Effects of sucrose and sodium chloride on foaming properties of egg white proteins

被引：111
|
作者：
Raikos, Vassilios [1 ]
Campbell, Lydia [1 ]
Euston, Stephen R. [1 ]
机构：
[1] Heriot Watt Univ, Sch Life Sci, Edinburgh EH14 4AS, Midlothian, Scotland
来源：
FOOD RESEARCH INTERNATIONAL | 2007年 / 40卷 / 03期
关键词：
egg white proteins; air-water interface; foam stability; denaturation; interfacial film; overrun; sucrose; NaCl;
D O I：
10.1016/j.foodres.2006.10.008
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Egg white proteins are extensively utilised in the food industry as foaming agents. A number of factors, singly or in combination, can affect the foaming characteristics of egg albumen. In this study, egg white protein solutions heated at various temperatures in the presence of variable concentrations of sucrose and NaCl were whipped for different periods of time. All factors had a significant impact on the foaming properties of egg albumen. Increasing NaCl content and whipping time enhanced protein adsorption at the air-water interface. The presence of sucrose delayed foam formation but contributed to the stability of the aerated system. Controlled denaturation of the protein solutions induced by mild heat treatment enhanced the foaming properties of egg white proteins. This data indicates that the foaming properties of egg white proteins can be manipulated by altering the effect of extrinsic factors in order to achieve optimal formulations for food industrial applications. (c) 2006 Elsevier Ltd. All rights reserved.
引用
收藏
页码：347 / 355
页数：9
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