Investigation Of Foaming And Hydration Properties Of Collagen Hydrolyzate

Qualitative parameters of foams, received due to glutin were studied. Technological conditions for receiving food foams were optimized. Their microstructure was determined; it was demonstrated that foam bubbles have the spherical form with the size from 50 mcm to 200 mcm (at the shaking temperature 9°С), at increasing the temperature of foam creation to 20 °С, the mean bubble size reaches 1530 mcm.The data, obtained using IR-spectroscopy demonstrated the presence of free groups, able to bind free water molecules. The obtained microphotos of hydrated glutin demonstrated that the crystal form had not been destructed by the alkaline hydrolysis, partially dissolved at hydratation.The obtained data give a possibility to recommend collagen hydrolyzate as an effective foaming agent and stabilizer of food systems at producing beverages of raw material fruits

Study Into Collagen Hydrolyzate Applicability as a Structure Forming Agent

The study of foaming properties of collagen hydrolyzate has proved availability of its use as a structure forming agent in production of aerated drinks.The foaming dynamics obtained in a wide range of pH values have shown that glutin forms a stable foam at pH values within 5.8...7 in a temperature range of 8‒10 °C. Microscopy of the obtained foamy structure has shown that it is characterized by the presence of dispersed particles with sizes of various orders and an average radius of a disperse particle equal to 1.53 mm.The IR spectroscopy data have shown presence of free groups capable of hydration. The lowest degree of hydration was observed at pH=10.1 and the highest one at pH=7.0 after 3‒3.5 hours of incubation.Optimum technological parameters of making aerated milk drinks with the use of glutin were obtained: pH=5.2, glutin concentration of 5 %, agar or apple pectin concentration of 1.5