In this study, the effect of ionic strength and basil seed gum (BSG) on the foaming properties of egg white albumin (EWA) was studied. The foam was prepared with 1% EWA (w/v) in the presence of different concentrations of sodium chloride (NaCl; 0, 0.5, and 1% w/v) and BSG (0, 0.1, and 0.3% w/v). The results showed that foam density and foam stability of EWA significantly () increased with an increase in BSG concentration (from 0 to 0.3% w/v). On the contrary, an increase in NaCl concentration (from 0 to 1% w/v) increased foam overrun but decreased foam density. Amplitude rheological parameters indicated an improvement in foam structure with increasing NaCl concentration. In addition, an elastic structure was obtained in the case of the foams with the higher concentrations of NaCl. Elastic modulus () was higher than loss modulus () in the frequency range, and there was low frequency dependency in all of the samples. In constant frequency of 1 Hz, tangent (δ) was the lowest in the sample containing 1% NaCl (w/v), but without BSG. There was a decrease in yield stress values with increasing BSG concentration; however, the increase in NaCl concentration led to an increase in yield stress. The highest yield stress (37 Pa) belonged to the sample containing 1% NaCl, but without BSG. Overall, it was found that both NaCl and BSG could substantially improve the rheological and foaming properties (in particular, foam stability) of egg white albumin.

中文翻译：

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离子强度和罗勒籽胶的添加会影响蛋清蛋白泡沫的物理和流变性能

在这项研究中，研究了离子强度和罗勒种子胶（BSG）对蛋清白蛋白（EWA）发泡性能的影响。在存在不同浓度的氯化钠（NaCl; 0、0.5和1％w / v）和BSG（0、0.1和0.3％w / v）的情况下，用1％EWA（w / v）制备泡沫。结果表明EWA的该泡沫塑料的密度和稳定性显著（）在BSG浓度的增加而增加（从0至0.3％W / V）。相反，NaCl浓度的增加（从0％至1％w / v）会增加泡沫膨胀率，但会降低泡沫密度。振幅流变参数表明，随着NaCl浓度的增加，泡沫结构得到改善。另外，在泡沫具有较高浓度的NaCl的情况下，获得了弹性结构。弹性模量）在频率范围内高于损耗模量（），并且所有样本的频率依赖性都较低。在1 Hz的恒定频率下，切线（δ）在含1％NaCl（w / v）但不含BSG的样品中最低。随着BSG浓度的增加，屈服应力值降低；但是，NaCl浓度的增加导致屈服应力的增加。最高屈服应力（37 Pa）属于含1％NaCl但不含BSG的样品。总的来说，发现NaCl和BSG均可以显着改善蛋清白蛋白的流变性和起泡性能（特别是泡沫稳定性）。