Abstract
ABSTRACTThe foaming properties of proteins are important in predicting their fnnctionality in aerated foods. In model aqueous systems, foam expansion (FE) and foam stability (FS) of commercial plant proteins, wheat germ protein flour (WGPF), corn germ protein flour (CGPF), and soy flour (SF), were compared with those of nonfat dried milk (NFDM) and egg white powder (EWP) at 1, 2, 4, 6, and 8% using one‐ and two‐way analyses of variance. The effects of pH 4, 5, 6, 7, and 8 on FE and FS of WGPF were also measured. The highest overall FE and FS were obtained for EWP. Among plant proteins, FE and FS were maximum for CGPF and SF, respectively. FS was lowest for NFDM. Except for SF, FE and FS increased with increasing protein concentration. The FE and FS of WGPF were highest at pH 8, lowest at pH 7, and intermediate at pH 4–6.
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