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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Autores principales:	van den Berg, M., Jara, F.L., Pilosof, A.M.R.
Formato:	JOUR
Materias:	Egg white Foaming properties Gelation properties Hydroxypropylmethylcellulose PH-dependence Phase separation
Acceso en línea:	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	todo:paper_0268005X_v48_n_p282_vandenBerg
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spelling	todo:paper_0268005X_v48_n_p282_vandenBerg2023-10-03T15:13:47Z Performance of egg white and hydroxypropylmethylcellulose mixtures on gelation and foaming van den Berg, M. Jara, F.L. Pilosof, A.M.R. 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. JOUR info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar 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 van den Berg, M. Jara, F.L. Pilosof, A.M.R. 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.
format	JOUR
author	van den Berg, M. Jara, F.L. Pilosof, A.M.R.
author_facet	van den Berg, M. Jara, F.L. Pilosof, A.M.R.
author_sort	van den Berg, M.
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
url	http://hdl.handle.net/20.500.12110/paper_0268005X_v48_n_p282_vandenBerg
work_keys_str_mv	AT vandenbergm performanceofeggwhiteandhydroxypropylmethylcellulosemixturesongelationandfoaming AT jarafl performanceofeggwhiteandhydroxypropylmethylcellulosemixturesongelationandfoaming AT pilosofamr performanceofeggwhiteandhydroxypropylmethylcellulosemixturesongelationandfoaming
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Performance of egg white and hydroxypropylmethylcellulose mixtures on gelation and foaming

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