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

What is the probability of a carrier of the recessive allele, Two parents w...

Two parents who are each known to be carriers of an autosomal recessive alleles have four children. None of the children has the recessive condition. What is the probability that o

Diet-peri operative problems, Diet :  Pre-operatively, patients are on low...

Diet :  Pre-operatively, patients are on low calorie, low fat diet. However in the immediate post-operative period, strict dieting is not advisable. They need good nutrition for p

What is the meaning of body composition, What is the meaning of Body compos...

What is the meaning of Body composition? It refers primarily to the distribution of muscle, fat, bone and other tissues in the body, and its measurement is often considered as

Define proline, Define Proline It is a prominent amino acid found in fi...

Define Proline It is a prominent amino acid found in fish and may contribute to sweetness. The sugars ribose, glucose and glucose-6-phosphate are flavour contributors, as is 5-

What is the mass transportation across the cell membrane, Q What is the mas...

Q What is the mass transportation across the cell membrane? Mass transportation is the exiting or the entrance of substances in or from the cell engulfed by portions of membran

Centrolecithal egg, which type of cleavage takes place in centrolecithal eg...

which type of cleavage takes place in centrolecithal egg

What do you understand by pericardium, Q. What do you understand by Pericar...

Q. What do you understand by Pericardium? Pericardium is the covering sac of the heart. The pericardium prevents acute cardiac chamber dilatation. Acute pericarditis, pericardi

Physical environment and genetics, Physical Environment and Genetic Phy...

Physical Environment and Genetic Physical Environment : Safe water and clean air, healthy workplace, safe houses, communication and roads all contribute to good health. The

Protostomes, differences between acoelomate,coelomate and pseudocoelomate

differences between acoelomate,coelomate and pseudocoelomate

Dextrin, DEXTRIN Intermediate product of hydrolysis of starch. It co...

DEXTRIN Intermediate product of hydrolysis of starch. It consists of maltose & glucose. It is found in yeast & some bacteria.

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