Foaming Properties of Proteins as Affected by Concentration |
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Authors: | MICHEL BRITTEN LINDA LAVOIE |
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Affiliation: | Authors Britten and Lavoie are with the Food Research &Development Centre, 3600 Casavant Blvd. West, St. Hyacinthe, Quebec, Canada J2S 8E3. |
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Abstract: | Commercial sodium caseinate and whey protein isolate were evaluated at protein concentrations 0.25 to 16% with ovalbumin solutions as reference. Logarithmic models were developed to express the effect of protein concentration on foam expansion and serum drainage. The kinetics of gas release from milk protein-stabilized foams followed a three-phase pattern. Low foam collapse rates were observed in initial and final phases while rapid collapse occurred during the transition phase. No transition was observed for ovalbumin-stabilized foams. Globally, foam collapse rate increased with increasing protein concentration. Apparent viscosity of protein-stabilized foams increased with concentration to a maximum; beyond which, a reverse trend was observed. Maximum viscosities of milk protein foams were at concentrations & lt;0.5%, while ovalbumin foams showed maximum viscosity around 2% protein. |
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Keywords: | milk proteins foaming concentration |
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