carrageenan (κ-C)+β-lactoglobulin (β-lg), native and denatured soy protein and the thermal stability of foams were investigated. Apparent viscosity measurements were used to obtain the gelation rate and maximum viscosity of foams. Gelling and melting temperatures of the solutions determined by dynamic rheology were related to the thermal stability of foams. Foam expansion of the mixed κ-C+ protein solutions followed the same order as the pure protein solutions (β-lg>DSP>NSP). However, the presence of κ-C reduced foam expansion due to the higher viscosity of the systems. No liquid drainage or collapse was observed while apparent viscosity was measured. DSP induced a greater synergistic effect with κ-C, reflected in a faster gelling rate and increased foam stability. The thermal stability of foams stored at temperatures between 5°C and 45°C showed significant differences when they were pre-gelled at 5°C. A large increase in foam stability was observed at 25°C, which is above the average T gel and below the melting temperatures of the systems. The kinetic analysis of the process revealed that different mechanisms were involved in the drainage of pre-gelled or non-gelled foams. © 2004 Swiss Society of Food Science and Technology. Published by Elsevier Ltd. All rights reserved.

Registro:

Documento: Artículo
Título:Impact of proteins-κ-carrageenan interactions on foam properties
Autor:Carp, D.J.; Baeza, R.I.; Bartholomai, G.B.; Pilosof, A.M.R.
Filiación:Departamento de Industrias, Fac. de Ciencias Exactas Y Naturales, Ciudad Universitaria, Nunez, Buenos Aires 1428, Argentina
Consejo Nac. Invest. Cie. Y Tec. R., Argentina
Palabras clave:β-Lactoglobulin; κ-Carrageenan; Foam stability; Soy protein; Glycine max
Año:2004
Volumen:37
Número:5
Página de inicio:573
Página de fin:580
DOI: http://dx.doi.org/10.1016/j.lwt.2003.11.007
Título revista:LWT - Food Science and Technology
Título revista abreviado:LWT - Food Sci. Technol.
ISSN:00236438
CODEN:LBWTA
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00236438_v37_n5_p573_Carp

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Citas:

---------- APA ----------
Carp, D.J., Baeza, R.I., Bartholomai, G.B. & Pilosof, A.M.R. (2004) . Impact of proteins-κ-carrageenan interactions on foam properties. LWT - Food Science and Technology, 37(5), 573-580.
http://dx.doi.org/10.1016/j.lwt.2003.11.007
---------- CHICAGO ----------
Carp, D.J., Baeza, R.I., Bartholomai, G.B., Pilosof, A.M.R. "Impact of proteins-κ-carrageenan interactions on foam properties" . LWT - Food Science and Technology 37, no. 5 (2004) : 573-580.
http://dx.doi.org/10.1016/j.lwt.2003.11.007
---------- MLA ----------
Carp, D.J., Baeza, R.I., Bartholomai, G.B., Pilosof, A.M.R. "Impact of proteins-κ-carrageenan interactions on foam properties" . LWT - Food Science and Technology, vol. 37, no. 5, 2004, pp. 573-580.
http://dx.doi.org/10.1016/j.lwt.2003.11.007
---------- VANCOUVER ----------
Carp, D.J., Baeza, R.I., Bartholomai, G.B., Pilosof, A.M.R. Impact of proteins-κ-carrageenan interactions on foam properties. LWT - Food Sci. Technol. 2004;37(5):573-580.
http://dx.doi.org/10.1016/j.lwt.2003.11.007