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

Explain the eating disorder not otherwise specified (ednos), Explain the Ea...

Explain the Eating Disorder Not Otherwise Specified (EDNOS)? Earlier, we emphasized that a diagnostic category for eating disorders that fail to meet full criteria for anorexia

Explain meningococcal disease, Meningococcal disease  Meningococcal vac...

Meningococcal disease  Meningococcal vaccine is recommended for adults and children >2 years old who are traveling to areas where epidemics are occurring, or to the "meningitis

Transmissible gastroenteritis of swine, Transmissible gastroenteritis of sw...

Transmissible gastroenteritis of swine The disease, first reported from the USA in 1964, is caused by antigenic group 1 mamalian coronavirus, a member of genus Coronavirus of

Kinds of ovules, Kinds of Ovules Ovules undergo varied degrees of cur...

Kinds of Ovules Ovules undergo varied degrees of curvature during development. The position of micropyle with respect to the funiculus becomes different and constitutes the b

What do you understand by haemagglutinins, Q. What do you understand by Hae...

Q. What do you understand by Haemagglutinins? Haemagglutinins are the globulin type of proteins which are present in the seeds of plants like double bean, field bean, white be

How is the early diagnosis of genetic diseases usually done, How is the ear...

How is the early diagnosis of genetic diseases usually done? The Genetic disease may be diagnosed in the prenatal period by karyotype analysis, in case of aneuploidies, or by D

Explain the precautions for use of light microscope, Explain the Precaution...

Explain the Precautions for Use of Light Microscope? 1. Clean the lens system properly. 2. Use xylol only when necessary. 3. Never lower the body tube while looking throu

Define classification of carbohydrates - oligosaccharides, Define classific...

Define classification of carbohydrates - Oligosaccharides? Oligosaccharides are short chains of saccharide units and are condensation products of three to ten monosaccharides.

Invertibreats, genral charecter and classificatin of porifera

genral charecter and classificatin of porifera

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