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Effects of Lysozyme, Clupeine, and Sucrose on the Foaming Properties of Whey Protein Isolate and β‐Lactoglobulin
Author(s) -
PHILLIPS L.G.,
YANG S.T.,
SCHULMAN W.,
KINSELLA J.E.
Publication year - 1989
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1989.tb04694.x
Subject(s) - lysozyme , whey protein isolate , sucrose , chemistry , whey protein , heat stability , egg white , chromatography , beta lactoglobulin , food science , biochemistry , materials science , composite material
Lysozyme and clupeine interacted with β‐lactoglobulin to form aggregates. Sucrose reduced the aggregation. The addition of lysozyme (0.5%) to β‐lactoglobulin (2.5%) reduced the time required to reach an overrun maximum and increased foam stability and heat stability by 124% and 377%, respectively. Lysozyme (0.5%) also improved overrun (98%), foam stability (114%) and heat stability of the foams (12%) made with whey protein isolate (WPI, 5%). Lysozyme and sucrose further improved the foaming properties of β‐lactoglobulin and WPI. The addition of clupeine and sucrose gave similar results. The foaming properties of β‐lactoglobulin and WPI with the inclusion of sucrose and lysozyme were superior to those of egg white.