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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Effect of pH and interaction between egg white protein and hydroxypropymethylcellulose in bulk aqueous medium on foaming properties

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Author(s):
Sadahira, Mitie S. [1] ; Rezende Lopes, Fernanda C. [2] ; Rodrigues, Maria I. [3] ; Yamada, Aureo T. [4] ; Cunha, Rosiane L. [2] ; Netto, Flavia M.
Total Authors: 6
Affiliation:
[1] Inst Tecnol Alimentos ITAL, BR-13070178 Campinas, SP - Brazil
[2] Univ Estadual Campinas, Fac Engn Alimentos, BR-13083970 Campinas, SP - Brazil
[3] Protimiza Consultoria & Treinamento Planejamento, Campinas, SP - Brazil
[4] Univ Estadual Campinas Unicamp, Inst Biol, BR-13083862 Campinas, SP - Brazil
Total Affiliations: 4
Document type: Journal article
Source: Carbohydrate Polymers; v. 125, p. 26-34, JUL 10 2015.
Web of Science Citations: 6
Abstract

Egg white protein (EW) is used as surface-active ingredient in aerated food and hydroxypropylmethylcellulose (HPMC) is a polysaccharide that behaves as a surfactant. This study aimed at investigating the effects of process parameters biopolymer concentration (2.0-5.0%, w/w), EW:HPMC ratio (2:1-18:1), pH (3.0-6.0), and the influence of biopolymers' behavior in aqueous solution at different pH on the foaming properties (overrun, drainage, and bubble growth rate). Process parameters had effect on foaming properties. The pH was the major factor influencing the type of EW/HPMC interaction and affected the foaming properties of biopolymer mixture. At pH 3.0, EW and HPMC showed thermodynamic compatibility leading to better foaming properties, higher foaming capacity, and stability than without HPMC addition whereas at pH 4.5 and 6.0,EW and HPMC are incompatible that causes lower stability concerning the disproportionation comparing to foam without HPMC. At pH between 3.0 and 4.5, HPMC improves foaming properties of aerated products. (C) 2015 Elsevier Ltd. All rights reserved. (AU)