Proteose Peptones and Physical Factors Affect Foaming Properties of Whey Protein Isolate |
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Authors: | HAIMING ZHU SRINIVASAN DAMODARAN |
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Affiliation: | Authors Zhu and Damodaran are affiliated with the Dept. of Food Science, Univ. of Wisconsin-Madison, 1605 Linden Drive, Madison, WI 53706. |
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Abstract: | 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. |
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Keywords: | protein peptides foaming properties whey protein isolate |
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