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Foam-Forming Capacity of Substances Present in Rye1

January 2001 Volume 78 Number 1
Pages 50 — 54
F. Meuser , 1 , 2 K. G. Busch , 1 H. Fuhrmeister , 1 and K. Rubach 1

Technical University Berlin, Institut of Food Technology and Institute of Food Chemistry, Seestrasse 11, D-13353, Berlin, Germany. Corresponding author. E-mail: meus1533@mailszrz.zrz.tu-berlin.de


Go to Article:
http://dx.doi.org/10.1094/CCHEM.2001.78.1.50
Accepted October 2, 2000.
ABSTRACT

Aqueous extracts of rye milling products were tested to establish foam-forming capacity. The foams were characterized according to volume and strength. The extracts were treated chemically, thermally, and enzymatically to demonstrate the influence of the protein and of polymeric nonstarch carbohydrates on foam formation. The foam formation was attributable to a relatively homogeneous water-soluble protein with a Mr of 12.3 kDa and an isoelectric point at pH 5.97. The other components of the extracts of rye milling products either contribute to a certain extent to stabilizing the foams derived from aqueous extracts (fructosans) or, in some cases, to destabilizing them (pentosans).


© 2001 American Association of Cereal Chemists, Inc.