Abstract
Combinations of basic (high pI) and acidic (low pi) proteins have been found to exhibit tolerance to lipids, which are normally potent inhibitors of foaming. Bovine serum albumin with the basic protein clupeine (pI 12) foamed effectively even with 25% v/v corn oil present, though the tolerance level for L- α-lecithin was much lower. Clupeine markedly improved the foaming of substandard whey protein and egg albumen contaminated by their respective lipids. Commercial whey proteins were used to demonstrate the feasibility of using basic proteins to create novel aerated foods containing fat. The limitations of the systems are discussed.
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