in this study, functional properties of red bean, chickpea, lentil and canellini bean were evaluated. our results revealed that beans had the highest emulsifying capacity. this property was minimum at the isoelectric point (about 4) among all samples which is in concistent with their solubility curves. salt concentration of 0.5 m did not have a significant influence on emulsifying capacity but ...

Hydrocolloids, often called gums that generally contain many hydroxyl groups and may be polyelectrolytes .Foams are colloidal systems in which tiny air bubbles are dispersed in an aqueous continuous phase. Many processed foods consumed daily are liquid or solid foams, such as the head of soft drinks and beer, whipped cream, mousses, meringue, bread and ice cream. The utilization of these gums d...

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 ...

Foaming properties of dilute aqueous nonionic fluorinated surfactants, perfluoroalkyl sulfonamide ethoxylate, C8F17SO2N (C3H7)(CH2CH2O)nH (abbreviated as C8F17EOn, n = 10, 20) has been studied at 25°C. Both the surfactants produced a large volume of foams that are stable for several hours to a few days depending upon the surfactant concentration. The foam stability increases with increasing the...

The aim of this work is to understand the effects of the rheological and interfacial properties of a model food on continuous foaming operation in laminar flow conditions. The rheological properties of food model (glucose syrup) were adjusted using three polysaccharides: xanthan, LM pectin and guar. Interfacial properties were varied using two kinds of proteins: Na-caseinates and whey proteins ...

foaming conditions of the red beet (beta vulgaris l) puree were optimized using response surface methodology (rsm) with respect to arabic gum concentrations (0.01 – 0.4% w/w), red beet puree (40 _ 60% w/w),egg white concentration( 5 _ 15% w/w) and whipping time (3 – 9 min) for minimum foam density and foam drainage volume as response variables. foams were prepared from various pulp concentratio...

Fish protein hydrolysates were prepared from Cuttlefish (Sepia pharaonis) muscle using alcalase and protamex methods. By conducting the Cuttlefish protein hydrolysate using alcalase (CPHA), it showed higher degrees of hydrolysis, proximate composition, yield, emulsifying activity index (EAI), emulsion stability index (ESI), foaming activity index (FAI), solubility, water holding capacity (WHC) ...

In this paper, the effects of limited hydrolysis on functional properties, as well as on protein composition of laboratory-prepared pea protein isolates, were investigated. Pea protein isolates were hydrolyzed for either 15, 30 and 60 min with recombined chymosin (Maxiren). The effect of enzymatic action on solubility, emulsifying and foaming properties at different pH values (3.0; 5.0; 7.0 and...