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Instrumental Method for Characterizing Protein Foams
Author(s) -
FERREIRA MARIA,
BEHRINGER REINHARD,
JOST ROLF
Publication year - 1995
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.1365-2621.1995.tb05613.x
Subject(s) - egg white , rigidity (electromagnetism) , soy protein , materials science , composite material , compressive strength , food science , chemistry
A whipping machine for cream analysis (Cream Tester CTII) was used to foam egg white, milk proteins and soy protein isolate. Foam formation and final rigidity were characterized by the current input to the beating motor. In addition, specific volume, rigidity (compressive strength by Instron) and stability (drainage) of the foams were determined by methods that minimized foam damage during handling. Current input during whipping distinguished fresh vs pasteurized egg white and positively correlated with compressive strength of final egg white foams. Such correlation was not found for milk protein and soy protein isolate foams of lower strength and stability.