Effect of Pomegranate Peel Extract on the Foaming Properties of Egg White at Different pH | ||
| مهندسی بیوسیستم ایران | ||
| Article 5, Volume 51, Issue 1, April 2020, Pages 223-234 PDF (982.36 K) | ||
| Document Type: Research Paper | ||
| DOI: 10.22059/ijbse.2019.281884.665190 | ||
| Authors | ||
| Mohsen Labbafi* 1; Negah Karimi2; Maryam Salami1 | ||
| 1Faculty member, Department of food science and technology. College of agriculture and natural resources, University of Tehran- I.R.Iran | ||
| 2M.Sc. Student, Department of food science and technology. College of agriculture and natural resources, University of Tehran- I.R.Iran | ||
| Abstract | ||
| By adding different amounts of the PPE (0, 0.3, 0.5, 1, 1.5, 2, 2.5 and 3 mL) to egg white, the foaming capacity at the optimum concentration of 1 mL of the extract, equivalent to 25.3 mg of poly phenol in samples with the pH of 9.7 and 4.5 was 1166, 1244, and 1579%, and the stability of the foam was 62.5, 75 and 77.6%, respectively. The results show that at acidic pH, the foaming capacity and stability of the egg white were the maximum due to the closeness of the pH of the egg white to the isoelectric pH of ovalbumin in the presence of PPE. Nevertheless, with the addition of phenolic extract to a concentration above optimum, the foaming capacity of the egg white becomes even lower than the foaming capacity of the control sample (no additives), but the increasing trend of foam stability continued, reaching a peak of 81.2%. | ||
| Keywords | ||
| Egg white; pomegranate peel extract; polyphenol-protein interactions; Foaming capacity | ||
| References | ||
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