Interfacial Rheology and Foaming Properties of Soy Protein and Hydrolysates under Acid Condition

2021 ◽  
Author(s):  
Zhaojun Wang ◽  
Lu Zhang ◽  
Xiaomin Zhang ◽  
Maomao Zeng ◽  
Zhiyong He ◽  
...  
Keyword(s):  
Soy Protein ◽  
Foaming Properties ◽  
Interfacial Rheology ◽  
Acid Condition

Modification of foaming properties of soy protein isolate by high ultrasound intensity: Particle size effect

2015 ◽  
Vol 26 ◽  
pp. 48-55 ◽  
Author(s):  
Rocío Morales ◽  
Karina D. Martínez ◽  
Víctor M. Pizones Ruiz-Henestrosa ◽  
Ana M.R. Pilosof
Keyword(s):  
Particle Size ◽  
Size Effect ◽  
Soy Protein ◽  
Soy Protein Isolate ◽  
Particle Size Effect ◽  
Protein Isolate ◽  
Foaming Properties ◽  
Ultrasound Intensity

Improving the Foaming Properties of Soy Protein Isolate Through Partial Enzymatic Hydrolysis

2013 ◽  
Vol 31 (13-14) ◽  
pp. 1545-1552 ◽  
Author(s):  
Maomao Zeng ◽  
Benu Adhikari ◽  
Zhiyong He ◽  
Fang Qin ◽  
Xiaolin Huang ◽  
...  
Keyword(s):  
Enzymatic Hydrolysis ◽  
Soy Protein ◽  
Soy Protein Isolate ◽  
Protein Isolate ◽  
Foaming Properties

scholarly journals Role of Polysaccharides in Complex Mixtures with Soy Protein Hydrolysate on Foaming Properties Studied by Response Surface Methodology

2014 ◽  
Vol 2014 ◽  
pp. 1-7
Author(s):  
Karina D. Martínez ◽  
Ana M. R. Pilosof
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
Soy Protein ◽  
Protein Hydrolysate ◽  
Hydroxypropyl Methylcellulose ◽  
Complex Mixture ◽  
Continuous Phase ◽  
Foaming Properties ◽  
Mixed Product

The complex mixture studied, a hydrolyzed soy protein (HSP), κ-carrageenan (κC), and an hydroxypropyl methylcellulose (HPMC), could be used as a foaming agent under refrigeration or heating conditions because of the presence of one polysaccharide (HPMC) that gels on heating and another (κC) that gels on cooling. The objective of this work was to study the role of these polysaccharides on foaming properties by whipping methods at heating conditions. For this purpose, response surface methodology was used to optimize the mixed product in foamed food systems. The obtained results showed that the combination of E4M, κC, and HSP is an adequate strategy to generate good foam capacity and stability at heating conditions. The huge stability increase of foams at heating conditions was ascribed to combined effect of polysaccharides: gelling property of E4M and the viscozieng character imparted by κC to continuous phase of foaming.

scholarly journals Effect of cosolvents (polyols) on structural and foaming properties of soy protein isolate  

2017 ◽  
Vol 35 (No. 1) ◽  
pp. 57-66 ◽  
Author(s):  
Pan Mingzhe ◽  
Meng Xianjun ◽  
Jiang Lianzhou ◽  
Yu Dianyu ◽  
Liu Tianyi
Keyword(s):  
Soy Protein ◽  
Structural Changes ◽  
Foam Stability ◽  
Soy Protein Isolate ◽  
Tryptophan Fluorescence ◽  
Surface Hydrophobicity ◽  
Cd Spectroscopy ◽  
Protein Isolate ◽  
Foaming Properties ◽  
Intrinsic Tryptophan Fluorescence

Effect of polyols (mannitol, sorbitol, and xylitol) at three concentrations (5, 10, and 15% w/w) on the structure of soy protein isolates (SPI) was investigated. Changes in foaming properties of SPI were then examined with the addition of polyols at different concentrations. The interactions between SPI and polyols resulted in a substantial decrease in protein surface hydrophobicity and intrinsic tryptophan fluorescence intensity, along with the covering of tyrosine. Furthermore, circular dichroism (CD) spectroscopy of SPI suggested that a more ordered and compact conformation was induced by polyols. Consequently, these structural changes led to lower foamability of SPI. An increase in the viscosity of SPI suspension seemed to be advantageous for improving the foam stability of SPI.

Soy Protein Isolate (SPI): An Overview on Foaming Properties and Air‐Liquid Interface

2021 ◽  
Author(s):  
Jiaxin Li ◽  
Xiaoqing Yang ◽  
Mohammed Sharif Swallah ◽  
Hongling Fu ◽  
Lei Ji ◽  
...  
Keyword(s):  
Soy Protein ◽  
Soy Protein Isolate ◽  
Protein Isolate ◽  
Liquid Interface ◽  
Foaming Properties ◽  
Air Liquid Interface

scholarly journals New View to Obtain Dryer Food Foams with Different Polysaccharides and Soy Protein by High Ultrasound

2014 ◽  
Vol 2014 ◽  
pp. 1-6 ◽  
Author(s):  
Karina D. Martínez ◽  
Cecilio Carrera Sanchez
Keyword(s):  
Soy Protein ◽  
Bubble Size ◽  
Ccd Camera ◽  
Foaming Properties ◽  
Foam Formation ◽  
Size Change ◽  
Foam Expansion ◽  
Ultrasound Application ◽  
Show Difference ◽  
Gas Volume

The objective of this work was to determine the effects of high intensity ultrasound application on the foaming properties of soy protein-polysaccharides mixed solutions. To this end, foaming parameters during foam formation were analyzed. The samples were sonicated for 20 min using ultrasonic processor Vibra Cell Sonics, and model VCX 750 at a frequency of 20 kHz and an amplitude of 20%. The foams were produced by a Foamscan instrument. The evolution of the bubble size change in the foam was also determined by a second CCD camera. For all foamed systems, at two pHs 3 and 7, Foam expansion and Relative Foam Conductivity showed a great increase after ultrasonic treatment. Other parameters studied did not show difference. On the other hand, Final Time of Foaming and the Total Gas Volume incorporation for foams formation were correlated with the Relative Foam Conductivity decrease and the Foam Expansion increase when HIUS were applied in every system. Comparative bubble size and shape during the foam formation according to the treatments and pH used confirmed the parameters results.

Molecular assembly, interfacial rheology and foaming properties of oligofructose fatty acid esters

2014 ◽  
Vol 5 (1) ◽  
pp. 111-122 ◽  
Author(s):  
Silvia E. H. J. van Kempen ◽  
Henk A. Schols ◽  
Erik van der Linden ◽  
Leonard M. C. Sagis
Keyword(s):  
Fatty Acid ◽  
Molecular Assembly ◽  
Fatty Acid Esters ◽  
Foaming Properties ◽  
Interfacial Rheology ◽  
Acid Esters

Optimization of Foaming Properties and Foam Mat Drying of Muskmelon Using Soy Protein

2015 ◽  
Vol 39 (6) ◽  
pp. 692-701 ◽  
Author(s):  
Sangamithra Asokapandian ◽  
Sivakumar Venkatachalam ◽  
Gabriela John Swamy ◽  
Kannan Kuppusamy
Keyword(s):  
Soy Protein ◽  
Foaming Properties

Effect of limited hydrolysis on the interfacial rheology and foaming properties of β-lactoglobulin A

2001 ◽  
Vol 21 (1-3) ◽  
pp. 173-178 ◽  
Author(s):  
Richard Ipsen ◽  
Jeanette Otte ◽  
Ranjan Sharma ◽  
Anni Nielsen ◽  
Lene Gram Hansen ◽  
...  
Keyword(s):  
Foaming Properties ◽  
Interfacial Rheology ◽  
Β Lactoglobulin
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