Abstract
Strategy for Foaming Improvement of Whey Protein Concentrates by Addition of Hydroxypropylmethylcellulose and Heating: Relation with Interfacial Properties
Highlights
Whey protein concentrates (WPC) and isolates (WPI) are important food ingredients because of their desirable functional properties, such as gelation, foaming, and emulsification
The results showed here have their rheological implicances
The main proteins in whey are β-lactoglobulin (β-lg), α-lactalbumin (α-lac) and bovine serum albumin (BSA) and they account for 70% of total whey proteins [2]
Summary
Whey protein concentrates (WPC) and isolates (WPI) are important food ingredients because of their desirable functional properties, such as gelation, foaming, and emulsification. The main proteins in whey are β-lactoglobulin (β-lg), α-lactalbumin (α-lac) and bovine serum albumin (BSA) and they account for 70% of total whey proteins [2]. These proteins are responsible for the functional properties of whey proteins, such as solubility in water, viscosity, gelation, emulsification, foaming, colour, and flavor and texture enhancement and offer numerous nutritional advantages to formulated products. Proteins due to their amphiphilic character can adsorb at fluid interfaces. Smaller bubbles or droplets are of interest as an important factor for the stability of colloidal systems
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