Physical and Rheological Properties of Egg Albumin Foams Are Affected by Ionic Strength and Basil Seed Gum Supplementation
In this study, the effect of ionic strength and basil seed gum (BSG) on the foaming properties of egg white albumin (EWA) was studied. The foam was prepared with 1% EWA (w/v) in the presence of different concentrations of sodium chloride (NaCl; 0, 0.5, and 1% w/v) and BSG (0, 0.1, and 0.3% w/v). The...
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Wiley
2019-01-01
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| Series: | International Journal of Chemical Engineering |
| Online Access: | http://dx.doi.org/10.1155/2019/2502908 |
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| author | Saeed Mirarab Razi Ali Motamedzadegan Seyed-Ahmad Shahidi Ali Rashidinejad |
| author_facet | Saeed Mirarab Razi Ali Motamedzadegan Seyed-Ahmad Shahidi Ali Rashidinejad |
| author_sort | Saeed Mirarab Razi |
| collection | DOAJ |
| description | In this study, the effect of ionic strength and basil seed gum (BSG) on the foaming properties of egg white albumin (EWA) was studied. The foam was prepared with 1% EWA (w/v) in the presence of different concentrations of sodium chloride (NaCl; 0, 0.5, and 1% w/v) and BSG (0, 0.1, and 0.3% w/v). The results showed that foam density and foam stability of EWA significantly (p<0.05) increased with an increase in BSG concentration (from 0 to 0.3% w/v). On the contrary, an increase in NaCl concentration (from 0 to 1% w/v) increased foam overrun but decreased foam density. Amplitude rheological parameters indicated an improvement in foam structure with increasing NaCl concentration. In addition, an elastic structure was obtained in the case of the foams with the higher concentrations of NaCl. Elastic modulus (G′) was higher than loss modulus (G″) in the frequency range, and there was low frequency dependency in all of the samples. In constant frequency of 1 Hz, tangent (δ) was the lowest in the sample containing 1% NaCl (w/v), but without BSG. There was a decrease in yield stress values with increasing BSG concentration; however, the increase in NaCl concentration led to an increase in yield stress. The highest yield stress (37 Pa) belonged to the sample containing 1% NaCl, but without BSG. Overall, it was found that both NaCl and BSG could substantially improve the rheological and foaming properties (in particular, foam stability) of egg white albumin. |
| format | Article |
| id | doaj-art-b10973188bae4afeba0c17ce9f58a3db |
| institution | Kabale University |
| issn | 1687-806X 1687-8078 |
| language | English |
| publishDate | 2019-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | International Journal of Chemical Engineering |
| spelling | doaj-art-b10973188bae4afeba0c17ce9f58a3db2025-02-03T05:51:10ZengWileyInternational Journal of Chemical Engineering1687-806X1687-80782019-01-01201910.1155/2019/25029082502908Physical and Rheological Properties of Egg Albumin Foams Are Affected by Ionic Strength and Basil Seed Gum SupplementationSaeed Mirarab Razi0Ali Motamedzadegan1Seyed-Ahmad Shahidi2Ali Rashidinejad3Sari Agricultural Sciences and Natural Resources University, Khazar Abad Road, P.O. Box 578, Sari, IranSari Agricultural Sciences and Natural Resources University, Khazar Abad Road, P.O. Box 578, Sari, IranAyatollah Amoli Branch, Islamic Azad University, P.O. Box 678, Amol, IranRiddet Institute Centre of Research Excellence, Massey University, Private Bag 11222, Palmerston North, New ZealandIn this study, the effect of ionic strength and basil seed gum (BSG) on the foaming properties of egg white albumin (EWA) was studied. The foam was prepared with 1% EWA (w/v) in the presence of different concentrations of sodium chloride (NaCl; 0, 0.5, and 1% w/v) and BSG (0, 0.1, and 0.3% w/v). The results showed that foam density and foam stability of EWA significantly (p<0.05) increased with an increase in BSG concentration (from 0 to 0.3% w/v). On the contrary, an increase in NaCl concentration (from 0 to 1% w/v) increased foam overrun but decreased foam density. Amplitude rheological parameters indicated an improvement in foam structure with increasing NaCl concentration. In addition, an elastic structure was obtained in the case of the foams with the higher concentrations of NaCl. Elastic modulus (G′) was higher than loss modulus (G″) in the frequency range, and there was low frequency dependency in all of the samples. In constant frequency of 1 Hz, tangent (δ) was the lowest in the sample containing 1% NaCl (w/v), but without BSG. There was a decrease in yield stress values with increasing BSG concentration; however, the increase in NaCl concentration led to an increase in yield stress. The highest yield stress (37 Pa) belonged to the sample containing 1% NaCl, but without BSG. Overall, it was found that both NaCl and BSG could substantially improve the rheological and foaming properties (in particular, foam stability) of egg white albumin.http://dx.doi.org/10.1155/2019/2502908 |
| spellingShingle | Saeed Mirarab Razi Ali Motamedzadegan Seyed-Ahmad Shahidi Ali Rashidinejad Physical and Rheological Properties of Egg Albumin Foams Are Affected by Ionic Strength and Basil Seed Gum Supplementation International Journal of Chemical Engineering |
| title | Physical and Rheological Properties of Egg Albumin Foams Are Affected by Ionic Strength and Basil Seed Gum Supplementation |
| title_full | Physical and Rheological Properties of Egg Albumin Foams Are Affected by Ionic Strength and Basil Seed Gum Supplementation |
| title_fullStr | Physical and Rheological Properties of Egg Albumin Foams Are Affected by Ionic Strength and Basil Seed Gum Supplementation |
| title_full_unstemmed | Physical and Rheological Properties of Egg Albumin Foams Are Affected by Ionic Strength and Basil Seed Gum Supplementation |
| title_short | Physical and Rheological Properties of Egg Albumin Foams Are Affected by Ionic Strength and Basil Seed Gum Supplementation |
| title_sort | physical and rheological properties of egg albumin foams are affected by ionic strength and basil seed gum supplementation |
| url | http://dx.doi.org/10.1155/2019/2502908 |
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