Effects of xanthan gum rheology on the foaming properties of whey protein concentrate

Martı́nez-Padilla, L.P.; García-Rivera, J.; Romero-Arreola, V.; Casas-Alencáster, N. B.

doi:10.1016/j.jfoodeng.2015.01.018

Cited by 41 publications

(21 citation statements)

References 29 publications

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“…A contrast result was found in the work of Martínez‐Padilla et al . (), who revealed that FC of whey protein concentrate, at both levels of 10% and 20%, was not modified by incorporation of 0.05% and 0.15% xanthan gum.…”

Section: Resultssupporting

confidence: 84%

“…Martínez‐Padilla et al . () explained that the foam stability of whey protein isolate–xanthan (0.15%) was influenced by two reasons: first the use of whey protein isolate combined with xanthan improved surface and viscoelastic properties of the film interface and second a higher viscosity of the aqueous phase. Then, it was possible that KF retarded the expansion of bubble diameter with time due to air diffusion, thus stabilising air bubbles.…”

Section: Resultsmentioning

confidence: 99%

“…Martínez‐Padilla et al . () reported that foams with a high concentration of whey protein concentrate with the addition of xanthan showed higher foamability. The use of KF added into milk protein would be an alternative not only for developing foaming properties of milk protein, but also for amending the rheological properties of gluten‐free batter for more quality products.…”

Section: Introductionmentioning

confidence: 99%

“…A blend of whey proteins and xanthan gum promoted the adsorption and interaction of air-water interfaces of whey proteins, leading to increased foamability (Benichou et al, 2007). Mart ınez-Padilla et al (2015) reported that foams with a high concentration of whey protein concentrate with the addition of xanthan showed higher foamability. The use of KF added into milk protein would be an alternative not only for developing foaming properties of milk protein, but also for amending the rheological properties of glutenfree batter for more quality products.…”

Section: Introductionmentioning

confidence: 99%

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Influence of konjac flour on foaming properties of milk protein concentrate and quality characteristics of gluten‐free cookie

Akesowan

2016

Int J of Food Sci Tech

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Summary The effects of konjac flour (KF) for modifying the foaming properties of milk protein concentrate (MPC) and characteristics of gluten‐free rice cookies were investigated. The three variables of konjac concentration (0.1–0.4%), pH (pH 5–9) and NaCl concentration (0.2–0.6 м) were studied. Both KF and pH had considerable effects on the foaming capacity (FC) and foaming stability (FS) of MPC. The NaCl had a negligible effect. Lowered FC and FS observed at pH 9 and pH 5 were increased with the increase in KF addition. Batter characteristics (flowability and consistency), cookie quality (moisture, yield, spread ratio, specific volume, hardness and colour) and sensory acceptance were evaluated in gluten‐free cookies with 0%, 0.25% and 0.4% KF. Konjac supplementation increased batter characteristics, yield, specific volume and hardness, but decreased lightness. Panellist acceptance, especially regarding texture and overall acceptability, increased in gluten‐free cookies with 0.4% KF. A higher purchasing decision was found for cookies with added KF.

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Section: Resultssupporting

confidence: 84%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Influence of konjac flour on foaming properties of milk protein concentrate and quality characteristics of gluten‐free cookie

Akesowan

2016

Int J of Food Sci Tech

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“…Furthermore, the viscosity of WPC was improved by the presence of Xan (Martínez‐Padilla et al . ). In our study, the addition of CMC and Xan hydrocolloids also increased batter viscosity, avoiding cake collapse (Table ).…”

Section: Resultsmentioning

confidence: 97%

Batter and Product Quality of Eggless Cakes Made of Different Types of Flours and Gums

Shao

Lin

Chen

2015

Journal of Food Processing and Preservation

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The study aimed to evaluate the batter and product quality of eggless cake under the combination of three types of wheat flours and two types of hydrocolloids including carboxymethyl cellulose (CMC) and xanthan (Xan). An eggless cake formula was established using whey protein concentrate, soybean oil and emulsifiers to substitute for the protein in egg white and the oil and lecithin in egg yolk. Wheat flour with higher protein content decreased batter viscosity and pH, increased batter-specific gravity and made eggless cakes with higher water activity, firmness, cohesiveness and resilience, but with lower baking loss, pH and springiness. Eggless cakes with hydrocolloids had higher batter viscosity and specific gravity compared with controls. Xan made cakes with the lowest baking loss and highest water activity and firmness. CMC-prepared cakes exhibited the lowest firmness but had the highest springiness and resilience. Optimum eggless cakes were made from Xan cake flour and CMC bread flour. PRACTICAL APPLICATIONSThe use of vegetable proteins for total replacement of eggs in cake formulations is in demand for the consumers with specific dietary needs or restrictions. However, the high quality of eggless cake is still a major challenge for the baking industry. Decreased quality of eggless cake is frequently associated with lower foam ability and stability of whey proteins, and weaker crumb structure as well, resulting in cake collapse or smaller volume and coarse crumb. In the study, whey protein was used to totally replace egg white as foaming reagent. The combination of wheat flour and hydrocolloid could increase batter viscosity to retain bubbles during the early stage of baking, and improve the strength of crumb structure, leading to the high quality of eggless cakes.

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Study of emulsifying properties of soluble proteins obtained from defatted rice bran concentrate

Bonifacino

Palazolo

Panizzolo

et al. 2021

J Americ Oil Chem Soc

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Rice (Oryza sativa) is one of the most frequently produced cereals in the world. Rice bran (RB) is obtained as a by‐product in the rice milling process. A part of the RB is used for oil extraction, obtaining defatted rice bran as a second by‐product. The aim of this work was to analyze the emulsifying properties of soluble proteins fraction present in defatted rice bran concentrate (DRBC) in acidic and neutral conditions. Fine emulsions (prepared by high‐speed and ultrasound homogenization) stabilized with soluble proteins obtained from DRBC showed a mean particle size lower than coarse emulsions (prepared by only high‐speed homogenization) and a significantly lower degree of overall destabilization. Coarse emulsions showed sigmoidal destabilization profiles at pH 4.5 and 7.0, related to the existence of two populations with different particle sizes. In fine emulsions, both pH provided lower particle sizes and greater stability. After 24 h of quiescent storage, the coarse emulsions showed an increase of particle size that was not observed in fine emulsions. Both types of emulsions showed a Newtonian‐type behavior. Fine emulsions showed higher viscosity values and higher lightness than coarse emulsions, consistent with the reduction of particle size and increase in the number of particles. The soluble proteins obtained from a waste of the rice industry can be used to obtain stable fine oil‐in‐water emulsions in acidic and neutral conditions. This result is of interest since it could be used as a food ingredient, increasing the added value of this important by‐product.

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Effects of xanthan gum rheology on the foaming properties of whey protein concentrate

Cited by 41 publications

References 29 publications

Influence of konjac flour on foaming properties of milk protein concentrate and quality characteristics of gluten‐free cookie

Influence of konjac flour on foaming properties of milk protein concentrate and quality characteristics of gluten‐free cookie

Batter and Product Quality of Eggless Cakes Made of Different Types of Flours and Gums

Study of emulsifying properties of soluble proteins obtained from defatted rice bran concentrate

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