Sonication effect on foam properties of egg white

AbstractThe aim of this study was to determine the effect of ultrasound treatment on foaming properties of egg white. The samples were sonicated at 20/40 kHz and 180/300 W equipment power (3.7/6.9 W absorbed power) for 30, 45 and 60 minutes. Foam capacity had been increased by 25% due to sonication at 40 kHz and 6.9 W absorbed power for 60 minutes. This phenomenon may be caused by the homogenization effect of ultrasound and protein exposure of hydrophobic groups that improve the adsorption of protein onto the air/water interfacial molecules. It is found that frequency and duration of the treatment have no significant impact on the changes in foam capacity, only the absorbed power. On the other hand, foam stability had been decreased during the ultrasonic treatment. We can assume that sonication decreases the potential difference between the dispersed particles and the dispersion medium and this may be the cause of the collapse of the foam structure due to ultrasound treatment. In this case frequency, treatment time, and the absorbed power had a significant effect on the stability.

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Effect of Xanthan and Arabic Gums on Foaming Properties of Pumpkin (Cucurbita pepo) Seed Protein Isolate

Journal of Food Research ◽

10.5539/jfr.v3n1p87 ◽

2013 ◽

Vol 3 (1) ◽

pp. 87 ◽

Cited By ~ 1

Author(s):

Quirino Dawa ◽

Yufei Hua ◽

Moses Vernonxious Madalitso Chamba ◽

Kingsley George Masamba ◽

Caimeng Zhang

Keyword(s):

Sodium Chloride ◽

Salt Concentration ◽

Seed Protein ◽

Foam Stability ◽

Chloride Concentration ◽

Egg White ◽

Protein Isolate ◽

Foaming Properties ◽

Ph Optimum ◽

Pumpkin Seed

Understanding how foaming properties of proteins are affected by factors such as pH, salt concentration and temperature is essential in predicting their performance and utilisation. In this study, the effects of pH and salt concentration were studied on the foaming properties of pumpkin seed protein isolate (PSPI) and PSPI- xanthan (XG)/Arabic (GA) gum blends. The foaming properties of the PSPI-GA/XG blends were also compared with egg white. Foam stability (FS) was significantly affected by pH with PSPI: GA (25:4) and PSPI: XG (25:1) having a significantly higher stability at pH 2 with the lowest foam stability at pH 4. Sodium chloride (0.2-1.0 M) did not significantly affect foaming properties although PSPI: GA (25:4) had the highest FC (89.33 ± 3.24%) and FS (76.83 ± 1.53 min) at 0.2 M sodium chloride concentration. The foaming capacity (FC) of PSPI: GA (25:4) blend (128.00 ± 0.91%) was significantly higher (p < 0.05) than that of egg white (74.00 ± 1.33%) but its FS was significantly lower. It was further revealed that the FC of egg white (74.00 ± 1.33%) was comparable to the PSPI:XG (25:1) blend (74.00 ± 1.46%) but the FS for egg white (480.00 ± 2.67 min) was significantly higher (p < 0.05) than the FS (116.21 ± 0.86 min) of PSPI:XG (25:1). The foaming properties of PSPI and PSPI-xanthan (XG)/Arabic (GA) blends were significantly affected by pH. Optimum foaming properties, PSPI:XG (25:1) and PSPI:GA (25:4) were observed at pH 2 and heat treatment temperature of 80 ºC.

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Study on Foaming Properties of Sodium Dodecyl Sulfate for Textile Foam Dyeing and Finishing

Advanced Materials Research ◽

10.4028/www.scientific.net/amr.332-334.1515 ◽

2011 ◽

Vol 332-334 ◽

pp. 1515-1519 ◽

Cited By ~ 2

Author(s):

Ke Li ◽

Jian Fei Zhang ◽

Qiu Jin Li

Keyword(s):

Foam Stability ◽

Sodium Dodecyl ◽

Dynamic Surface Tension ◽

Foaming Properties ◽

Textile Processing ◽

Dynamic Surface ◽

Novel Approach ◽

Foam Properties ◽

Save Energy ◽

The Relationship

Foam dyeing and finishing is a novel approach for textile processing, which can save energy and reduce the quantity of waster water. Frother plays an important role in foam dyeing and finishing systems. In this paper, the foaming properties of SDS were investigated for the purpose of application of foaming systems in fabric dyeing and finishing. The influence of SDS on foam properties was studied by measuring foamability, foam stability, equilibrium and dynamic surface tension, surface viscosity bubble size and bubble uniformity. At the same time, the relationship between foam apparent performance and microcosmic mechanism was also analyzed. The research will benefits the future study on the application of foam technique to the field of textile.

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Comparative Study on Foaming Properties of Egg White with Yolk Fractions and Their Hydrolysates

Foods ◽

10.3390/foods10092238 ◽

2021 ◽

Vol 10 (9) ◽

pp. 2238

Author(s):

Xin Li ◽

Yue-Meng Wang ◽

Cheng-Feng Sun ◽

Jian-Hao Lv ◽

Yan-Jun Yang

Keyword(s):

Foam Stability ◽

Egg Yolk ◽

Egg White ◽

Foaming Properties ◽

Foaming Agent ◽

Yolk Granules ◽

Industrial Processing ◽

Egg White Protein ◽

Egg Yolk Plasma ◽

Yolk Plasma

As an excellent foaming agent, egg white protein (EWP) is always contaminated by egg yolk in the industrial processing, therefore, decreasing its foaming properties. The aim of this study was to simulate the industrial EWP (egg white protein with 0.5% w/w of egg yolk) and characterize their foaming and structural properties when hydrolyzed by two types of esterase (lipase and phospholipase A2). Results showed that egg yolk plasma might have been the main fraction, which led to the poor foaming properties of the contaminated egg white protein compared with egg yolk granules. After hydrolyzation, both foamability and foam stability of investigated systems thereof (egg white protein with egg yolk, egg white protein with egg yolk plasma, and egg white protein with egg yolk granules) increased significantly compared with unhydrolyzed ones. However, phospholipids A2 (PLP) seemed to be more effective on increasing their foaming properties as compared to those systems hydrolyzed by lipase (LP). The schematic diagrams of yolk fractions were proposed to explain the aggregation and dispersed behavior exposed in their changes of structures after hydrolysis, suggesting the aggregated effects of LP on yolk plasma and destructive effects of PLP on yolk granules, which may directly influence their foaming properties.

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β-Lactoglobulin Adsorption Layers at the Water/Air Surface: 4. Impact on the Stability of Foam Films and Foams

Minerals ◽

10.3390/min10070636 ◽

2020 ◽

Vol 10 (7) ◽

pp. 636

Author(s):

Georgi G. Gochev ◽

Vamseekrishna Ulaganathan ◽

Inga Retzlaff ◽

Cécile Gehin-Delval ◽

Deniz Z. Gunes ◽

...

Keyword(s):

Foam Stability ◽

Building Blocks ◽

Disjoining Pressure ◽

Foaming Properties ◽

Film Rupture ◽

Foam Films ◽

The Stability ◽

The Impact ◽

Adsorption Layers ◽

Β Lactoglobulin

The complexity and high sensitivity of proteins to environmental factors give rise to a multitude of variables, which affect the stabilization mechanisms in protein foams. Interfacial and foaming properties of proteins have been widely studied, but the reported unique effect of pH, which can be of great interest to applications, has been investigated to a lesser extent. In this paper, we focus on the impact of pH on the stability of black foam films and corresponding foams obtained from solutions of a model globular protein—the whey β-lactoglobulin (BLG). Foam stability was analyzed utilizing three characteristic parameters (deviation time, transition time and half-lifetime) for monitoring the foam decay, while foam film stability was measured in terms of the critical disjoining pressure of film rupture. We attempt to explain correlations between the macroscopic properties of a foam system and those of its major building blocks (foam films and interfaces), and thus, to identify structure-property relationships in foam. Good correlations were found between the stabilities of black foam films and foams, while relations to the properties of adsorption layers appeared to be intricate. That is because pH-dependent interfacial properties of proteins usually exhibit an extremum around the isoelectric point (pI), but the stability of BLG foam films increases with increasing pH (3–7), which is well reflected in the foam stability. We discuss the possible reasons behind these intriguingly different behaviors on the basis of pH-induced changes in the molecular properties of BLG, which seem to be determining the mechanism of film rupture at the critical disjoining pressure.

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Study on Foam Properties of Alkylbenzene Sulfonate Gemini Surfactants

Advanced Materials Research ◽

10.4028/www.scientific.net/amr.418-420.528 ◽

2011 ◽

Vol 418-420 ◽

pp. 528-531 ◽

Cited By ~ 2

Author(s):

Xi Gang Du ◽

Chun Wei Wang ◽

Rui Qi Niu ◽

Jun Zhang ◽

Zhen Yu Yang

Keyword(s):

Gemini Surfactants ◽

Foam Stability ◽

Hydrophobic Group ◽

Alkylbenzene Sulfonate ◽

Foam Properties ◽

The Stability ◽

Alkyl Length ◽

Better Than

Foamability and foam stability of alkylbenzene sulfonate Gemini surfactants solution were studied with Ross-Miles method. The variations of foamability and foam stability with concentration, Hydrophobic group and temperature were studied, respectively. It was found that foamability begins to increase with increment of concentration, when concentration increases to a degree, foamability no longer increases. And foamability decreases with increment of alkyl length in the whole concentrations. The stability of surfactants begin to increase with increment of concentration. When concentration is increased to 0.5 g/L, the stability begin to decrease. And the stability of Ic is much better than that of Ia. Furthermore, the foamability of Ia and Ic increases with temperature, however the foam stability of them decreases with temperature.

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FOAMING PROPERTIES OF MODEL SYSTEMS BASED ON WHEY

THE INTERNATIONAL SCIENTIFIC AND PRACTICAL JOURNAL COMMODITIES AND MARKETS ◽

10.31617/tr.knute.2021(40)11 ◽

2021 ◽

Vol 40 (4) ◽

pp. 113-121

Author(s):

GNITSEVYCH Viktoriia ◽

VASYLIEVA Olena

Keyword(s):

Protein Content ◽

Guar Gum ◽

Foam Stability ◽

Sugar Content ◽

Model Systems ◽

Foaming Properties ◽

Technological Parameters ◽

Foaming Ability ◽

Maximum Value ◽

The Stability

Background. One of the opportunities to expand the range and increase the share of desserts with a foamstructure is the use of multifunctional semi-finished products, the basis for which can be used protein-carbohydrate raw milk, in particular based on whey. Technologies for more than 100 names of products and semi-finished products using whey, the most of which have a liquid or condensed structure, have been developed.Studies on the possibility of developing dry semi-finished products are isolated. The aim of the articleis to study the functional and technological properties, in particular the foaming ability and stability of the semi-finished foam for whipped dessert products, depending on the ratio of its main prescription components. Materials and methods. For the study the whey dairy dry whey (WDDW) according to DSTU 33958–2016, dry cranberry extract (CE) TM Health Linkwere used. The foaming properties of the samples, namely the foaming ability (FA) and the stability of the foam (SF) were determined by the Lurie method. Results. The obtained solutions of reduced WDDW with different protein content showed certain foaming properties. The maximum manifestation was determined by the protein content of 5.8–6.5 % and temperature 5 ºC. The maximum value of foaming ability (FA) and foam stability (FS) model systems acquire the content of CE 13–18 %, which corresponds to pH 4.9–4.4. It is proved that with increasing sugar content in the range of 5–15 % FA increases by 20–25 %, the stability of the foam is almost unchanged.So, it is envisaged to use guar gum in the amount of 1 % by weight of the main components as a stabilizer. The maximum value of the FA system acquires at the beating speed (180–240) · 60s¹. Conclusion. The maximum foaming properties are shown by the semi-finished product for whipped dairy desserts, which contains: reduced WDDW with a protein content of 5.8–6.5 %, the cranberry extract 13–18 %, sugar 5–15 %. Technological parameters, according to which the maximum manifestation of foaming properties is observed, are the temperature of 5ºСand the beating speed (180–240) · 60 s¹.

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

International Journal of Chemical Engineering ◽

10.1155/2019/2502908 ◽

2019 ◽

Vol 2019 ◽

pp. 1-8 ◽

Cited By ~ 5

Author(s):

Saeed Mirarab Razi ◽

Ali Motamedzadegan ◽

Seyed-Ahmad Shahidi ◽

Ali Rashidinejad

Keyword(s):

Ionic Strength ◽

Yield Stress ◽

Foam Stability ◽

Egg White ◽

Rheological Parameters ◽

Foaming Properties ◽

Foam Density ◽

Basil Seed Gum ◽

Nacl Concentration ◽

Seed Gum

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.

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Experimental Study of Foaming Agent Screening and Performance Evaluation of Nitrogen Foam Flooding in Daqing Oilfield

Advanced Materials Research ◽

10.4028/www.scientific.net/amr.550-553.2873 ◽

2012 ◽

Vol 550-553 ◽

pp. 2873-2877 ◽

Cited By ~ 1

Author(s):

Jin Sheng Zhao ◽

Rong Huan Chen ◽

Zi Qiang Xu

Keyword(s):

Foam Stability ◽

Foaming Properties ◽

Liquid Viscosity ◽

Foaming Agent ◽

Nitrogen Foam ◽

Optimal Value ◽

And Performance ◽

The Stability ◽

Foam Flooding ◽

The Impact

Through the laboratory experiment, the foaming properties of six kinds of foaming agent was evaluated comprehensively. Through the primary selection, foaming agent concentration selection and salt tolerance evaluation, HY-2 foaming agent was selected in follow-up experiments. The Liquid viscosity effect for foaming performance showed that there exists an optimal value of the liquid viscosity, corresponding to the concentration of foam stabilizing agent should not be less than 700mg/l. The impact of temperature on the performance of foaming agent was mainly on the foam stability, the higher the temperature, the stability of the bubble the worse. Due to the presence of crude oil, foaming volume and stability of the foam appeared a downward trend, the character of which is very advantageous to adjust fluidity difference between the layers of high permeable formation and low permeable formation.

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A study of the factors affecting the foaming properties of egg white – a review

Czech Journal of Food Sciences ◽

10.17221/3305-cjfs ◽

2011 ◽

Vol 24 (No. 3) ◽

pp. 110-118 ◽

Cited By ~ 86

Author(s):

K. Lomakina ◽

K. Míková

Keyword(s):

Egg White ◽

Foaming Properties ◽

Factors Affecting ◽

Foaming Ability ◽

New Methods ◽

The Stability ◽

White Foam

Many foods are prepared using egg white, most of them being based on the foaming properties of egg white which are due to albumen proteins ability to encapsulate and retain air. Therefore, many scientists aim to find new methods to improve the volume and the stability of egg white foam. This paper is a review of various factors affecting the foaming ability of egg white.  

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Functional fungal extracts from the Quorn fermentation co-product as novel partial egg white replacers

European Food Research and Technology ◽

10.1007/s00217-019-03390-1 ◽

2019 ◽

Vol 246 (1) ◽

pp. 69-80

Author(s):

J. Lonchamp ◽

M. Akintoye ◽

P. S. Clegg ◽

S. R. Euston

Keyword(s):

Foam Stability ◽

Active Material ◽

Egg White ◽

Gelling Agent ◽

Animal Origin ◽

Complex Nature ◽

Foaming Properties ◽

Dense Networks ◽

Surface Active ◽

Surface Active Material

Abstract The production of mycoprotein biomass by Marlow Foods for use in their meat alternative brand Quorn is a potential source of sustainable alternatives to functional ingredients of animal origin for the food industry. The conversion of this viscoelastic biomass into the Quorn meat-like texture relies on functional synergy with egg white (EW), effectively forming a fibre gel composite. In a previous study, we reported that an extract (retentate 100 or R100) obtained from the Quorn fermentation co-product (centrate) via ultrafiltration displayed good foaming, emulsifying, and rheological properties. This current study investigated if a possible similar synergy between EW and R100 could be exploited to partially replace EW as foaming and/or gelling ingredient. The large hyphal structures characteristic of R100 solutions were observed in EW–R100 mixtures, while EW–R100 gels showed dense networks of entangled hyphal aggregates and filaments. R100 foams prepared by frothing proved less stable than EW ones; however, a 75/25 w/w EW–R100 mixture displayed a similar foam stability to EW. Simlarly, R100 hydrogels proved less viscoelastic than EW ones; however, the viscoelasticity of gels prepared with 50/50 w/w and 75/25 w/w EW–R100 proved similar to those of EW gels, while 75/25 w/w EW–R100 gels displayed similar hardness to EW ones. Both results highlighted a functional synergy between the R100 material and EW proteins. In parallel tensiometry measurements highlighted the presence of surface-active material in EW–R100 mixtures contributing to their high foaming properties. These results highlighted the potential of functional extracts from the Quorn fermentation process for partial EW replacement as foaming and gelling agent, and the complex nature of the functional profile of EW–R100 mixtures, with contributions reported for both hyphal structures and surface-active material. Graphic abstract

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