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Foaming properties of acid-soluble protein-rich ingredient obtained from industrial rapeseed meal

2018Journal article Restricted access
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dc.contributor.authorIvanova, Petya
dc.contributor.authorKalaydzhiev, Hristo
dc.contributor.authorDessev, Tzvetelin T.
dc.contributor.authorSilva, Cristina L.M.
dc.contributor.authorRustad, Turid
dc.contributor.authorChalova, Vesela I.
dc.date.accessioned2018-09-19T15:32:47Z
dc.date.available2018-09-19T15:32:47Z
dc.date.issued2018
dc.description.abstractThe use of the rapeseed meal as a source for preparation of protein-rich ingredients for the food industry is an alternative to the current limited application as a feed additive. The aim of this study was to evaluate foaming properties of an acid-soluble protein-rich ingredient (ASP) obtained from industrial rapeseed meal as a co-product of a protein isolate. Foam capacity and stability over a period of 60 min were evaluated by using volumetric and image analyzing methods. The influence of NaCl at two boundary concentrations (0.03 and 0.25 M) was studied over a pH range from 2 to 10. The ASP exhibited high foamability ([90%), not influenced by pH or salt addition. In contrast, foam stability, measured over a 60 min period, was pH and NaCl dependent. By the end of the observation period, the addition of 0.25 M NaCl reduced the foam volume by more than 70% at all pH values. After 30 min at pH values 4, 6 and 8, which are the most common for food products, the foams without NaCl retained 51, 38 and 41% of the initial foam volume, respectively. The results were in agreement with image analysis observations where microstructure ofthe foams with NaCl was more heterogeneous than that of the foams without salt addition. The high foamability and relatively high foam stability at pH from 4 to 8 without NaCl addition shows that ASP could be a potential alternative to plant proteins currently used as foaming agents in the food industry.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationIvanova, P., Kalaydzhiev, H., Dessev, T.T., Silva, C.L.M., Rustad, T., Chalova, V.I. (2018). Foaming properties of acid-soluble protein-rich ingredient obtained from industrial rapeseed meal. Journal of Food Science and Technology, 55(9), 3792-3798pt_PT
dc.identifier.doi10.1007/s13197-018-3311-ypt_PT
dc.identifier.eid85051818925
dc.identifier.eissn0975-8402
dc.identifier.issn0022-1155
dc.identifier.pmid30150839
dc.identifier.urihttp://hdl.handle.net/10400.14/25710
dc.identifier.wos000441978700048
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherSpringer Verlagpt_PT
dc.subjectEthanol treated rapeseed mealpt_PT
dc.subjectAcid-soluble protein-rich ingredient co-productionpt_PT
dc.subjectFoam capacity and stabilitypt_PT
dc.subjectFoam microstructurept_PT
dc.subjectImage analysispt_PT
dc.titleFoaming properties of acid-soluble protein-rich ingredient obtained from industrial rapeseed mealpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage3798
oaire.citation.issue9
oaire.citation.startPage3792
oaire.citation.titleJournal of Food Science and Technologypt_PT
oaire.citation.volume55
person.familyNameSilva
person.familyNameChalova
person.givenNameCristina
person.givenNameVesela
person.identifier1473674
person.identifier.ciencia-id6611-634A-132C
person.identifier.orcid0000-0002-0495-3955
person.identifier.orcid0000-0001-5139-5389
person.identifier.ridA-3568-2013
person.identifier.scopus-author-id7201387397
person.identifier.scopus-author-id8282388500
rcaap.rightsrestrictedAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublication4e2903de-0679-4cb1-981e-10de14c0c995
relation.isAuthorOfPublicationa7681c5f-cdd3-41d1-a7b6-26c9ac9c8977
relation.isAuthorOfPublication.latestForDiscovery4e2903de-0679-4cb1-981e-10de14c0c995

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