The objective of this paper was to investigate the effect of various sodium chloride concentrations on rheological properties of foams obtained from different types of whey protein preparations: isolate (WPI) and two concentrates (WPC 80 and WPC 65). The rheological properties of analysed foams were evaluated by using an oscillatory Haake RS 300 rheometer. For the foam samples, the following rheological parameters were determined: yield stress (τ), stotage (G'), loss (G") moduli and phase angle (E) values. For the each protein solution, the values of foam overrun (Φ) were also calculated. The rheological properties of the analysed foam were dependent on sodium chloride concentration and protein preparate type. WPI foams exhibited superior rheological properties in comparison to foams obtained from WPCs. For the foams produced from WPI, the increase of molar concentration of NaCl resulted in systematic yield stress and overrun increase. In the case of foams obtained from WPCs, it effected in yield stress and overrun decrease. For the WPI foams, the following linear relationships between the analysed parameters have been found: yield stress and foam ovverun values and yield stress and phase angle values as well.
Full text available in Polish in Adobe Acrobat format:https://www.npt.up-poznan.net/pub/art_3_122.pdf
| MLA | Nastaj, Maciej. "Wpływ dodatku chlorku sodu na właściwości reologiczne pian otrzymanych z preparatów białek serwatkowych." Nauka Przyr. Technol. 3.4 (2009): #122. |
| APA | Maciej Nastaj (2009). Wpływ dodatku chlorku sodu na właściwości reologiczne pian otrzymanych z preparatów białek serwatkowych. Nauka Przyr. Technol. 3 (4), #122 |
| ISO 690 | NASTAJ, Maciej. Wpływ dodatku chlorku sodu na właściwości reologiczne pian otrzymanych z preparatów białek serwatkowych. Nauka Przyr. Technol., 2009, 3.4: #122. |
Maciej Nastaj
Katedra Biotechnologii
Żywienia Człowieka i Towaroznawstwa Żywności
Uniwersytet Przyrodniczy w Lublinie
ul. Skromna 8
20-704 Lublin
Poland
e-mail: mnasty@o2.pl