Role of Polysaccharides in Complex Mixtures with Soy Protein Hydrolysate on Foaming Properties Studied by Response Surface Methodology

Table 2

Experimental points (EP) and the corresponding results obtained for foaming properties at heating conditions (70°C).

EP	FO (%)*	Lag time drain. (min)*	𝐾dr (min^−1)*	Lag time to collapse (min)*	Collapse time 2 mL (min)*
1	150	14.0	2.78×10^−2	17.5	125
2	55	8.0	2.22×10^−2	63.5	220
3	55	11.5	4.26×10^−2	27.5	157
4	90	94.0	0.37×10^−2	58.5	235
5	140	9.0	5.71×10^−2	57.5	110
6	150	1.3	4.88×10^−2	41.8	60
7	60	16.7	1.56×10^−2	11.5	101
8	70	52.0	0.91×10^−2	10.8	45
9	250	8.5	7.27×10^−2	100.0	150
10	260	15.5	2.94×10^−2	111.0	135
11	200	13.0	3.85×10^−2	146.5	155
12	85	20.6	1.67×10^−2	115.2	162
13	150	15.0	3.28×10^−2	26.5	107
14	120	15.5	2.76×10^−2	15.5	123
15	110	16.0	3.00×10^−2	17.0	115

∗Mean ± SD % less of 10% for foam overrun and drainage stability parameters of at least two replicates.
FO (%): foam overrun
Lag time drain.: time to start the foam drainage.
𝐾_dr: 1/time required to drainage 20% of total possible.
Lag time to collapse: time required to start the collapse
Collapse time 2 mL: time required to decrease in 2 mL the height of the initial foam.