A kinetic model to describe liquid drainage from soy protein foams over an extensive protein concentration range
Drainage of native and denatured soy protein-stabilized foams in the concentration range 5-80 g/kg protein was determined as a function of time. Drainage was fitted by the empirical equation v = V tn/c + tnwhere v refers to the volume of drained liquid at time t, V refers to the maximum volume of dr...
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1997
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| Acceso en línea: | Registro en Scopus DOI Handle Registro en la Biblioteca Digital |
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| LEADER | 06295caa a22005897a 4500 | ||
|---|---|---|---|
| 001 | PAPER-3277 | ||
| 003 | AR-BaUEN | ||
| 005 | 20230518203244.0 | ||
| 008 | 190411s1997 xx ||||fo|||| 00| 0 eng|d | ||
| 024 | 7 | |2 scopus |a 2-s2.0-0031142937 | |
| 040 | |a Scopus |b spa |c AR-BaUEN |d AR-BaUEN | ||
| 100 | 1 | |a Carp, D.J. | |
| 245 | 1 | 2 | |a A kinetic model to describe liquid drainage from soy protein foams over an extensive protein concentration range |
| 260 | |c 1997 | ||
| 270 | 1 | 0 | |m Pilosof, A.M.R.; Departamento de Industrias, Fac. de Ciencias Exactas y Naturales, Universidad de Buenos Aires, (1428) Buenos Aires, Argentina |
| 506 | |2 openaire |e Política editorial | ||
| 504 | |a Prins, A., Principles of foam stability (1988) Food Emulsions and Foams, , Basel: Elsevier Applied Science | ||
| 504 | |a Mita, T., Nikai, K., Hiraoka, T., Matsuo, S., Matsumoto, H., Physicochemical studies on wheat protein foams (1977) Journal of Colloid Interface Science, 59, pp. 172-177 | ||
| 504 | |a Waniska, R.D., Kinsella, J.E., Foaming properties of proteins: Evaluating a foaming column aeration apparatus using ovalbumin (1979) Journal of Food Science, 44, pp. 1398-1401 | ||
| 504 | |a German, J.B., O'Neill, T.E., Kinsella, J.E., Film forming and foaming behavior of food proteins (1985) Journal of the American Oil Chemists' Society, 62, pp. 1358-1366 | ||
| 504 | |a Britten, M., Lavoie, I., Foaming properties of proteins as affected by concentration (1992) Journal of Food Science, 57, pp. 1219-1222 | ||
| 504 | |a Germick, R.J., Rehill, A.S., Narsimhan, G., Experimental investigations of static drainage of protein stabilized foams - Comparison with model (1994) Journal of Food Engineering, 23, pp. 555-578 | ||
| 504 | |a Ross, S., Foam and emulsion stabilities (1943) Journal of Physical Chemistry, 47, pp. 266-270 | ||
| 504 | |a Kim, S.H., Kinsella, J.E., Surface activity of food proteins: Relationships between surface pressure development, viscoelasticity of interfacial films and foam stability of bovine serum albumin (1985) Journal of Food Science, 50, pp. 1526-1530 | ||
| 504 | |a Huang, Y.T., Kinsella, J.E., Effects of phosphorylation on emulsifying and foaming properties and digestibility of yeast protein (1987) Journal of Food Science, 52, pp. 1684-1688 | ||
| 504 | |a Elizalde, B.E., Giaccaglia, D., Pilosof, A.M.R., Bartholomai, G.B., Kinetics of liquid drainage from protein-stabilized foams (1991) Journal of Food Science, 56, pp. 24-26 | ||
| 504 | |a Costell, E., Duran, L., Evaluación y cuantificación de la tixotropía del puré de albaricoque (1979) Revista de Agroquímica y Tecnología de Alimentos, 18, pp. 4-7 | ||
| 504 | |a Halling, P.J., Protein stabilized foams and emulsions (1981) CRC Critical Reviews in Food Science and Nutrition, 15, pp. 155-203 | ||
| 504 | |a McCarthy, K.L., Heil, J.R., Internal liquid flow during foam drainage: A comparison of theory and experiment (1990) Chemical Engineering Symposium Series, 86 (277), pp. 71-75 | ||
| 504 | |a Sokal, R., Rohlf, F.J., (1969) Biometry. The Principles and Practice of Statistics in Biological Research, , W. H. Freeman and Co | ||
| 504 | |a Kinsella, J.E., Functional properties of soy proteins (1979) Journal of the American Oil Chemists' Society, 56, pp. 242-258 | ||
| 504 | |a Walstra, P., Principles of foam formation and stability (1989) Foams: Physics, Chemistry and Structure, , A.J. WILSON. Basel: Springer-Verlag | ||
| 504 | |a Hansen, R.S., Derderian, E.J., Problems in foam origin, drainage and rupture (1976) Foams, , R.J. AKERS. Academic Press: Basel | ||
| 504 | |a Rao, M.A., Damodaran, S., Kinsella, J.E., Cooley, H.J., Flow properties of 7S and 11S soy protein fractions (1986) Food Engineering and Process Applications: Transport Phenomena, , M. LEMAGHER, & P. JELEN. Basel: Applied Science Publishers | ||
| 520 | 3 | |a Drainage of native and denatured soy protein-stabilized foams in the concentration range 5-80 g/kg protein was determined as a function of time. Drainage was fitted by the empirical equation v = V tn/c + tnwhere v refers to the volume of drained liquid at time t, V refers to the maximum volume of drained liquid, n describes the sigmoidal character of the curve and c is related to the half-life of drainage as c1/n. Rate constants of drainage and maximum drainage rates could be calculated from parameters V, n and c in order to describe the effect of soy protein denaturation and concentration on drainage stability. A logarithmic relationship was observed between rate constants or maximum rate of drainage and protein concentration. The increased drainage stability of denatured soy protein foams was partially accounted for by the increased viscosity of denatured protein dispersions, however film properties may have an important effect. © 1997 Academic Press Limited. |l eng | |
| 536 | |a Detalles de la financiación: Universidad de Buenos Aires | ||
| 536 | |a Detalles de la financiación: Consejo Nacional de Investigaciones Científicas y Técnicas | ||
| 536 | |a Detalles de la financiación: Authors acknowledge the financial support from Uni-versidad de Buenos Aires and Consejo Nacional de Investigaciones de la República Argentina. | ||
| 593 | |a Departamento de Industrias, Fac. de Ciencias Exactas y Naturales, Universidad de Buenos Aires, (1428) Buenos Aires, Argentina | ||
| 690 | 1 | 0 | |a FOAMS; DRAINAGE; SOY PROTEIN; CONCENTRATION |
| 690 | 1 | 0 | |a GLYCINE MAX |
| 700 | 1 | |a Bartholomai, G.B. | |
| 700 | 1 | |a Pilosof, A.M.R. | |
| 773 | 0 | |d 1997 |g v. 30 |h pp. 253-258 |k n. 3 |p LWT - Food Sci. Technol. |x 00236438 |w (AR-BaUEN)CENRE-292 |t LWT - Food Science and Technology | |
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| 856 | 4 | 0 | |u https://doi.org/10.1006/fstl.1996.0173 |y DOI |
| 856 | 4 | 0 | |u https://hdl.handle.net/20.500.12110/paper_00236438_v30_n3_p253_Carp |y Handle |
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