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Foaming Properties of Lipid‐Reduced and Calcium‐Reduced Whey Protein Concentrates
Author(s) -
KARLESKIND D.,
LAYE I.,
MEI F.I.,
MORR C.V.
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.tb06218.x
Subject(s) - whey protein , chemistry , fractionation , isoelectric point , food science , calcium , chromatography , foaming agent , egg white , biochemistry , porosity , organic chemistry , enzyme
The ability of whey protein concentrates (WPC) to form highly expanded and stable foams is critical for food applications such as whipped toppings and meringue‐type products. The foaming properties were studied on six experimental and three commercial WPC, manufactured by membrane fractionation processes to contain reduced lipids and calcium. Lipid‐reduced WPC had excellent foaming properties. Experimental delipidized WPC MF 0.45 and commercial delipidized WPC E had higher (P < 0.05) foam expansion than egg white protein (EWP). However. WPC B made bv low‐pH UF and isoelectric orecinitation did not form a foam. Lipids and ash were the main factors affecting foaming properties.