Effect of solution conditions on protein damage in foam
β Scribed by J.R Clarkson; Z.F Cui; R.C Darton
- Publisher
- Elsevier Science
- Year
- 2000
- Tongue
- English
- Weight
- 235 KB
- Volume
- 4
- Category
- Article
- ISSN
- 1369-703X
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The results reported in this study are concerned with the effects of pre-heating treatments of ovalbumin and lysozyme solutions on the formation, stability and texture morphology of their corresponding foams. It was shown that pre-heating solutions of these proteins to temperatures higher than that
Table 1 Influence of acetylation degree on gelling properties of solutions of broad bean protein isolates Product Gel firmness Short characterization of the gel WaI Unmodified protein isolate 0.9 No gel, viscous pulp Acetylated protein isolate; acetylation degree z 68% 7.4 Soft gel, brittle structur