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pH and Heat Treatment Effects on Foaming of Whey Protein isolate
Author(s) -
PHILLIPS L.G.,
SCHULMAN W.,
KINSELLA J.E.
Publication year - 1990
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.1365-2621.1990.tb01612.x
Subject(s) - whey protein isolate , whey protein , chemistry , adsorption , chromatography , heat stability , chemical engineering , materials science , organic chemistry , composite material , engineering
The overrun obtained by whipping whey protein isolate (WPI) was significantly (p<0.05) affected by changing pH. Heating WPI at pH 4.0 reduced rate and amount of overrun. The highest overrun values for unheated WPI were observed at pH 5.0 and 7.0 after heating at 55°C for 10 min. The maximum foam stability for unheated WPI was obtained at pH 5.0. Heat treatment had little effect on stability at pH 4.0 or 7.0 but at pH 5.0, 80°C for 10 min improved stability by 65%. Based on surface pressure data, the rate of adsorption of β‐lactoglobulin interfacial films and the work of compression correlated with overrun, maximum overrun, overrun development and foam stability.