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Effect of xanthan gum on enhancing the foaming properties of soy protein isolate
Author(s) -
Xie Y. R.,
Hettiarachchy N. S.
Publication year - 1998
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/s11746-998-0214-5
Subject(s) - xanthan gum , soy protein , chemistry , dispersion (optics) , egg white , food science , materials science , rheology , composite material , optics , physics
The foaming properties of soy protein isolate (SPI) in the presence of xanthan gum (XG) were investigated. The XG solution alone did not exhibit any foaming ability. The optimal foaming properties were obtained from the SPI‐XG dispersion that contained 0.1% SPI and 0.2% XG. This SPI‐XG dispersion gave higher foaming capacity than that of SPI or egg white ( P <0.05). The foam stability of SPI‐XG dispersion was nine times higher than that of SPI and egg white ( P <0.05). The SPI‐XG foams were stable over wide ranges of ionic strength (0.1 to 1.0 M NaCl) and pH (4.5 to 9.0), and when heated (85°C, 1 h).