Effects of sucrose on egg white protein and whey protein isolate foams: Factors determining properties of wet and dry foams (cakes)

Food Hydrocolloids

Volumn 24, Issue 2-3, 2010, Pages 227-238

  Yang, Xin ^a   Foegeding, E Allen ^a  

^a NORTH CAROLINA STATE UNIVERSITY   (United States)

Author keywords

Angel food cake; Foams; Interfacial rheology; Sucrose; Whey

Indexed keywords

ELASTIC MODULI; ELASTICITY; PHASE INTERFACES; PROTEINS; VISCOSITY;

ANGEL FOOD CAKE; BULK PHASE; DRY FOAMS; EGG WHITE PROTEINS; INTERFACIAL PRESSURE; INTERFACIAL RHEOLOGY; SOLUTION VISCOSITY; WET FOAMS; WHEY; WHEY PROTEIN ISOLATE;

SUGAR (SUCROSE);

EID: 70450273155     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2009.09.011     Document Type: Article

References (67)

1. Álvarez J.M., and Rodríguez Patino J.M. Viscoelastic properties of diglycerol ester and protein adsorbed films at the air-water interface. Industrial & Engineering Chemistry Research 46 (2007) 2693-2701
2. Álvarez J.M., Ruíz-Henestrosa V.P., Sánchez C.C., and Rodríguez Patino J.M. The role of static and dynamic characteristics of diglycerol esters and β-lactoglobulin mixed films foaming, 1: dynamic phenomena at the air-water interface. Food Hydrocolloids 22 (2008) 1105-1116
3. Álvarez J.M., Ruíz-Henestrosa V.P., Sánchez C.C., and Rodríguez Patino J.M. Role of static and dynamic characteristics of diglycerol esters and β-lactoglobulin mixed films on foaming, 2: adsorption and foaming. Food Hydrocolloids 22 (2008) 1298-1309
4. Antipova A.S., Semenova M.G., and Belyakova L.E. Effect of sucrose on the thermodynamic properties of ovalbumin and sodium caseinate in bulk solution and at air-water interface. Colloids and Surfaces B: Biointerfaces 12 (1999) 261-270
5. Arunepanlop B., Morr C.V., Karleskind D., and Laye I. Partial replacement of egg white proteins with whey proteins in angel food cakes. Journal of Food Science 61 (1996) 1085-1093
6. Ball A., and Jones R.A.L. Conformational changes in adsorbed proteins. Langmuir 11 (1995) 3542-3548
7. Barnes H.A., Hutton J.F., and Walters K. An introduction to rheology (1989), Elsevier, Amsterdam
8. Belyakova L.E., Antipova A.S., Semenova M.G., Dickinson E., Merino L., and Tsapkina E.N. Effect of sucrose on molecular and interaction parameters of sodium caseinate in aqueous solution: relationship to protein gelation. Colloids and Surfaces B: Biointerfaces 31 (2003) 31-46
9. Berry T.K., Yang X., and Foegeding E.A. Foams prepared from whey protein isolate and egg white protein: 1. Changes associated with angel food cake functionality. Journal of Food Science 74 (2009) E269-E277
10. Bos M.A., Dunnewind B., and van Vliet T. Foams and surface rheological properties of β-casein, gliadin and glycinin. Colloids and Surfaces B: Biointerfaces 31 (2003) 95-105
11. Bos M.A., and van Vliet T. Interfacial rheological properties of adsorbed protein layers and surfactants: a review. Advances in Colloid and Interface Science 91 (2001) 437-471
12. Campbell G.M., and Mougeot E. Creation and characterization of aerated food products. Trends in Food Science & Technology 10 (1999) 283-296
13. Damodaran S. Protein stabilization of emulsions and foams. Journal of Food Science 70 (2005) R54-R66
14. Damodaran S., Anand K., and Razumovsky L. Competitive adsorption of egg white proteins at the air-water interface: direct evidence for electrostatic complex formation between lysozyme and other egg proteins at the interface. Journal of Agricultural and Food Chemistry 46 (1998) 872-876
15. Davis J.P., and Foegeding E.A. Foaming and interfacial properties of polymerized whey protein isolate. Journal of Food Science 69 (2004) C404-C410
16. Davis J.P., and Foegeding E.A. Comparisons of the foaming and interfacial properties of whey protein isolate and egg white proteins. Colloids and Surfaces B: Biointerfaces 54 (2007) 200-210
17. Davis J.P., Foegeding E.A., and Hansen F.K. Electrostatic effects on the yield stress of whey protein isolate foams. Colloids and Surfaces B: Biointerfaces 34 (2004) 13-23
18. Demetriades K., Coupland J.N., and McClements D.J. Physicochemical properties of whey protein-stabilized emulsions as affected by heating and ionic strength. Journal of Food Science 62 (1997) 462-467
19. DeVilbiss E.D., Holsinger V.H., Posati L.P., and Pallansch M.J. Properties of whey protein concentrate foams. Food Technology 28 (1974) 40-48
20. Dickinson E. An introduction to food colloids (1992), Oxford University Press, Oxford
21. Dickinson E., Ettelaie R., Murray B.S., and Du Z. Kinetics of disproportionation of air bubble beneath a planar air-water interface stabilized by food proteins. Journal of Colloid and Interface Science 252 (2002) 202-213
22. Dickinson E., and Merino L.M. Effect of sugars on the rheological properties of acid caseinate-stabilized emulsion gels. Food Hydrocolloids 16 4 (2002) 321-331
23. Foegeding E.A., Davis J.P., Doucet D., and McGuffey M.K. Advances in modifying and understanding whey protein functionality. Trends in Food Science & Technology 13 (2002) 151-159
24. Foegeding E.A., Luck P.J., and Davis J.P. Factors determining the physical properties of protein foams. Food Hydrocolloids 20 (2006) 284-292
25. Freer E.M., Yim K.S., Fuller G.G., and Radke C. Shear and dilatational relaxation mechanisms of globular and flexible proteins at the hexadecane/water interface. Langmuir 20 23 (2004) 10159-10167
26. Graham D.E., and Phillips M.C. Proteins at liquid interfaces: I. Kinetics of adsorption and surface denaturation. Journal of Colloid and Interface Science 70 3 (1979) 403-414
27. Guzey D., McClements D.J., and Weiss J. Adsorption kinetics of BSA at air-sugar solution interfaces as affected by sugar type and concentration. Food Research International 36 (2003) 649-660
28. Halling P.J. Protein stabilized foams and emulsions. Critical Reviews in Food Science and Nutrition 13 (1981) 155-203
29. Herceg Z., Rezek A., Lelas V., Kresic G., and Franetovic M. Effect of carbohydrates on the emulsifying, foaming and freezing properties of whey protein suspensions. Journal of Food Engineering 79 (2007) 279-286
30. Johnson T.M., and Zabik M.E. Egg albumen proteins interactions in an angel food cake system. Journal of Food Science 46 (1981) 1231-1236
31. Kim S.S., and Setser C.S. Wheat starch gelatinization in the presence of polydextrose or hydrolyzed barley β-glucan. Cereal Chemistry 69 4 (1992) 447-451
32. Kim C.S., and Walker C.E. Interactions between starches, sugars and emulsifiers in high-ratio cake model systems. Cereal Chemistry 69 2 (1992) 206-212
33. Lau C.K., and Dickinson E. Instability and structural change in an aerated system containing egg albumen and invert sugar. Food Hydrocolloids 19 (2005) 111-121
34. Luck P.J., Bray N., and Foegeding E.A. Factors determining yield stress and overrun of whey protein foams. Journal of Food Science 65 (2002) 1677-1681
35. Martin A.H., Grolle K., Bos M.A., Cohen Stuart M.A., and van Vliet T. Network forming properties of various proteins adsorbed at the air/water interface in relation to foam stability. Journal of Colloid and Interface Science 254 (2002) 175-183
36. Mizukoshi M. Model studies of cake baking. III. Effects of silicone on foam stability of cake batter. Cereal Chemistry 60 5 (1983) 396-399
37. Mizukoshi M. Model studies of cake baking. IV. Foam drainage in cake batter. Cereal Chemistry 60 5 (1983) 399-402
38. Mizukoshi M., Kawada T., and Matsui N. Model studies of cake baking I. Continuous observations of starch gelatinization and protein coagulation during baking. Cereal Chemistry 56 4 (1979) 305-309
39. Mizukoshi M., Maeda H., and Amano H. Model studies of cake baking II. Expansion and heat set of cake batter during baking. Cereal Chemistry 57 5 (1980) 352-355
40. Monahan F.J., McClements D.J., and German J.B. Disulfide-mediated polymerization reactions and physical properties of heated WPI-stabilized emulsions. Journal of Food Science 61 (1996) 504-509
41. Munzing K., and Brack G. DSC-studies of flour confectionery. Thermochimica Acta 187 (1991) 167-173
42. Murray B.S. Stabilization of bubbles and foams. Current Opinion in Colloid and Interface Science 12 (2007) 232-241
43. Myrvold R., and Hansen F.K. Surface elasticity and viscosity from oscillating bubbles measured by automatic axisymmetric drop shape analysis. Journal of Colloid and Interface Science 207 (1998) 97-105
44. Ngo W.H., and Taranto M.V. Effect of sucrose level on the rheological properties of cake batters. Cereal Food World 31 4 (1986) 317-322
45. Pateras I.M.C., Howells K.F., and Rosenthal A.J. Hot-stage microscopy of cake batter bubbles during simulated baking: sucrose replacement by polydextrose. Journal of Food Science 59 (1994) 168-170 178
46. Pernell C.W., Luck P.J., Foegeding E.A., and Daubert C.R. Heat-induced changes in angel food cakes containing egg-white protein or whey protein isolate. Journal of Food Science 67 (2002) 2945-2951
47. Pernell C.W., Foegeding E.A., Luck P.J., and Davis J.P. Properties of whey and egg white protein foams. Colloids and Surfaces A: Physicochemical and Engineering Aspects 204 (2002) 9-21
48. Peter P.N., and Bell R.W. Normal and modified foaming properties of whey-protein and egg-albumin solutions. Industrial and Engineering Chemistry 22 (1930) 1124-1128
49. Phillips L.G., Haque Z., and Kinsella J.E. A method for the measurement of foam formation and stability. Journal of Food Science 52 (1987) 1074-1077
50. Phillips L.G., Yang S.T., Schulman W., and Kinsella J.E. Effects of lysozyme, clupeine, and sucrose on the foaming properties of whey protein isolate and beta-lactoglobulin. Journal of Food Science 54 (1989) 743-747
51. Piazza L., Gigli J., and Bulbarello A. Interfacial rheology study of espresso coffee foam structure and properties. Journal of Food Engineering 84 (2008) 420-429
52. Raikos V., Campbell L., and Euston S.R. Effects of sucrose and sodium chloride on foaming properties of egg white proteins. Food Research International 40 (2007) 347-355
53. Richert S.H. Physical-chemical properties of whey protein foams. Journal of Agricultural and Food Chemistry 27 (1979) 665-668
54. Rodríguez Niño M.R., and Rodríguez Patino J.M. Effect of the aqueous phase composition on the adsorption of bovine serum albumin to the air water interface. Industrial & Engineering Chemistry Research 41 (2002) 1489-1495
55. Rodríguez Patino J.M., Rodríguez Niño M.R., and Sánchez C.C. Dynamic interfacial rheology as a tool for the characterization of whey protein isolates gelation at the oil-water interface. Journal of Agricultural and Food Chemistry 47 (1999) 3640-3648
56. Rodríguez Patino J.M., Rodríguez Niño M.R., Sánchez C.C., Navarro García J.M., Rodríguez Rodríguez Mateo G., and Cejudo Fernández M. The effect of temperature on food emulsifiers at fluid-fluid interfaces. Colloids and Surfaces B: Biointerfaces 21 (2001) 87-99
57. Rodríguez Patino J.M.R., Sánchez C.C., and Rodríguez Niño M.R. Implications of interfacial characteristics of food foaming agents in foam formulations. Advances in Colloid and Interface Science 140 (2008) 95-113
58. Ruíz-Henestrosa V.P., Sánchez C.C., and Rodríguez Patino J.M. Effect of sucrose of functional properties of soy globulins: adsorption and foam characteristics. Journal of Agricultural and Food Chemistry 56 (2008) 2512-2521
59. Spies R.D., and Hoseney R.C. Effect of sugars on starch gelatinization. Cereal Chemistry 59 2 (1982) 128-131
60. Steffe J.F. Rheological methods in food process engineering. 2nd ed. (1996), Freeman Press, East Lansing, MI
61. Walsh D.J., Russell K., and FitzGerald R.J. Stabilization of sodium caseinate hydrolysate foams. Food Research International 41 (2008) 43-52
62. Walstra P. Physical chemistry of foods (2003), Marcel Dekker, New York
63. Wang Z., and Narsimhan G. Model for plateau border drainage of power-law fluid with mobile interface and its application to foam drainage. Journal of Colloid and Interface Science 300 (2006) 327-337
64. Wasan D.T., Nikolov A.D., Lobo L.A., Koczo K., and Edwards D.A. Foams, thin films and surface rheological properties. Progress in Surface Science 39 (1992) 119-154
65. Wilde P.J. Interfaces: their role in foam and emulsion behavior. Current Opinion in Colloid and Interfaces Science 5 (2000) 176-181
66. Yang X., Berry T.K., and Foegeding E.A. Foams prepared from whey protein isolate and egg white protein: 1. Physical, microstructural, and interfacial properties. Journal of Food Science 74 (2009) E259-E268
67. Yankov S., and Panchev I. Foaming properties of sugar-egg mixtures with milk protein concentrates. Food Research International 5-6 (1996) 521-525