scholarly journals New View to Obtain Dryer Food Foams with Different Polysaccharides and Soy Protein by High Ultrasound

2014 ◽  
Vol 2014 ◽  
pp. 1-6 ◽  
Author(s):  
Karina D. Martínez ◽  
Cecilio Carrera Sanchez
Keyword(s):  
Soy Protein ◽  
Bubble Size ◽  
Ccd Camera ◽  
Foaming Properties ◽  
Foam Formation ◽  
Size Change ◽  
Foam Expansion ◽  
Ultrasound Application ◽  
Show Difference ◽  
Gas Volume

The objective of this work was to determine the effects of high intensity ultrasound application on the foaming properties of soy protein-polysaccharides mixed solutions. To this end, foaming parameters during foam formation were analyzed. The samples were sonicated for 20 min using ultrasonic processor Vibra Cell Sonics, and model VCX 750 at a frequency of 20 kHz and an amplitude of 20%. The foams were produced by a Foamscan instrument. The evolution of the bubble size change in the foam was also determined by a second CCD camera. For all foamed systems, at two pHs 3 and 7, Foam expansion and Relative Foam Conductivity showed a great increase after ultrasonic treatment. Other parameters studied did not show difference. On the other hand, Final Time of Foaming and the Total Gas Volume incorporation for foams formation were correlated with the Relative Foam Conductivity decrease and the Foam Expansion increase when HIUS were applied in every system. Comparative bubble size and shape during the foam formation according to the treatments and pH used confirmed the parameters results.

Modification of foaming properties of soy protein isolate by high ultrasound intensity: Particle size effect

2015 ◽  
Vol 26 ◽  
pp. 48-55 ◽  
Author(s):  
Rocío Morales ◽  
Karina D. Martínez ◽  
Víctor M. Pizones Ruiz-Henestrosa ◽  
Ana M.R. Pilosof
Keyword(s):  
Particle Size ◽  
Size Effect ◽  
Soy Protein ◽  
Soy Protein Isolate ◽  
Particle Size Effect ◽  
Protein Isolate ◽  
Foaming Properties ◽  
Ultrasound Intensity

Interfacial Rheology and Foaming Properties of Soy Protein and Hydrolysates under Acid Condition

2021 ◽  
Author(s):  
Zhaojun Wang ◽  
Lu Zhang ◽  
Xiaomin Zhang ◽  
Maomao Zeng ◽  
Zhiyong He ◽  
...  
Keyword(s):  
Soy Protein ◽  
Foaming Properties ◽  
Interfacial Rheology ◽  
Acid Condition

scholarly journals Theoretical and Experimental Gas Volume Quantification of Micro- and Nanobubble Ultrasound Contrast Agents

Pharmaceutics ◽  
2020 ◽  
Vol 12 (3) ◽  
pp. 208 ◽  
Author(s):  
Eric C. Abenojar ◽  
Ilya Bederman ◽  
Al C. de Leon ◽  
Jinle Zhu ◽  
Judith Hadley ◽  
...  
Keyword(s):  
Contrast Agents ◽  
Bubble Size ◽  
Measurement Techniques ◽  
Ultrasound Contrast Agents ◽  
Coulter Counter ◽  
Solid Particles ◽  
Ultrasound Contrast ◽  
Theoretical Predictions ◽  
Gas Volume ◽  
Headspace Gc

The amount of gas in ultrasound contrast agents is related to their acoustic activity. Because of this relationship, gas volume has been used as a key variable in normalizing the in vitro and in vivo acoustic behavior of lipid shell-stabilized bubbles with different sizes and shell components. Despite its importance, bubble gas volume has typically only been theoretically calculated based on bubble size and concentration that is typically measured using the Coulter counter for microbubbles and nanoparticle tracking analysis (NTA) for nanoscale bubbles. However, while these methods have been validated for the analysis of liquid or solid particles, their application in bubble analysis has not been rigorously studied. We have previously shown that resonant mass measurement (RMM) may be a better-suited technique for sub-micron bubble analysis, as it can measure both buoyant and non-buoyant particle size and concentration. Here, we provide validation of RMM bubble analysis by using headspace gas chromatography/mass spectrometry (GC/MS) to experimentally measure the gas volume of the bubble samples. This measurement was then used as ground truth to test the accuracy of theoretical gas volume predictions based on RMM, NTA (for nanobubbles), and Coulter counter (for microbubbles) measurements. The results show that the headspace GC/MS gas volume measurements agreed well with the theoretical predictions for the RMM of nanobubbles but not NTA. For nanobubbles, the theoretical gas volume using RMM was 10% lower than the experimental GC/MS measurements; meanwhile, using NTA resulted in an 82% lower predicted gas volume. For microbubbles, the experimental gas volume from the GC/MS measurements was 27% lower compared to RMM and 72% less compared to the Coulter counter results. This study demonstrates that the gas volume of nanobubbles and microbubbles can be reliably measured using headspace GC/MS to validate bubble size measurement techniques. We also conclude that the accuracy of theoretical predictions is highly dependent on proper size and concentration measurements.

Improving the Foaming Properties of Soy Protein Isolate Through Partial Enzymatic Hydrolysis

2013 ◽  
Vol 31 (13-14) ◽  
pp. 1545-1552 ◽  
Author(s):  
Maomao Zeng ◽  
Benu Adhikari ◽  
Zhiyong He ◽  
Fang Qin ◽  
Xiaolin Huang ◽  
...  
Keyword(s):  
Enzymatic Hydrolysis ◽  
Soy Protein ◽  
Soy Protein Isolate ◽  
Protein Isolate ◽  
Foaming Properties

scholarly journals Role of Polysaccharides in Complex Mixtures with Soy Protein Hydrolysate on Foaming Properties Studied by Response Surface Methodology

2014 ◽  
Vol 2014 ◽  
pp. 1-7
Author(s):  
Karina D. Martínez ◽  
Ana M. R. Pilosof
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
Soy Protein ◽  
Protein Hydrolysate ◽  
Hydroxypropyl Methylcellulose ◽  
Complex Mixture ◽  
Continuous Phase ◽  
Foaming Properties ◽  
Mixed Product

The complex mixture studied, a hydrolyzed soy protein (HSP), κ-carrageenan (κC), and an hydroxypropyl methylcellulose (HPMC), could be used as a foaming agent under refrigeration or heating conditions because of the presence of one polysaccharide (HPMC) that gels on heating and another (κC) that gels on cooling. The objective of this work was to study the role of these polysaccharides on foaming properties by whipping methods at heating conditions. For this purpose, response surface methodology was used to optimize the mixed product in foamed food systems. The obtained results showed that the combination of E4M, κC, and HSP is an adequate strategy to generate good foam capacity and stability at heating conditions. The huge stability increase of foams at heating conditions was ascribed to combined effect of polysaccharides: gelling property of E4M and the viscozieng character imparted by κC to continuous phase of foaming.

Amaranth proteins foaming properties: Adsorption kinetics and foam formation—Part 1

2013 ◽  
Vol 105 ◽  
pp. 319-327 ◽  
Author(s):  
Agustín J. Bolontrade ◽  
Adriana A. Scilingo ◽  
María C. Añón
Keyword(s):  
Adsorption Kinetics ◽  
Foaming Properties ◽  
Foam Formation ◽  
Amaranth Proteins

scholarly journals Effect of cosolvents (polyols) on structural and foaming properties of soy protein isolate  

2017 ◽  
Vol 35 (No. 1) ◽  
pp. 57-66 ◽  
Author(s):  
Pan Mingzhe ◽  
Meng Xianjun ◽  
Jiang Lianzhou ◽  
Yu Dianyu ◽  
Liu Tianyi
Keyword(s):  
Soy Protein ◽  
Structural Changes ◽  
Foam Stability ◽  
Soy Protein Isolate ◽  
Tryptophan Fluorescence ◽  
Surface Hydrophobicity ◽  
Cd Spectroscopy ◽  
Protein Isolate ◽  
Foaming Properties ◽  
Intrinsic Tryptophan Fluorescence

Effect of polyols (mannitol, sorbitol, and xylitol) at three concentrations (5, 10, and 15% w/w) on the structure of soy protein isolates (SPI) was investigated. Changes in foaming properties of SPI were then examined with the addition of polyols at different concentrations. The interactions between SPI and polyols resulted in a substantial decrease in protein surface hydrophobicity and intrinsic tryptophan fluorescence intensity, along with the covering of tyrosine. Furthermore, circular dichroism (CD) spectroscopy of SPI suggested that a more ordered and compact conformation was induced by polyols. Consequently, these structural changes led to lower foamability of SPI. An increase in the viscosity of SPI suspension seemed to be advantageous for improving the foam stability of SPI.

scholarly journals A Hybrid Eulerian–Eulerian Discrete-Phase Model of Turbulent Bubbly Flow

2018 ◽  
Vol 140 (10) ◽  
Author(s):  
Hyunjin Yang ◽  
Surya P. Vanka ◽  
Brian G. Thomas
Keyword(s):  
Bubble Size ◽  
Fluid Model ◽  
Bubbly Flow ◽  
Turbulent Dispersion ◽  
Phase Model ◽  
Discrete Phase Model ◽  
Size Change ◽  
Volumetric Expansion ◽  
Discrete Phase ◽  
Bubble Sizes

The Eulerian–Eulerian two-fluid model (EE) is a powerful general model for multiphase flow computations. However, one limitation of the EE model is that it has no ability to estimate the local bubble sizes by itself. In this work, we have combined the discrete phase model (DPM) to estimate the evolution of bubble sizes with the EE model. In the DPM, the change of bubble size distribution is estimated by coalescence, breakup, and volumetric expansion modeling of the bubbles. The time-varying bubble distribution is used to compute the local interface area between gas and liquid phase, which is then used to estimate the momentum interactions such as drag, lift, wall lubrication, and turbulent dispersion forces for the EE model. In this work, this newly developed hybrid model Eulerian–Eulerian discrete-phase model (EEDPM) is applied to compute an upward flowing bubbly flow in a vertical pipe and the results are compared with previous experimental work of Hibiki et al. (2001, “Axial Interfacial Area Transport of Vertical Bubbly Flows,” Int. J. Heat Mass Transfer, 44(10), pp. 1869–1888). The EEDPM model is able to reasonably predict the locally different bubble size distributions and the velocity and gas fraction fields. On the other hand, the standard EE model without the DPM shows good comparison with measurements only when the prescribed constant initial bubble size is accurate and does not change much. Parametric studies are implemented to understand the contributions of bubble interactions and volumetric expansion on the size change of bubbles quantitatively. The results show that coalescence is larger than other effects, and naturally increases in importance with increasing gas fraction.

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