of the quality of foaming of egg protein and cream with varieties of sugars are shown
in Figures 1 and 2.
Figure 1. Influence of sugars on foaming of egg protein
From the results of the foaming of the egg protein, it is evident that under the same
conditions, monosaccharides glucose, fructose and tagatose as a whole have higher
FFA values compared to disaccharides saccharose and lactulose. Thus, FFA of tagatose
was 375%, glucose - 364%, fructose - 250%, and saccharose and lactulose - 345 and
227%. This confirms the conclusion that disaccharides form solutions with greater
water binding and this is reflected in their viscous characteristics. In addition, the
dehydrating ability of disaccharides in relation to the protein, limits its swelling and
foaming ability.
Inside each group of sugars, identical in molecular weight, the differences are
related to solubility. Namely, sugars, which have higher solubility, have negative
influence on the development of foam.
According to the authors [11], at 25 ° C in the water medium, lactulose is
dissolved by 5.5% more compared to saccharose, and fructose - by more than 15.6%
compared to tagatose and by 41.5% to glucose. Therefore, solutions of egg protein with
lactulose or fructose have the smallest foam-forming ability among other samples - 227
and 250%, respectively. That is, the correlation between the quality of foam formation
and the viscosity of the dispersion medium is confirmed. We conducted additional
studies on surface tension and kinematic viscosity of water solutions of sugars, the
results of which are given in tables 1-2.
It has been established that for the temperature of the egg albumin churning (25 ±
2 ° C), the STC for lactulose will be within the range of 77.55 ... 75.76 J / m
2
(t-20 ...
30 ° C), table 1, which is higher than the value of solutions of saccharose - 76.11 ...
75.33 J / m
2
(t-20 ... 30 ° C); The indicator of kinematic viscosity for solutions of
lactulose and saccharose is 4.29 ± 0.03 and 4.26 ± 0.04 m
2
/ s (Table 2).
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