title: Effect of pH and interaction between egg white protein and hydroxypropymethylcellulose in bulk aqueous medium on foaming properties.
abstract: Egg white protein (EW) is used as surface-active ingredient in aerated food and hydroxypropylmethylcellulose (HPMC) is a polysaccharide that behaves as a surfactant. This study aimed at investigating the effects of process parameters biopolymer concentration (2.0-5.0%, w/w), EW:HPMC ratio (2:1-18:1), pH (3.0-6.0), and the influence of biopolymers' behavior in aqueous solution at different pH on the foaming properties (overrun, drainage, and bubble growth rate). Process parameters had effect on foaming properties. The pH was the major factor influencing the type of EW/HPMC interaction and affected the foaming properties of biopolymer mixture. At pH 3.0, EW and HPMC showed thermodynamic compatibility leading to better foaming properties, higher foaming capacity, and stability than without HPMC addition whereas at pH 4.5 and 6.0, EW and HPMC are incompatible that causes lower stability concerning the disproportionation comparing to foam without HPMC. At pH between 3.0 and 4.5, HPMC improves foaming properties of aerated products.
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: Instituto de Biologia, Universidade Estadual de Campinas/UNICAMP, Rua Monteiro Lobato, n° 255, CEP: 13083-862 Campinas, Brazil. Electronic address: yamadat@unicamp.br.
authors: Aureo T
authors: AT
authors: Yamada
authors: Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas/UNICAMP, Rua Monteiro Lobato n˚ 80, CEP: 13.083-970, Campinas, Brazil. Electronic address: rosiane@fea.unicamp.br.
authors: Rosiane L
authors: RL
authors: Cunha
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: D000934:Antifoaming Agents / Q000737:chemistry*; D004527:Egg Proteins / Q000737:chemistry*; D006863:Hydrogen-Ion Concentration; D065347:Hypromellose Derivatives / Q000737:chemistry*; D013501:Surface-Active Agents / Q000737:chemistry*; D014867:Water / Q000737:chemistry
chemical_list: D000934:Antifoaming Agents; D004527:Egg Proteins; D013501:Surface-Active Agents; D014867:Water; D065347:Hypromellose Derivatives
keywords: Coalescence; Interfacial tension; Rheology; Structure; Thermodynamic incompatibility