|
KMID : 1007520010100030257
|
|
Food Science and Biotechnology
2001 Volume.10 No. 3 p.257 ~ p.260
|
|
|
Effect of Guar Gum , Carrageenan and Calcium Chloride on Foaming Properties of Soy Protein Isolate
|
|
Rhee, Chong Ouk
Park, Sang K./Cho, Ji Mi
|
|
|
Abstract
|
|
|
|
The foaming properties of soy protein isolate (SPI) in the presence of guar gum (GG) and carragenan (CG) were investigated. Foaming properties of 5% SPI solution were improved through mild heat treatment during the whipping period. Due to the high surface energy created by large air-water interfacial surface and substantial density differences between phases, the good foaming dispersions required 30 min whipping time. The overrun and foam stability (FS) of SPI-based foam were significantly improved by the increased addition of GG and CG (P<0.05). The optimum overrun and FS of SPI-GG and SPI-CG were obtained at 0.5% additions of GG and CG. The overruns of SPI-GG and SPI-CG were significantly higher than that of SPI (P<0.05), and the FS of SPI-CG was over 30 times higher than that of SPI (P<0.05). The FS of SPI-GG and SPI-CG dispersions was significantly affected by the viscosity of the continuous phase (P<0.05). Addition of 1.5% calcium chloride increased overrun and FS by forming a thick, cohesive and viscoelastic film around each gas bubble.
|
|
|
KEYWORD
|
|
|
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
 
|