Research Article
Role of Polysaccharides in Complex Mixtures with Soy Protein Hydrolysate on Foaming Properties Studied by Response Surface Methodology
Table 1
Experimental matrix: real and coded (in brackets) values for the studied variables.
| EP | HSP (wt/wt) | E4M (wt/wt) | C (wt/wt) |
| 1 | 6 (0) | 1 (0) | 1 (0) | 2 | 6 (0) | 1.8 (1) | 1 (0) | 3 | 6 (0) | 0.2 (−1) | 1 (0) | 4 | 10 (0.866) | 1. 4 (0.5) | 1 (0) | 5 | 2 (−0.866) | 0.6 (−0.5) | 1 (0) | 6 | 2 (−0.866) | 1.4 (0.5) | 1 (0) | 7 | 10 (0.866) | 0.6 (−0.5) | 1 (0) | 8 | 7.33 (0.283) | 1.4 (0.5) | 1.8 (0.8165) | 9 | 4.67 (−0.283) | 0.6 (−0.5) | 0.2 (−0.8165) | 10 | 4.67 (−0.283) | 1.4 (0.5) | 0.2 (−0.8165) | 11 | 8.67 (0.567) | 1 (0) | 0.2 (−0.8165) | 12 | 7.33 (0.283) | 0.6 (−0.5) | 1.8 (0.8165) | 13 | 3.33 (−0.567) | 1 (0) | 1.8 (0.8165) | 14 | 6 (0) | 1 (0) | 1 (0) | 15 | 6 (0) | 1 (0) | 1 (0) |
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EP: experimental point; HSP: hydrolyzed soy protein (4% DH), E4M: hydroxypropyl methylcellulose; C: kappa carrageenan.
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