Effect of pH and interaction between egg white protein and hydroxypropymethylcellulose in bulk aqueous medium on foaming properties

Carbohydr Polym. 2015 Jul 10:125:26-34. doi: 10.1016/j.carbpol.2015.02.033. Epub 2015 Feb 25.

Abstract

Egg white protein (EW) is used as surface-active ingredient in aerated food and hydroxypropylmethylcellulose (HPMC) is a polysaccharide that behaves as a surfactant. This study aimed at investigating the effects of process parameters biopolymer concentration (2.0-5.0%, w/w), EW:HPMC ratio (2:1-18:1), pH (3.0-6.0), and the influence of biopolymers' behavior in aqueous solution at different pH on the foaming properties (overrun, drainage, and bubble growth rate). Process parameters had effect on foaming properties. The pH was the major factor influencing the type of EW/HPMC interaction and affected the foaming properties of biopolymer mixture. At pH 3.0, EW and HPMC showed thermodynamic compatibility leading to better foaming properties, higher foaming capacity, and stability than without HPMC addition whereas at pH 4.5 and 6.0, EW and HPMC are incompatible that causes lower stability concerning the disproportionation comparing to foam without HPMC. At pH between 3.0 and 4.5, HPMC improves foaming properties of aerated products.

Keywords: Coalescence; Interfacial tension; Rheology; Structure; Thermodynamic incompatibility.

Publication types

  • Research Support, Non-U.S. Gov't

MeSH terms

  • Antifoaming Agents / chemistry*
  • Egg Proteins / chemistry*
  • Hydrogen-Ion Concentration
  • Hypromellose Derivatives / chemistry*
  • Surface-Active Agents / chemistry*
  • Water / chemistry

Substances

  • Antifoaming Agents
  • Egg Proteins
  • Surface-Active Agents
  • Water
  • Hypromellose Derivatives