Foam-Forming Properties of Alternative Vegetable Proteins

Detalhes bibliográficos
Autor(a) principal: Ramos, Luana Cristina da Silva
Data de Publicação: 2022
Outros Autores: Vidigal, Márcia Cristina Teixeira Ribeiro
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Revista de Engenharia Química e Química
Texto Completo: https://periodicos.ufv.br/jcec/article/view/14834
Resumo: The substitution of animal protein for vegetable protein in foods has become increasingly demanded by consumers. In aerated food products such as ice cream, meringues, mayonnaise, and bakery products, proteins are one of the constituents responsible for sensory and technological attributes. In addition, proteins can act as surfactants in foaming systems. The protein source can influence the kinetic stability of these systems. Thus, knowing the foaming property of vegetable proteins is important to define the final application. Studies suggest that some alternative sources, such as vegetable proteins are promising in the development of foaming food formulations.
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spelling Foam-Forming Properties of Alternative Vegetable ProteinsPropriedades de Formação de Espumas de Proteínas Vegetais AlternativasStabilityVegetable proteinTechnological propertiesEstabilidadeProteínas vegetaisPropriedades tecnológicasThe substitution of animal protein for vegetable protein in foods has become increasingly demanded by consumers. In aerated food products such as ice cream, meringues, mayonnaise, and bakery products, proteins are one of the constituents responsible for sensory and technological attributes. In addition, proteins can act as surfactants in foaming systems. The protein source can influence the kinetic stability of these systems. Thus, knowing the foaming property of vegetable proteins is important to define the final application. Studies suggest that some alternative sources, such as vegetable proteins are promising in the development of foaming food formulations.A substituição de proteínas de origem animal por aquelas de origem vegetal em alimentos tem se tornado cada vez mais demandada pelos consumidores. Em produtos alimentícios aerados, como sorvetes, merengues, maionese e produtos de panificação, as proteínas são um dos constituintes responsáveis pelos atributos sensoriais e tecnológicos. Além disso, as proteínas podem atuar como agentes tensoativos em sistemas espumantes. A fonte proteica pode influenciar na estabilidade cinética destes sistemas. Desta forma, conhecer a propriedade de formação de espuma de proteínas vegetais é importante para definir a aplicação final. Estudos sugerem que algumas fontes alternativas, como proteínas vegetais são promissoras no desenvolvimento de formulações de espumas alimentares.Universidade Federal de Viçosa - UFV2022-11-04info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://periodicos.ufv.br/jcec/article/view/1483410.18540/jcecvl8iss8pp14834-01eThe Journal of Engineering and Exact Sciences; Vol. 8 No. 8 (2022); 14834-01eThe Journal of Engineering and Exact Sciences; Vol. 8 Núm. 8 (2022); 14834-01eThe Journal of Engineering and Exact Sciences; v. 8 n. 8 (2022); 14834-01e2527-1075reponame:Revista de Engenharia Química e Químicainstname:Universidade Federal de Viçosa (UFV)instacron:UFVenghttps://periodicos.ufv.br/jcec/article/view/14834/7568Copyright (c) 2022 The Journal of Engineering and Exact Scienceshttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessRamos, Luana Cristina da SilvaVidigal, Márcia Cristina Teixeira Ribeiro2022-11-08T19:41:15Zoai:ojs.periodicos.ufv.br:article/14834Revistahttp://www.seer.ufv.br/seer/rbeq2/index.php/req2/indexONGhttps://periodicos.ufv.br/jcec/oaijcec.journal@ufv.br||req2@ufv.br2446-94162446-9416opendoar:2022-11-08T19:41:15Revista de Engenharia Química e Química - Universidade Federal de Viçosa (UFV)false
dc.title.none.fl_str_mv Foam-Forming Properties of Alternative Vegetable Proteins
Propriedades de Formação de Espumas de Proteínas Vegetais Alternativas
title Foam-Forming Properties of Alternative Vegetable Proteins
spellingShingle Foam-Forming Properties of Alternative Vegetable Proteins
Ramos, Luana Cristina da Silva
Stability
Vegetable protein
Technological properties
Estabilidade
Proteínas vegetais
Propriedades tecnológicas
title_short Foam-Forming Properties of Alternative Vegetable Proteins
title_full Foam-Forming Properties of Alternative Vegetable Proteins
title_fullStr Foam-Forming Properties of Alternative Vegetable Proteins
title_full_unstemmed Foam-Forming Properties of Alternative Vegetable Proteins
title_sort Foam-Forming Properties of Alternative Vegetable Proteins
author Ramos, Luana Cristina da Silva
author_facet Ramos, Luana Cristina da Silva
Vidigal, Márcia Cristina Teixeira Ribeiro
author_role author
author2 Vidigal, Márcia Cristina Teixeira Ribeiro
author2_role author
dc.contributor.author.fl_str_mv Ramos, Luana Cristina da Silva
Vidigal, Márcia Cristina Teixeira Ribeiro
dc.subject.por.fl_str_mv Stability
Vegetable protein
Technological properties
Estabilidade
Proteínas vegetais
Propriedades tecnológicas
topic Stability
Vegetable protein
Technological properties
Estabilidade
Proteínas vegetais
Propriedades tecnológicas
description The substitution of animal protein for vegetable protein in foods has become increasingly demanded by consumers. In aerated food products such as ice cream, meringues, mayonnaise, and bakery products, proteins are one of the constituents responsible for sensory and technological attributes. In addition, proteins can act as surfactants in foaming systems. The protein source can influence the kinetic stability of these systems. Thus, knowing the foaming property of vegetable proteins is important to define the final application. Studies suggest that some alternative sources, such as vegetable proteins are promising in the development of foaming food formulations.
publishDate 2022
dc.date.none.fl_str_mv 2022-11-04
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://periodicos.ufv.br/jcec/article/view/14834
10.18540/jcecvl8iss8pp14834-01e
url https://periodicos.ufv.br/jcec/article/view/14834
identifier_str_mv 10.18540/jcecvl8iss8pp14834-01e
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv https://periodicos.ufv.br/jcec/article/view/14834/7568
dc.rights.driver.fl_str_mv Copyright (c) 2022 The Journal of Engineering and Exact Sciences
https://creativecommons.org/licenses/by/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Copyright (c) 2022 The Journal of Engineering and Exact Sciences
https://creativecommons.org/licenses/by/4.0
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Universidade Federal de Viçosa - UFV
publisher.none.fl_str_mv Universidade Federal de Viçosa - UFV
dc.source.none.fl_str_mv The Journal of Engineering and Exact Sciences; Vol. 8 No. 8 (2022); 14834-01e
The Journal of Engineering and Exact Sciences; Vol. 8 Núm. 8 (2022); 14834-01e
The Journal of Engineering and Exact Sciences; v. 8 n. 8 (2022); 14834-01e
2527-1075
reponame:Revista de Engenharia Química e Química
instname:Universidade Federal de Viçosa (UFV)
instacron:UFV
instname_str Universidade Federal de Viçosa (UFV)
instacron_str UFV
institution UFV
reponame_str Revista de Engenharia Química e Química
collection Revista de Engenharia Química e Química
repository.name.fl_str_mv Revista de Engenharia Química e Química - Universidade Federal de Viçosa (UFV)
repository.mail.fl_str_mv jcec.journal@ufv.br||req2@ufv.br
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