S10n 10g dispersing element

Foaming properties were assessed according to the method of Alonso-Miravalles et al. [32 (link)]. Dispersions (20 mL in 50 mL centrifuge tubes) with a protein concentration ranging from 0.1% to 3.3% (w/v) in 0.1 M phosphate buffer pH 7 were frothed using an Ultra-Turrax equipped with a S10N-10G dispersing element (Ika-Labortechnik, Janke and Kunkel GmbH, Staufen, Germany) at maximum speed for 30 s. The height of the sample (liquid and foam phase) was measured immediately, and after 60 min. Foaming capacity was taken as % sample expansion at 0 min, while foam stability was taken as sample expansion at 60 min as a percentage of sample expansion at 0 min Sample expansion was calculated using the following equation:

Rheological tests were carried out using a controlled stress rheometer (MCR301, Anton Paar GmbH, Vienna, Austria) equipped with a concentric cylinder measuring system (C-CC27-T200/SS, Anton Paar GmbH, Vienna, Austria), as described by Vogelsang et al. [25 (link)]. Ingredient dispersions, based on minimum gelation concentrations, were hydrated overnight at 4 °C. Following this, the samples were adjusted to room temperature, sheared for 20 s at speed 1 with an Ultra-Turrax T10 equipped with a S10N-10G dispersing element (IKA Labortechnik, Janke and Kunkel GmbH, Staufen, Germany), and pH was then adjusted to 7.0. Since no minimum gelation concentration was determined for EverPro, EverPro was analysed at concentrations of 14% and 8%, the minimum gelation concentrations of PPI and SPI, respectively. Small deformation oscillatory rheology was used to monitor heat gelation with a constant strain and frequency of 0.1% and 1 Hz, respectively. The temperature profile used was as follows: the temperature was increased from 20 to 90 °C at 2 °C/min, held at 90 °C for 30 min, cooled to 20 °C at 2 °C/min, and held at 20 °C for 30 min. This was followed by a logarithmic frequency sweep from 0.01 to 10 Hz, and a constant strain at 1%.

Foaming properties were assessed according to the method of Alonso-Miravalles et al. [19 (link)] Dispersions (20 mL in 50 mL centrifuge tubes) with a protein concentration ranging from 0.1 to 3.3% (w/v) in 0.1 M phosphate buffer pH 7 were frothed using an Ultra-Turrax equipped with a S10N-10G dispersing element (Ika-Labortechnik, Janke and Kunkel GmbH, Staufen) at maximum speed for 30 s. The height of the sample (liquid and foam phase) was measured immediately, and after 60 min. Foaming capacity was taken as % sample expansion at 0 min, while foam stability was taken as sample expansion at 60 min as a percentage of sample expansion at 0 min. Sample expansion was calculated using the following equation:

Dispersions with a sample concentration of 2% (w/v) were prepared using distilled water. The pH was adjusted to pH 7 using HCl and NaOH (Sigma–Aldrich/Fisher Scientific, St. Louis, MO, USA) of varying concentrations and the samples were hydrated overnight at 4 °C. After equilibrating to room temperature and further pH adjustment, if necessary, the samples were frothed using an Ultra-Turrax equipped with a S10N-10G dispersing element (IKA Labortechnik, Janke and Kunkel GmbH, Staufen, Germany), at maximum speed for 30 s. The height of the sample (foam phase only) was measured immediately and after 60 min. Foaming capacity was measured as % sample expansion at 0 min, while foam stability was measured as the sample expansion at 60 min as a percentage of sample expansion at 0 min. Sample expansion was calculated using the following equations [25 (link)]: $$Foamingcapacity(\%)=\left(\frac{Foamheightimmediatelyafterfoaming}{Initialsampleheight}\right)\times 100$$
$$Foamstability(\%)=\left(\frac{Foamheightafter1hour}{Foamheightimmediatelyafterfoaming}\right)\times 100$$

Rheological tests were carried out using a controlled stress rheometer (MCR301, Anton Paar GmbH, Graz, Austria) equipped with a concentric cylinder measuring system (C-CC27-T200/SS, Anton Paar GmbH, Austria). Protein dispersions (10, 15, 20 and 25% w/v) were hydrated overnight at 4 °C, adjusted to 22 °C, sheared for 10 s at speed 3 with an Ultra-Turrax T10 equipped with a S10N-10G dispersing element (Ika-Labortechnik, Janke and Kunkel GmbH, Staufen, Germany) to ensure there were no lumps, and pH was then adjusted to 7.0. Small deformation oscillatory rheology was used to monitor heat gelation with strain and frequency of 0.1% and 1 Hz, respectively. The temperature profile used was as follows: temperature was increased from 20 to 90 °C at 2 °C/min, held at 90 °C for 30 min, cooled to 20 °C at 2 °C/min and held at 20 °C for 30 min. This was followed by a logarithmic frequency sweep from 0.01 to 10 Hz, maintaining strain at 1%. Following this, the large deformation properties of the gels were examined by applying rotational shear at a shear rate of 0.005 s⁻¹, and stress/strain curves were generated [35 ], from which the gel fracture properties could be assessed.