ESPUMAS PROTEICAS
1 . INTRODUCCIÓN Para plantear plantear este este informe, informe, realizamos realizamos la práctica práctica de espumas espumas proteicas, en este caso, la clara de huevo. De tal manera que con los resultados obtenidos, pudimos hallar los valores de densidad, estabilidad y expansión de la espuma. Segn !ar"a #sabel $ampos %ucas &'()*+ la formación de la espuma es un proceso termodinámicamente adverso que requiere aporte energ energtic ticoo en forma forma de energ" energ"aa mecán mecánica ica sumin suminist istrad radaa por por el batido.
OBJETIVO
2. •
• • •
Determinar el efecto del tiempo del batido, en la estabilidad de la espuma de clara de huevo. -btener la densidad de la espuma. -btener la expansión de la espuma. allar las gráficas
3 . F UN U N DA D A ME M E NT N T O TE T E ÓR Ó R IC IC O ESPUMA DE CLARA DE HUEVO /n el mundo de las espumas alimentarias, la más extendida es, sin duda, la espuma de clara de huevo o clara montada a punto de nieve. !ere !e reng ngue ues, s, bizc bizcoc ocho hos, s, tarta tartas, s, mousses o souffls son algunos de los platos que basan su peculiar textura y su ligereza en la asombr asombrosa osa capac capacida idadd espuma espumante nte de las claras de huevo. PROTEÍNAS DE LA CLARA
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/n principio todas las prote"nas constituyentes de la clara de huevo se encuentran en disolución coloidal en la matriz acuosa gracias a su estructura globular. 0unque son largas cadenas de aminoácidos con elev elevad adoo peso peso mole molecu cula larr &mac ¯o romo mol lcu cula las+ s+ y much muchos os de los los aminoácidos que las constituyen son apolares e hidrófobos, su peculiar conformación en ovillo hace que los tramos no hidrosolubles de la molcula queden hacia su interior, presentándose hacia la parte externa una superficie completamente compatible con la disolución acuosa.
MECANISMO DE FORMACIÓN DE LA ESPUMA
%a formación de la espuma es un proceso termodinámicamente adve advers rsoo que que requ requie iere re apor aporte te ener energ gti tico co en form formaa de ener energ" g"aa mecánica suministrada por el batido. /l batido de la clara no solamente introduce aire en ella, sino que además produce un flu1o en su matriz acuosa que arrastra a las macrom macromol olcul culas as prote" prote"nic nicas. as. Si este este flu1o flu1o es sufici suficien entem tement entee fuerte, puede desenvolver algunos de los ovillos menos estables, obli obligá gánd ndol olos os a perd perder er su estr estruc uctu tura ra orig origin inal al y a pres presen enta tarr al exterior las zonas hidrófobas. Dada Dada la cerc cercan an"a "a de las las burb burbu1 u1as as de aire aire,, las las prot prote" e"na nass as" as" desn desnat atur ural aliz izad adas as se adso adsorb rben en sobr sobree la inte interf rfaz az agua agua2a 2air iree orientando sus zonas apolares hacia el interior de la burbu1a y sus zonas polares hacia la matriz acuosa3 esto reduce drásticamente la tens tensió iónn supe superf rfic icia iall de la burb burbu1 u1aa actu actuan ando do como como un efic eficaz az surfactante.
FASES DE LA FORMACIÓN FORMACIÓN DE LA ESPUMA ESPUMA
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/n los primeros momentos del batido se forma una espuma basta, de grandes burbu1as y poco estable, surfactada principalmente por las ovomucinas, que son las prote"nas de la clara que más fácilmente pierden su estructura globular. Si el bati batido do pros prosig igue ue se inco incorp rpor oran an a la capa capa surf surfac acta tant ntee ovoglobulinas y ovotransferrinas. 0unque las burbu1as se hacen cada vez menores y lógicamente aumenta la extensión total de interfaz, el contenido de la clara en ovoglobulinas y ovotransferrinas es suficiente como para que la concentración de surf surfac acta tant ntes es alca alcanc ncee valo valore ress elev elevad ados os en todo todo el volu volume menn de espuma, permitiendo que espume de manera muy estable toda la clara &recurdese que en otros alimentos, solamente una parte del l"quido original queda espumado+3 de hecho, es posible a4adir algo de agua agua a la clar claraa y an an se cons conser erva va conc concen entr trac ació iónn prot prote" e"ni nica ca suficiente como para montarla a punto de nieve. 0demás, al perder las prote"nas su estructura original en ovillo, muchos de los enlaces dbiles que la manten"an han quedado libres y tienden a rehacerse3 al encontrarse una multitud de molculas prote" prote"nic nicas as entrem entremezc ezclad ladas as en la capa capa surfac surfactan tante, te, muchos muchos de estos estos enlac enlaces es se rehace rehacenn como como interm intermole olecul culare ares, s, asocia asociando ndo las diversas molculas en una red prote"nica continua que estabiliza an más la espuma. /n este punto del proceso se hace importante el papel de la conalbmina, que no interviene como surfactante, pero al oxidarse con el ox"geno que se difunde desde las burbu1as se asocia con las prote" prote"nas nas surfa surfacta ctante ntess conect conectan ando do burbu1 burbu1as as vecina vecinass y fortaleciendo la red. Si a la aparición de esta estructura de conexión se une la elevada viscosidad que conserva la matriz retardando el drena1e, se puede entender la capacidad de la clara de huevo de formar, an en crudo, una espuma tan abundante y persistente. /sta /sta visc viscos osid idad ad se debe debe al elev elevad adoo porc porcen enta ta1e 1e de prot prote" e"na nass &princ &principa ipalme lmente nte ovoalb ovoalbmi minas nas++ que, que, por ser más establ estables, es, an conservan su estructura soluble. Sin embargo, el proceso de formación de enlaces entre molculas prote"nicas vecinas puede ir demasiado le1os5 si se contina el batido durante demasiado tiempo o con una potencia excesiva, la apertura de enlaces prosigue3 las prote"nas vecinas comienzan a asociarse tan estrechamente que expulsan el agua que embebe la
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una una clar claraa bien bien mont montad adaa se pier pierde de.. 0 mano mano es prác prácti tica came ment ntee imposible llegar a este estado de sobrebatido, pero levantando la espuma con batidora es relativamente fácil alcanzarlo. $omo se verá más adelante, hay estrategias que permiten bloquear la excesiva formación de enlaces intermoleculares, especialmente los puentes disulfuro, que son los más fuertes.
FACTORES QUE AFECTAN FACTORES AFECTAN A LA ESPUMA ESPUMABILIDA BILIDAD D Y A LA PERSISTENCIA
%a formación de espuma de clara de huevo, como cualquier otro proceso f"sico2qu"mica, está muy influenciada por las condiciones del medio. /ntre los aspectos más importantes se pueden destacar los siguientes5 TEMPERATURA %a temperatura tiene una doble influencia. Por un lado, la clara a temperatura ambiente espuma mucho me1or que la recin sacada del frigor"fico ya que la ba1a temperatura dificulta la desnaturalización de las prote"nas que deben actuar como surfactantes. De hecho es muy dif"cil levantar a mano una clara fr"a. Sin embargo al estar el huevo fr"o es más fácil separar claras y yemas sin de1ar ningn rastro de estas ltimas en las claras que se pretenden batir, y como se explicará más adelante, el más m"nimo resto de yema reduce drásticamente el volumen y la persistencia de la espuma obtenida3 además la espuma fr"a drena an más despacio y por ello es más estable. /n muchas recetas se recomienda de1ar que los huevos tomen temperatura ambiente antes de batirlos, pero dado que en la actualidad el batido suele hacerse con medios mecánicos, la dificultad inicial para que comiencen a espumar no es significativa. 0l menos se puede recomendar que se separen claras y yemas inmediatamente despus de sacar los huevos del frigor"fico, aunque se de1en templar antes de batirlos.
pH /l p original de la clara de huevo es ligeramente alcalino. /sta circunstancia facilita la formac formació iónn de enlace enlacess disulf disulfuro uro por unión unión de grupos grupos sulfur sulfuroo de difere diferente ntess molcu molculas las prote"nicas, reforzando la red. $omo los puentes disulfuro son los más estables de los enlaces que mantienen la estructura globular, el efecto no es acusado en las primeras etapas de la formación de la espuma, pero en caso de sobrebatido, este tipo de enlaces son los principales responsables de la excesiva rigidez de la espuma y de la aparición de grumos.
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con otros ingredientes de la receta. Se suele utilizar ácido tartárico en polvo, que se denomina en cocina crmor tártaro. 7radicionalmente se afirma que la clara a punto de nieve queda me1or formada si se utiliza un recipiente de cobre3 segn arold !c8ee, este fenómeno se explica porque los iones de cobre se asocian tambin con los sulfuros, formando grupos 6S$u, con efectos similares a los de aumentar la acidez pero con el inconveniente inconveniente de comunicar algo de sabor y un liger"simo tinte verdoso a la espuma. SAL COMÚN (CLORURO SÓDICO %os iones formados por la disociación de la sal al disolverse en la matriz acuosa bloquean de un modo modo muy muy efic eficaz az la form formac ació iónn de enla enlace cess inte interm rmol olec ecul ular ares es,, incl inclus usoo con con ba1a ba1a concen concentra tració ción, n, e impide impidenn as" as" la consol consolida idació ciónn de la red prote" prote"nic nicaa con conse consecue cuenci ncias as negativas para la espumabilidad y la persistencia. Por esta razón se recomienda a4adir la sal sobre otros ingredientes del plato y no sobre las claras a punto de nieve. A!ÚCAR /n muchas recetas de clara a punto de nieve interviene el azcar, a veces en cantidad elevada. 04adir azcar a la clara tiene un doble efecto3 si se a4ade al principio dificulta la formac formació iónn de espuma espuma bloque bloqueand andoo la formac formación ión de enlace enlacess interm intermole olecul culare ares, s, de modo modo parecido a lo que se ha comentado para la sal. Sin embargo, a4adindola cuando la espuma ya está levantada impide la aparición de efectos de sobrebatido y espesa la matriz acuosa retrasando el drena1e y contribuyendo a la persistencia. /n algunas recetas se a4ade una cantidad de azcar muy superior a la de saturación de la disolución acuosa3 en este caso se debe a4adir azcar en polvo de modo que la porción que queda sin disolver pase inadvertida y no provoque un efecto terroso al tacto, como ocurrir"a si se a4adiese azcar cristalina. Si se bate la clara a mano es indispensable no a4adir azcar al principio del batido. Si se bate con medios mecánicos este aspecto toma menos importancia3 a4adiendo azcar al principio la espuma tarda algo más en aparecer, pero acaba formándose, y además se combate desde el principio el posible sobrebatido.
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Plasma bovino B2lactoglobulina Cibrinógeno Prote"na de so1a&hidrolizada enzimáticamente+ 8eltina &corteza decerdo, procesado ácido+
'A(= *@(= A(= <((= EA(=
/. MATERIALES Y M0TODOS MATERIALES • • •
M0TODOS
Claras de huevo 3 probetas Tenedores Tenedores
• •
1 vaso de precipitación Balanza analítica
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7ermin 7erminado ado el batido batido coloca colocamos mos la espum espumaa rápida rápidame mente nte en una probeta, apuntamos su volumen3 que viene a ser la masa de la espuma. allamos la densidad de la espuma con la siguiente fórmula5
Densidad Densidad de laespuma la espuma =
masa masa deesp de espuma uma volumendeespuma
%uego %uego determ determina inamos mos la estabi estabilid lidad ad de la espuma espuma33 coloc colocamo amoss la espuma en la probeta y lo de1amos a temperatura ambiente durante una hora. %a reducción de volumen será medido cada )< minutos. %a fórmula para calcular la estabilidad es5
Estabilidad Estabilidad de la espuma=
V 0∗ ∆ t ∆ V
Donde, Donde, F( es el volumen volumen inicial inicial de la espuma espuma a ( minutos, minutos, GtHGF GtHGF es la inversa inversa de la pendiente entre el volumen de la espuma versus tiempo en minutos. 0simismo calculamos la expansión de la espuma, que viene a ser la relación entre el volumen final de la espuma y el volumen inicial de la mezcla antes de aplicársele el aire3 indica la capacidad de la espuma para retener aire en la estructura de la espuma, se determinará utilizando el mtodo de Durian &)II<+5 Expansión Expansiónde de la espuma=
( V −V L L ) 0
V
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• • • • • • • •
Peso Peso de vaso vaso de prec precip ipit itac ació iónn Peso Peso de vaso vaso con con clar claraa de huevo huevo Pes Peso de la mue muestra stra Pasado ( minutos Pasado )< minutos Pasado ( minutos Pasado *< minutos Pasado A( minutos
J J J J J J J J
)('. )('.* *IE IEgg )<'. )<'.'' ''<( <(gg *I.E *I .E@@< <gg )(
BATIDO DURANTE MINUTOS Peso de vaso de precipitaciónJ)('.*IEg Peso de vaso con clara de huevoJ)<.(*'@g Peso de la muestraJ<(.A()g muestraJ<(.A()g Pasado ( minutosJ))Aml Pasado )< minutosJ))*ml Pasado ( minutosJ))*ml Pasado *< minutosJ))*ml Pasado A( minutosJ))ml •
• • • • • • •
BATIDO DURANTE MINUTOS • • • •
Peso de vaso de precipitaciónJ)('.*IEg Peso de vaso con clara de huevoJ)<'.@E)'g Peso de la muestraJ<(.*)
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Densidad Densidad de espuma espuma =
masade masade espuma espuma volume volumen n deesp de espuma uma
Batido durante 3 minutos Densidad Densidad de espuma=
49.7853 105
Densidad de espuma= 0.47386
Batido durante 5 minutos Densidad Densidad de espuma=
50.6031 116
Densidad Densidad de espuma= 0.43623
Batido durante 7 minutos Densidad Densidad de espuma=
50.4315 120
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ESTABILID ESTABILIDAD AD DE ESPUMA =V
∗Ti −Tf Vi−Vf
0
BATIDO DURANTE 3 MINUTOS Luego de minutos ESTABILID ESTABILIDAD AD DE ESPUMA ESPUMA =
∗ −0 105− 105
105 0
ESTABILIDAD ESTABILIDAD DE ESPUMA = 0
Luego de !5 minutos ESTABILIDA ESTABILIDAD D DE ESPUMA =
∗ −0 105−103
105 15
ESTABILIDAD ESTABILIDAD DE ESPUMA =787.5
Luego de 3 minutos ESTABILID ESTABILIDAD AD DE ESPUMA =
∗ −0 105−103
105 30
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Luego de # minutos ESTABILIDA ESTABILIDAD D DE ESPUMA =
∗ −0 105− 101
105 60
ESTABILIDAD ESTABILIDAD DE ESPUMA = 1575
BATIDO DURANTE 5 MINUTOS Luego de minutos ESTABILID ESTABILIDAD AD DE ESPUMA ESPUMA =
∗0−0 116−116
116 116
ESTABILIDAD ESTABILIDAD DE ESPUMA = 0
Luego de !5 minutos ESTABILID ESTABILIDAD AD DE ESPUMA ESPUMA =
∗15−0 116−114
116 116
ESTABILIDAD ESTABILIDAD DE ESPUMA =870
Luego de 3 minutos
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ESTABILID ESTABILIDAD AD DE ESPUMA ESPUMA =2610
Luego de # minutos ESTABILID ESTABILIDAD AD DE ESPUMA ESPUMA =
∗60−0 116−113
116 116
ESTABILID ESTABILIDAD AD DE ESPUMA ESPUMA =2320
BATIDO DURANTE 7 MINUTOS
Luego de minutos ESTABILID ESTABILIDAD AD DE ESPUMA ESPUMA =
∗ −0 120−120
120 0
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Luego de "5 minutos ESTABILIDA ESTABILIDAD D DE ESPUMA =
∗ −0 120 −116
120 45
ESTABILIDAD ESTABILIDAD DE ESPUMA = 1350
Luego de # minutos ESTABILIDA ESTABILIDAD D DE ESPUMA =
∗ −0 120 −115
120 60
ESTABILIDAD ESTABILIDAD DE ESPUMA = 1440
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5 minutos de $atido Espansión Espansiónde de espuma =
(116−50 ) 116
Espansión de espuma= 0.5689
7 minutos de $atido Espansión Espansiónde de espuma=
(120 −50) 120
Espansión Espansiónde de espuma espuma =0.5833
allamos KL
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Y =103.7
/n ( minutos
Y =104.6 −0.06 x
Y =104.6 −0.06 ( 30 )
Y =102.8
/n *< minutos5
Y =104.6 −0.06 x
Y = 104.6 −0.06 ( 45)
Y =101.9
/n A( minutos5
Y =104.6 −0.06 x
Y =104.6 − 0.06 ( 60 )
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Y =114.8
/n ( minutos5
Y =115.4−0.04 x
Y =115.4 −0.04 ( 30 )
Y =114.2
/n *< minutos5
Y =115.4−0.04 x
Y =115.4−0.04 ( 45)
Y =113.6
/n A( minutos5
Y =115.4−0.04 x
Y =115.4 −0.04 ( 60 )
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Y =118.2
/n ( minutos5
Y =119.4−0.08 x
Y =119.4−0.08 ( 30 )
Y =117 117
/n *< minutos5
Y =119.4−0.08 x
Y =119.4−0.08 ( 45 )
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6.
RESUMEN
$;0D9- )5 Densidad de espuma en función al tiempo de batido
TIEMPO BATIDO (MIN 3
PESO ESPUMA /7.83 9.6931 9./31
VOLUMEN ESPUMA 19 116 129
DENSIDAD
0.4741
.
0.42026
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Folumen de la espuma vs tiempo &batido durante minutos+ 106 106 105 105 104 104 !"#$ % & 0'06# ( 104'6 )* % 0'2 103 103 102 102 101 101 100 100
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116'5 116 115'5 115 114'5 114 &o'umen de 'a es%uma 113'5 113 112'5 112 111'5
!"#$ % & 0'04# ( 115'4 )* % 0'75
0
10
20
30
tiem%o
40
50
60
70
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Folumen de la espuma vs tiempo &batido durante E minutos+ 121 120 11 !"#$ % & 0'0+# ( 11'4 11+ )* % 0' 117 &o'umen de 'a es%uma 116 115 114 113 112 0 10 20 30 40 50 tiem%o
60
70
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)< ( *<
114.8
114.2
113.6 113
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•
Matido durante E minutosJ (.*'('A
S$ &"%&*?$ ;*$ $)#:''-- -$ $)p*+ $) !#:;7-S D/ M07#D-5
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•
Matido durante E minutosJ (.I
8. •
DISCUSIÓN
%a estabilidad de la espuma var"a con el tiempo de batido. /n primera
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