Online citations, reference lists, and bibliographies.

The Effect Of Pectins And Xanthan Gum On Physicochemical Properties Of Egg White Protein Foams

P. Ptaszek, M. Kabziński, Joanna Kruk, K. Kaczmarczyk, D. Żmudziński, Marta Liszka-Skoczylas, B. Mickowska, M. Łukasiewicz, J. Banaś
Published 2015 · Chemistry

Cite This
Download PDF
Analyze on Scholarcy
Share
Abstract The study analyzed the influence of the degree of apple pectin methylation and the concentration of xanthan gum on physicochemical properties of fresh wet egg white protein based foams. Molecular characterization of applied hydrocolloids was performed and amino acid composition of proteins was established. First, essential physicochemical properties of the starting solutions, i.e. density, surface tension and hydrophobicity, were analyzed, and electrophoretic analysis of the solutions was carried out. Density and content of the gaseous phase in the continuous phase were determined. The image analysis allowed assessment of the size distributions of gas bubbles and, subsequently, cross compliance of the population of obtained bubbles was performed using the Kolmogorov–Smirnov test. Next, using the maximum likelihood method, three distributions, i.e. Weibull, log-normal and gamma distributions, were matched to one another. The results showed that the log-normal distribution provided the best description of the bubble distribution.
This paper references
10.1016/J.FOODHYD.2011.02.023
Protein–polysaccharide interactions at fluid interfaces
J. Patino (2011)
10.1002/STAR.201100095
Low power microwave‐assisted enzymatic esterification of starch
M. Lukasiewicz (2012)
10.1385/1-59259-342-9:133
Post column amino acid analysis.
A. Smith (2003)
10.1016/j.carbpol.2013.11.070
Influence of protein-pectin electrostatic interaction on the foam stability mechanism.
Mitie S. Sadahira (2014)
10.1016/S0268-005X(86)80004-2
Rheological and thermal properties of agarose and kappa-carrageenan gels containing urea, guanidine hydrochloride or formamide
M. Watase (1986)
10.1016/S0260-8774(03)00005-0
Influence of operating conditions and impeller design on the continuous manufacturing of food foams
R. Thakur (2003)
R: A language and environment for statistical computing.
R. Team (2014)
10.1016/J.JFOODENG.2005.11.021
Effect of formulation and processing factors on the properties of liquid food foams
Céline Balerin (2007)
10.1016/S0032-5910(99)00192-8
Number of particles for the determination of size distribution from microscopic images
E. Vigneau (2000)
10.1103/PhysRevLett.78.2020
RHEOLOGY OF SOFT GLASSY MATERIALS
Peter Sollich (1997)
10.1016/0968-0004(87)90140-x
Basic methods in molecular biology
L. Davis (1986)
10.1016/J.FOODRES.2013.07.028
The non-linear rheological properties of fresh wet foams based on egg white proteins and selected hydrocolloids
Paweł Ptaszek (2013)
10.1016/J.CARBPOL.2011.05.065
Pectic substances: From simple pectic polysaccharides to complex pectins—A new hypothetical model
Beda Marcel Yapo (2011)
10.1016/S0268-005X(01)00120-5
Hydrocolloids at interfaces and the influence on the properties of dispersed systems
E. Dickinson (2003)
10.1111/J.1365-2621.1985.TB13433.X
Relationships of Hydrophobicity and Net Charge to the Solubility of Milk and Soy Proteins
S. Hayakawa (2006)
10.1016/J.JCIS.2007.10.040
Modulation of the adsorption properties at air-water interfaces of complexes of egg white ovalbumin with pectin by the dielectric constant.
E. Kudryashova (2008)
10.1016/J.JFOODENG.2013.08.020
The role of hydrocolloids in mechanical properties of fresh foams based on egg white proteins
Daniel Żmudziński (2014)
10.1385/0-89603-353-8:119
Hydrolysis of samples for amino acid analysis.
I. Davidson (2003)
10.1016/J.JCIS.2004.10.044
Effect of thermal treatment on interfacial properties of β-lactoglobulin
D. A. Kim (2005)
10.1134/S1068162009030017
Current views on pectin substances
Y. S. Ovodov (2009)
10.1023/A:1012701219447
Determination of the Esterification Degree of Polygalacturonic Acid
A. M. Bochek (2001)
10.1117/1.1631315
Survey over image thresholding techniques and quantitative performance evaluation
M. Sezgin (2004)
10.1016/J.JFOODENG.2011.03.035
Production, recovery and applications of xanthan gum by Xanthomonas campestris
A. Palaniraj (2011)
10.1038/227680a0
Cleavage of Structural Proteins during the Assembly of the Head of Bacteriophage T4
U. Laemmli (1970)
10.1016/J.FOODCHEM.2006.06.011
Development of an on-line optical method for assessment of the bubble size and morphology in aerated food products
M. Labbafi (2007)
10.1007/S00449-006-0070-3
Measurement of bubble and pellet size distributions: past and current image analysis technology
B. Junker (2006)
10.1385/0896033538
Protein sequencing protocols
B. Smith (1996)
10.1016/J.FOODRES.2014.03.002
Large amplitudes oscillatory shear (LAOS) behavior of egg white foams with apple pectins and xanthan gum
P. Ptaszek (2014)
10.1002/bimj.19640060311
Fisz, H.: Probability Theory and Mathematical Statistics. 3. Aufl. John Wiley & Sons, Inc., New York, London 1963; 677 S., Preis 115 s
O. Heinisch (1964)
10.1016/J.JFOODENG.2008.01.015
Effect of processing parameters on foam formation using a continuous system with a mechanical whipper
Linda Indrawati (2008)
10.1016/S0924-2244(00)00008-X
Creation and characterisation of aerated food products
G. Campbell (1999)
10.1016/J.JFOODENG.2012.01.018
Identifying industrial food foam structures by 2D surface image analysis and pattern recognition
J. C. Germain (2012)
10.1007/978-3-662-46221-8_16
Probability Theory and Mathematical Statistics
I. Bronshteĭn (1987)
10.1103/PhysRevE.58.738
Rheological constitutive equation for a model of soft glassy materials
Peter Sollich (1998)
10.3233/FI-2012-690
A Kolmogorov-Smirnov Test for r Samples
W. Böhm (2012)



This paper is referenced by
10.1016/J.FOODHYD.2015.01.035
The functional and nutritional aspects of hydrocolloids in foods
Juan-mei Li (2016)
10.1002/9781119048961.CH7
Microbial Xanthan, Levan, Gellan, and Curdlan as Food Additives
Ozlem Ates (2017)
10.1016/J.CES.2018.10.008
A simplified model to describe drainage of egg white powder foam containing additives
Ali Faezian (2019)
10.29011/2575-7091.100092
basil seed gum enhances the rheological and physical properties of egg albumin foams
Saeed Mirarab Razi (2018)
10.1016/J.FOODHYD.2017.05.020
Protein-polysaccharide associative phase separation applied to obtain a linoleic acid dried ingredient
Osvaldo E. Sponton (2017)
10.1016/J.FOODHYD.2015.10.010
The analysis of the influence of xanthan gum and apple pectins on egg white protein foams using the large amplitude oscillatory shear method
Paweł Ptaszek (2016)
10.1016/j.carbpol.2015.12.071
Purification of cress seed (Lepidium sativum) gum: Physicochemical characterization and functional properties.
Somayeh Razmkhah (2016)
10.1016/J.COLSURFA.2016.10.013
Promotion of foam properties of egg white protein by subcritical water pre-treatment and fish scales gelatin
Tao Huang (2017)
10.1016/J.FOODHYD.2018.08.030
Effect of Persian gum and Xanthan gum on foaming properties and stability of pasteurized fresh egg white foam
Mohsen Dabestani (2019)
10.1002/STAR.201500156
Effect of native potato starch maltodextrins on stability and rheological properties of albumin foams
Karolina Pycia (2016)
10.1016/j.foodhyd.2019.105333
Effect of dry-heat and guar gum on properties of egg white powder: Analysis of forming capacity and baking performance
Cuihua Chang (2020)
The Effect of Xanthan Gum and Temperature on Foam Stability of Milk-Based Espresso Coffees
M. Khezri (2017)
10.1016/j.ijbiomac.2016.04.024
Stepwise extraction of Lepidium sativum seed gum: Physicochemical characterization and functional properties.
Somayeh Razmkhah (2016)
Semantic Scholar Logo Some data provided by SemanticScholar