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The foam‐enhancing properties of basic biopolymers
Author(s) -
POOLE S.
Publication year - 1989
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1989.tb00626.x
Subject(s) - isoelectric point , chitosan , chemistry , polysaccharide , chromatography , isoelectric focusing , chemical engineering , biochemistry , engineering , enzyme
Summary Protein systems containing both basic (high isoelectric point) and acidic (low isoelectric point) components exhibit markedly enhanced foaming properties, to an extent that significant amounts of lipids (up to 30% by weight) can be tolerated without detriment. The enhancement in foaming results from increased protein‐protein interactions at the bubble surface, giving a more resilient film. Lipids, even at low levels, usually inhibit the foaming of proteins. Consequently, such mixed protein systems may have potential applications in the development of novel whipped foods. The charge and structural requirements of basic proteins for foam enhancement have been identified. For practical purposes they must have an isoelectric point of 9 or greater and a molecular weight of 4000 daltons or greater. Basic whey protein may be prepared by esterification in alcohol. This material has an isoelectric point between 9 and 9.5 and enhances the foaming of acidic proteins. Chitosan, a basic polysaccharide obtained from fungi, crab and shrimp shells exhibits comparable or even superior foam‐enhancing properties to basic proteins, particularly low molecular weight forms. The foaming properties of different chitosan, protein and lipid formulations are reviewed, and potential areas of use of basic biopolymers in food processing are discussed.