A Method for the Measurement of Foam Formation and Stability

Phillips, Lance G.; Haque, Zahurul; Kinsella, John E.

doi:10.1111/j.1365-2621.1987.tb14279.x

Cited by 130 publications

(77 citation statements)

References 13 publications

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“…The stability of the foam enhanced, as a result of the reduction in gas pressure in the foam. At higher levels of proteose-peptone, the foam had markedly fewer bubbles and the moisture drained freely suggesting a rapid breakdown in the foam (PHILLIPS et al 1987). …”

Section: Factors Affecting Foaming Properties Of Egg Whitementioning

confidence: 99%

“…The reason may reside in that the generated copper-ovotransferrin complex is more resistant to denaturation and probably less amenable to the film formation, thus it takes longer to whip egg white to the maximum overrun in the presence of copper. Egg white protein and fresh egg albumen with 1mM CuSO 4 formed more stable foams (PHILLIPS et al 1987).…”

Section: Factors Affecting Foaming Properties Of Egg Whitementioning

confidence: 99%

“…where: Vf 0 -foam volume at time t = 0 after foaming was finished Vl i -initial liquid volume before foaming Vl t -liquid volume at time t after foaming was finished, where t = 0-90 min Vl 0 -liquid volume at time t = 0 after foaming was finished PHILLIPS et al (1987) proposed the calculation of the foam stability as the time to 50% drainage and the foam overrun by the following equation: OR = wt protein -wt foam 100 ml 100 ml × 100% wt foam 100 ml As critical tests of the foaming properties of egg white, measurements are widely used of over all volume and other factors such as tenderness, texture and grain, and elasticity of the crumb of angel cakes (STADELMAN & COTTERILL 1994). KATO et al (1983) established a new method to estimate the foaming properties of protein from the conductivity of foams using a glass column with a conductivity cell.…”

Section: Measuring the Properties Of Foamsmentioning

confidence: 99%

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A study of the factors affecting the foaming properties of egg white - a review

Lomakina¹,

Míková²

2006

Czech J. Food Sci.

171

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LOMAKINA K., MÍKOVÁ K. (2006): A Study of the factors affecting the foaming properties of egg white -a review. Czech J. Food Sci., 24: 110-118.Many foods are prepared using egg white, most of them being based on the foaming properties of egg white which are due to albumen proteins ability to encapsulate and retain air. Therefore, many scientists aim to find new methods to improve the volume and the stability of egg white foam. This paper is a review of various factors affecting the foaming ability of egg white.

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Section: Factors Affecting Foaming Properties Of Egg Whitementioning

confidence: 99%

Section: Factors Affecting Foaming Properties Of Egg Whitementioning

confidence: 99%

Section: Measuring the Properties Of Foamsmentioning

confidence: 99%

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A study of the factors affecting the foaming properties of egg white - a review

Lomakina¹,

Míková²

2006

Czech J. Food Sci.

171

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“…The method of Phillips et al [15] was adapted. Foams were formed by whipping 100 mL of reconstituted milk in a Sunbeam Mixmaster (Model MX/AC) with a small bowl (MX18S18) (Sunbeam Corporation, Campsie, New South Wales, Australia).…”

Section: Measurement Of Foaming Propertiesmentioning

confidence: 99%

Skim milk powders with enhanced foaming and steam-frothing properties

Augustin¹,

Clarke²

2008

Dairy Sci. Technol.

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-The effects of citrate addition to milks on the stability of milk foams formed by two aeration processes, whipping at room temperature and by steam-frothing, were examined. Citrate addition (0.1-0.5 mol added citrate·kg −1 milk solids non-fat) improved the whipping properties of milks reconstituted from conventional low-heat (72 • C for 30 s) and high-heat (85 • C for 30 min) powders. This effect was attributed to the role of citrate in dissociating casein micelles. However, while citrate addition (0.1-0.2 mol added citrate·kg −1 milk solids non-fat) improved the steamfrothing properties of milks reconstituted from conventional low-heat milk powder it did not improve those of milks made from corresponding high-heat milk powders. Similar effects of citrate addition on foaming and stream-frothing properties were obtained when the salts were added to skim milk concentrate prior to drying. The citrated milk powders are alternatives to physical blends of conventional skim milk powders and citrate salts for enhancing the foaming properties of milks at both low and high application temperatures. milk powder / foaming / stream-frothing / casein micelle / citrate

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“…A capacidade de formação de espuma (CFE) e a estabilidade de espuma (EEs) foram avaliadas por uma combinação dos métodos de Phillips et al 17 e Dipak e Kumar. 18 Três gramas de amostra foram misturados com 100 mL de água destilada, deixando-se em repouso por 10 min.…”

Section: Propriedades Espumantesunclassified

Funcionalidade de hidrolisados proteicos de cabrinha (Prionotus punctatus) obtidos a partir de diferentes proteases microbianas

et al. 2009

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Recebido em 3/7/08; aceito em 3/3/09; publicado na web em 10/8/09 FUNCTIONALITY OF BLUEWING SEAROBIN (Prionotus punctatus) PROTEIN HYDROLYSATES OBTAINED FROM DIFFERENT MICROBIAL PROTEASES. The objective of this work was to study the influence of enzymes Alcalase, Flavourzyme and Novozym in the functional properties of hydrolysates of Bluewing searobin (Prionotus punctatus) minced. The hydrolysates of Bluewing searobin were evaluated for the chemical composition and the functional properties. The Novozym enzyme presented greater specific activity differing significantly from the enzymes Alcalase and Flavourzyme. The hydrolysates of Bluewing searobin presented protein content above of 87% and excellent solubility, capacity of water retention, capacity of oil retention and emulsifying capacity.Keywords: fish; enzymatic hydrolysate; functional properties. INTRODUÇÃOAs proteínas hidrolisadas de pescado são obtidas mediante um processo proteolítico enzimático em que as enzimas vegetais e/ou microbianas atuam como catalisadores biológicos que aceleram a hidrólise das proteínas, promovendo seu isolamento a partir do pescado. As proteínas, como resultado da clivagem de suas ligações peptídicas, são transformadas em peptídeos de diferentes tamanhos e em aminoácidos livres. A matéria-prima geralmente utilizada na obtenção de hidrolisados proteicos é descarte comestível do processamento de pescado magro, visto que espécies com alto teor de gordura promovem o desenvolvimento de aromas intensos no produto elaborado. 1Os hidrolisados proteicos podem ser obtidos basicamente por três métodos: a hidrólise alcalina, a hidrólise enzimática e a hidró-lise ácida.2 A utilização de proteases específicas apresenta algumas vantagens sobre a hidrólise alcalina ou ácida, como a especificidade, o controle do grau de hidrólise, as condições moderadas de ação e o menor conteúdo de sal no hidrolisado final. Além disso, as enzimas podem ser empregadas, geralmente, em concentrações muito baixas, sendo desnecessária sua remoção.A modificação da estrutura da proteína pela hidrólise enzimática é empregada com o intuito de melhorar as propriedades funcionais, devido a sua especificidade e capacidade de modificar uma grande variedade de grupos funcionais. 3,4 O grau de hidrólise pode influenciar as características funcionais do produto final, como solubilidade, capacidade de retenção de água, formação de espuma e emulsificação. Um aumento no tempo de hidrólise ou na relação enzima/substrato resulta em uma redução do comprimento médio da cadeia de peptídeos na fração solúvel (proteína hidrolisada). Porém, uma proteólise prolongada poderá resultar na formação de peptídeos extremamente solúveis com propriedades funcionais indesejáveis e promover a formação do gosto amargo.

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A Method for the Measurement of Foam Formation and Stability

Cited by 130 publications

References 13 publications

A study of the factors affecting the foaming properties of egg white - a review

A study of the factors affecting the foaming properties of egg white - a review

Skim milk powders with enhanced foaming and steam-frothing properties

Funcionalidade de hidrolisados proteicos de cabrinha (Prionotus punctatus) obtidos a partir de diferentes proteases microbianas

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