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

Ovalbumin and guar gum foam and its surface properties as influenced by sucrose and sorbitol.
Int J Biol Macromol. 2019 May 22;:
Authors: Simiqueli AA, Vidigal MCTR, Minim VPR, Minim LA
Abstract
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.
PMID: 31128179 [PubMed - as supplied by publisher]

Source: International Journal of Biological Macromolecules - May 21, 2019 Category: Biochemistry Authors: Simiqueli AA, Vidigal MCTR, Minim VPR, Minim LA Tags: Int J Biol Macromol Source Type: research