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

[摘要] 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 sonicatedfor 20 min using ultrasonicprocessor Vibra Cell Sonics, and model VCX 750at a frequency of 20 kHzandanamplitudeof20%. 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 expansionandRelative Foam Conductivityshowed a great increase after ultrasonic treatment. Other parameters studied did not show difference. On the other hand,Final Time of Foamingand theTotal Gas Volumeincorporation for foams formation were correlated with theRelative Foam Conductivitydecrease and theFoam Expansionincrease 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.

[学科分类] 有机化学