Determination of Foaming Properties of Proteins by Conductivity Measurements

Abstract

A new method was established to estimate the foaming properties of proteins from the conductivity of foams using a simple apparatus that consisted of a glass column with the conductivity cell. A close correlation was observed between the initial conductivity of foams and the foam volumes of heat-denatured ovalbumins or 11 native proteins, suggesting that the initial conductivity of foams can be used as a measure of foaming power. In addition, a close correlation was obtained between the foam stability determined from changes in the conductivity and foam volume with time of heat-denatured ovalbumins or 11 native proteins, suggesting that foam stability also can be estimated from changes in the conductivity of foams. The advantages of the conductivity measurements are to determine the foaming properties more simply and accurately than the currently used methods.

Improved functional properties of glycosylated soy protein isolate using D-glucose and xanthan gum

“…Foaming properties The foaming capacity (FC) and foaming stability (FS) of the protein isolate and glycosylated protein samples were determined following the method of Kato et al (1983). Five milliliters of 1.0 % sample solution was prepared using 0.05 M phosphate buffer (pH 7.4).…”

A study of the factors affecting the foaming properties of egg white - a review

“…KATO et al (1983) established a new method to estimate the foaming properties of protein from the conductivity of foams using a glass column with a conductivity cell. The foaming power was determined by measuring the conductivity of foam produced immediately after air has been introduced into the protein solution for 15 s, initial conductivity (C i ).…”

Structural and Functional Properties of Hen Egg-white Lysozyme Deamidated by Protein Engineering

“…Air was introduced through a glass filter (G-4) into 2 ml of a 0.1 % protein solution in 0.05 M sodium phosphate buffer containing 0.05 M sodium chloride at pH 7.4 at a constant flow rate of 90 cm 3 /min for 15 sec. 19 ) After the air had been introduced into the protein solution for 15 sec, the conductivity of foam was measured with time-course. The foaming power of the protein is expressed as the conductivity of the foam produced immediately after passing air through the solution for 15 sec.…”