کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
1190524 963534 2007 12 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Surface tension of Phaseolus vulgaris and coccineus proteins and effect of polysaccharides on their foaming properties
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
Surface tension of Phaseolus vulgaris and coccineus proteins and effect of polysaccharides on their foaming properties
چکیده انگلیسی

The surface tension of protein isolates from common bean (Phaseolus vulgaris L.) and scarlet runner bean (Phaseolus coccineus L.), prepared by isoelectric precipitation and ultrafiltration was evaluated, with respect to protein concentration (0.001–0.1% w/v) and pH (pH 4.5, 5.5, 7.0 and 8.0). Surface tension was most reduced, and with a higher rate of reduction at higher protein concentration and at pH 8.0. Foams (1, 2% w/v protein), at the same pH values, with and without the addition of polysaccharides, were studied. The proteins’ foaming behaviour was related to their adsorption behaviour. Arabic gum, locust bean gum (0.1% and 0.25% w/v), xanthan gum and a xanthan/locust bean gum mixture (0.1% w/v) had a positive effect on foam creation. All polysaccharides increased foam stability, probably due to the viscosity increase and to the creation of a network, which prevents the air droplets from coalescence. Isolates from P. coccineus and isolates obtained by ultrafiltration seemed to exhibit better foaming properties.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 101, Issue 1, 2007, Pages 37–48
نویسندگان
, ,