Premium
FOAMING AND EMULSIFYING CHARACTERISTICS OF FRACTIONATED WHEY PROTEIN
Author(s) -
SLACK A.W.,
AMUNDSON C.H.,
HILL C.G.
Publication year - 1986
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.1986.tb00008.x
Subject(s) - whey protein , lactalbumin , fraction (chemistry) , chemistry , alpha lactalbumin , chromatography , beta lactoglobulin , food science
The foaming and emulsifying characteristics of whey protein concentrates and of β‐lactoglobulin and α‐lactalbumin enriched fractions derived therefrom were measured. The spray dried WPCs and the α‐lactalbumin enriched fraction derived from acid whey protein concentrate produced foams comparable to those produced from egg whites. The freeze dried WPCs and β‐lactoglobulin enriched fractions exhibited little foaming ability. The WPC and β‐lactoglobulin enriched fractions produced acceptable emulsions although they do not appear to have as good emulsifying properties as egg yolks do. The α‐lactalbumin enriched fraction had poor emulsifying properties. These results indicate that fractionations of WPC into β‐lactoglobulin and α‐lactalbumin enriched fractions results in products with improved foaming and emulsifying properties.