Effect of limited hydrolysis of sunflower protein on the interactions with polysaccharides in foams

摘要: Abstract The objective of the work was to study effect different non-surface active polysaccharides on foaming properties intact and hydrolysed sunflower protein isolate (SP) (degree hydrolysis 1.5 9.8%) at neutral pH where a limited incompatibility between macromolecules can occur. Foams were obtained by whipping overrun, liquid drainage collapse height foams evaluated. A enzymatic treatment substantially enhanced protein. small degree (DH=1.5%) both foam overrun stability against collapse. However, an increase DH 9.8% did not further improve properties. decreased in presence all but performance as stabilizers depended hydrolysis, structure polysaccharide its concentration used make foam. Xanthan gum 0.25 0.5%, due high viscosity performed stabilizer SP foams. other 0.25% when added destabilized containing SP. By increasing PS concentration, detrimental could be partially reverted. results may interpreted terms bulk surface rheological mixed protein/polysaccharide suggest that protein–polysaccharide interactions are strongly affected