Abstract
The foaming properties of fibrillar whey proteins were compared with those of native or denatured whey proteins and also with egg white protein. Whey protein foaming capacity and stability were related to protein concentration, pH, time of whipping, pressure and heating treatments. Foams produced from fibrils showed significant improvement in foaming capacity and stability when compared with non-fibrillar whey proteins. Dynamic high shear (microfluidization) or moderate shear (Ultra-Turrax mixing) of fibrillar protein dispersions did not significantly affect their subsequent foaming properties. Furthermore, foams prepared with fibrillar whey protein (⩽3% protein) had comparable capacity and stability to that from egg white protein, which is the traditional foaming ingredient in food industry. Results suggest that fibrillized whey proteins are highly effective foaming agents even at relatively low protein concentrations (1–3%w/w).
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
