Effect of dynamic heat treatment on the physical properties of whey protein foams |
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| Authors: | I Nicorescu C Loisel A Riaublanc C Vial G Djelveh G Cuvelier J Legrand |
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| Affiliation: | 1. GEPEA, ENITIAA, CNRS, UMR 6144, Rue de la Géraudière, BP 82225, 44322 Nantes Cedex 03, France;2. BIA-INRA Nantes. Rue de la Géraudière, BP 71627, 44316 Nantes Cedex 03, France;3. LGCB, University Blaise Pascal, 24 avenue des Landais, BP 206, 63174 Aubière Cedex, France;4. UMR SCALE, AgroParisTech, 1 rue des Olympiades, 91744 Massy Cedex 03, France;5. GEPEA, University of Nantes, CNRS, UMR 6144, 37 bd de l''Université, BP 406, 44602 Saint Nazaire Cedex, France |
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| Abstract: | The influence of dynamically heat-induced aggregates on whey protein foams was investigated as a function of the thermal treatment applied with the aim of determining the optimal temperature for the production of heat-induced aggregates dedicated to foaming. The native protein solutions (2% w/v WPI; 50 mM NaCl) at neutral pH were heat-treated using a tubular heat exchanger between 70 °C and 100 °C. Protein denaturation and aggregation were followed by micro-differential scanning calorimetry, size exclusion chromatography, laser diffraction and dynamic light scattering. The protein solutions were whipped using a kitchen mixer to produce foams. Foam overrun, stability against drainage, texture and bubble size distribution were measured. |
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| Keywords: | Whey protein isolate Dynamic heat treatment Foaming properties |
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