Formulation Engineering of Food Model Foams Containing Diglycerol Esters and -Lactoglobulin

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• 作者：José ; M. Á ; lvarez G&oacute ; mez ; Juan M. Rodrí ; guez Patino
• 刊名：Industrial & Engineering Chemistry Research
• 出版年：2006
• 出版时间：October 25, 2006
• 年：2006
• 卷：45
• 期：22
• 页码：7510 - 7519
• 全文大小：176K
• 年卷期：v.45,no.22(October 25, 2006)
• ISSN：1520-5045

文摘

The foaming characteristics of low-molecular-weight emulsifiers (LMWEs) and proteins are important attributesduring the production, storage, transport, and consumer perception of quality (appearance) of food dispersions(emulsions and foams). In this article, we consider the analysis of interfacial (adsorption isotherm and rate ofadsorption) and foaming (foaming power and foam stability) properties of a typical milk protein(ges/gifchars/beta2.gif" BORDER=0 ALIGN="middle">-lactoglobulin) and diglycerol esters (diglycerol monostearate and diglycerol monolaurate) as LMWEs, asa function of the foaming agent concentration in aqueous solution. We observed that the adsorption andfoaming power (foam capacity, gas and liquid retention in the foam, and foam density) increase with thefoaming agent concentration in the aqueous phase. The adsorption kinetics at short adsorption times is diffusion-controlled. However, the mechanism that controls the long-term adsorption is the penetration of the foamingagent at the interface. At surface pressures lower than that of monolayer saturation, the foaming is zero. Aclose relationship was observed between foaming and the rate of diffusion of the foaming agent to the air-water interface. The foam stability, quantified by the relaxation times due to drainage (t_d) and disproportionation/coalescence (t_dc), correlates with the equilibrium surface pressure (ges/gifchars/pi.gif" BORDER=0 >_e) of the film adsorbed from aqueoussolutions of the foaming agent.