Ovalbumin and guar gum foam and its surface properties as influenced by sucrose and sorbitol

The surface properties and foaming of ovalbumin and guar gum aqueous solutions was investigated in the presence of sucrose or sorbitol. All solutions had a broad particle size distribution (395.60 at 1137.50 nm). Higher ovalbumin concentrations had lower equilibrium surface tension and higher absolu...

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Bibliographic Details
Published in:International journal of biological macromolecules 2019-08, Vol.135, p.226-232
Main Authors: Simiqueli, Andréa Alves, Vidigal, Márcia Cristina Teixeira Ribeiro, Minim, Valéria Paula Rodrigues, Minim, Luis Antonio
Format: Article
Language:English
Subjects:
Air-water interface properties
Galactans - chemistry
Mannans - chemistry
Ovalbumin
Ovalbumin - chemistry
Particle Size
Plant Gums - chemistry
Rheology
Sorbitol - chemistry
Sucrose - chemistry
Surface Properties
Surface Tension
Thickening agent
Viscoelastic Substances - analysis
Viscoelastic Substances - chemistry
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Summary:The surface properties and foaming of ovalbumin and guar gum aqueous solutions was investigated in the presence of sucrose or sorbitol. All solutions had a broad particle size distribution (395.60 at 1137.50 nm). Higher ovalbumin concentrations had lower equilibrium surface tension and higher absolute values of the zeta potential, regardless the presence of sucrose or sorbitol. Mixtures containing ovalbumin and guar gum resulted in a predominantly elastic character of the air-water interface probably due to the formation of a complex (hydrogen bonding and/or hydrophobic interactions) between ovalbumin and guar gum. Besides, the increase in guar gum concentration enhanced the elasticity of the surface film. Higher concentrations of both polymers were required to provide higher kinetic stability to the system, although the increase in guar gum concentration reduced foam capacity due to the increase in the apparent viscosity. Foams formed in the presence of sucrose or sorbitol showed similar half-lives.
ISSN:0141-8130
1879-0003
DOI:10.1016/j.ijbiomac.2019.05.140