Table of Contents
International Journal of Carbohydrate Chemistry
Volume 2014, Article ID 259356, 6 pages
Research Article

New View to Obtain Dryer Food Foams with Different Polysaccharides and Soy Protein by High Ultrasound

1Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Ciudad Universitaria, 1428 Buenos Aires, Argentina
2Departamento de Ingeniería Química, Facultad de Química, Universidad de Sevilla, C/Prof. García González 1, 41012 Seville, Spain

Received 17 December 2013; Revised 20 February 2014; Accepted 20 February 2014; Published 26 March 2014

Academic Editor: R. J. Linhardt

Copyright © 2014 Karina D. Martínez and Cecilio Carrera Sanchez. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.


The objective of this work was to determine the effects of high intensity ultrasound application on the foaming properties of soy protein-polysaccharides mixed solutions. To this end, foaming parameters during foam formation were analyzed. The samples were sonicated for 20 min using ultrasonic processor Vibra Cell Sonics, and model VCX 750 at a frequency of 20 kHz and an amplitude of 20%. The foams were produced by a Foamscan instrument. The evolution of the bubble size change in the foam was also determined by a second CCD camera. For all foamed systems, at two pHs 3 and 7, Foam expansion and Relative Foam Conductivity showed a great increase after ultrasonic treatment. Other parameters studied did not show difference. On the other hand, Final Time of Foaming and the Total Gas Volume incorporation for foams formation were correlated with the Relative Foam Conductivity decrease and the Foam Expansion increase when HIUS were applied in every system. Comparative bubble size and shape during the foam formation according to the treatments and pH used confirmed the parameters results.