The aim of this work was to evaluate the physicochemical properties of fresh foams based on egg white proteins, xanthan gum and gum Arabic. The distributions of the size of gas bubbles suspended in liquid were determined, as well as density and volume fraction of gas phase of the generated foams. Additionally, the viscoelastic properties in the linear range were measured, and the results were analyzed with the use of the fractional Zener model. It was shown, that foam supplementation with hydrocolloids considerably decreased their volume fraction of gas phase in comparison to pure egg white protein-based foams. Application of gum Arabic did not cause an increase in the size of foam bubbles when compared to pure white egg foam, whereas application of xanthan gum significantly decreased the size of the bubbles. Application of the fractional Zener model allowed to determine the relaxation times, their intensity in analyzed suspensions and also equilibrium module (G _e ). The increase in the concentration of xanthan gum resulted in the prolongation of the relaxation time and increased its intensity. Gum Arabic, when added, weakened the viscoelastic properties of the mixture as a viscoelastic solid.

中文翻译：

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基于蛋清蛋白和选定亲水胶体的新鲜湿泡沫的物理和线性粘弹性特性。

这项工作的目的是评估基于蛋清蛋白、黄原胶和阿拉伯树胶的新鲜泡沫的理化特性。测定悬浮在液体中的气泡大小的分布，以及生成的泡沫的气相密度和体积分数。此外，还测量了线性范围内的粘弹性，并使用分数齐纳模型分析了结果。结果表明，与纯蛋清蛋白泡沫相比，添加水胶体的泡沫显着降低了气相的体积分数。与纯白鸡蛋泡沫相比，阿拉伯树胶的应用不会导致泡沫气泡的大小增加，而黄原胶的应用则显着减小了气泡的大小。ģ _ë）。黄原胶浓度的增加导致弛豫时间延长并增加其强度。加入阿拉伯胶时，会削弱混合物作为粘弹性固体的粘弹性。