Abstract
ABSTRACT: Yield stresses (τ) of whipped foams prepared from various ratios of native whey protein isolate (WPI) and polymerized whey protein isolate (pWPI) were characterized by means of vane rheometry Yield stress displayed a parabolic response to increasing concentrations of pWPI, peaking at 50%. Foam air phase volume steadily decreased with increasing pWPI content, whereas equilibrium surface tension steadily increased. Dynamic surface tension measurements revealed that native WPI adsorbed much more rapidly than pWPI, presumably because of the latter's larger size. Interfacial dilatational elasticity (E') displayed a parabolic trend with increasing pWPI content, peaking at 50%. This suggested that pWPI coadsorbs with native WPI, bolstering E' of native WPI interfaces. However, too much pWPI caused a weakening of the network. A positive, curvilinear relationship between E' and τ was observed, consistent with a previous observation for WPI foams formed at various pH levels and salt concentrations, further suggesting a general link between these parameters.
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.
