Physical and Rheological Properties of Egg Albumin Foams Are Affected by Ionic Strength and Basil Seed Gum Supplementation

Abstract

In this study, the effect of ionic strength and basil seed gum (BSG) on the foaming properties of egg white albumin (EWA) was studied. The foam was prepared with 1% EWA (w/v) in the presence of different concentrations of sodium chloride (NaCl; 0, 0.5, and 1% w/v) and BSG (0, 0.1, and 0.3% w/v). The results showed that foam density and foam stability of EWA significantly (p<0.05) increased with an increase in BSG concentration (from 0 to 0.3% w/v). On the contrary, an increase in NaCl concentration (from 0 to 1% w/v) increased foam overrun but decreased foam density. Amplitude rheological parameters indicated an improvement in foam structure with increasing NaCl concentration. In addition, an elastic structure was obtained in the case of the foams with the higher concentrations of NaCl. Elastic modulus (G′) was higher than loss modulus (G″) in the frequency range, and there was low frequency dependency in all of the samples. In constant frequency of 1 Hz, tangent (δ) was the lowest in the sample containing 1% NaCl (w/v), but without BSG. There was a decrease in yield stress values with increasing BSG concentration; however, the increase in NaCl concentration led to an increase in yield stress. The highest yield stress (37 Pa) belonged to the sample containing 1% NaCl, but without BSG. Overall, it was found that both NaCl and BSG could substantially improve the rheological and foaming properties (in particular, foam stability) of egg white albumin.

Chemical, textural, rheological, and sensorial properties of wheyless feta cheese as influenced by replacement of milk protein concentrate with pea protein isolate

“…This test shows the effect of different rates of strain/stress on the viscoelastic behaviors of the cheeses. Elastic modulus ( G ′) and viscous modulus ( G ″) are measured dynamically, and they are, respectively, elastic and viscous behavior (Razi, Motamedzadegan, Shahidi, & Rashidinejad, ; Tunick, ). In this study G ′ > G ″, the elastic component dominates to the viscoelasticity for all treatments at any period of storage, this indicated that all cheese samples had a solid‐like behavior and own dense structure.…”

The assessment of various properties of a novel celery pulp powder manufactured using foam mat drying

“…To measure the powder density, 2 g of it was poured into a 50-mL graduated cylinder and the volume of this powder was recorded (Razi et al, 2019). Foam density was calculated by dividing the weight by the volume of the foam according to the following formula;…”

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

“…As the concentration of basil seed gum increased, the density and foam stability of the OVA foam increased, while the expansion rate of the foam decreased. The increased foam stability was attributed to the interaction of protein and polysaccharides that can improve the stability of the interface layer, which can produce more stable foam to prevent coalescence of bubbles (Razi et al., 2019). These results indicated that hydrocolloids improved foaming performance mainly by increasing viscosity, stabilizing the air–water interface, and promoting interaction with proteins.…”

“…Polysaccharides improved the foaming property of proteins not only via their inherent properties, but also closely related to external factors, including pH, temperature, and ionic strength (Razi et al., 2019). At pH 3, the stability of EWP foam was poor, and polysaccharides greatly improved the stability of foam (Miquelim et al., 2010; van den Berg et al., 2015), because the lower protein repulsive force enhanced the interaction between air and water at the interface, forming a more stable and firm protein membrane (Kuropatwa et al., 2009).…”