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Foaming and air-water interfacial characteristics of solutions containing both gluten hydrolysate and egg white protein
Food Hydrocolloids ( IF 11.0 ) Pub Date : 2018-04-01 , DOI: 10.1016/j.foodhyd.2017.09.033 Arno G.B. Wouters , Ine Rombouts , Ellen Fierens , Kristof Brijs , Christophe Blecker , Jan A. Delcour , Brent S. Murray
Food Hydrocolloids ( IF 11.0 ) Pub Date : 2018-04-01 , DOI: 10.1016/j.foodhyd.2017.09.033 Arno G.B. Wouters , Ine Rombouts , Ellen Fierens , Kristof Brijs , Christophe Blecker , Jan A. Delcour , Brent S. Murray
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Abstract Enzymatically hydrolyzed wheat gluten can be a viable alternative for traditional animal-based foam stabilizing proteins in food systems. Gluten hydrolysates (GHs) can be considered for (partially) replacing surface-active food proteins such as those of egg white (EW). We here studied the foaming and air-water (A-W) interfacial characteristics of mixed GH + EW protein solutions. GH solutions had much higher (P
中文翻译：
面筋水解物和蛋清蛋白溶液的发泡和气水界面特性
摘要 酶促水解小麦面筋可以成为食品系统中传统动物性泡沫稳定蛋白的可行替代品。面筋水解物 (GH) 可以考虑（部分）替代表面活性食物蛋白质，例如蛋清 (EW)。我们在这里研究了混合 GH + EW 蛋白质溶液的发泡和空气-水 (AW) 界面特性。GH 溶液具有更高的 (P
更新日期：2018-04-01
中文翻译：
面筋水解物和蛋清蛋白溶液的发泡和气水界面特性
摘要 酶促水解小麦面筋可以成为食品系统中传统动物性泡沫稳定蛋白的可行替代品。面筋水解物 (GH) 可以考虑（部分）替代表面活性食物蛋白质，例如蛋清 (EW)。我们在这里研究了混合 GH + EW 蛋白质溶液的发泡和空气-水 (AW) 界面特性。GH 溶液具有更高的 (P
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