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Information Journal Paper

Title

A STUDY ON THE EFFECT OF XANTHAN AND CARRAGEENAN ON THE FOAMING PROPERTIES OF SOY PROTEIN ISOLATE

Pages

  45-54

Abstract

 Protein as a nutrient and functional ingredient has a vital role in the metabolism of body. Athletes and those who have to lessen their body weight need more protein than the ordinary people. SOY PROTEIN ISOLATE (SPI) is a good source of protein and contains all of the essential amino acids, but it has some limitations for using. In this study, the effect of XANTHAN and CARRAGEENAN on the qualitative properties of foaming of SPI (i.e. FOAM STABILITY, FOAM CAPACITY, solubility and viscosity) were studied. Therefore, combination of XANTHAN (X) in the levels of 0, 0.04, 0.09, 0.13% and CARRAGEENAN (C) in the levels of 0, 0.03, 0.07, 0.09% were used. Statistical results showed that XANTHAN and CARRAGEENAN had significant effects on the FOAM STABILITY, FOAM CAPACITY, solubility and viscosity. The results also showed that FOAM STABILITY was occurred at the higher amounts of XANTHAN and CARRAGEENAN (X=0.13%, C=0.09% and X=0.09%, C=0.09%), while in the less amounts of XANTHAN and CARRAGEENAN (X=0.04%, C=0% and X=0.04%, C=0.03%), the highest capacity of foam was observed. The highest solubility of foam was occurred in the higher amounts of XANTHAN (X=0.13%, C=0%, X=0.13%, C=0.07%, X=0.13%, C=0.09% and X=0.09% C=0.09%). It means that combination of XANTHAN/carrageenan is important which affects the solubility and foaming properties of SPI. The results showed that FOAM STABILITY does not relate to FOAM CAPACITY.  

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    APA: Copy

    JAHANIAN, L., HAMIDI ESFAHANI, Z., & MORTAZAVI, A.. (2004). A STUDY ON THE EFFECT OF XANTHAN AND CARRAGEENAN ON THE FOAMING PROPERTIES OF SOY PROTEIN ISOLATE. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 1(1), 45-54. SID. https://sid.ir/paper/71526/en

    Vancouver: Copy

    JAHANIAN L., HAMIDI ESFAHANI Z., MORTAZAVI A.. A STUDY ON THE EFFECT OF XANTHAN AND CARRAGEENAN ON THE FOAMING PROPERTIES OF SOY PROTEIN ISOLATE. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2004;1(1):45-54. Available from: https://sid.ir/paper/71526/en

    IEEE: Copy

    L. JAHANIAN, Z. HAMIDI ESFAHANI, and A. MORTAZAVI, “A STUDY ON THE EFFECT OF XANTHAN AND CARRAGEENAN ON THE FOAMING PROPERTIES OF SOY PROTEIN ISOLATE,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 1, no. 1, pp. 45–54, 2004, [Online]. Available: https://sid.ir/paper/71526/en

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