東華大學圖書館 |

語系: 繁體中文

說明(常見問題)

回圖書館首頁

手機版館藏查詢

登入

回首頁

切換: 標籤 | MARC模式 | ISBD

Investigations into the mechanisms r...

Davis, Jack P.

FindBook

Google Book

Amazon

博客來

Investigations into the mechanisms responsible for the yield stress of protein based foams.

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Investigations into the mechanisms responsible for the yield stress of protein based foams./
作者:	Davis, Jack P.
面頁冊數:	179 p.
附註:	Source: Dissertation Abstracts International, Volume: 66-02, Section: B, page: 0631.
Contained By:	Dissertation Abstracts International66-02B.
標題:	Agriculture, Food Science and Technology. -
電子資源:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=3164010
ISBN:	0496982540

Investigations into the mechanisms responsible for the yield stress of protein based foams.
Davis, Jack P.

Investigations into the mechanisms responsible for the yield stress of protein based foams. - 179 p.

Source: Dissertation Abstracts International, Volume: 66-02, Section: B, page: 0631.

Thesis (Ph.D.)--North Carolina State University, 2005.

Proteins function as natural surfactants in many industrial processes involving foam formation. Egg white proteins have traditionally served this role in the food industry, although substitution with other proteins, including those derived from bovine milk is becoming more prevalent. Above a critical gas phase (&phis;), foams transition from viscous liquids to semi-solid materials that display a yield stress (tau0). Measurements of tau 0 relate well to the empirical concept of foam robustness and more robust foams are generally desirable from a food science perspective, in order to withstand the rigors of processing, including pumping, heating, coating, etc. Accordingly, the general goal of this research was to investigate mechanisms responsible for foam tau0 on a fundamental level, in order to more efficiently utilize whey proteins (derived from bovine milk) as a foaming ingredient, with an emphasis on their capacity to regulate foam tau 0.

ISBN: 0496982540Subjects--Topical Terms:

1017813
Agriculture, Food Science and Technology.

Investigations into the mechanisms responsible for the yield stress of protein based foams.
LDR:03603nmm 2200313 4500 001 1849848
005 20051203081258.5
008 130614s2005 eng d
020 $a 0496982540
035 $a (UnM)AAI3164010
035 $a AAI3164010
040 $a UnM $c UnM
100 1 $a Davis, Jack P. $3 1937782
245 1 0 $a Investigations into the mechanisms responsible for the yield stress of protein based foams.
300 $a 179 p.
500 $a Source: Dissertation Abstracts International, Volume: 66-02, Section: B, page: 0631.
500 $a Director: E. Allen Foegeding.
502 $a Thesis (Ph.D.)--North Carolina State University, 2005.
520 $a Proteins function as natural surfactants in many industrial processes involving foam formation. Egg white proteins have traditionally served this role in the food industry, although substitution with other proteins, including those derived from bovine milk is becoming more prevalent. Above a critical gas phase (&phis;), foams transition from viscous liquids to semi-solid materials that display a yield stress (tau0). Measurements of tau 0 relate well to the empirical concept of foam robustness and more robust foams are generally desirable from a food science perspective, in order to withstand the rigors of processing, including pumping, heating, coating, etc. Accordingly, the general goal of this research was to investigate mechanisms responsible for foam tau0 on a fundamental level, in order to more efficiently utilize whey proteins (derived from bovine milk) as a foaming ingredient, with an emphasis on their capacity to regulate foam tau 0.
520 $a In the first study, the yield stress of whey protein isolate (WPI) foams as affected by electrostatic forces was investigated by whipping 10% w/v protein solutions prepared over a range of pH levels and salt concentrations. Measurements of foam overrun, protein adsorption kinetics at the air/water interface, and dilatational rheological characterization, aided data interpretation. Interfacial measurements were also made with the primary whey proteins, beta-lactoglobulin (beta-lg) and alpha-lactalbumin (alpha-la). Yield stress of WPI foams was dependent on pH, salt type and salt concentration.
520 $a In the second study, polymerized WPI (pWPI) was investigated for its potential as a functional foaming ingredient. Note that pWPI is a soluble complex of covalently bound whey protein formed via controlled heating. Foam tau 0 displayed a parabolic response to increasing concentrations of pWPI to native WPI, peaking at 50%. Foam air phase volume steadily decreased with increasing pWPI content, whereas equilibrium surface tension steadily increased.
520 $a In the third study, beta-lactoglobulin (beta-lg), which is the primary whey protein, was hydrolyzed with three different proteases and subsequently evaluated for its foaming potential. Two heat treatments designed to inactive the enzymes, 75°C/30 min and 90°C/15 min, were also investigated for their effects on foam functionality.
520 $a In the final study, the foaming and interfacial properties of WPI and egg white protein (EWP) were directly compared. The highest tau0 and resistance to drainage were observed for standard EWP, followed by EWP with added 0.1% w/w sodium lauryl sulfate, and then WPI. (Abstract shortened by UMI.)
590 $a School code: 0155.
650 4 $a Agriculture, Food Science and Technology. $3 1017813
690 $a 0359
710 2 0 $a North Carolina State University. $3 1018772
773 0 $t Dissertation Abstracts International $g 66-02B.
790 1 0 $a Foegeding, E. Allen, $e advisor
790 $a 0155
791 $a Ph.D.
792 $a 2005
856 4 0 $u http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=3164010