title: Influence of protein-pectin electrostatic interaction on the foam stability mechanism.
abstract: This study aimed at evaluating the effect of three independent variables: biopolymer concentration (egg white proteins and pectin) (2.0-4.0%, w/w); protein:pectin ratio (15:1-55:1); and temperature (70-80 °C), at pH 3.0, using a central composite design on the foaming properties (overrun, drainage and bubble growth rate). Foams produced with protein:pectin ratio 15:1 showed the lowest bubble growth rate and the greatest drainage, whereas protein:pectin ratio 55:1 presented the lowest drainage. Complexes obtained with protein:pectin ratio 15:1 were close to electroneutrality and showed larger size (95.91 ± 8.19 μm) than those obtained with protein:pectin ratio 55:1 (45.92 ± 3.47 μm) not electrically neutral. Larger particles seemed to build an interfacial viscoelastic network at the air-water interface with reduced gas permeability, leading to greater stability concerning the disproportionation. Soluble complexes of smaller sizes increased viscosity leading to a low drainage of liquid and inhibiting the bubbles coalescence.
authors: Instituto de Tecnologia de Alimentos/ITAL, Av. Brasil, 2880 CEP: 13070-178, Campinas, Brazil. Electronic address: mitie@ital.sp.gov.br.
authors: Mitie S
authors: MS
authors: Sadahira
authors: Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas/UNICAMP, Rua Monteiro Lobato, n˚ 80, CEP: 13.083-970, Campinas, Brazil. Electronic address: fernanda.rzls@gmail.com.
authors: Fernanda C Rezende
authors: FC
authors: Lopes
authors: Protimiza Consultoria e Treinamento em Planejamento de Experimentos e Otimização de Processos, Campinas, Brazil. Electronic address: protimiza@protimiza.com.br.
authors: Maria I
authors: MI
authors: Rodrigues
authors: Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas/UNICAMP, Rua Monteiro Lobato, n˚ 80, CEP: 13.083-970, Campinas, Brazil. Electronic address: flavia@fea.unicamp.br.
authors: Flavia M
authors: FM
authors: Netto
mesh_terms: D001704:Biopolymers / Q000737:chemistry*; D004527:Egg Proteins / Q000737:chemistry*; D010368:Pectins / Q000737:chemistry*; D055672:Static Electricity
chemical_list: D001704:Biopolymers; D004527:Egg Proteins; D010368:Pectins
keywords: Coalescence; Disproportionation; Drainage; Electrostatic interaction; Stability