Stabilisation of sodium caseinate hydrolysate foams

Food Research International

Volumn 41, Issue 1, 2008, Pages 43-52

  Walsh, Daniel J ^a   Russell, Kathrina ^a   FitzGerald, Richard J ^a  

^a UNIVERSITY OF LIMERICK   (Ireland)

Author keywords

Foam drainage; Foam expansion; Gum polysaccharides; Sugars

Indexed keywords

DRAINAGE; HEAT TREATMENT; HYDROLYSIS; MOLECULAR STRUCTURE; MOLECULAR WEIGHT; POLYSACCHARIDES; SODIUM COMPOUNDS; THERMAL EXPANSION;

FOAM DRAINAGE; FOAM EXPANSION; FOAMING PROPERTIES;

FOAMS;

CYAMOPSIS TETRAGONOLOBA;

EID: 38049002978     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2007.09.003     Document Type: Article

References (31)

1. Adler-Nissen J. A review of food protein hydrolysis - specific areas. Enzymatic Hydrolysis of Food Proteins (1986), Elsevier Applied Science, New York 57-109
2. Clarkson J.R., Cui Z.F., and Darton R.C. Effect of solution conditions on protein damage in foam. Biochemical Engineering Journal 4 2 (2000) 107-114
3. Chobert J.M., Briand L., Guéguen J., Popineau Y., Larré C., and Haertlé T. Recent advances in enzymatic modifications of food proteins forimproving their functional properties. Nahrung 40 4 (1996) 177-183
4. Damodaran S. Protein-stabilized foams and emulsions. In: Damodaran S., and Paraf A. (Eds). Food proteins and their applications (1997), Marcel Dekker, Inc, New York 57-110
5. Dickinson E. Hydrocolloids at interfaces and the influence on the properties of dispersed systems. Food Hydrocolloids 17 1 (2002) 25-39
6. Flanagan J.F., and FitzGerald R.J. Functionality of Bacillus proteinase hydrolysates of sodium caseinate. International Dairy Journal 12 (2002) 737-748
7. Gaonkar A.G. Surface and interfacial activities and emulsion characteristics of some food hydrocolloids. Food Hydrocolloids 5 (1991) 329-337
8. García-Ochoa F., Santos V.E., Casas J.A., and Gómez E. Xanthan gum: production, recovery and properties. Biotechnology Advances 18 (2000) 549-579
9. Grufferty M.B., and Fox P.F. Milk alkaline proteinase. Journal of Dairy Research 55 (1988) 609-630
10. Guo M., Fox P.F., Flynn A., and Mohammad K.S. Heat-induced changes in sodium caseinate. Journal of Dairy Research 56 (1989) 503-512
11. Hemar Y., Tamehana M., Munro P.A., and Singh H. Viscosity, microstructure and phase behaviour of aqueous mixtures of commercial milk protein products and xanthan gum. Food Hydrocolloids 15 (2001) 565-574
12. IDF (International Dairy Federation). (1993). Milk: Determination of nitrogen content (Kjeldahl method), (standard 20B). Brussels.
13. Jahaniaval F., Kakuda Y., Abraham V., and Marcone M.F. Soluble protein fractions from pH and heat treated sodium caseinate: Physicochemical and functional properties. Food Research International 33 (2000) 637-647
14. Janaki B., and Sashidhar R.B. Physicochemical analysis of gum kondagogu (Cochlospermum gossypium): A potential food additive. Food Chemistry 61 (1998) 231-236
15. Katzbauer B. Properties and applications of xanthan gum. Polymer Degradation and Stability 59 (1998) 81-84
16. Kim S.H., and Kinsella J.E. Surface activity of food proteins; relationships between surface pressure development, viscoelasticity of interfacial films and foam stability of bovine serum albumin. Journal of Food Science 50 (1985) 1526-1530
17. Konstance R.P., and Strange E.D. Solubility and viscous properties of casein and caseinates. Journal of Food Science 56 2 (1991) 556-559
18. Law A.J.R., Horne D.S., Banks J.M., and Leaver J. Heat-induced changes in the whey proteins and caseins. Milchwissenschaft 49 (1994) 125-129
19. Mohanty B., Mulvihill D.M., and Fox P.F. Emulsifying and foaming properties of acidic caseins and sodium caseinate. Food Chemistry 28 (1988) 17-30
20. Mulvihill D.M. Production, functional properties and utilization of milk protein products. In: Fox P.F. (Ed). Advanced Dairy Chemistry-1. Proteins (1992), Elsevier Applied Science, London 369-401
21. Prins A. Principles of foam stability. In: Dickinson E., and Stainsby G. (Eds). Advances in food emulsions and foams (1988), Elsevier Applied Science, Essex, England 91-122
22. Regand A., and Goff H.D. Structure and ice cream recrystallization in frozen stabilized ice cream model systems. Food Hydrocolloids 17 (2003) 95-102
23. Schmitt C., Sanchez C., Thomas F., and Hardy J. Complex coacervation between β-lactoglobulin and acacia gum in aqueous medium. Food Hydrocolloids 13 (1999) 483-496
24. Slattery H., and FitzGerald R.J. Functional properties and bitterness of sodium caseinate hydrolysates prepared with a Bacillus proteinase. Journal of Food Science 63 3 (1998) 1-5
25. Sudhakar V., Singhal R.S., and Kulkarni P.R. Starch-galactomannan interactions: Functionality and rheological aspects. Food Chemistry 55 3 (1996) 259-264
26. Nielsen P.M. Functionality of protein hydrolysates. In: Damodaran S., and Paraf A. (Eds). Food Proteins and their Applications (1997), Marcel Dekker, New York 443-472
27. Tolstoguzov V.B. Physico-chemical modification of food proteins: Food emulsions. Nahrung 42 3 (1998) 205-209
28. Tolstoguzov V.B. Some thermodynamic considerations in food formulation. Food Hydrocolloids 17 (2003) 1-23
29. Uraizee F., and Narsimhan G. Effects of kinetics of adsorption and coalescence on continuous foam concentration of proteins: Comparison of experimental results with model predictions. Biotechnology and Bioengineering 51 (1996) 384-398
30. Whistler R.L., and BeMiller J.N. Carbohydrate chemistry for food scientists (1999), Eagan Press, St. Paul, MN
31. Zayas J.F. Foaming properties of proteins. Functionality of Proteins in Food (1997), Springer-Verlag, Berlin, Germany 260-309