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Foam‐Forming Capacity of Substances Present in Rye
Author(s) -
Meuser F.,
Busch K. G.,
Fuhrmeister H.,
Rubach K.
Publication year - 2001
Publication title -
cereal chemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.558
H-Index - 100
eISSN - 1943-3638
pISSN - 0009-0352
DOI - 10.1094/cchem.2001.78.1.50
Subject(s) - chemistry , isoelectric point , aqueous solution , homogeneous , chromatography , chemical engineering , food science , organic chemistry , enzyme , physics , engineering , thermodynamics
ABSTRACT Aqueous extracts of rye milling products were tested to establish foam‐forming capacity. The foams were characterized according to volume and strength. The extracts were treated chemically, thermally, and enzymatically to demonstrate the influence of the protein and of polymeric nonstarch carbohydrates on foam formation. The foam formation was attributable to a relatively homogeneous water‐soluble protein with a M r of 12.3 kDa and an isoelectric point at pH 5.97. The other components of the extracts of rye milling products either contribute to a certain extent to stabilizing the foams derived from aqueous extracts (fructosans) or, in some cases, to destabilizing them (pentosans).