Performance of egg white and hydroxypropylmethylcellulose mixtures on gelation and foaming

The aims of this research were: i) to investigate phase separation behavior of egg white (EW) and hydroxypropylmethylcellulose (HPMC) mixtures at pH 7 (EW natural pH) or 3 (below EW proteins isoelectric point); ii) to study the impact of this segregation on gelation and foaming properties of the mix...

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Detalles Bibliográficos
Autores principales:	Jara, Federico Luis, Pilosof, Ana María Renata
Publicado:	2015
Materias:	Egg white Foaming properties Gelation properties Hydroxypropylmethylcellulose PH-dependence Phase separation
Acceso en línea:	https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_0268005X_v48_n_p282_vandenBerg http://hdl.handle.net/20.500.12110/paper_0268005X_v48_n_p282_vandenBerg
Aporte de:	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

id	paper:paper_0268005X_v48_n_p282_vandenBerg
record_format	dspace
spelling	paper:paper_0268005X_v48_n_p282_vandenBerg2023-06-08T15:23:56Z Performance of egg white and hydroxypropylmethylcellulose mixtures on gelation and foaming Jara, Federico Luis Pilosof, Ana María Renata Egg white Foaming properties Gelation properties Hydroxypropylmethylcellulose PH-dependence Phase separation The aims of this research were: i) to investigate phase separation behavior of egg white (EW) and hydroxypropylmethylcellulose (HPMC) mixtures at pH 7 (EW natural pH) or 3 (below EW proteins isoelectric point); ii) to study the impact of this segregation on gelation and foaming properties of the mixed systems as compared to single EW. A sudden phase separation took place at pH 7, while at pH 3 occurred gradually and slowly. In confocal microscopy, fluorescence of EW and HPMC was found on the same locations, indicating complex formation. At pH 7 complexation was more pronounced and the complexes flocculated to form bigger particles bringing on the sudden macroscopic phase separation. At pH 3 the complexes were smaller and did not flocculate with time. The mixtures gelation temperature (Tgel) was similar to HPMC Tgel; however, the storage modulus (G') initially similar to that of HPMC was then dominated by the protein. A synergism between EW and HPMC regarding G' was found at both pHs, being this effect higher at pH 3. For textural properties, an improvement on hardness and springiness was found at pH 3. Regarding foaming properties, there was a synergistic effect on foam collapse at pH 3, while foam overrun slightly decreased and drainage did not show differences as compared to single EW. Thus, although depending on pH conditions, it is possible to improve gelation and foaming of EW by adding HPMC. Improvement was mostly found below the iso-electric point of EW. © 2015 Elsevier Ltd. Fil:Jara, F.L. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Pilosof, A.M.R. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. 2015 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_0268005X_v48_n_p282_vandenBerg http://hdl.handle.net/20.500.12110/paper_0268005X_v48_n_p282_vandenBerg
institution	Universidad de Buenos Aires
institution_str	I-28
repository_str	R-134
collection	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
topic	Egg white Foaming properties Gelation properties Hydroxypropylmethylcellulose PH-dependence Phase separation
spellingShingle	Egg white Foaming properties Gelation properties Hydroxypropylmethylcellulose PH-dependence Phase separation Jara, Federico Luis Pilosof, Ana María Renata Performance of egg white and hydroxypropylmethylcellulose mixtures on gelation and foaming
topic_facet	Egg white Foaming properties Gelation properties Hydroxypropylmethylcellulose PH-dependence Phase separation
description	The aims of this research were: i) to investigate phase separation behavior of egg white (EW) and hydroxypropylmethylcellulose (HPMC) mixtures at pH 7 (EW natural pH) or 3 (below EW proteins isoelectric point); ii) to study the impact of this segregation on gelation and foaming properties of the mixed systems as compared to single EW. A sudden phase separation took place at pH 7, while at pH 3 occurred gradually and slowly. In confocal microscopy, fluorescence of EW and HPMC was found on the same locations, indicating complex formation. At pH 7 complexation was more pronounced and the complexes flocculated to form bigger particles bringing on the sudden macroscopic phase separation. At pH 3 the complexes were smaller and did not flocculate with time. The mixtures gelation temperature (Tgel) was similar to HPMC Tgel; however, the storage modulus (G') initially similar to that of HPMC was then dominated by the protein. A synergism between EW and HPMC regarding G' was found at both pHs, being this effect higher at pH 3. For textural properties, an improvement on hardness and springiness was found at pH 3. Regarding foaming properties, there was a synergistic effect on foam collapse at pH 3, while foam overrun slightly decreased and drainage did not show differences as compared to single EW. Thus, although depending on pH conditions, it is possible to improve gelation and foaming of EW by adding HPMC. Improvement was mostly found below the iso-electric point of EW. © 2015 Elsevier Ltd.
author	Jara, Federico Luis Pilosof, Ana María Renata
author_facet	Jara, Federico Luis Pilosof, Ana María Renata
author_sort	Jara, Federico Luis
title	Performance of egg white and hydroxypropylmethylcellulose mixtures on gelation and foaming
title_short	Performance of egg white and hydroxypropylmethylcellulose mixtures on gelation and foaming
title_full	Performance of egg white and hydroxypropylmethylcellulose mixtures on gelation and foaming
title_fullStr	Performance of egg white and hydroxypropylmethylcellulose mixtures on gelation and foaming
title_full_unstemmed	Performance of egg white and hydroxypropylmethylcellulose mixtures on gelation and foaming
title_sort	performance of egg white and hydroxypropylmethylcellulose mixtures on gelation and foaming
publishDate	2015
url	https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_0268005X_v48_n_p282_vandenBerg http://hdl.handle.net/20.500.12110/paper_0268005X_v48_n_p282_vandenBerg
work_keys_str_mv	AT jarafedericoluis performanceofeggwhiteandhydroxypropylmethylcellulosemixturesongelationandfoaming AT pilosofanamariarenata performanceofeggwhiteandhydroxypropylmethylcellulosemixturesongelationandfoaming
_version_	1768542361763184640

Performance of egg white and hydroxypropylmethylcellulose mixtures on gelation and foaming

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