PMID- 30150839
OWN - NLM
STAT- PubMed-not-MEDLINE
LR  - 20200929
IS  - 0022-1155 (Print)
IS  - 0975-8402 (Electronic)
IS  - 0022-1155 (Linking)
VI  - 55
IP  - 9
DP  - 2018 Sep
TI  - Foaming properties of acid-soluble protein-rich ingredient obtained from 
      industrial rapeseed meal.
PG  - 3792-3798
LID - 10.1007/s13197-018-3311-y [doi]
AB  - The use of the rapeseed meal as a source for preparation of protein-rich 
      ingredients for the food industry is an alternative to the current limited 
      application as a feed additive. The aim of this study was to evaluate foaming 
      properties of an acid-soluble protein-rich ingredient (ASP) obtained from 
      industrial rapeseed meal as a co-product of a protein isolate. Foam capacity and 
      stability over a period of 60 min were evaluated by using volumetric and image 
      analyzing methods. The influence of NaCl at two boundary concentrations (0.03 and 
      0.25 M) was studied over a pH range from 2 to 10. The ASP exhibited high 
      foamability (> 90%), not influenced by pH or salt addition. In contrast, foam 
      stability, measured over a 60 min period, was pH and NaCl dependent. By the end 
      of the observation period, the addition of 0.25 M NaCl reduced the foam volume by 
      more than 70% at all pH values. After 30 min at pH values 4, 6 and 8, which are 
      the most common for food products, the foams without NaCl retained 51, 38 and 41% 
      of the initial foam volume, respectively. The results were in agreement with 
      image analysis observations where microstructure of the foams with NaCl was more 
      heterogeneous than that of the foams without salt addition. The high foamability 
      and relatively high foam stability at pH from 4 to 8 without NaCl addition shows 
      that ASP could be a potential alternative to plant proteins currently used as 
      foaming agents in the food industry.
FAU - Ivanova, Petya
AU  - Ivanova P
AD  - 1Department of Biochemistry and Molecular Biology, University of Food 
      Technologies, 26 Maritsa Blvd, 4002 Plovdiv, Bulgaria. GRID: grid.61777.30
FAU - Kalaydzhiev, Hristo
AU  - Kalaydzhiev H
AD  - 1Department of Biochemistry and Molecular Biology, University of Food 
      Technologies, 26 Maritsa Blvd, 4002 Plovdiv, Bulgaria. GRID: grid.61777.30
FAU - Dessev, Tzvetelin T
AU  - Dessev TT
AD  - 2Department of Technology of Cereal and Bakery Products, University of Food 
      Technologies, 26 Maritsa Blvd, 4002 Plovdiv, Bulgaria. GRID: grid.61777.30
FAU - Silva, Cristina L M
AU  - Silva CLM
AD  - 3Universidade Catolica Portuguesa, CBQF - Centro de Biotecnologia e Quimica Fina 
      - Laboratorio Associado, Escola Superior de Biotecnologia, Rua Arquiteto Lobao 
      Vital 172, 4200-374 Porto, Portugal. ISNI: 000000010410653X. GRID: grid.7831.d
FAU - Rustad, Turid
AU  - Rustad T
AD  - 4Department of Biotechnology and Food Science, Norwegian University of Science 
      and Technology, 7491 Trondheim, Norway. ISNI: 0000 0001 1516 2393. GRID: 
      grid.5947.f
FAU - Chalova, Vesela I
AU  - Chalova VI
AUID- ORCID: 0000-0001-5139-5389
AD  - 1Department of Biochemistry and Molecular Biology, University of Food 
      Technologies, 26 Maritsa Blvd, 4002 Plovdiv, Bulgaria. GRID: grid.61777.30
LA  - eng
PT  - Journal Article
DEP - 20180809
PL  - India
TA  - J Food Sci Technol
JT  - Journal of food science and technology
JID - 0056471
PMC - PMC6098807
OTO - NOTNLM
OT  - Acid-soluble protein-rich ingredient co-production
OT  - Ethanol treated rapeseed meal
OT  - Foam capacity and stability
OT  - Foam microstructure
OT  - Image analysis
EDAT- 2018/08/29 06:00
MHDA- 2018/08/29 06:01
PMCR- 2019/09/01
CRDT- 2018/08/29 06:00
PHST- 2018/06/20 00:00 [revised]
PHST- 2018/06/21 00:00 [accepted]
PHST- 2018/08/29 06:00 [entrez]
PHST- 2018/08/29 06:00 [pubmed]
PHST- 2018/08/29 06:01 [medline]
PHST- 2019/09/01 00:00 [pmc-release]
AID - 3311 [pii]
AID - 10.1007/s13197-018-3311-y [doi]
PST - ppublish
SO  - J Food Sci Technol. 2018 Sep;55(9):3792-3798. doi: 10.1007/s13197-018-3311-y. 
      Epub 2018 Aug 9.