Effects of Lysozyme, Clupeine, and Sucrose on the Foaming Properties of Whey Protein Isolate and β‐Lactoglobulin

Phillips, Lance G.; Shu, Yang; Schulman, W.; Kinsella, John E.

doi:10.1111/j.1365-2621.1989.tb04694.x

Cited by 35 publications

(14 citation statements)

References 13 publications

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“…They are used as carrier molecules for insulin and as an antidote to heparin in the pharmaceutical industry. In the food industry, their ability to stabilize gels and foams has been an area of interest (Phillips et al, 1989).…”

Section: Protaminesmentioning

confidence: 99%

Biopreservation of Fish Products—A Review of Recent Approaches and Results

Huss¹,

Jeppesen²,

MSc³

et al. 1995

Journal of Aquatic Food Product Technology

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Section: Protaminesmentioning

confidence: 99%

Biopreservation of Fish Products—A Review of Recent Approaches and Results

Huss¹,

Jeppesen²,

MSc³

et al. 1995

Journal of Aquatic Food Product Technology

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“…WPI shows excellent foamability (overrun), allowing them to be considered as a potential replacement of egg white protein (Berry and others ; Yang and Foegeding ); however, the lack of foam stability, especially during baking, limits their use as foaming agents (Foegeding and others ; Yang and Foegeding ). Factors that affect foaming properties of proteins include intrinsic factors, such as molecular flexibility (Martin and others ; Engelhardt and others ) and environmental factors such as pH, ionic strength, heating conditions, and other ingredients (Phillips and others ; Zhu and Damodaran ; Clark and others ; Phillips and others ; Raikos and others ; Phillips and others ). Heating WPI to form soluble whey protein polymer (pWPI) has been shown to alter its foaming properties.…”

Section: Introductionmentioning

confidence: 99%

Foaming Properties of Whey Protein Isolate and λ‐Carrageenan Mixed Systems

Wang

Zhang

Vardhanabhuti

2015

Journal of Food Science

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Heating protein with polysaccharide under neutral or near neutral pH can induce the formation of soluble complex with improved functional properties. The objective of our research was to investigate the effects of λ-carrageenan (λC) concentrations and pH on foaming properties of heated whey protein isolate (WPI) and λC soluble complex (h-cpx) in comparison to heated WPI with added λC (pWPI-λC), and unheated WPI with λC (WPI-λC). In all 3 WPI-λC systems at pH 7, increasing λC concentration led to improved foamability until a certain concentration before it decreased. Despite their higher viscosity, both heated systems (pWPI-λC and h-cpx) showed significantly better foamability and foam stability compared to WPI-λC. Rheological results of foams with 0.25% λC suggested that higher elasticity and viscous films were produced in h-cpx and pWPI-λC systems corresponding to better foam stability. Foam microstructure images indicated that foams produced from h-cpx had thicker film and consisted of smaller initial bubble area and more uniform bubble size. Results from the effect of pH (6.2, 6.5, and 7.0) further confirmed that stronger interactions between WPI and λC during heating contributed to the improved foaming properties. Foam stability was higher in h-cpx system at all 3 pH levels, especially under pH 6.2 where there were strongest interactions between the biopolymers.

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“…Therefore, the magnitude of negative effect of lipids on foaming may be reduced. Some studies have provided evidence that basic proteins, such as clupeine (pI = 12, from fish) and lysozyme (pI = 10, a minor egg white protein), enhanced foaming properties when added to acidic proteins 2–5. However, commercial availability of these naturally occurring proteins is limited.…”

Section: Introductionmentioning

confidence: 99%