scholarly journals FOAMING PROPERTIES OF MODEL SYSTEMS BASED ON WHEY

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.

scholarly journals Processing and Prebiotics Characteristics of β-Glucan Extract from Highland Barley

2018 ◽  
Vol 8 (9) ◽  
pp. 1481 ◽  
Author(s):  
Yao Ren ◽  
Haoyu Xie ◽  
Li Liu ◽  
Dongying Jia ◽  
Kai Yao ◽  
...  
Keyword(s):  
Extraction Method ◽  
Foam Stability ◽  
Heat Stability ◽  
Lactobacillus Bulgaricus ◽  
Alkaline Condition ◽  
Bifidobacterium Adolescentis ◽  
Foaming Ability ◽  
The Stability ◽  
Hydrolysis Of ◽  
Highland Barley

β-glucan extract (GE) was obtained from highland barley bran using alkaline–acid–alcohol extraction method. The stability, solubility, foaming ability, and prebiotics characteristics of GE were assessed consecutively. GE demonstrated excellent heat stability (hardly degraded at 220 °C) and pH stability, especially at neutral or alkaline condition, and its solubility was significantly influenced by temperature instead of pH or NaCl, achieving 0.91 g/100 g at 100 °C. Good foaming ability and foam stability of GE were observed during low temperatures (≤40 °C), neutral or alkaline condition. GE indicated a strong anti-digestibility capacity of resisting the hydrolysis of α-amylase and simulated human gastric acid. Interestingly, GE could effectively promote the growth of Lactobacillus bulgaricus and Bifidobacterium adolescentis, which was close to fructooligosaccharide. The results of this study could offer valuable information for the application of β-glucan from highland barley as prebiotics in promoting human intestinal health metabolism.

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

Minerals ◽  
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.

scholarly journals Sonication effect on foam properties of egg white

2021 ◽  
Author(s):  
Dávid Nagy ◽  
Viktória Zsom-Muha ◽  
Csaba Németh ◽  
József Felföldi
Keyword(s):  
Dispersion Medium ◽  
Treatment Time ◽  
Foam Stability ◽  
Egg White ◽  
Ultrasound Treatment ◽  
Foaming Properties ◽  
Dispersed Particles ◽  
Foam Properties ◽  
Absorbed Power ◽  
The Stability

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.

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

2012 ◽  
Vol 550-553 ◽  
pp. 2873-2877 ◽  
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.

scholarly journals FÉCULA DE BATATA COMO ADJUNTO DE MALTE NA FABRICAÇÃO DE CERVEJA

2005 ◽  
Vol 23 (1) ◽  
Author(s):  
DOMÊNICA ANDRADE DE MATOS ◽  
IRATAN JORGE DOS SANTOS ◽  
JANE SELIA REIS COIMBRA ◽  
PAULO HENRIQUE ALVES DA SILVA
Keyword(s):  
Shelf Life ◽  
Protein Content ◽  
Foam Stability ◽  
Potato Starch ◽  
Sugar Content ◽  
Soluble Sugar ◽  
Physical Stability ◽  
Maize Starch ◽  
Chemical Constitution ◽  
Beer Production

O objetivo deste trabalho foi comparar o rendimento da mosturação, usando amido de milho e fécula de batata como adjuntos de malte para a produção de cerveja com melhor qualidade final. Esse parâmetro foi avaliado, principalmente, em relação ao rendimento de produção de açúcar no mosto primário, no mosto misto e no filtrado. No processamento da cerveja, a brassagem foi realizada pelo processo de duas massas. A hidrólise do amido de milho disponibilizou maior quantidade de açúcar solúvel para o meio comparado com a fécula de batata. Isto pode ser devido à constituição química diferenciada das duas fontes de amido em termos de amilose e amilopectina. Deve-se considerar ainda que a batata apresenta baixo teor de proteínas e óleo, o que diminui o risco de turvação, melhora a estabilidade da espuma da cerveja e reduz gastos com o uso de estabilizantes. A estabilidade física da cerveja proporciona maior tolerância ao resfriamento e maior vida de prateleira. POTATO STARCH AS MALT ADJUNCT IN BEER PRODUCTION Abstract The objective of this work was to compare the beer wort yield using maize and potato starch as malt adjunct for the production of a beer with better final quality. That parameter was evaluated, mainly, in relation to production yield of sugar in the primary wort, in the mixed wort and in the filtrate. In the beer processing the mashing was done by double mash process. The maize starch hydrolysis resulted in a greater soluble sugar content yield when compared to the potato starch. This can be due to the differentiated chemical constitution of the two sources of starch in amylose terms and amylopectin. Although it should be considered that the potato contains a smaller oil and protein content, lessening the beer clouding risk, improves foam stability and reduces expenses with stabilizers. The physical stability of the beer would provide larger tolerance to cooling and larger shelf life.

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

2011 ◽  
Vol 24 (No. 3) ◽  
pp. 110-118 ◽  
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.  

scholarly journals Effects of Foamers and Stabilizers on Foaming Ability and Stability of Oxidized Starch/Polyacrylic Acid Size Liquor in Foam Sizing

2017 ◽  
Vol 12 (4) ◽  
pp. 155892501701200
Author(s):  
Bo Zhu ◽  
Xinwei Cao ◽  
Jianli Liu ◽  
Weidong Gao
Keyword(s):  
Polyacrylic Acid ◽  
Guar Gum ◽  
Foam Stability ◽  
Life Time ◽  
Individual Agent ◽  
Foaming Ability ◽  
Oxidized Starch ◽  
Yarn Properties ◽  
Stabilizer Concentration ◽  
Foam Properties

Foam sizing has been studied as a low-add-on technology. Foam properties of size liquor, including foaming ability and foam stability, can directly affect the quality of sized yarns. Different foamers and stabilizers were added to oxidized starch/polyacrylic acid size liquor to prepare foaming size liquor. This paper reports the foam properties of the foaming size liquor the optimized mixed proportions of foamers and stabilizers. Foaming ratio and foam half-life time were measured to characterize the foaming ability and foam stability. The experimental results revealed that foam properties of the composite foamer and stabilizer were greater than those of each individual agent. The foam properties achieved optimum levels when the ratio of lauryl sodium sulfate to dodecyl dimethyl betaine was 80:20 and the foamer concentration was 6g/L. It was also found that the composite stabilizers of dodecanol and guar gum at a ratio of 60:40 exhibited a synergistic effect, achieving optimal foam properties at a stabilizer concentration of 4g/L. Yarn properties of the foam sizing were better than those of conventional sizing at optimum conditions.

scholarly journals Chicken egg white — characteristics of its properties and the prospects for functional foods development

2021 ◽  
Vol 6 (2) ◽  
pp. 163-173
Author(s):  
I. L. Stefanova ◽  
A. Yu. Klimenkova ◽  
L. V. Shakhnazarova ◽  
V. K. Mazo
Keyword(s):  
Functional Foods ◽  
Foam Stability ◽  
Egg White ◽  
Biologically Active ◽  
Foaming Properties ◽  
Foaming Ability ◽  
Chicken Egg ◽  
Egg White Proteins ◽  
Protein Properties ◽  
Chicken Eggs

The overview presents the literature data and the results of our own research on prospects of using the chicken eggs as the basis of functional foods. The composition of chicken eggs and their components, characteristics of egg white proteins properties are presented thereto. The biologically active compounds included into egg composition are analyzed. The data on the biological value of egg white are given. The characteristic of egg white foaming ability is presented. It has been shown that the ability of proteins to form stable intermolecular structures, especially with partially denaturated proteins, allows them forming viscoelastic superficial films that ensure foam stability. The high foaming ability of chicken egg protein macromolecules is directly related to their interphase properties, i. e. the ability to form interphase layers at the “liquid —  gas” interface. The foaming properties of the various egg proteins are not equal, and therefore they contribute to foaming properties at various extents. The model of egg white proteins gelation is considered and the factors influencing the gelation process are described. It has been shown that very important changes in proteins properties are caused by denaturation. The proteins lose their ability to hydrate; the protective aqueous shell around the globules disappears, the proteins stick together, grow larger and lose solubility. This process is called coagulation. The influence of denaturation and aggregation on variations of protein properties is described below. Data on protein fortification with functional ingredients (calcium, iodine, plant polyphenols) and creation of functional egg and meat foods are presented here.

On the Structure of Lead(II) Complexes in Aqueous Solutions. I. Trinuclear Clusters

1995 ◽  
Vol 60 (4) ◽  
pp. 527-536 ◽  
Author(s):  
Martin Breza ◽  
Alena Manová
Keyword(s):  
Quantum Chemistry ◽  
Aqueous Solutions ◽  
Electronic Structures ◽  
Mndo Method ◽  
Model Systems ◽  
Trinuclear Clusters ◽  
The Stability ◽  
Semiempirical Mndo

Using semiempirical MNDO method of quantum chemistry the optimal geometries and corresponding electronic structures of [Pb3(OH)n]6-n model systems as well as of their hydrated [Pb3(OH)n(H2O)8-n]6-n analogues (n = 4, 5) are investigated. The most stable trinuclear lead(II) complexes present in aqueous solutions correspond to cyclo-(μ3-OH)(μ2-OH)3Pb32+, Pb(μ-OH)2Pb(μ-OH)2Pb2+, cyclo-(μ3-OH)2(μ2-OH)3Pb3+, Pb(OH)(μ-OH)2Pb(μ-OH)Pb(OH)+ and Pb(OH)(μ-OH)2Pb(μ-OH)2Pb+ systems. The key role of OH bridges (by vanishing direct Pb-Pb bonds) on the stability of individual isomers is discussed.

scholarly journals Structural tuning of heterogeneous molecular catalysts for electrochemical energy conversion

2021 ◽  
Vol 7 (13) ◽  
pp. eabf3989
Author(s):  
Jiong Wang ◽  
Shuo Dou ◽  
Xin Wang
Keyword(s):  
Energy Conversion ◽  
Model Systems ◽  
Structural Variations ◽  
Metal Centers ◽  
Electrochemical Energy Conversion ◽  
Electronic Configurations ◽  
Coordination Spheres ◽  
The Stability ◽  
Molecular Catalysts ◽  
Electrochemical Energy

Heterogeneous molecular catalysts based on transition metal complexes have received increasing attention for their potential application in electrochemical energy conversion. The structural tuning of first and second coordination spheres of complexes provides versatile strategies for optimizing the activities of heterogeneous molecular catalysts and appropriate model systems for investigating the mechanism of structural variations on the activity. In this review, we first discuss the variation of first spheres by tuning ligated atoms; afterward, the structural tuning of second spheres by appending adjacent metal centers, pendant groups, electron withdrawing/donating, and conjugating moieties on the ligands is elaborated. Overall, these structural tuning resulted in different impacts on the geometric and electronic configurations of complexes, and the improved activity is achieved through tuning the stability of chemisorbed reactants and the redox behaviors of immobilized complexes.

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