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

Table 3

Model coefficients estimated by multiple linear regression for foaming properties.

	FO	lag time to drainage	𝐾dr	lag time to collapse	Collapse time 2 mL
Constants	125.278	13.177	0.0305	13.415	116.956
Linear
HSP	−51.658**	27.212*	(−0.0034)	13.297*	34.321*
E4M	(5.997)	11.433*	(−0.0035)	−3.692*	11.561**
𝜅C	−81.669*	11.802*	(−0.0001)	−39.449*	−22.629*
Quadratic
HSP^2	(6.233)	19.088*	(0.0011)	12.016*	(−9.472)
E4M^2	(−69.783)	(−2.718)	(0.0017)	33.244*	72.986*
𝜅C^2	83.312*	9.666*	0.0235*	99.748*	(1.663)
Interactions
(HSP) × (E4M)	(3.109)	53.219*	0.0356*	56.760*	94.831*
(HSP) × (𝜅C)	(9.192)	14.356*	0.0247**	−23.927*	−56.965*
(E4M) × (𝜅C)	(−13.323)	(0.884)	0.0593*	−83.168*	−86.715*
𝑅^2	0.964	0.852	0.8965	0.839	0.872
Lack of fit	NS	*	NS	*	*

HSP: hydrolyzed soy protein at 4% DH; E4M: hydroxypropyl methylcellulose; 𝜅C: kappa-carrageenan.
*Significant value at 𝑃<0.05; **significant value at 𝑃<0.01; ( ) nonsignificant value.
Reduced equations for foaming properties:
FO = 125.278 − 51.685 HSP − 81.669 𝜅C + 83.312 𝜅C ²
Lag time to drainage = 13.177 + 27.212 HSP + 11.433 E4M + 11.802𝜅C + 19.088 HSP² + 9.666 𝜅C ² + 53.219 HSP × E4M + 14.356 HSP × 𝜅C
𝐾_dr = 0.0305 + 0.0235 𝜅C² + 0.0356 HSP × E4M + 0.0247 HSP × 𝜅C + 0.0593 E4M × 𝜅C
Lag time to collapse = 13.415 + 13.297 HSP − 3.692 E4M − 39.449 𝜅C + 12.016 HSP² + 33.244 E4M² + 99.748 𝜅C ² + 56.760 HSP × E4M − 23.927 HSP × 𝜅C − 83.168 E4M × 𝜅C
Collapse time 2 mL= 116.956 + 34.321 HSP + 11.561 E4M − 22.629 𝜅C + 72.986 E4M² + 94.831 HSP × E4M − 56.965 HSP × 𝜅C − 86.715 E4M × 𝜅C.