FOAMING PROPERTIES OF PROTEINS: EVALUATION OF A COLUMN AERATION APPARATUS USING OVALBUMIN
作者： R. D. WANISKA , J. E. KINSELLA
DOI: 10.1111/J.1365-2621.1979.TB06447.X
关键词:
摘要: A specially designed small-scale foaming apparatus was used to determine dynamic and static properties of proteins. Foam produced by sparging nitrogen at a known rate through dilute protein solution. The temperature the solution foam maintained water-jacketed column. Ovalbumin as reference protein. Foaming (foaming capacity, strength, stability) were improved when concentration increased (0.01–0.1%); sodium chloride added decreased from 40 2°C. optimum pH 3.8–4.0, slightly below isolelectric point ovalbumin, gas flow 20 ml/min. permits many variables affecting proteins, i.e. pH, temperature, ions, carbohydrates surfactants be controlled while quantitatively determining small quantities
sci-hub.se 参考文章(13)
Tomoyoshi Mita, Etsuko Ishida, Hiroshi Matsumoto, Physicochemical studies on wheat protein foams. II. Relationship between bubble size and stability of foams prepared with gluten and gluten components Journal of Colloid and Interface Science. ,vol. 64, pp. 143- 153 ,(1978) , 10.1016/0021-9797(78)90344-2
P.R Mussellwhite, J.A Kitchener, The limiting thickness of protein films Journal of Colloid and Interface Science. ,vol. 24, pp. 80- 83 ,(1967) , 10.1016/0021-9797(67)90280-9
Tomoyoshi Mita, Kyoko Nikai, Tomoko Hiraoka, Sadayo Matsuo, Hiroshi Matsumoto, Physicochemical studies on wheat protein foams Journal of Colloid and Interface Science. ,vol. 59, pp. 172- 178 ,(1977) , 10.1016/0021-9797(77)90352-6
J. H. Buckingham, Effect of pH, concentration, and temperature on the strength of cytoplasmic protein foams Journal of the Science of Food and Agriculture. ,vol. 21, pp. 441- 445 ,(1970) , 10.1002/JSFA.2740210901
C. W. Foulk, J. N. Miller, Experimental Evidence in Support of the Balanced-Layer Theory of Liquid Film Formation1 Industrial & Engineering Chemistry. ,vol. 23, pp. 1283- 1288 ,(1931) , 10.1021/IE50263A023
Byomkesh Biswas, D. A. Haydon, The effect of certain small molecules on the elasticity of adsorbed serum albumin films Kolloid-Zeitschrift & Zeitschrift für Polymere. ,vol. 186, pp. 57- 61 ,(1962) , 10.1007/BF01797954
Henry B Bull, Adsorbed surface films of egg albumin Journal of Colloid and Interface Science. ,vol. 41, pp. 305- 310 ,(1972) , 10.1016/0021-9797(72)90115-4
J. A. Kitchener, C. F. Cooper, Current concepts in the theory of foaming Quarterly Reviews, Chemical Society. ,vol. 13, pp. 71- 97 ,(1959) , 10.1039/QR9591300071
C. W. N. Cumper, A. E. Alexander, The surface chemistry of proteins Transactions of The Faraday Society. ,vol. 46, pp. 235- 253 ,(1950) , 10.1039/TF9504600235
C. W. N. Cumper, The stabilization of foams by proteins Transactions of the Faraday Society. ,vol. 49, pp. 1360- 1369 ,(1953) , 10.1039/TF9534901360