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首页> 外文期刊>Food Hydrocolloids >Effects of sucrose on egg white protein and whey protein isolate foams: Factors determining properties of wet and dry foams (cakes)
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Effects of sucrose on egg white protein and whey protein isolate foams: Factors determining properties of wet and dry foams (cakes)

机译：蔗糖对蛋清蛋白和乳清蛋白分离泡沫的影响：决定干和湿泡沫（蛋糕）性能的因素

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摘要

The effects of sucrose on the physical properties of foams (foam overrun and drainage 1/2 life), air/water interfaces (interfacial dilational elastic modulus and interfacial pressure) and angel food cakes (cake volume and cake structure) of egg white protein (EWP) and whey protein isolate (WPI) was investigated for solutions containing 10% (w/v) protein. Increasing sucrose concentration (0-63.6 g/100 mL) gradually increased solution viscosity and decreased foam overrun. Two negative linear relationships were established between foam overrun and solution viscosity on a log-log scale for EWP and WPI respectively; while the foam overrun of EWP decreased in a faster rate than WPI with increasing solution viscosity (altered by sucrose). Addition of sucrose enhanced the interfacial dilational elastic modulus (E') of EWP but reduced E' of WPI, possibly due to different interfacial pressures. The foam drainage V2 life was proportionally correlated to the bulk phase viscosity and the interfacial elasticity regardless of protein type, suggesting that the foam destabilization changes can be slowed by a viscous continuous phase and elastic interfaces. Incorporation of sucrose altered the volume of angel food cakes prepared from WPI foams but showed no improvement on the coarse structure. In conclusion, sucrose can modify bulk phase viscosity and interfacial rheology and therefore improve the stability of wet foams. However, the poor stability of whey proteins in the conversion from a wet to a dry foam (angel food cake) cannot be changed with addition of sucrose.
机译：蔗糖对蛋清蛋白的泡沫物理性能（泡沫超限和排水1/2寿命），空气/水界面（界面膨胀弹性模量和界面压力）和天使食品蛋糕（蛋糕体积和蛋糕结构）的影响（对含有10％（w / v）蛋白质的溶液进行了研究（EWP）和乳清蛋白分离物（WPI）。增加蔗糖浓度（0-63.6 g / 100 mL）会逐渐增加溶液粘度并减少泡沫溢出。对于EWP和WPI，分别以对数-对数尺度在泡沫膨胀率和溶液粘度之间建立了两个负线性关系。随着溶液粘度的增加，EWP的泡沫膨胀率比WPI下降速率更快（由蔗糖改变）。蔗糖的添加增强了EWP的界面膨胀弹性模量（E'），但降低了WPI的E'，这可能是由于不同的界面压力所致。不管蛋白类型如何，泡沫排水的V2寿命都与体相粘度和界面弹性成正比相关，这表明可以通过粘性连续相和弹性界面来减缓泡沫失稳的变化。蔗糖的掺入改变了由WPI泡沫制备的天使食物蛋糕的体积，但是在粗结构上没有显示出改善。总之，蔗糖可以改变体相粘度和界面流变性，因此可以改善湿泡沫的稳定性。但是，通过添加蔗糖不能改变乳清蛋白从湿泡沫到干泡沫（天使蛋糕）的稳定性差。

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  • 来源
    《Food Hydrocolloids》 |2010年第3期|227-238|共12页
  • 作者

    Xin Yang; E. Allen Foegeding;

  • 作者单位

    Department of Food, Bioprocessing and Nutrition Sciences, North Carolina State University, Box 7624, Raleigh, NC 27695-7624, USA;

    Department of Food, Bioprocessing and Nutrition Sciences, North Carolina State University, Box 7624, Raleigh, NC 27695-7624, USA;

  • 收录信息 美国《科学引文索引》(SCI);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    sucrose; whey; foams; interfacial rheology; angel food cake;

    机译：蔗糖;乳清;泡沫;界面流变学天使蛋糕;

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