Foaming properties of gluten and acetylated gluten

The foaming properties of gluten and acetylated gluten were studied at various concentration values (1%, 5%, 10% and 20%). Acetylated gluten was prepared by acetylation of gluten with acetic anhydride in presence of sodium hydroxide as catalyst. The foaming properties were characterised by measuring...

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Bibliographic Details
Published in:Journal of cereal science 2008-03, Vol.47 (2), p.233-238
Main Authors: Żukowska, Ewa A., Rudnik, Ewa, Kijeński, Jacek
Format: Article
Language:English
Subjects:
Acetylated gluten
Drainage models
Foam stability
Gluten
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Summary:The foaming properties of gluten and acetylated gluten were studied at various concentration values (1%, 5%, 10% and 20%). Acetylated gluten was prepared by acetylation of gluten with acetic anhydride in presence of sodium hydroxide as catalyst. The foaming properties were characterised by measuring foam stability and drainage. It was found that foam made from acetylated gluten is more abundant and stable than the foam made from gluten studied in the whole range of concentration, i.e. 1–20%. Different mathematical models were studied to describe liquid drainage behavior of foams using STATISTICA version 5.0 software (StatSoft). The drainage model that fairly well describes experimental drainage curves of gluten and acetylated gluten foams in a large concentration range, i.e. between 1% and 20% was proposed.
ISSN:0733-5210
1095-9963
DOI:10.1016/j.jcs.2007.04.005