ISSN:
1432-0614
Source:
Springer Online Journal Archives 1860-2000
Topics:
Biology
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Summary Potato protein liquor (PPL)+glucose solutions were heat treated and sterilized in the absence and presence of an antifoam agent at temperatures between 80 and 120 °C for a period of 5.0 s to 30 min. The foaminess, Σ, of nonsterile and sterile solutions was measured at different aeration rates. The foaminess of PPL solutions was negligible before sterilization. After sterilization at 120 °C for 30 min the foaminess increased by a factor of more than 2·103. With decreasing temperature and duration of heat treatment, with decreasing pH and increasing antifoam concentration the foaminess of the sterilized PPL solution diminishes considerably. Foam formation is caused by protein denaturation and by the Maillard reactions.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1007/BF00510427
