Effects of Lysozyme, Clupeine, and Sucrose on the Foaming Properties of Whey Protein Isolate and β-Lactoglobulin |
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Authors: | LG PHILLIPS ST YANG W SCHULMAN JE KINSELLA |
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Affiliation: | Institute of Food Science, Cornell Univ., Ithaca, NY 14853. |
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Abstract: | Lysozyme and clupeine interacted with β-lactoglobulin to form aggregates. Sucrose reduced the aggregation. The addition of lysozyme (0.5%) to β-lactoglobulin (2.5%) reduced the time required to reach an overrun maximum and increased foam stability and heat stability by 124% and 377%, respectively. Lysozyme (0.5%) also improved overrun (98%), foam stability (114%) and heat stability of the foams (12%) made with whey protein isolate (WPI, 5%). Lysozyme and sucrose further improved the foaming properties of β-lactoglobulin and WPI. The addition of clupeine and sucrose gave similar results. The foaming properties of β-lactoglobulin and WPI with the inclusion of sucrose and lysozyme were superior to those of egg white. |
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