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Abstract:

The objective of this work was to determine the effect of ultrasound application on the stability of foams of mixed systems of soy protein isolate and a hydroxypropyl methylcellulose called E4M at pH 7 and 3. It was used a soluble fraction of soy protein which is the responsible of functional properties in food applications. The pHs selected were used according to normally range in food meals. The samples were sonicated for 20min using an ultrasonic processor Vibra Cell Sonics model VCX 750 at a frequency of 20kHz and an amplitude of 20%. The foams were produced using a foaming instrument with a second CCD camera. The relative foam conductance (Cf%) and complementary parameters: half-life time, t1/2; relaxation times corresponding to the kinetics of liquid drainage, td; and disproportionation and collapse, tdc, were obtained. Significant differences were found for the relaxation times td and tdc at pH 7 as a consequence of the ultrasound treatment. It could be seen that ultrasound promoted a great increment of these relaxation times in these conditions, attributed to quantity of proteins at different pH. Practical Applications: The images of bubbles analysis showed to be an excellent and fast tool to study the stability of foams relating with their interfacial performance. Ultrasound method is a valuable technique to change foam stability parameters. © 2015 Wiley Periodicals, Inc.

Registro:

Documento: Artículo
Título:Ultrasound as a Method to Control Protein-Polysaccharide Foam Stability by Microscopic Parameter Alteration
Autor:Martínez, K.; Carrera Sanchez, C.
Filiación:Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Ciudad Universitaria, Buenos Aires, 1428, Argentina
Departamento de Ingeniería Química, Facultad de Química, Universidad de Sevilla, Sevilla, Spain
Palabras clave:CCD cameras; Proteins; Relaxation time; Stability; Ultrasonic applications; Disproportionations; Functional properties; Hydroxypropyl methylcellulose; Interfacial performance; Microscopic parameter; Soy protein isolates; Ultrasonic processor; Ultrasound treatments; Foam control
Año:2015
Volumen:39
Número:6
Página de inicio:1272
Página de fin:1277
DOI: http://dx.doi.org/10.1111/jfpp.12345
Título revista:Journal of Food Processing and Preservation
Título revista abreviado:J. Food Process. Preserv.
ISSN:01458892
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_01458892_v39_n6_p1272_Martinez

Referencias:

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Citas:

---------- APA ----------
Martínez, K. & Carrera Sanchez, C. (2015) . Ultrasound as a Method to Control Protein-Polysaccharide Foam Stability by Microscopic Parameter Alteration. Journal of Food Processing and Preservation, 39(6), 1272-1277.
http://dx.doi.org/10.1111/jfpp.12345
---------- CHICAGO ----------
Martínez, K., Carrera Sanchez, C. "Ultrasound as a Method to Control Protein-Polysaccharide Foam Stability by Microscopic Parameter Alteration" . Journal of Food Processing and Preservation 39, no. 6 (2015) : 1272-1277.
http://dx.doi.org/10.1111/jfpp.12345
---------- MLA ----------
Martínez, K., Carrera Sanchez, C. "Ultrasound as a Method to Control Protein-Polysaccharide Foam Stability by Microscopic Parameter Alteration" . Journal of Food Processing and Preservation, vol. 39, no. 6, 2015, pp. 1272-1277.
http://dx.doi.org/10.1111/jfpp.12345
---------- VANCOUVER ----------
Martínez, K., Carrera Sanchez, C. Ultrasound as a Method to Control Protein-Polysaccharide Foam Stability by Microscopic Parameter Alteration. J. Food Process. Preserv. 2015;39(6):1272-1277.
http://dx.doi.org/10.1111/jfpp.12345