INVESTIGATION OF FOAMING AND HYDRATION PROPERTIES OF COLLAGEN HYDROLYZATE

Nadya Dzyuba, Iryna Bilenka, Anna Palvashova, Elena Zemlyakova

Abstract


Qualitative parameters of foams, received due to glutin were studied. Technological conditions for receiving food foams were optimized. Their microstructure was determined; it was demonstrated that foam bubbles have the spherical form with the size from 50 mcm to 200 mcm (at the shaking temperature 9°С), at increasing the temperature of foam creation to 20 °С, the mean bubble size reaches 1530 mcm.

The data, obtained using IR-spectroscopy demonstrated the presence of free groups, able to bind free water molecules. The obtained microphotos of hydrated glutin demonstrated that the crystal form had not been destructed by the alkaline hydrolysis, partially dissolved at hydratation.

The obtained data give a possibility to recommend collagen hydrolyzate as an effective foaming agent and stabilizer of food systems at producing beverages of raw material fruits. 


Keywords


rheological properties of food foams; microphoto; collagen hydrolyzate; glutin

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References


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DOI: http://dx.doi.org/10.21303/2504-5695.2017.00424

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Copyright (c) 2017 Nadya Dzyuba, Iryna Bilenka, Anna Palvashova, Elena Zemlyakova

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ISSN 2504-5695 (Online), ISSN 2504-5687 (Print)