کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
4562987 1330739 2007 9 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Effects of sucrose and sodium chloride on foaming properties of egg white proteins
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
پیش نمایش صفحه اول مقاله
Effects of sucrose and sodium chloride on foaming properties of egg white proteins
چکیده انگلیسی

Egg white proteins are extensively utilised in the food industry as foaming agents. A number of factors, singly or in combination, can affect the foaming characteristics of egg albumen. In this study, egg white protein solutions heated at various temperatures in the presence of variable concentrations of sucrose and NaCl were whipped for different periods of time. All factors had a significant impact on the foaming properties of egg albumen. Increasing NaCl content and whipping time enhanced protein adsorption at the air–water interface. The presence of sucrose delayed foam formation but contributed to the stability of the aerated system. Controlled denaturation of the protein solutions induced by mild heat treatment enhanced the foaming properties of egg white proteins. This data indicates that the foaming properties of egg white proteins can be manipulated by altering the effect of extrinsic factors in order to achieve optimal formulations for food industrial applications.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Research International - Volume 40, Issue 3, April 2007, Pages 347–355
نویسندگان
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