食品中泡沫的应用-食品化学-蛋白质-泡沫foam.pptVIP

Foam formation Foam is usually some gas bubbles in continuous liquid or half fixed phase scattered by the formation of decentralized system. foam formation surface tension increase bubbles break in a period of time The relationship between time and foam volume Drainage rate and Marangoni effect gravity, pressure difference and evaporation lead to the foam drainage, reducing the thickness of the thin layer Protein effects 1 adsorption is fast in gas-liquid interface 2 surface tension quickly reduce 3 viscous membrane generates in the interaction of protein molecules Roles of protein in bubbles In gas-liquid interface, adsorption decreases the interfacial tension, at the same time ,on the adsorption membrane protein produces the necessary rheological properties and stable effect. Foaming ability Foam stability Protein concentration the adsorption quantity of the protein In the surface layer has a direct relationship with the foaming ability and stability the greater adsorption quantity , the better foam stability protein concentration effect on forming ability and foam stability Salts and carbohydrates Salts not only affect protein’s dissolution, viscosity, stretching and aggregation, they also affect its properties Carbohydrates usually inhibit protein’s foaming ability, but it can increase the viscosity of protein solution, so it can improve foam stability Salts and carbohydrateseffect on foaming ability No carbohydrates Sucrose added foam stability No carbohydrates Sucrose added the polarity of lipids in the protein solution will interfere the proteins adsorption interface, which will greatly reduce the foam ability Lipids moderate stirring (strength, time) will make protein stretch,adsorption and form foam, overmix will lead to protein denaturation, difficult to adsorb on the interface and produce flocculation,which will greatly reduce the