ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
: Foams were formed by whipping whey protein solutions (15% w/v protein) containing NaCl, CaCl2, lactose, or glycine. Foam overrun and yield stress were determined. Foams made from whey protein ingredients have greater overrun and yield stress if the concentration of β-lactoglobulin is high relative to a-lactalbumin. The presence of 0.4 M CaCl2 in the foaming solution increases overrun and yield stress for β-lactoglobulin and a-lactalbumin. The high yield stress of β-lactoglobulin and a-lactalbumin foams made from solutions containing CaCl2 suggests that CaCl2 is altering rheological properties of the interfacial protein film and/or contributing to protein aggregation or network formation in the lamellae.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.2002.tb08704.x
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