Effects of incorporating different kinds of peptides on the foaming properties of egg white powder

Abstract

To improve the foaming properties of egg white powder (EWP), the effects of incorporating four different kinds of peptides (soy peptides, corn peptides, whey peptides, and fish skin peptides) were evaluated. The addition of soy peptides (SP) enhanced the foamability, foam stability, and solubility of EWP, whereas whey peptides (WP) significantly reduced the foam stability and solubility. Adding corn peptides (CP) and fish skin peptides (FP) notably improved the foaming properties but had no significant effect on solubility. The addition of SP, WP, and CP markedly reduced zeta potential and surface tension and increased surface hydrophobicity. The rheology data showed that adding SP, CP, and FP significantly increased the elastic modulus of the foam, yet WP notably reduced the elastic modulus. The results obtained by Fourier infrared spectroscopy indicated that the addition of the four kinds of peptides made the secondary structure of egg white protein more flexible. In short, SP, CP, and FP could improve the foaming performance of EWP.