کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
604950 880329 2009 11 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Exceptional stability of food foams using class II hydrophobin HFBII
موضوعات مرتبط
مهندسی و علوم پایه مهندسی شیمی شیمی کلوئیدی و سطحی
پیش نمایش صفحه اول مقاله
Exceptional stability of food foams using class II hydrophobin HFBII
چکیده انگلیسی

The foam stability of aerated solutions containing the Class II hydrophobin protein HFBII from Trichoderma reesei has been investigated and compared with that of other typical food emulsifiers and aerating agents. In simple solutions, we have found that 0.1 wt% HFBII forms exceptionally stable foams across a wide range of solution pH conditions. In aerated solutions comprising xanthan thickener, in order to slow the rate of creaming, we demonstrate that the foams stabilised by HFBII show no significant change in bubble size or air phase volume over a period of at least 4 months. Such foam stability is far in excess of any food-aerating agent of which we are currently aware. HFBII stabilises foams purely by adsorption to the air–water surface, forming a highly elastic surface and providing resistance to both coalescence and disproportionation, without influencing the aqueous phase viscosity.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Hydrocolloids - Volume 23, Issue 2, March 2009, Pages 366–376
نویسندگان
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