Explain foaming properties of proteins, Biology

Assignment Help:

Explain Foaming Properties of proteins

To understand the foaming properties of proteins, we need to know some basic aspects of foam foods. Foam foods are usually colloidal dispersion of gas bubbles in a continuous liquid or semisolid phase that contains a soluble surfactant. (Surfactant is a chemical  compound that acts as a surface modifier which reduces the surface tension of the  liquid). A large  variety of food foams produced with proteins,  exist  with widely  differing  textures, such as cakes,  whipped  creams  and toppings,   ice   creams  etc.  In  many  cases,  gas   is    air (occasionally  CO2)  and  the continuous  phase  is   an  aqueous  or suspension   containing  proteins. 

Next, what are the properties basic to  proteins, to be a good foaming agent? A protein must:

  • be able to rapidly absorb at the air-water interface during whipping,
  • undergo rapid arrangement and rearrangement at the interface, and
  • form cohesive viscoelastic film.

 


Related Discussions:- Explain foaming properties of proteins

Oxygen affecting the growth of microorganism, oxygen affecting the growth o...

oxygen affecting the growth of microorganism? The presence of oxygen in the atmosphere is required for the survival of human beings. Contrary to this, you would realize that th

Explain the toxicity of folate, Explain the Toxicity of Folate? There ...

Explain the Toxicity of Folate? There is no evidence to suggest that it is possible to consume sufficient natural folate to pose a risk of toxicity. However, this clearly does

Paper points & chemicals removal of gutta percha, Paper points & chemicals ...

Paper points & chemicals removal of gutta percha: -  Flushing action: residual of qutta- percha and sealers chemically solvent by floating pulp chamber with chloroform. -  Chem

Most common opportunistic diseases in aids, Q. Moniliasis is one of the mos...

Q. Moniliasis is one of the most common opportunistic diseases in AIDS. What is the etiological agent of moniliasis and what is the other name of the disease? Why is monilia also c

Dna, how atoms are arranged to work in DNA?

how atoms are arranged to work in DNA?

Determine some food sources of chromium, Determine some Food Sources of chr...

Determine some Food Sources of chromium? Chromium occurs in trivalent form in foods. Good sources of chromium include whole grains, spices and condiments, meats especially orga

Protein synthesis, Protein Synthesis The central dogma of modern bioche...

Protein Synthesis The central dogma of modern biochemistry is totally based on the coded information holds within deoxyribonucleic acid (DNA). Double stranded DNA is converted

Mountain forest ecosystem as life support systems, Mountains and their fore...

Mountains and their forest ecosystems are regarded as the water towers of the world. A good example is the extraordinarily massive Himalayan Mountains which have shaped the climate

What is the important characteristics of soy protein, The important functio...

The important functional characteristics of soy protein The most important functional characteristics of soy protein concentrates are water-binding (water adsorption) capacity,

Write Your Message!

Captcha
Free Assignment Quote

Assured A++ Grade

Get guaranteed satisfaction & time on delivery in every assignment order you paid with us! We ensure premium quality solution document along with free turntin report!

All rights reserved! Copyrights ©2019-2020 ExpertsMind IT Educational Pvt Ltd