Abstract
ABSTRACTThe stability of foams prepared from egg albumen could be characterized by the changes in viscoelastic parameters obtained from measurements of stress relaxation and creep in compression. The initial relaxation modulus and instantaneous elasticity increased with time for about 40 min after the preparation of the foams because of the slow rate of adsorption of ovalbumin molecules to the air/water interface of the liquid film. These moduli then decreased with aging due to the thinning and rupture of the liquid films in the foam. The rate of decrease of the moduli was accelerated by reducing the concentration of sugar or by lowering pH in the aqueous phase of the liquid films. The presence of a certain amount of sugar seems to control the drainage rate of water from the liquid films, while the electrostatic repulsion between the inside surfaces of the liquid films may decrease in the acid region according to the reducing charged potential at the inside surfaces adsorbed ovalbumin molecules.
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