تاثیر نشاسته اکتنیل سوکسینیک انیدرید بر خواص کف زایی کنسانتره پروتئین آب پنیر

نویسندگان
دانشگاه فردوسی مشهد
چکیده
در این مقاله، تاثیر برهمکنش­ بین کنسانتره پروتئین آب­ پنیر (WPC) و نشاسته اصلاح­ شده با اکتنیل سوکسینیک انهیدرید (OSAS) در محیط آبی به عنوان تابعی از pH (3، 4، 5، 6) و نسبت WPC به OSAS (1:2، 1:1 و 2:1) در غلظت کل 1% وزنی/وزنی بر خواص کف (اندازه حباب، ظرفیت کف­ کنندگی و پایداری کف) مورد مطالعه قرار گرفت. اندازه حباب کوچک­تر بیانگر پایداری بیش­تر کف است. کم­ترین اندازه حباب در نسبت 1:1 و 4= pHمشاهده شد (52/226 میکرومتر) که اختلاف آماری معنی ­داری با اندازه حباب WPC شاهد در این pH داشت (15/396 میکرومتر). بیش­ترین میزان کف ­کنندگی در نسبت 1:1 و 3=pH مشاهده شد (33/186 %). بیش­ترین میزان پایداری کف نیز در نسبت 2:1 و در 4= pHبدست آمد (27/83 %) و اختلاف آماری معنی ­داری با نمونه شاهد (محلول WPC) داشت (05/0p<). نتایج این تحقیق نشان داد که برهمکنش­های الکترواستاتیکی WPC و OSAS می ­توانند به عنوان روشی موثر در جهت بهبود خواص کف­ کنندگی و پایداری کف WPC در غلظت­های پایین مورد استفاده قرار گیرند.
کلیدواژه‌ها

موضوعات


عنوان مقاله English

Effect of octenyl succinic anhydride starch on foaming properties of whey protein concentrate

نویسندگان English

Moohsen Sahbaei Ejlali
Seyed Mohammad Ali Razavi
Ferdowsi University of Mashhad
چکیده English

In this study, the effect of the interaction between WPC and OSAS in aqueous solution (at total biopolymer concentration 1% w/w) as function of pH (3, 4, 5, 6) and ratio (1:2, 1:1 and 2:1) on the foaming properties (bubble size, foaming capacity and foam stability) was investigated. Smaller bubbles size showed more foam stability. Lowest bubbles size was observed at 1:1 and pH 4 (226.52 µm) and statistical difference between pure WPC (396.15 µm) and WPC-OSAS complex solutions at this pH was significant. Maximum foaming capacity was observed at ratio 1:1 and pH 3 (%186.33) and maximum foam stability was calculated at 1:2 WPC: OSAS and pH 4 (%83.27) and there was significant statistical difference with control sample (WPC solution) (%50.74). This research showed that electrostatic interaction between WPC and OSAS can be used as an effective method for improving foaming capacity and foam stability of WPC at low concentrations.

کلیدواژه‌ها English

Electrostatic complex
Foam stability
Modified Starch
whey protein concentrate
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