Proteins isolated from Mucuna pruriens bean were characterized and the foaming properties of both the flour and protein isolates determined. The pH-dependent protein solubility profile of the flour and isolates indicated that the isoelectric point ranged between 4.0 and 5.0. At all concentrations, the foaming capacity of both the flour and protein isolates increased with concentration increase;...

enzymatic browning and formation of brown pigments are some of the most important problems in preparation of mushroom purees. in this study, the effect of some anti browning agents including sodium metabisulphite, ascorbic acid, and citric acid on the whiteness and foaming properties of mushroom purees was investigated. the results showed that soaking with acids and sodium metabisulphite signif...

This review summarizes the microbiology and physiology of "Microthrix parvicella" and the methods of its growth control in activated sludge wastewater treatment plants. This filamentous bacterium is of high interest because of its worldwide involvement in severe bulking and foaming at wastewater treatment plants. We present a critical analysis of physiological and kinetic data on "M. parvicella...

Metal porous foams have been eliciting much interest in recent years due to their high capacity of energy absorption. The characteristics of the pores in these materials play an important role on their energy absorption capability and other properties. This study reports the fabrication of aluminum closed-cell foams by accumulative roll-bonding (ARB) technique using calcium carbonate (CaCO3) as...

Macroporous ceramics are potentially applicable in a wide range of industrial applications. The porous structure macroporous is designed depending on the application ceramics. This paper reviews gradient fabricated via powder-based direct foaming to produce relatively dense surface and highly body. fabrication process characterization such also considered. In terms fabrication, an overview dire...

due to the need to find new protein sources with considering the fact that the bitter vetch seed has high levels of protein content, physicochemical and mechanical properties of bitter vetch seed and functional properties of its flour were evaluated in this study. the effects of altering the ph on protein solubility, foaming capacity, foaming stability, emulsion capacity and emulsion stability ...

Abstract Porous cellulose nanofibril (CNF) foam was prepared by stabilizing bubbles with CNF and a surfactant then drying the stabilized wet in convection oven. The consistency of carboxymethylated (CMCNF) addition amount were controlled effects these factors on dry properties investigated. An adequate (0.02–0.04 wt%) CMCNF higher than 0.5 wt% yielded foams excellent stability. When dried at 60...

Protein hydrolysate (PH) was prepared from the defatted cottonseed cake by using immobilized or native trypsin on polyamide (nylon 6,6) matrix using glutaraldehyde coupling under the controlled conditions of pH and temperature. Immobilization of trypsin on nylon beads retained 30% of the free enzyme activity and was stable against leaching for more than 30 days. Foaming and emulsification prope...