Carp D J., Bartholomai G B., Relkin P, Pilosof A M.R.
Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Ciudad Universitaria, 1428, Buenos Aires, Argentina
Colloids Surf B Biointerfaces. 2001 Jul;21(1-3):163-171. doi: 10.1016/s0927-7765(01)00169-2.
The effect of xanthan on foam formation and on physical mechanisms of destabilization involved in the breakdown of foams made from native and denatured soy protein at neutral pH was studied by a bubbling and a whipping-rheological method. Parameters describing foam formation and destabilization by liquid drainage and disproportionation obtained by the two methods showed that the addition of xanthan was accompanied by delayed rates of drainage and disproportionation and reduced foam height decay (collapse). Drainage showed the largest reduction, mainly because of the increased bulk viscosity. In the absence of xanthan, protein denaturation enhanced foam formation and stability against drainage and disproportionation, but increased the collapse of foams. In the presence of xanthan, differences in foam formation and drainage/disproportionation stability between native and denatured soy protein were greatly reduced. However, differences in foam collapse were greatly enhanced. The increased stability of foams in the presence of xanthan could not be explained purely in terms of increased aqueous phase viscosity. More specific interactions of xanthan and soy proteins at the air-water interface influencing the surface rheology, and the protein composition and aggregation, are involved.
通过鼓泡法和搅拌流变学法，研究了黄原胶对泡沫形成以及对中性pH条件下由天然大豆蛋白和变性大豆蛋白制成的泡沫破裂过程中涉及的不稳定物理机制的影响。通过这两种方法获得的描述泡沫形成以及通过液体排液和歧化作用导致的泡沫不稳定的参数表明，添加黄原胶会伴随着排液和歧化速率的延迟以及泡沫高度衰减（塌陷）的降低。排液显示出最大程度的降低，主要是由于本体粘度增加。在没有黄原胶的情况下，蛋白质变性增强了泡沫形成以及对排液和歧化作用的稳定性，但增加了泡沫的塌陷。在有黄原胶的情况下，天然大豆蛋白和变性大豆蛋白之间在泡沫形成以及排液/歧化稳定性方面的差异大大减小。然而，泡沫塌陷方面的差异大大增强。在有黄原胶的情况下泡沫稳定性的增加不能单纯用水相粘度的增加来解释。黄原胶与大豆蛋白在气-水界面处存在更具体的相互作用，影响表面流变学以及蛋白质组成和聚集。
