Balancing oil and protein content: antifoam regimes of foamed protein-based emulsions

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2025-05-02 DOI:10.1016/j.foodhyd.2025.111511

T.M. Roebroek , L. Vanden Berghe , A.G.B. Wouters , D.Z. Gunes

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引用次数: 0

Abstract

The presence of liquid oil droplets in protein-based systems can reduce foaming functionality through antifoam activity. However, no systematic study on regimes of antifoam activity at different protein and oil contents is currently available for foamed food emulsions. Soy protein solutions, containing mostly unaggregated proteins, were foamed in the presence of different amounts of protein-stabilized sunflower oil droplets, added in the form of different amounts of a pre-prepared emulsion with controlled droplet size distribution. This experimental approach allowed systematic investigation of the effects of soy protein and oil content on antifoam activity. Oil contents as low as 0.006 wt% caused notable foamability reductions. Highest antifoam activities were observed at 0.1 wt% of oil with drastic foamability reductions (>60 %) at low to moderate protein contents (0.1–0.7 %). Surprisingly, increasing oil contents above 1 wt% resulted in significantly lower antifoam activities with, finally, complete or near complete foamability recovery at oil contents of 10 or 25 wt%, depending on the protein content. Increasing protein content in the presence of 0.1 wt% oil always resulted in antifoaming activity reduction, until foamability was fully restored at the highest protein contents (>1 wt%). Remarkably, similar trends of these regimes of antifoam activity were observed for multiple other protein types (skim milk, egg white, and potato) and different oil types (rapeseed and corn). Using bubble monolayer tests, it was observed that bubble bursting at the foam surface was the main destabilization mechanism. Thus, this paper highlights and quantifies the existence of generic regimes of oil droplet-based antifoam activity in foamed protein-based emulsions with low to moderate protein and oil contents.

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平衡油和蛋白质含量：泡沫蛋白基乳剂的消泡机制

在蛋白质基体系中，液体油滴的存在会通过消泡活性降低泡沫功能。然而，目前还没有对发泡食品乳剂在不同蛋白质和油脂含量下的消泡活性进行系统的研究。大豆蛋白溶液中含有大部分未聚集的蛋白质，在不同数量的蛋白质稳定的葵花籽油滴的存在下形成泡沫，以不同数量的预先制备的乳液的形式加入，并控制液滴的大小分布。这种实验方法可以系统地研究大豆蛋白和油脂含量对消泡活性的影响。当含油量低至0.006 wt%时，泡沫性显著降低。在0.1% wt%的油中观察到最高的消泡活性，在低至中等蛋白质含量（0.1 - 0.7%）时，泡沫性急剧降低（60%）。令人惊讶的是，将含油量增加到1wt %以上会导致消泡活性显著降低，最终，在含油量为10%或25wt %时，完全或接近完全的泡沫性恢复，具体取决于蛋白质含量。在0.1 wt%油的情况下，增加蛋白质含量总是导致消泡活性降低，直到在最高蛋白质含量（>1 wt%）下完全恢复起泡性。值得注意的是，在其他多种蛋白质类型（脱脂牛奶、蛋清和土豆）和不同的油类型（油菜籽和玉米）中，也观察到类似的消泡活性趋势。通过气泡单层试验，发现泡沫表面气泡破裂是主要失稳机制。因此，本文强调并量化了低至中等蛋白质和油含量的泡沫蛋白基乳液中基于油滴的消泡活性的一般制度的存在。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food Hydrocolloids 工程技术-食品科技

CiteScore

19.90

自引率

14.00%

发文量

871

审稿时长

37 days

期刊介绍： Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication. The main areas of interest are: -Chemical and physicochemical characterisation Thermal properties including glass transitions and conformational changes- Rheological properties including viscosity, viscoelastic properties and gelation behaviour- The influence on organoleptic properties- Interfacial properties including stabilisation of dispersions, emulsions and foams- Film forming properties with application to edible films and active packaging- Encapsulation and controlled release of active compounds- The influence on health including their role as dietary fibre- Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes- New hydrocolloids and hydrocolloid sources of commercial potential. The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.