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Neutral Salt Effects on Stability of Whey Protein Isolate Foams
Author(s) -
PHILLIPS L.G.,
YANG ST.,
KINSELLA J.E.
Publication year - 1991
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.1365-2621.1991.tb05333.x
Subject(s) - whey protein isolate , chemistry , salt (chemistry) , hofmeister series , heat stability , whey protein , ion , ionic bonding , chromatography , organic chemistry , materials science , composite material
Addition of 0.1 M Na 2 SO 4 , NaCl, or NaSCN reduced maximum overruns of whey protein isolate (WPI) by 33%, 27%, and 38%. This was attributable to an ionic effect, i.e., the ions interacted with countercharges on the proteins thereby reducing electrostatic interactions. In contrast, at high concentrations (1M), Na 2 SO 4 improved foam stability by 76% compared to WPI without salt. Chloride had an intermediate effect, whereas NaSCN did not improve foam stability. Increasing Na 2 SO 4 concentration (2M) improved foam stability by 127% compared to control. The relative effectiveness of salts at improving foam stability and heat stability followed the Hofmeister series (SO 4 2‐