Effect of Sucrose on Physicochemical Properties of High-Protein Meringues Obtained from Whey Protein Isolate
Abstract
:1. Introduction
2. Materials and Methods
2.1. Materials
2.2. Production of Meringues
2.3. Viscosity, Surface Tension and Zeta Potential of Pre-Foam Solutions
2.4. Foam Overrun
2.5. Oscillatory Rheology of the Liquid Foams
2.6. Foam Stability Measured by Turbiscan
2.7. Surface Properties of the Obtained Meringues (Roughness, Contact Angles, Apparent Free Surface Energy and Microstructure)
2.8. Statistical Analysis
3. Results and Discussion
3.1. Properties of Pre-Foam Solutions
3.2. Overrun, Air Phase Fraction and Rheology of Liquid Foams
3.3. Foam Stability
3.4. Surface Properties of Meringues
3.5. Microstructure of Meringues
4. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Sample | γ (mN/m2) |
---|---|
20% WPI/0% sucrose | 44.68 c ± 0.02 |
20% WPI/5% sucrose | 48.83 b ± 0.26 |
20% WPI/10% sucrose | 49.79 a ± 0.19 |
20% WPI/15% sucrose | 49.67 a ± 0.14 |
Sample | OR (%) | Φ |
---|---|---|
20% WPI/0% sucrose | 661.82 c ± 8.44 | 0.867 c ± 0.001 |
20% WPI/5% sucrose | 699.13 b ± 7.63 | 0.874 b ± 0.001 |
20% WPI/10% sucrose | 724.21 a ± 6.76 | 0.878 a ± 0.001 |
20% WPI/15% sucrose | 642.05 d ± 5.16 | 0.864 d ± 0.001 |
Sample | Probe Liquid | Contact θa | Angles θr | γs (mJ/m2) |
---|---|---|---|---|
20% WPI/5% sucrose | Water | 120.6 a ± 8.9 | 110.1 a ± 8.0 | 33.4 c ± 1.2 |
20% WPI/5% sucrose | Diiodomethane | 74.8 a ± 4.6 | 68.3 a ± 2.4 | 21.2 c ± 3.9 |
20% WPI/10% sucrose | Water | 83.2 b ± 5.5 | 65.6 b ± 4.2 | 46.4 b ± 2.8 |
20% WPI/10% sucrose | Diiodomethane | 52.7 b ± 5.0 | 45.5 b ± 2.8 | 42.0 b ± 1.0 |
20% WPI/15% sucrose | Water | 63.1 c ± 5.1 | 35.9 c ± 3.2 | 60.1 a ± 1.6 |
20% WPI/15% sucrose | Diiodomethane | 51.5 b ± 3.3 | 43.8 b ± 2.7 | 42.4 b ± 1.1 |
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Nastaj, M.; Mleko, S.; Terpiłowski, K.; Tomczyńska-Mleko, M. Effect of Sucrose on Physicochemical Properties of High-Protein Meringues Obtained from Whey Protein Isolate. Appl. Sci. 2021, 11, 4764. https://doi.org/10.3390/app11114764
Nastaj M, Mleko S, Terpiłowski K, Tomczyńska-Mleko M. Effect of Sucrose on Physicochemical Properties of High-Protein Meringues Obtained from Whey Protein Isolate. Applied Sciences. 2021; 11(11):4764. https://doi.org/10.3390/app11114764
Chicago/Turabian StyleNastaj, Maciej, Stanisław Mleko, Konrad Terpiłowski, and Marta Tomczyńska-Mleko. 2021. "Effect of Sucrose on Physicochemical Properties of High-Protein Meringues Obtained from Whey Protein Isolate" Applied Sciences 11, no. 11: 4764. https://doi.org/10.3390/app11114764