New View to Obtain Dryer Food Foams with Different Polysaccharides and Soy Protein by High Ultrasound

Karina D. Martínez, C. Sánchez
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引用次数: 4

Abstract

The objective of this work was to determine the effects of high intensity ultrasound application on the foaming properties of soy protein-polysaccharides mixed solutions. To this end, foaming parameters during foam formation were analyzed. The samples were sonicated for 20 min using ultrasonic processor Vibra Cell Sonics, and model VCX 750 at a frequency of 20 kHz and an amplitude of 20%. The foams were produced by a Foamscan instrument. The evolution of the bubble size change in the foam was also determined by a second CCD camera. For all foamed systems, at two pHs 3 and 7, Foam expansion and Relative Foam Conductivity showed a great increase after ultrasonic treatment. Other parameters studied did not show difference. On the other hand, Final Time of Foaming and the Total Gas Volume incorporation for foams formation were correlated with the Relative Foam Conductivity decrease and the Foam Expansion increase when HIUS were applied in every system. Comparative bubble size and shape during the foam formation according to the treatments and pH used confirmed the parameters results.
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高超声法制备含不同多糖和大豆蛋白的干燥食品泡沫的新观点
研究了高强度超声对大豆蛋白-多糖混合溶液发泡性能的影响。为此,对泡沫形成过程中的发泡参数进行了分析。使用超声处理器Vibra Cell Sonics和型号为VCX 750的超声处理器对样品进行20分钟的超声处理,频率为20 kHz,幅度为20%。泡沫是由泡沫扫描仪产生的。泡沫中气泡大小变化的演变也由第二个CCD相机确定。对于所有泡沫体系,在ph值为3和7的情况下,超声处理后泡沫膨胀率和相对泡沫电导率均显著提高。研究的其他参数没有显示差异。另一方面,在各体系中使用HIUS时,泡沫的最终发泡时间和泡沫形成的总气体体积与泡沫的相对电导率降低和泡沫膨胀率增加有关。根据不同的处理方法和pH值对泡沫形成过程中的气泡大小和形状进行了比较,验证了参数结果。
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