期刊名称：Eastern-European Journal of Enterprise Technologies
印刷版ISSN：1729-3774
电子版ISSN：1729-4061
出版年度：2017
卷号：5
期号：11
页码：10-17
DOI：10.15587/1729-4061.2017.110498
语种：English
出版社：PC Technology Center
摘要：The study of foaming properties of collagen hydrolyzate has proved availability of its use as a structure forming agent in production of aerated drinks.The foaming dynamics obtained in a wide range of pH values have shown that glutin forms a stable foam at pH values within 5.8...7 in a temperature range of 810°C. Microscopy of the obtained foamy structure has shown that it is characterized by the presence of dispersed particles with sizes of various orders and an average radius of a disperse particle equal to 1.53 mm.The IR spectroscopy data have shown presence of free groups capable of hydration. The lowest degree of hydration was observed at pH=10.1 and the highest one at pH=7.0 after 33.5hours of incubation.Optimum technological parameters of making aerated milk drinks with the use of glutin were obtained: pH=5.2, glutin concentration of 5 %, agar or apple pectin concentration of 1.5 %.
关键词：collagen hydrolyzate;glutin;foamed food systems;foam formation;food system stabilizers
