USING BIOPOLYMERS TO STABILIZE THE PROTEIN OXYGEN FOAM
https://doi.org/10.20914/2310-1202-2013-4-197-199
Abstract
The cottage cheese whey as an oxygen cocktail foaming base and natural juices as a flavoring ingredient are analyzed. The lifetime of foam generated by the serum proteins is not long: foam falls off rapidly; because from the foam liquid is released (syneresis). The effects of plant polysaccharides on the stabilization of the protein foam oxygen cocktail is studied. It was shown that the use of plant polysaccharides (guar gum, high methoxyl citrus pectin, locust been gum) prolong the life of the foam up to 20 times, compared with conventional blowing agents. It was found that oxygen foam properties depend on the molecular weight of guar gum.
About the Authors
N. V. Nepovinnyh
Саратовский государственный аграрный университет имени Н. И. Вавилова
Russian Federation
Russian Federation
V. N. Grosheva
Саратовский государственный аграрный университет имени Н. И. Вавилова
Russian Federation
Russian Federation
N. M. Ptichkina
Саратовский государственный аграрный университет имени Н. И. Вавилова
Russian Federation
Russian Federation
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Review
For citations:
Nepovinnyh N.V., Grosheva V.N., Ptichkina N.M. USING BIOPOLYMERS TO STABILIZE THE PROTEIN OXYGEN FOAM. Proceedings of the Voronezh State University of Engineering Technologies. 2013;(4):197-199. (In Russ.) https://doi.org/10.20914/2310-1202-2013-4-197-199
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