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Proteose Peptones and Physical Factors Affect Foaming Properties of Whey Protein Isolate
Author(s) -
ZHU HAIMING,
DAMODARAN SRINIVASAN
Publication year - 1994
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.1365-2621.1994.tb05560.x
Subject(s) - affect (linguistics) , whey protein , chemistry , food science , whey protein isolate , chromatography , psychology , communication
Effects of peptides and nonprotein components of whey on whey protein isolate (WPI) were studied using a differential pressure method. Decay of WPI foam followed biphasic first‐order kinetics, but was affected by solution conditions. WPI foam stability exhibited two pH optima (5.0 and 8.5). Addition of 0.02–0.15M NaCl progressively decreased foaming capacity and foam stability. Addition of 0.01–0.2% proteose‐peptones caused a sharp decrease in foam stability, but did not affect WPI foaming capacity. Foam stability was increased by addition of up to 20% lactose. Removal of proteose‐peptones should greatly improve foaming properties of whey proteins.