Ultrasound as a Method to Control Protein-Polysaccharide Foam Stability by Microscopic Parameter Alteration

The objective of this work was to determine the effect of ultrasound application on the stability of foams of mixed systems of soy protein isolate and a hydroxypropyl methylcellulose called E4M at pH 7 and 3. It was used a soluble fraction of soy protein which is the responsible of functional proper...

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Detalles Bibliográficos
Autor principal: Martínez, Karina Dafne
Publicado: 2015
Materias:
CCD cameras
Proteins
Relaxation time
Stability
Ultrasonic applications
Disproportionations
Functional properties
Hydroxypropyl methylcellulose
Interfacial performance
Microscopic parameter
Soy protein isolates
Ultrasonic processor
Ultrasound treatments
Foam control
Acceso en línea:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_01458892_v39_n6_p1272_Martinez
http://hdl.handle.net/20.500.12110/paper_01458892_v39_n6_p1272_Martinez
Aporte de:
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires
id paper:paper_01458892_v39_n6_p1272_Martinez
record_format dspace
spelling paper:paper_01458892_v39_n6_p1272_Martinez2023-06-08T15:12:30Z Ultrasound as a Method to Control Protein-Polysaccharide Foam Stability by Microscopic Parameter Alteration Martínez, Karina Dafne CCD cameras Proteins Relaxation time Stability Ultrasonic applications Disproportionations Functional properties Hydroxypropyl methylcellulose Interfacial performance Microscopic parameter Soy protein isolates Ultrasonic processor Ultrasound treatments Foam control The objective of this work was to determine the effect of ultrasound application on the stability of foams of mixed systems of soy protein isolate and a hydroxypropyl methylcellulose called E4M at pH 7 and 3. It was used a soluble fraction of soy protein which is the responsible of functional properties in food applications. The pHs selected were used according to normally range in food meals. The samples were sonicated for 20min using an ultrasonic processor Vibra Cell Sonics model VCX 750 at a frequency of 20kHz and an amplitude of 20%. The foams were produced using a foaming instrument with a second CCD camera. The relative foam conductance (Cf%) and complementary parameters: half-life time, t1/2; relaxation times corresponding to the kinetics of liquid drainage, td; and disproportionation and collapse, tdc, were obtained. Significant differences were found for the relaxation times td and tdc at pH 7 as a consequence of the ultrasound treatment. It could be seen that ultrasound promoted a great increment of these relaxation times in these conditions, attributed to quantity of proteins at different pH. Practical Applications: The images of bubbles analysis showed to be an excellent and fast tool to study the stability of foams relating with their interfacial performance. Ultrasound method is a valuable technique to change foam stability parameters. © 2015 Wiley Periodicals, Inc. Fil:Martínez, K. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. 2015 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_01458892_v39_n6_p1272_Martinez http://hdl.handle.net/20.500.12110/paper_01458892_v39_n6_p1272_Martinez
institution Universidad de Buenos Aires
institution_str I-28
repository_str R-134
collection Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
topic CCD cameras
Proteins
Relaxation time
Stability
Ultrasonic applications
Disproportionations
Functional properties
Hydroxypropyl methylcellulose
Interfacial performance
Microscopic parameter
Soy protein isolates
Ultrasonic processor
Ultrasound treatments
Foam control
spellingShingle CCD cameras
Proteins
Relaxation time
Stability
Ultrasonic applications
Disproportionations
Functional properties
Hydroxypropyl methylcellulose
Interfacial performance
Microscopic parameter
Soy protein isolates
Ultrasonic processor
Ultrasound treatments
Foam control
Martínez, Karina Dafne
Ultrasound as a Method to Control Protein-Polysaccharide Foam Stability by Microscopic Parameter Alteration
topic_facet CCD cameras
Proteins
Relaxation time
Stability
Ultrasonic applications
Disproportionations
Functional properties
Hydroxypropyl methylcellulose
Interfacial performance
Microscopic parameter
Soy protein isolates
Ultrasonic processor
Ultrasound treatments
Foam control
description The objective of this work was to determine the effect of ultrasound application on the stability of foams of mixed systems of soy protein isolate and a hydroxypropyl methylcellulose called E4M at pH 7 and 3. It was used a soluble fraction of soy protein which is the responsible of functional properties in food applications. The pHs selected were used according to normally range in food meals. The samples were sonicated for 20min using an ultrasonic processor Vibra Cell Sonics model VCX 750 at a frequency of 20kHz and an amplitude of 20%. The foams were produced using a foaming instrument with a second CCD camera. The relative foam conductance (Cf%) and complementary parameters: half-life time, t1/2; relaxation times corresponding to the kinetics of liquid drainage, td; and disproportionation and collapse, tdc, were obtained. Significant differences were found for the relaxation times td and tdc at pH 7 as a consequence of the ultrasound treatment. It could be seen that ultrasound promoted a great increment of these relaxation times in these conditions, attributed to quantity of proteins at different pH. Practical Applications: The images of bubbles analysis showed to be an excellent and fast tool to study the stability of foams relating with their interfacial performance. Ultrasound method is a valuable technique to change foam stability parameters. © 2015 Wiley Periodicals, Inc.
author Martínez, Karina Dafne
author_facet Martínez, Karina Dafne
author_sort Martínez, Karina Dafne
title Ultrasound as a Method to Control Protein-Polysaccharide Foam Stability by Microscopic Parameter Alteration
title_short Ultrasound as a Method to Control Protein-Polysaccharide Foam Stability by Microscopic Parameter Alteration
title_full Ultrasound as a Method to Control Protein-Polysaccharide Foam Stability by Microscopic Parameter Alteration
title_fullStr Ultrasound as a Method to Control Protein-Polysaccharide Foam Stability by Microscopic Parameter Alteration
title_full_unstemmed Ultrasound as a Method to Control Protein-Polysaccharide Foam Stability by Microscopic Parameter Alteration
title_sort ultrasound as a method to control protein-polysaccharide foam stability by microscopic parameter alteration
publishDate 2015
url https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_01458892_v39_n6_p1272_Martinez
http://hdl.handle.net/20.500.12110/paper_01458892_v39_n6_p1272_Martinez
work_keys_str_mv AT martinezkarinadafne ultrasoundasamethodtocontrolproteinpolysaccharidefoamstabilitybymicroscopicparameteralteration
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