Foam-Forming Capacity of Substances Present in Rye

摘要: ABSTRACT Aqueous extracts of rye milling products were tested to establish foam-forming capacity. The foams characterized according volume and strength. treated chemically, thermally, enzymatically demonstrate the influence protein polymeric nonstarch carbohydrates on foam formation. formation was attributable a relatively homogeneous water-soluble with Mr 12.3 kDa an isoelectric point at pH 5.97. other components either contribute certain extent stabilizing derived from aqueous (fructosans) or, in some cases, destabilizing them (pentosans).