Investigating the effect of temperature on the formation and stabilization of ovalbumin foams

Delahaije, Roy J.B.M.; Lech, Frederik J.; Wierenga, Peter A.

doi:10.1016/j.foodhyd.2019.01.030

Cited by 33 publications

(23 citation statements)

References 38 publications

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“…While foam volumes were enhanced, the stability of foams was reduced. CPIs with high foaming capacity were weak in their foam stability and it is in line with Delahaije et al (2019). CPIs with the lowest foaming capacity (Arerti roasted at 180 C and Natoli germinated for 72 h) were the highest in their foam stability.…”

Section: Foam Stability (Fs)supporting

confidence: 60%

“…Xu et al (2017) also reported that emulsion stability is significantly decreased by roasting. This behavior could be due to the decrease in the forces responsible for the formation of a strong viscoelastic film at the interface which results in lower stability of the formed emulsion (Delahaije et al, 2019). CPIs from germinated samples had better ES than those from roasted ones, despite Natoli CPIs germinated for 48 and 72 h which had no significant difference with the roasted CPIs.…”

Section: Emulsion Stability (Es)mentioning

confidence: 99%

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Effect of germination, roasting, and variety on physicochemical, techno-functional, and antioxidant properties of chickpea (Cicer arietinum L.) protein isolate powder

Mesfin

Belay

Amare

2021

Heliyon

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Chickpeas are a very important part of the human diet due to their nutritional and bioactive composition. Ethiopia is one of the top chickpea producers and consumers of chickpea-based products daily. However, limited studies were conducted on the effect of common processing methods, roasting and germination, on techno-functional and nutritional properties of chickpea protein isolates. Two varieties of chickpea, Arerti (Kabuli type) and Natoli (Desi type), were selected and treated with different roasting temperature (150 and 180 C) and germination time (24, 48, and 72 h). The protein was isolated with alkaline-solubilization followed by isoelectric precipitation. Freezedried isolates were investigated for proximate composition, techno-functional properties, antioxidant properties, and antinutritional content. Chickpea protein isolates (CPIs) mean protein content was between 79.72 and 87.43%, comparatively lower for those from roasted and higher for those from germinated chickpea. Mean values of CPIs' water holding capacity (WHC), oil holding capacity (OHC), protein solubility (PS), foaming capacity (FC), and Emulsifying capacity (EC) for both varieties were in a range of 1.07-2.47 g/g, 1.40-2.21 g/g, 43.88-69.99%, 14.00-94.00%, and 56.44-84.16%, respectively. Roasting at 150 C improved most of the techno-functional properties (WHC, OHC, PS, and FC) while roasting at 180 C negatively affected almost all the technofunctional properties. Both heat treatments significantly increased the antioxidant properties of the isolates. Germination for 72 h was the best treatment in improving all antioxidant properties. CPIs from treated chickpea had lower antinutritional content than those from native chickpea except for phytate on Natoli variety where no statistical difference (p > 0.05) was observed. The finding showed that based on the intended use the different techno-functional properties of the isolates can be altered by applying those treatments. Proximate, technofunctional, antioxidant, and antinutritional characters indicated that CPIs can be a good ingredient for the food industry to formulate functional foods.

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Section: Foam Stability (Fs)supporting

confidence: 60%

Section: Emulsion Stability (Es)mentioning

confidence: 99%

Effect of germination, roasting, and variety on physicochemical, techno-functional, and antioxidant properties of chickpea (Cicer arietinum L.) protein isolate powder

Mesfin

Belay

Amare

2021

Heliyon

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“…The experiments were carried out at volumetric airflow rate 200 mL/min and pore diameter of gas distributor of 400 ± 20 µm. The studied temperatures were 25,30,35,40,45,50, and 55 • C. Elevating temperature could enhance foam drainage by reducing the solution viscosity [18]. Thus, Figure 6 shows that E increased from 1.8 ± 0.2 to 8.1 ± 0.7 while R decreased from 89.5 ± 4.5% to 23.1 ± 1.2% with temperature increasing from 25 • C to 55 • C. The similar trends were also observed by Wu et al [13] in foam fractionation of trans-resveratrol.…”

Section: Optimization Of the Second-stage Foam Fractionationmentioning

confidence: 99%

“…Thus, Figure 6 shows that E increased from 1.8 ± 0.2 to 8.1 ± 0.7 while R decreased from 89.5 ± 4.5% to 23.1 ± 1.2% with temperature increasing from 25 • C to 55 • C. The similar trends were also observed by Wu et al [13] in foam fractionation of trans-resveratrol. In the temperature range of 45 • C to 55 • C, the increased temperature could intensify molecular movement so that the Semen Cassiae proteins were not readily adsorbed at the gas-liquid interface [35]. In addition, the interactions between proteins and anthraquinones might become weak.…”

Section: Optimization Of the Second-stage Foam Fractionationmentioning

confidence: 99%

Separation of Protein-Binding Anthraquinones from Semen Cassiae Using Two-Stage Foam Fractionation

Ding

Wang²,

Yue

et al. 2019

Processes

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Anthraquinones are compounds of high medicinal value in many plants. Based on their good protein binding affinity, foam fractionation was attempted to separate them using proteins in the aqueous extract of Semen Cassiae as collectors. Firstly, the interaction between anthraquinones and Semen Cassiae proteins has been analyzed by the Stem–Volmer equation with physcion as a standard. The results show that physcion had good interaction with the proteins via hydrophobic forces. More importantly, the proteins effectively assisted the foam fractionation of several anthraquinones including aurantio-obtusifolin, aloe-emodin, rhein, emodin, chrysophanol, and physcion. On this basis, a two-stage foam fractionation technology was developed for process intensification using a foam fractionation with vertical sieve trays (VSTs). VSTs, initial feed concentration of total anthraquinones, temperature, volumetric air flow rate and pore diameter of gas distributor had significant effects on enrichment ratio and recovery yield of anthraquinones. Under suitable conditions, the enrichment ratio of total anthraquinones reached 47.0 ± 4.5 with a concentration of 939 ± 94 mg/L in the foamate while their total recovery percentage reached more than 47.7%. In addition, foam fractionation also increased the purity and hydroxyl radical scavenging activity of total anthraquinones. The results had significant implications for the separation of anthraquinones from Semen Cassiae.

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“…EWP had a good foaming ability and heat treatment can improve its foam stability, but it was not conducive to foaming ability (Ibanoglu & Erçelebi, 2007). For single OVA, the foam stability decreased with increased temperature, but there was a little effect on the foaming ability (Delahaije et al., 2019). These results indicated that functional properties of EWP were closely related to its inherent properties and environmental factors.…”

Section: Introductionmentioning

confidence: 99%

Effect of polysaccharides on the functional properties of egg white protein: A review

Wen

Xiao

Zhao

et al. 2021

Journal of Food Science

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Egg white protein (EWP) was one of the high‐quality protein sources and widely used in the food industries because of excellent emulsifying, gelling, and foaming properties. Polysaccharides as a natural biological macromolecule have been used to improve the functional properties of EWP. The electrostatic interaction was the main driving force between EWP and polysaccharides. However, protein‐polysaccharides complexes were susceptible to environmental factors including pH, ionic strength, polymer ratio, and temperature. In this paper, the functional properties of EWP were summarized. More importantly, the effects of polysaccharides on the functional properties of EWP were highlighted and reviewed referring to emulsifying, foaming, and gelling properties. The impact of environmental factors on the protein‐polysaccharides interaction were also discussed. This paper leaded to enrich research systems of protein‐polysaccharides interaction and provided information for the development of new egg white‐derived foods.

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Investigating the effect of temperature on the formation and stabilization of ovalbumin foams

Cited by 33 publications

References 38 publications

Effect of germination, roasting, and variety on physicochemical, techno-functional, and antioxidant properties of chickpea (Cicer arietinum L.) protein isolate powder

Effect of germination, roasting, and variety on physicochemical, techno-functional, and antioxidant properties of chickpea (Cicer arietinum L.) protein isolate powder

Separation of Protein-Binding Anthraquinones from Semen Cassiae Using Two-Stage Foam Fractionation

Effect of polysaccharides on the functional properties of egg white protein: A review

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